Questions regarding facts about macro-nutrients within foods. Do not use for "what is healthy" or similar questions, which are off-topic.

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4
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1answer
39 views

How efficient is stock for protein extraction?

Proteins from collagen and tissues thicken stock. Fat is rendered too. Since fat settles to the surface after refrigeration, I assume that you can extract most or all of the fat through skimming ...
11
votes
1answer
2k views

Why is there such disparity between the calories in a banana and the calories in this pack of dried banana?

If I Google calories in banana I get the result of 89 per 100g. However, this pack of chewy banana says 320 per 100g. Why the difference? The ingredients are Dried Banana, Rice Flour, ...
1
vote
2answers
79 views

Amount per serving

How can i calculate the Amount Per Serving label in the nutrition facts. Not basing it as a recipe where it is already stated but by ingredients. Like for example, i have a customized recipe. I want ...
0
votes
0answers
16 views

Nutritonal Facts of a recipe [duplicate]

I am doing a web app to filter recipes based on user's health information. So if an admin adds a recipe of Friend egg(sunny side up). Normally, based on how i cook my egg. I would only need, ...
14
votes
6answers
6k views

How to calculate the calorie content of cooked food?

I like to cook from scratch, and I'm currently trying to loose a few pounds. I know that cooked food is generally more calorific than raw food, so if I add up the calories of the ingredients I know it ...
13
votes
5answers
2k views

If Nutrition Facts states 0% Cholesterol does that imply the food is vegan?

On the side of a package if it states "Cholesterol 0%" in the Nutrition Facts does that mean the food is vegan?
7
votes
2answers
1k views

Why does canned mango pulp have no vitamin A?

Mango contains plenty of vitamin A (http://www.thefruitpages.com/chartmango.shtml). I have some frozen mango which confirms this on the bag. However, a can of mango pulp says that it has 0% of the ...
1
vote
4answers
11k views

Is it bad to boil milk?

In another question, I asked about pasteurization of raw milk at home. I got some interesting comments (of course, I further searched on the internet) that some people prefer not to pasteurize raw ...
4
votes
1answer
176 views

grams of fat on nutrition facts label don't add up

http://caloriecount.about.com/calories-general-mills-cinnamon-toast-crunch-i8272 2.8g of total fat. Of that 0.4g is saturated fat, 0.9g is polyunsaturated fat and 1g is monounsaturated fat. Adding ...
2
votes
3answers
7k views

Homemade Yogurt Nutrition Info

How does one calculate the nutrition of homemade yogurt? I'm using 2% milk and a packet of yogurt culture. Does anything change during cooking that makes the nutrition info of the final product any ...
10
votes
4answers
30k views

Calories in toast vs bread

Does toasting bread change the amount of calories in the bread? i.e Does a slice of toast have more/less calories that a slice of bread? I know that some moisture is lost in the toasting process but ...
0
votes
2answers
100 views

Do the Properties of Oils Change if They're Cooked?

Someone told me a while ago that if you cook with olive oil (in a curry, for example) that its properties change compared with using it in a cold dish (e.g., salad dressing). Firstly, is this ...
8
votes
1answer
155 views

Calculating Nutrition Information for Commercial Food Labeling

I'm working on starting a small home-based bakery that will ship food products sold on a website directly to consumers. (Specifically, cookies.) As part of this work, I am designing packaging and am ...
1
vote
2answers
111 views

What elements in green leafy vegetables provide carbohydrates?

If you boil some greens and drink the liquid only, will that give you a lot of carbohydrate energy or none to little i.e. do you actually need to eat the solid or how much energy can you get from the ...
11
votes
5answers
2k views

Why put a stone in the soup?

I was surprised by the added stone in the soup of this question: "Also, for irony, a large (cleaned) stone is always left in the pot" What would be the reason for this? For the minerals in the ...
4
votes
6answers
13k views

Does nutritional yeast expire or go bad?

I have a tub of nutritional yeast with a "best by" date of February 2012 (at the time of this posting, it's about a month past that). Is it still good to use? It still looks and smells the same as it ...
4
votes
1answer
157 views

How do I control the quality of a kombucha SCOBY?

I'm starting to make my own Kombucha and have seen scoby with many different colors, shapes, textures, etc. My goal is to have a scoby that produces good probiotics and a taste that is acceptable to ...
5
votes
2answers
214 views

Are there any reasons not to include the zest when citrus juice is an ingredient?

When following a recipe containing "juice of a lime [or lemon]", I can't help but find it wasteful to just squeeze the fruit. Usually, I'll include the meat of the fruit as long as it doesn't mess ...
1
vote
1answer
305 views

Is there a cholesterol-free substitute for egg noodles?

As the title says, I am looking for noodles that I can use to replace Japanese egg noodles, that are also low in LDL cholesterol. Can someone please suggest an alternative that is similar to egg ...
8
votes
1answer
3k views

How does lentils' nutritional profile change in germinating lentils in water?

By the term "terminating lentils in water" I mean a similar thing to sprouting thing such as alfalfa in water. The crux difference is that lentils do not really sprout, they germinate because their ...
1
vote
0answers
505 views

How to cook Jackfruit Seeds to preserve its nutrition to its best? [closed]

Seeds of ripe Jackfruit are eatable. Currently, I cook it with conventional steam cooker or roast it with open pan (like coffee beans are roasted) till it becomes eatable. Please note that the skin ...
4
votes
1answer
4k views

What are the nutritional data for water kefir?

What are the nutritional data for (strained) water kefir, compared to the starting sugar water? I would expect there to be less carbohydrates and more vitamins, but haven't the foggiest idea what ...
10
votes
4answers
17k views

How does boiling remove vitamin C from food?

It's generally known that boiling vegetables removes a large fraction of vitamin C, but in what way? Does the high temperature destroy it? Is it merely absorbed by the boiling water?
0
votes
1answer
84 views

Nitrogen factor role in calorie calculation

I'm wondering what's the relation between nitrogen factor, protein factor and energy from total protein. i.e Feta Cheese Nitrogen Factor: 6.38 Protein Factor: 4.27 Total Protein: 21.3 g and I know ...
0
votes
1answer
542 views

Do tomatoes lose their nutritional value when they are made into tomato sauce? [closed]

Do tomatoes lose their nutritional value when they are made into tomato sauce? What about canned tomato sauce?
2
votes
2answers
192 views

Looking for an accurate nutrition database

I hope that this is the right place to ask this question. My problem is that I wish to plan a diet for myself but - nearly - every database has different values for the same food. How do I know which ...
7
votes
3answers
7k views

Does dumping the water from boiling ramen noodles reduce the fat content much?

I enjoy eating ramen noodles cooked in the microwave at work. I've already learned to toss the sodium seasoning packet to avoid the salt, but I notice the noodles themselves have lots of fat and much ...
2
votes
1answer
140 views

Are calcium and magnesium lost by soaking beans?

In a previous discussion, soaking beans in salted water prior to cooking was a suggestion to soften skins. Does this result in less calcium and magnesium content of the cooked beans?
3
votes
2answers
106 views

Info about spelt

I tend to see spelt on a lot of stuff in organic/diet-sensitive parts of stores, in big letters suggesting they're advertising its presence. I know that it has more nutrients than wheat, but are there ...
20
votes
5answers
18k views

Does microwaving destroy nutrients in food?

After answering this article, I did some research on microwaving killing vitamins and nutrients in food. I very quickly learned that this is a touchy subject, even among nutritionists, and nobody (at ...
2
votes
1answer
2k views

Replacement for celery with equivalent nutrients?

I have this recipe: 2 celery sticks 1 cucumber (large) 2 large handfuls of spinach leaves 1 large handful of lettuce (dark) 1/2 freshly squeezed lemon But I don't like the "aroma" of celery. So ...
3
votes
3answers
409 views

Nutrient impact of squeezing water out of frozen chopped spinach

Many recipes using frozen chopped spinach instruct one to thaw and squeeze out the water from the spinach. When I do this, how much nutrition I am squeezing out?
0
votes
5answers
286 views

How do I add healthy fats to my daughter's diet? [closed]

My daughter is going through a growth spurt right now and having trouble sleeping through the night. I asked this question on ParentingSE and based on what I wrote, the advice I have gotten is that a ...
1
vote
2answers
456 views

Can I use fresh okara without cooking it?

I started to experiment with home-made soy milk, which means that I have a lot of okara and I am looking for various ways of using it. I grind the soy beans before boiling the milk, so that the okara ...
2
votes
3answers
2k views

How much salt is absorbed by meat during brining?

Has anyone created a table of sodium absorbtion during brining vs. other contributing factors such as brining time, meat type, salt ratio, etc. I'd like to be able to compute how much sodium is ...
1
vote
0answers
187 views

Soy Protein and Whey Protein [closed]

What's the nutritional difference between "soy protein isolate" and "whey protein isolate"? Is one thought to be "more healthy" or easier to digest than the other? Are both just "pure 100% protein"? ...
2
votes
1answer
378 views

What varieties of beans are high in calories?

Which beans have the most calories per dry-weight? Note: This includes anything someone might refer to as a "bean" and excludes foods that are perishable.
8
votes
6answers
3k views

What additions can I make to my basic white bread recipe to increase its fiber content?

These are my ingredients for a one-loaf white bread recipe: 3 cups all-purpose flour 1 cup milk 4 Tbsp butter 2 Tbsp sugar 1 1/4 tsp salt 1 packet active dry yeast I'd like to add an ingredient that ...
6
votes
2answers
1k views

Is cheese or pasta a good source of protein?

I am eating "Wheels & Cheese": As you can see, there's literally nothing but cheese and pasta here. The nutrition facts on the back says that there's 11g of protein in it. I've never heard of ...
9
votes
16answers
2k views

Cheap sources of protein?

Soy meat, flax seeds and peas are probably the best known such sources. Are there other cheap sources of protein?
9
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7answers
1k views

Creating high-protein food for hiking

I will go hiking for 10 days, and the food I get in the lodges on the way is practically all starch, wtih < 15 g protein per day. I did this once and felt terrible. So this time, I want to take my ...
10
votes
2answers
3k views

Does chopping vegetables remove vitamins?

I hear some chefs saying on TV: "Don't cut your vegetables in the salad too small, because the smaller you cut them the more vitamins are lost." Is that true? and if it was really true, what is a ...
6
votes
4answers
844 views

How can I make an Überfood?

Each day, you're supposed to get a certain number of servings of grains, vegetables, fats, etc. You know, the food pyramid. However, instead of going to all the trouble to prepare three meals with ...
0
votes
2answers
1k views

What nutrients are concentrated in citrus peels (not juice)?

I just bought my first juicer today and I'm having a blast experimenting with the different favors. I'm looking at all these juice recipes and they all say to peel the rind off of the citrus fruits ...
-3
votes
2answers
161 views

Good site for nutritional info [closed]

I cook my breakfast from several raw ingredients (about 12) and was trying to come up with caloric and nutritional content for the same, for few ingredients I could get details on Wikipedia, a bit of ...
0
votes
2answers
1k views

How can I calculate the affect of cooking my food on its nutrition

If I look on nutritiondata.self.com for the nutrition value of raw lentils (as an example), it tells me the protein value per 1 cup is 50g. However, 1 cup of boiled lentils is good for 18g of protein! ...
1
vote
1answer
4k views

What are the differences in protein content between chicken broth and chicken stock?

Does anybody have any data on the nutritional composition of chicken broth (liquid in chicken soup) and chicken stock (liquid from chicken bones)? For example, will stock contain more protein then ...
5
votes
1answer
882 views

Stir-frying: how much of the oil evaporates?

When you're stir-frying or sauteeing, I'm sure some of the oil get evaporated due to high temperature. How much of the original oil evaporates? Since I suppose it depends on the kind of oil, ...
6
votes
2answers
1k views

Can I increase my iron intake by eating food cooked with cast iron?

Can I eat food cooked in cast iron to leach iron into the food? Is it a significant amount?
4
votes
1answer
3k views

data about the rate of nutrient decay in fruit/vegetable juice

This is a related question to Do centrifugal juicers destroy vitamins through friction? Is there any quantitative data about the rate of vitamin & nutrient decay in fruit/vegetable juice? We ...