The nutrition tag has no wiki summary.
19
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8answers
506 views
Vegetarians and nutrition
Normally when cooking for vegetarian friends I focus on making the food interesting, since a one-off meal isn't going to throw them too much. However, we will be having a vegetarian stay with us for ...
16
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5answers
11k 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 ...
13
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5answers
4k 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 ...
12
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5answers
1k 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?
11
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4answers
936 views
Does preparation of food change the nutritional content with respect to fat type?
I apologize in advance for my lack of knowledge in how a fat comes to be saturated, and perhaps therein lies the answer to this question. However, due to my wife's gall stones I need to remove hard to ...
10
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4answers
1k 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 ...
10
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4answers
7k 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?
10
votes
2answers
1k 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 ...
8
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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?
8
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7answers
883 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 ...
8
votes
1answer
11k 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 ...
8
votes
6answers
2k 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 ...
8
votes
1answer
2k 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 ...
7
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3answers
4k 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 ...
6
votes
4answers
753 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 ...
6
votes
2answers
594 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?
6
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2answers
930 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 ...
6
votes
4answers
415 views
The way to cook vegetables that keeps most of the nutrients
What is the way to cook vegetables that keeps most of the nutrients?
6
votes
3answers
1k views
What does “contains 2% or less of” mean?
In the US, food labels are required to provide an ingredients list. One common phrase on labels is "contains 2% or less of." For example: "Pork, water, contains 2% or less of: salt, spices, sodium ...
5
votes
1answer
715 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, ...
5
votes
7answers
485 views
Nutritional information on fruits and veggies
I've been looking online for an extensive database of nutritional information on various fruits and vegetables. I've been advised by my doctor to start eating healthier and I'd just like to know the ...
5
votes
1answer
261 views
What effect does rinsing have on blueberries?
If I rinse fresh blueberries before I eat them, does that wash off the antioxidants? Why would washing blueberries before freezing them cause tougher-skinned berries?
5
votes
2answers
916 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 ...
5
votes
2answers
1k views
Does vinegar increase the iron we can digest from Spinach?
I heard tale of people using vinegar to break down or concentrate the digestible iron in spinach. Is this true?
If it's true, the key things to know would be:
What vinegar do you use?
How do you ...
4
votes
2answers
1k views
Are roasted nuts nutritionally different from raw nuts?
If I roast a selection of mixed nuts, does it significantly change their nutritional content?
Also: Are there any potential food safety issues around roasting nuts (e.g. does it damage the oils)?
4
votes
1answer
2k 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 ...
4
votes
1answer
1k views
What nutritional differences are there between honey and table sugar (sucrose)?
My girlfriend has been putting honey in my coffee instead of sugar. She says it is better for me, but she can't give me an explanation I understand. I think she is being influenced by someone she ...
4
votes
1answer
1k 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 ...
3
votes
3answers
394 views
How to fix the protein content of my minestrone?
I love minestrone, but am concerned that it doesn't contain enough protein. It usually contains pasta, tomato, zucchini, savoy cabbage, carrots and garlic.
What could I add to enhance the protein ...
3
votes
2answers
90 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 ...
3
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4answers
5k 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 ...
3
votes
3answers
275 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?
2
votes
3answers
855 views
Does the use of kosher salt vs. table salt lead to a higher overall sodium intake?
When using kosher salt one has to use more kosher salt than table salt to achieve the same level of saltiness. Does it mean that using kosher salt causes one to consume more salt (or sodium)?
2
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2answers
99 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 ...
2
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2answers
2k views
Is raffinose broken down into its component sugars when cooked?
Raffinose is a sugar found in legumes that is indigestible by humans. Which is great, because I'm looking for a sweetener that 1) won't raise blood sugar and 2) doesn't have a bitter aftertaste and ...
2
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3answers
3k 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 ...
2
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2answers
520 views
Deep frying - health/caloric-intake difference in saturated vs. unsaturated oil
In one of my previous questions, it was indicated that animal oils (saturated) would have a longer lifetime than unsaturated oils.
However, given good hygiene and properly fresh oil use, what would ...
2
votes
1answer
855 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 ...
2
votes
3answers
727 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 ...
2
votes
1answer
267 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.
2
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1answer
623 views
How can I reduce nitrate concentration in vegetables before or during cooking?
Can someone tell me how to minimize nitrate concentration in raw vegetables before cooking them? I need this advice very much because I'm cooking vegetables for my infant son, and I've heard that high ...
2
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1answer
101 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?
1
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8answers
1k views
What are some alternative sources of calcium (to milk) for the lactose-intolerant?
Are there any food products that can be used for cooking/baking that have high calcium as an alternative for milk - not necessarily liquid alternatives...
1
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3answers
184 views
Checking food nutrients
How can one check if the food does not have excess levels of pesticides?
The need of the hour is to have some machine/tool that checks what is the composition of the food that we are eating and ...
1
vote
2answers
315 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 ...
1
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2answers
1k views
nutrition facts: what does “as packaged” mean?
I was looking on a box of Hamburger Helper Cheeseburger Macaroni I bought. The nutrition facts read "as packaged", it only contains 0.5g fat, 120 calories per serving. I assumed this means everything ...
1
vote
1answer
630 views
Does caramelizing an onion increase its non-dietary fiber carbohydrates?
I'm on a low-carb diet and would like to know if caramelizing an onion increases its carbohydrate content. I'm primarily interested in "net carbs," so dietary fiber that's converted to sugar would ...
1
vote
1answer
2k 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 ...
1
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1answer
1k views
Why do adult humans drink milk while no other animal does? [closed]
All mammals drink milk from an early age on. After that most of them switch to eating other things like fruits, vegetables, meat, corn, cereals, etc. But most humans don't switch completely and keep ...
1
vote
1answer
133 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 ...
