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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22
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8answers
577 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 ...
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 ...
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?
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 ...
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, ...
11
votes
4answers
1k 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
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?
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 ...
10
votes
4answers
31k 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 ...
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
votes
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 ...
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 ...
8
votes
1answer
158 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 ...
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 ...
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 ...
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 ...
6
votes
4answers
846 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
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?
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 ...
6
votes
4answers
459 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
2k 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
2answers
216 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 ...
5
votes
1answer
885 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
570 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
390 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
2k 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 ...
5
votes
1answer
70 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 ...
4
votes
1answer
178 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 ...
4
votes
1answer
158 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 ...
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
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 ...
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
2k 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
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 ...
3
votes
3answers
527 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
107 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
votes
3answers
412 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
1k 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
votes
2answers
195 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
votes
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
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 ...
2
votes
2answers
582 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
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 ...
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 ...
2
votes
1answer
379 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
votes
1answer
812 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
votes
1answer
141 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
vote
8answers
2k 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
vote
4answers
12k 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 ...