Questions tagged [nutrient-composition]

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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How much canned tuna can i eat before i get mercury poisoning? [closed]

Recently trying out different foods for protein intake. I've come to discover canned tuna as an extremely cheap source of protein, aside from the usual chicken breast. The issue is that I'm not sure ...
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Does boiling chia seed affect the amount of omega 3 (ALA) in them?

I used to add them to lentils in a stew like dish, mainly to get my ALA requirements. I read that Omega 3 fatty acids are not heat stable but I am not sure at what temperature they are broken down.
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2 answers
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How does the UK nutrition "Traffic Light System" work?

I have been trying to understand the UK "Traffic Light" system of labelling food nutrition as a helpful guide to maintaining a healthy diet and to focus this question on one nutrient, I am ...
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Does cooking change the calorie content of food? [duplicate]

If I look up the nutritional information of my raw ingredients to a recipe, will the calorie content of the cooked combination simply be the sum or do chemical reactions during cooking change this ...
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1 answer
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Is there anyway to remove, neutralize or deactivate phytic acid in whole wheat pasta?

I bought a bunch of packs of whole wheat pasta thinking how nutritious this would be and now I read the very thing I am after which are the minerals in the hardened shell of the grain also contain ...
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2 answers
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If 2 cups of Himalayan salt is used in making 60 gallons of soup, how much sodium does this contribute to a 24 oz. soup serving?

We have a local soup kitchen that provides 24 ounce containers of soup. There is no nutritional profile posted on the containers, and I'm curious as to how much of the standard (American Heart ...
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95 views

How can I find T150 wheat flour in the United States?

In France I buy bread made of T150 wheat flour. In the United States, I can only find bread made of whole-wheat flour or some nutritionally inferior flour. How can I find bread made of T150 wheat ...
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3 votes
1 answer
241 views

Riddle: Deciphering (likely) wrong Nutritional Info

I bought some "Keto-Ice Cream" a few days ago, and I have been since questioning the trustworthiness of its Nutritional Facts. I would like some help to decipher them, as there is either ...
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What is the net (absorbable) carb content of Psyllium Husk? [closed]

I want to make ketogenic bread with Psyllium Husk. I am confused from looking online at the nutritional value of psyllium husk. Some websites reports in the nutritional values that it has only 1.7g of ...
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12 votes
2 answers
2k views

Why do some products have different nutritional composition stated on different containers, even when accounting for serving size?

I've been looking into nutritional composition of beverages and I've found something weird: sometimes, when the same product is served in a different container, the nutritional contents on on the ...
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What does yeast do to flour?

Does yeast overtake flour? if yes then does it become protein from carbs? When we start with 100% flour does it become 70% flour 30% yeast germs after fully fermented dough?
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How to reduce Phytate in pea protein isolate?

I have found that pea protein isolate has high phytate content that inhibits mineral absorption. Some articles from a company that sells it quote a low number but other research does not confirm it. I ...
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Why don't we all eat injera? Or some other form(s) of teff? [closed]

We are supposed to eat high-protein foods, yet even people without celiac disease complain about gluten... Tuff, unlike quinoa, is a true cereal grass, and like quinoa, is high in protein that is not ...
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2 votes
2 answers
532 views

If cooking doesn't kill all the nutrients in tomatoes, why are none in sauce labels, even the nice ones made direct by an organic farm?

I've had this question in my head since forever, it's kind of a food sciencey question. I understand that cooking changes the properties of food including their nutritional value, sometimes positively,...
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What is the rate of deterioration of lycopene in an open can of tomatoes?

Once I open canned tomatoes and transfer it to a glass jar, what is the rate of deterioration of their lycopene content?
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1 answer
117 views

Why is the nutrition information for these two items so different?

(In the UK) I have a packet of custard, which has the following ingredients: Maize starch, salt, Flavouring and Colour. The salt content on the nutrition information is 0.17% so I assume that the ...
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What Impact Does Meat Curing/Preservation Have on Nutritional Content?

I am currently trying to research nutritional facts for cured meats and other preserved foods. In specific, I am looking for any information about the caloric impact that preservation methods might ...
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4 votes
1 answer
1k views

What's the brix of a typical avocado?

What's the typical brix of a typical store-bought avocado? I mean the percentage of sugars, acids and such (I think it refers to all dissolved solids, but sugar gets the most attention). I can find ...
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1 vote
1 answer
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Can someone explain this nutrition label to me? [duplicate]

The math on the carbohydrates section doesn’t seem to add up... how to decipher this section of the label?
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1 vote
1 answer
51 views

How much magnesium is in Hinode Calrose rice? [closed]

I was looking for foods high in magnesium and I stumbled into Calrose rice. One source said 3000% for a quarter cup which is rediculous must be mistake but there is no other source that talks about ...
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1 answer
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How much caffeine is in matcha powder?

I would like to know how many milligrams of caffeine are there in a gram of dried matcha powder.
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5 votes
1 answer
167 views

Carb, fat and protein changes in vegetable fermentation, specifically a ballpark reduction arc in carbohydrates

I have been fermenting vegetables, kimchi for the most part, for a few years and am familiar with the general arc of the process, as well as observing how active my ferment is. Yesterday, I started a ...
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-2 votes
1 answer
277 views

Can I dissolve eggshells in vinegar, and use the vinegar in a dish? [closed]

Are there other dishes where this is done to increase the bio-availablity of calcium in a dish, such as pork knuckle vinegar stew, which is considered a post-partum dish in Cantonese style cooking. ...
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1 answer
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Does cooking food destroy BPA?

These days, stocking up on and eating canned food to reduce grocery shopping trips is tempting but reports have found possibly BPA can be an issue with eating certain levels of those foods [1]. Aside ...
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2 votes
1 answer
195 views

Do nutritional facts take into account the inedible parts of certain foods?

I was wondering if the caloric values of leftovers of certain foods (may the best example be bones, when eating chicken) that are never eaten, taken into account when calculating nutrition values of ...
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2 votes
2 answers
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Does caramelizing increase the amount of sugar in a dish?

I love caramelized onions. But I'm not sure I should have them often. I've recently learned that the browning associated with caramelized onions and baked apples is a product of either the Maillard ...
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5 votes
1 answer
7k views

How does cooking food changes its content of carbohydrates and sugar?

When cooking for diabetics it is important to keep the amount of carbohydrates and sugar low. So I am wondering how cooking food - particularly vegetables - changes the amount of carbohydrates and ...
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Chicken parmesan high carb

I looked at well-known restaurant nutrition guides and noted that their chicken Parmesan dishes always seem to be high in carbohydrates and sugar. On par with ravioli and ice-cream. How is it being ...
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5 votes
1 answer
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Does the nutrition facts label include "packaging"?

Does the nutrition facts label include "packaging"? For example, for "sardines packed in oil", does the label refer to drained sardines, or everything in the container? Edit: I sometimes forget that ...
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3 votes
1 answer
237 views

Is a sprouting carrot lower in sugar and does it lose nutritional value?

If carrots use their sugar reserves to start the sprouting process, does that mean that the sugar content is lower? Does the sprouted carrot lose any of its nutritional value? If a carrot is a root ...
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1 answer
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Highest protein-dense, low fat, raw, plant-based ingredient? [closed]

What ingredient that can be eaten raw has the highest protein content and lowest fat for its weight?
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5 votes
2 answers
356 views

Why does the carbs / fiber ratio decrease after cooking?

According to USDA, medium grain raw brown rice has carbs and fiber at a ratio of 76g / 3.4g = 22.4. When cooked, the ratio changes to 24g / 1.8g = 13.3. Are these numbers wrong, and if not, why ...
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15 votes
1 answer
3k views

What does the ash content of broken wheat really mean?

I purchased some broken durum wheat (also called lapsi or daliya in India) to make upma and was shocked to find that it contained ash. It seemed silly that someone would deliberately mix ash into ...
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2 votes
0 answers
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Beans should not be served with potatoes? [closed]

Huffington Post writes: Potatoes conflict with digestion of the beans, so avoid eating them in the same meal. Is this true? I couldn't find any reliable source.
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1 vote
0 answers
104 views

Does jellyfish contian heme or non-heme iron

Is the iron in jellyfish heme or non-heme iron? I would like to eat jellyfish as an alternative to red meat and know that I am getting a good source of iron in my diet.
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Side effects of overnight Oats , Overnight fenugreek [duplicate]

i started to eat overnight oats . But i want to know what are the side effects of it . Because i am not cooking or heating the oats . So i am really worrying if any kind of bacteria will enter to our ...
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11 votes
2 answers
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Why does processed meat contain preservatives, while canned fish needs not?

I've read that canned salmon typically does not contain any preservatives. On the other hand processed meat (such as ham) contains them. Why are preservatives needed in some cases but not others?
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1 vote
2 answers
250 views

Brewed vs regular soy sauce : phytochemical content

I love soy sauce, but I'm trying to minimize my consumption of phytochemicals. Is there any difference between "brewed" and "regular" soy sauce as far as their phytochemical content?
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-1 votes
1 answer
165 views

Where can I find recipes with photos of the exact meal created from the list of ingredients? [closed]

I'm creating a service for changing people nutrition habits and convincing them to eat more healthy. As a first step I would like to develop an app to recognize what's on the plate. I'm aware about ...
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1 vote
1 answer
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How can I figure out fat content in quark cheese?

The store next to my house offers a brand of solid quark. It's really good and tasty, and it says on their website that it's made of whole milk and it's not being stirred during production, so that ...
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2 votes
1 answer
888 views

How is nutritional yeast made? [duplicate]

I'm talking of the kind of yeast that tastes like cheese. I live in a country where finding or importing nutritional yeast is not an opcion, so I would like to know how to prepare it. I want to eat ...
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4 votes
1 answer
339 views

Proper way to calculate the amount of sugar in a drink

I have recently read an article (in Spanish) about a sugary drink (water-based) with stated the following facts: Ingredients of the drink: natural mineral water, organic cane sugar, lemon juice made ...
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9 votes
1 answer
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Is cooking with an air fryer similar, nutritionally, to baking?

Irrelevant context: I've been borrowing a friend's air fryer, and I love how fast it cooks! So much that I'm considering getting one of my own to cook 80% of my meals with. But, my girlfriend is ...
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2 votes
1 answer
90 views

How can components of a packaged food item exceed the net weight?

In some packaged foods, the added weight of its components (like sugar, protein, carbohydrates) exceed the weight of the total item. Example:- 1 pack of Chocos Cereal has net weight 30g. But its ...
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1 vote
1 answer
224 views

Dried fruit and calcium levels [closed]

My daughter suffers from lactose intolerance and/or milk protein allergy (this has yet to be confirmed by a paediatrician due to the way the NHS works in the UK). I tend to bake fruit cakes and mix ...
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1 vote
1 answer
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Does waiting for bread to rise before baking change its nutrient composition?

Does waiting for bread to rise before baking change the amount of standard macro- or micronutrients present? I imagine that baking would evaporate any alcohols produced by the yeast fermentation. So ...
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7 votes
1 answer
56k views

Calories in (cooked) pasta

I bought a 500g pack of Tesco penne pasta recently – https://www.tesco.com/groceries/en-GB/products/254878482 As you can see on the website, it states that 100g of the pasta contains around 176 ...
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60 votes
1 answer
9k views

What constitutes the majority of meat?

Looking at 100g chicken breast for example, I see that ~30g is protein and ~4 is fat. What is the rest of the 100g piece made of? Is that all connective tissues? Fiber? Something else?
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0 votes
0 answers
562 views

Calculating the effect of a marinade on nutrition [duplicate]

While watching a collection of olive oil based chicken marinade recipes I was wondering if there is an effective way of calculating the effect that a marinade might have on the nutritional value of ...
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2 votes
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Can you alter nutritional properties of beans and other ingredients using diastatic malt?

I was reading about brewers' spent grain the other day and its nutritional profile (high protein and fiber content, no carbs) and how it's obtained. Would something similar be possible with beans and ...
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