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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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63 views

How does cooking Granny Smith apples alter their (alleged) nutritional qualities? [closed]

According to several online resources, Granny Smith apples have particular health benefits in comparison to other varieties of apples, due to lower levels of glucose and fructose and higher levels of ...
2
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2answers
157 views

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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1answer
194 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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73 views

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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1answer
152 views

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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1answer
58 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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1answer
115 views

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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2answers
162 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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1answer
2k 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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0answers
182 views

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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0answers
68 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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54 views

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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2answers
2k views

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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2answers
207 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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1answer
154 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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1answer
71 views

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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1answer
523 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 ...
4
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1answer
133 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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1answer
423 views

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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1answer
85 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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1answer
110 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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1answer
114 views

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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1answer
21k 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 ...
59
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1answer
8k 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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0answers
373 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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0answers
69 views

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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1answer
1k views

Confusion about chicken leg & thighs nutrition facts (calories)

First of all, the nutrition facts given by USDA doesn't make sense to me. I'll refer only to skinless facts. Chicken breasts have 120kcal and chicken legs have the same. I know chicken breast have ...
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2answers
3k views

How do the nutritional values of bananas change as they ripen?

Unripe bananas are hard with thick skins and an unmistakeable raw flavour. As they ripen they shrink slightly, the skins become thinner, and the fruit becomes softer and sweeter; the raw flavour goes ...
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0answers
476 views

Nutrition: Yogurt vs Milk [closed]

I'm generally a fan of having quite a bit of whole milk/yogurt made with whole milk (no flavoured stuff, no extra sugar). I'm also quite finicky about calories. I have found that the low sugar content ...
2
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0answers
128 views

How can I calculate the nutritional value of something homemade? [duplicate]

Does the baking/cooking process change the nutritional value of food? I don't know the science behind that. I want to calculate more than just calories -fat, carbs, sugars, protein, etc... Is it ...
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2answers
2k views

Replace or reduce sugar in milk?

Is there any company that produces milk with the sugar removed or replaced? If not, is there any way to do this on your own? I love skim milk and mostly buy Fair Life Skim Milk, which is filtered to ...
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1answer
118 views

Macronutrients and cooking temperature of beans?

For other foods, the cooking temperature seems to make a difference to which macronutrients are extracted, and subsequently, to the taste of the final product. For instance, the temperature is ...
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1answer
606 views

How is bean pasta so protein-rich?

I've seen a number of bean pastas that have pretty close to a 1:1 protein/carb ratio. For example, this black bean pasta has 23g carbs and 25g protein per serving. On their own, black beans have a ...
3
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0answers
67 views

What are the criteria for 'Recipes for Space'? [closed]

I'm organising a workshop next week at the Science Museum in London. One of the topics we will be discussing is a 'Chef's challenge' called 'Recipes for Space'. The criteria for a 'Recipe for Space' ...
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6answers
114k views

Why should (or shouldn't) we wash rice before cooking?

There are pretty confusing articles on this topic on the internet. Some suggest that we should wash them to remove starch, talc, etc. Some suggest that we should not wash them because they are ...
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1answer
174 views

Do roasted almonds have similar calcium value to raw ones?

I have stopped consuming any kind of dairy so I need substitutes for, among the rest, calcium. I've been advised to eat almonds, but I dislike the taste and texture of the raw ones. When I grabbed a ...
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2answers
132 views

Nutrient composition of cheap cashews/nuts

Is there a difference in the nutrient composition of cheap (home brand) raw/salted cashews sold in supermarkets like Walmart/Costco/Coles/Woolworths etc compared to other branded cashews ? Similarly, ...
33
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9answers
17k views

How can 100% peanut butter have more protein than 100% peanuts

I am looking at: 100% peanut butter (no added salt, sugar, oils or anything else) 100% roasted peanuts (no added salt, sugar, oils or anything else) When looking thought different sources, I can ...
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2answers
502 views

To what extent is curcumin destroyed by boiling?

I came across a "juice shot" / "anti inflammatory drink" recepie the other day which lists the following ingredients : lemon (in slices) ginger (in slices) turmeric (in slices) sugar water The ...
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5answers
15k views

Are there any calories in roasted coffee beans? Why is black coffee 0 kcal?

Are there any calories in roasted coffee beans? And why do they seem to 'disappear' when turned into black coffee? According to some websites, there are (I've seen values between 300 and 400 kcal ...
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1answer
1k views

Protein in mayonnaise…none?

I was looking at a Hellman's real mayonnaise jar with whole eggs and yolks, and the nutrition label says there are 0 grams of protein. How is that possible? Is this common for mayonnaise in general?
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1answer
18k views

What is GABA Rice?

GABA rice seems to command a high premium is only found on Amazon in a few varieties, one by Koshihikari, one by Sempio. Is GABA rice anything but brown rice pre-heated? Is the GABA setting on a rice ...
2
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1answer
492 views

Fruit Oil Extraction

I'm making an experiment which compares different oils. It seems I can make oil from any fruit/seed by just pressing it, filtering the liquid outflow, and letting the filtered liquid settle (keeping ...
2
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1answer
979 views

Best way to preserve nutrients while dehydrating fruit and veggies

I am getting into fruit dehydration (and maybe of other foods) for backpacking. I'd really like to backpack with my own made food as much as possible and reduce vitamins and minerals supplements to a ...
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1answer
912 views

Quantities of lactose, lactic acid, and other metabolites in yogurt

It's common to see vague statements about how people with limited lactose tolerance may be able to eat yogurt, because the bacterial fermentation eliminates some of the lactose. However, I haven't ...
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1answer
161 views

What kinds of beans are there and how to recognize them? [closed]

I've been looking for nutrition facts for beans (bought in bulk, doesn't have a label) I bought but couldn't find which type there are. It took me quite a while to recognize them as pinto beans. Also ...
5
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1answer
13k views

What is “Less Sodium Soy Sauce”?

I have here a bottle of Kikkoman "Less Sodium Soy Sauce". According to the label, it contains 37% less sodium than regular soy sauce (575 mg per 15 ml serving, versus 920 mg). How is this stuff made,...
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1answer
452 views

Do quality adjectives have a standard?

So some cheese products I buy have nutritional information on the outside that say things like "Good source of Calcium", or "Excellent source of Calcium", or "Great source of Calcium". Are these just ...
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4answers
3k views

Adding lime juice to green curry paste and heating

I am trying this recipe which requires preparation of a green curry paste with lime juice as one of the ingredients. Once the paste is prepared, I add it to a pan with hot oil (after which I add ...
5
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1answer
2k views

In ingredient lists, does “lime” mean the fruit or the chemical?

Ingredient lists on packaged foods sometimes list "lime". Does this refer to the citrus fruit, or to the chemical calcium hydroxide? As an example, Mission Organics White Corn Tortilla Chips list "...