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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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3 votes
1 answer
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Where on the S Curve are the recommended yogurt fermentation times?

In this answer to a previous question of mine it was mentioned that the fermentation phase of yogurt making has 3 phases of growth - lag, logistic and plateau. This means that the growth rate follows ...
User65535's user avatar
  • 1,183
1 vote
1 answer
209 views

How can I identify sandwich meats that have minimal nitrate/nitrite content?

The evidence seems fairly good to me that regularly eating food with high nitrite/nitrate content is carcinogenic, and I'd like to reduce the amount I eat in my diet. I'm finding it hard to identify ...
James's user avatar
  • 111
3 votes
3 answers
209 views

What is it about Malthouse flours that makes them so "special"?

I have recently started making bread in a breadmaker. I generally prefer the taste of white bread but for health reasons try to make loaves with as much fibre as possible. I have tried multiple ...
User65535's user avatar
  • 1,183
1 vote
1 answer
141 views

Have the rules about the labelling of sugar content of drinks become more lax in the last year or two?

ABout a year or two ago I looked at the nutritional information of various "no added sugar" squashes to determine which had the lowest sugar content. My recollection is that that all had ...
User65535's user avatar
  • 1,183
2 votes
0 answers
203 views

Food tracking and nutrient differences in "as packaged" vs "as prepared" meal kits

Quick Summary I'm logging what I eat and gamifying it to some degree. Why do carbs and protein in "as prepared" meal kits consistently get reduced from "as packaged" in the ...
steve v's user avatar
  • 121
1 vote
0 answers
162 views

nutritional profile of grilled sunflower heads (not just seeds)

I've been seeing recipes that recommend grilling the whole head of the sunflower, including the heart and the semi-mature seeds. I'm curious if there's a good way to estimate the nutritional profile ...
a2n's user avatar
  • 11
0 votes
1 answer
251 views

Is 山核桃 (Chinese Hickory) similar to pecan? [closed]

I heard that pecan is healthier than Walnut. One of the reasons is that it has less Omega-6 per 100 grams, and ALA is an inefficient and therefore negligible form of Omega-3 fatty acid. Pecan is ...
Tim's user avatar
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0 votes
0 answers
79 views

Could antioxidants be lost significantly during drying of blueberries or mulberries?

I heard that blueberries and mulberries contain antioxidants beneficial for human beings, such as anthocyanins, or oligomer proantho cyanidins. I was wondering if there is a lot of nutrient difference ...
Tim's user avatar
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1 vote
1 answer
172 views

Where can I look up the amount of omega-3 in unit weight of monkfish?

Where can I look up the amount of omega-3 in unit weight of monkfish? I would like to compare that to mackerel. Thanks.
Tim's user avatar
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4 votes
2 answers
3k views

Do tea filter bags filter out vitamins and minerals?

I'm talking about the classic paper tea bags (sold empty) that you can buy and then put whatever you want in; sometimes different sizes are available for cups vs teapots, etc. Yes, I do realise most &...
Valikojan's user avatar
0 votes
1 answer
227 views

Are beef calories for uncooked or cooked meat?

I see a lot of online descriptions of calories in beef, but none of these say whether the beef is uncooked or cooked. Should I assume they are talking about raw, uncooked beef, or is it just random ...
Drisheen Colcannon's user avatar
1 vote
1 answer
157 views

Wrong ingredient order for dried cranberries?

I am looking at the nutritional label for Mariani Dried Cranberries. If I'm reading the label correctly, the serving size is 40g, 26g of which are added sugar (yep, 2/3 of this product is sugar!). ...
Sleepster's user avatar
  • 439
0 votes
1 answer
136 views

What is the difference between durum whole wheat flour and hard amber durum wheat?

The Meijer brand package description is "whole wheat pasta" and the ingredients are "hard amber durum wheat". The Kroger brand pasta package description is "100% whole wheat ...
Sedumjoy's user avatar
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26 votes
4 answers
10k views

How Can Cooked Meat Still Have Protein Value?

I've been taught 2 things that seem to contradict each other: Cooked meat has plenty of protein Heating proteins denatures them and damages/changes them If this is the case, then cooked meat must ...
Tom J Nowell's user avatar
1 vote
2 answers
258 views

Does bleaching or milling flour remove vitamins?

Does bleaching or milling flour remove vitamins? Is this why some flours are enriched, even non-bleached ones, with, e.g., "niacin, reduced iron, thiamine mononitrate (vitamin B1), riboflavin (...
Geremia's user avatar
  • 1,072
1 vote
1 answer
261 views

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.
Ahmad Makarem's user avatar
-2 votes
1 answer
654 views

How many mg of acetic acid are in 1 Goli apple cider vinegar gummy?

The label says "Apple Cider Vinegar (5% acetic acid) 500 mg". Does one gummy have 25mg of acetic acid or 500mg of acetic acid?
user avatar
0 votes
2 answers
192 views

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 ...
Chris Rogers's user avatar
0 votes
0 answers
52 views

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 ...
F Chopin's user avatar
  • 153
2 votes
1 answer
510 views

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 ...
Sedumjoy's user avatar
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0 votes
2 answers
236 views

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 ...
Paul B. Slater's user avatar
3 votes
1 answer
265 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 ...
P. Shark's user avatar
  • 133
1 vote
1 answer
279 views

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 ...
Fed's user avatar
  • 119
11 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 ...
Nzall's user avatar
  • 1,593
2 votes
1 answer
840 views

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?
Amit's user avatar
  • 131
1 vote
0 answers
81 views

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 ...
yash's user avatar
  • 11
0 votes
1 answer
148 views

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 ...
Kurt Hikes's user avatar
2 votes
2 answers
2k 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,...
james's user avatar
  • 317
0 votes
0 answers
44 views

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?
musiclvr56's user avatar
0 votes
1 answer
145 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 ...
Joe's user avatar
  • 438
1 vote
0 answers
121 views

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 ...
Incorporeal Logic's user avatar
4 votes
1 answer
2k 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 ...
Brōtsyorfuzthrāx's user avatar
1 vote
1 answer
140 views

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?
Bigbio2002's user avatar
1 vote
1 answer
67 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 ...
Sedumjoy's user avatar
  • 810
1 vote
1 answer
225 views

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.
Martin Drozdik's user avatar
5 votes
1 answer
249 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 ...
Buffalo Rabor's user avatar
-2 votes
1 answer
658 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. ...
meractus's user avatar
  • 308
1 vote
1 answer
1k views

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 ...
CompNeuroDev's user avatar
3 votes
1 answer
242 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 ...
mario's user avatar
  • 31
4 votes
4 answers
11k 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 ...
BrownApple's user avatar
5 votes
1 answer
11k 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 ...
halloleo's user avatar
  • 181
0 votes
0 answers
99 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 ...
paulj's user avatar
  • 310
5 votes
1 answer
244 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 ...
user avatar
3 votes
1 answer
278 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 ...
Ybarker's user avatar
  • 31
0 votes
1 answer
160 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?
Geremia's user avatar
  • 1,072
5 votes
2 answers
541 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 ...
user avatar
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 ...
Nav's user avatar
  • 1,348
2 votes
0 answers
489 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.
user avatar
2 votes
0 answers
124 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.
Autumn's user avatar
  • 21
0 votes
0 answers
190 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 ...
Manik's user avatar
  • 101