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.
7
questions with no upvoted or accepted answers
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0answers
89 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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0answers
44 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 ...
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0answers
36 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 ...
1
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0answers
92 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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43 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?
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30 views
Health check on Leafy Tea Kombucha SCOBY
I am trying to make kombucha using the SCOBY I have with a mix of Darjeeling tea.
Following is the content of it
10 tea-spoon black leafy Darjeeling
2 tea-spoon green leafy Darjeeling
I could see ...
0
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0answers
78 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 ...
