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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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 ...
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How long do vitamins last in multivitamin juice?
I like to drink multivitamin juice similar to this, but it takes me a 3 or 4 days to drink whole carton.
How long will these added vitamins last, when kept in the refrigerator?
How long will they ...
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Is coconut oil the most saturated plant-based oil?
Looking through the oils that can be used to make soaps on LyeCalc.com, I saw that coconut oil has a very high saturated fat content: 77%! Cow butterfat is comprised of only 53% saturated fat.
Is ...
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How can I determine whether a food or ingredient is "ultraprocessed"?
I often read articles talking about the risks of "ultraprocessed" food. Here is an example article from NPR.
On the one hand, there are foods which are obviously not ultraprocessed: plain ...
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Can I use fresh okara without cooking it?
I started to experiment with home-made soy milk, which means that I have a lot of okara and I am looking for various ways of using it. I grind the soy beans before boiling the milk, so that the okara ...
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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 ...
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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 ...
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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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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 ...
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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 (...
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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 ...
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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 ...
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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 ...
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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 ...
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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!).
...
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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.
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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 &...
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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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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 ...
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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 ...
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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 ...
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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 ...
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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?
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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 ...
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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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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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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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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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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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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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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 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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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 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 ...
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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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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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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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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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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 ...
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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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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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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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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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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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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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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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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...
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