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.

Filter by
Sorted by
Tagged with
3
votes
1answer
215 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 ...
1
vote
1answer
127 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 ...
12
votes
2answers
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 ...
2
votes
1answer
143 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?
1
vote
0answers
46 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 ...
0
votes
1answer
112 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 ...
2
votes
2answers
315 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,...
0
votes
0answers
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?
0
votes
1answer
113 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 ...
1
vote
0answers
42 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 ...
4
votes
1answer
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 ...
1
vote
1answer
91 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?
1
vote
1answer
47 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 ...
1
vote
1answer
82 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.
5
votes
1answer
121 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 ...
-2
votes
1answer
195 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. ...
1
vote
1answer
441 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 ...
2
votes
1answer
186 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 ...
2
votes
2answers
4k 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 ...
5
votes
1answer
6k 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 ...
0
votes
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 ...
4
votes
1answer
170 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 ...
3
votes
1answer
212 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 ...
0
votes
1answer
141 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?
5
votes
2answers
320 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 ...
15
votes
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 ...
2
votes
0answers
220 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.
1
vote
0answers
98 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.
0
votes
0answers
174 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 ...
11
votes
2answers
3k 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?
1
vote
2answers
221 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?
-1
votes
1answer
160 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 ...
1
vote
1answer
83 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 ...
2
votes
1answer
875 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
votes
1answer
284 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 ...
9
votes
1answer
492 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 ...
2
votes
1answer
89 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 ...
1
vote
1answer
220 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 ...
1
vote
1answer
117 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 ...
7
votes
1answer
53k 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 ...
60
votes
1answer
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?
0
votes
0answers
542 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 ...
2
votes
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 ...
2
votes
2answers
2k 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 ...
13
votes
2answers
5k 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 ...
4
votes
0answers
491 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
votes
0answers
135 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 ...
1
vote
3answers
3k 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 ...
1
vote
1answer
132 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 ...
7
votes
1answer
706 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 ...