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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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?
user18825
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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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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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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 ...
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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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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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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 ...
Ram Keswani
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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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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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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 ...
user54549
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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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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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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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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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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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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 ...
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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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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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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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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 ...
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How to increase the protein content in fish balls?
One of my recipes is fish balls. My question is how would you increase the protein content of it without affecting the taste?
I have very little sense of taste/smell and when I made it, it had the ...
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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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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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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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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, ...
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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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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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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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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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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 ...
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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 ...
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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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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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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 ...
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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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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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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 ...
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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 "...
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Nutrient content of ground bison meat
I have been searching for fat and calorie content per volume of ground bison meat, and I have found various conflicting sources.
BisonCentral.com lists it as 2.42 grams of fat and 143 kcal per 3.5 ...
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What is the rate of loss of vitamin C in fresh vegetables?
If I keep fresh vegetables in the fridge, how quickly is vitamin C lost? What is the rate of loss in percent per day, or any other relevant measure?
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Does cooking with solar cookers preserve the nutrients in food?
Reading on google I found that cooking with solar cookers preserves nutrients. But if the solar cooker reaches high temperatures, I don't know if that's true.
Also does solar cooking make the food ...
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Nutrition value: cold or warm milk? [closed]
What is better: drinking cold milk or warm milk?
My question is only from the nutrition point of view. I am interested to know which one has a better nutrition value regardless of their side effects ...
user24514
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Does the calorie count of these pistachio nuts include the shell?
This pack of nuts states 600 calories per 100g.
Does this calorie count include the shell?
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How efficient is stock for protein extraction?
Proteins from collagen and tissues thicken stock. Fat is rendered too. Since fat settles to the surface after refrigeration, I assume that you can extract most or all of the fat through skimming ...
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Why is there such disparity between the calories in a banana and the calories in this pack of dried banana?
If I Google
calories in banana
I get the result of 89 per 100g.
However, this pack of chewy banana
says 320 per 100g.
Why the difference? The ingredients are
Dried Banana, Rice Flour, ...
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Recipes - Adding up calories and nutritional info?
When cooking, a recipe has a list of ingredients. If I wanted to find the calories in the recipe would I just add up the calories of every ingredient? Same situation with carbs, protein fat ?
Or does ...
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Amount per serving
How can I calculate the Amount Per Serving label in the nutrition facts.
Not basing it as a recipe where it is already stated but by ingredients. For example, I have a customized recipe, I want to ...
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Nutritonal Facts of a recipe [duplicate]
I am doing a web app to filter recipes based on user's health information.
So if an admin adds a recipe of Friend egg(sunny side up).
Normally, based on how i cook my egg.
I would only need,
...
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Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps?
I order my green tea leaves in small vacuum sealed baggies from China. They are crumbled up, but expand out once they become saturated. I typically use maybe half a teaspoon of these dried tea ...
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Do the Properties of Oils Change if They're Cooked?
Someone told me a while ago that if you cook with olive oil (in a curry, for example) that its properties change compared with using it in a cold dish (e.g., salad dressing).
Firstly, is this ...
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