35

The "Ash" is not an ingredient in the flour To be clear, the "Ash" is a measure of what you'd get left - if you burned the flour. It is not an ingredient in the bag of flour. More specifically if you had 100g of flour - the "Ash" number is literally how much the Ash would weight if you burned all of it. As starch burns readily, what you'll be left with is ...


21

These are two different ways to preserve food. The canned salmon was boiled and then sealed into a can while it was still boiling sealed into a can and boiled under a specified combination of time and temperature that has been empirically proven to kill enough bacteria. All the bacteria in the can are dead, and no more can get in, so it's sterile and won't ...


13

Canned salmon is sterilized. Sterilization uses heat to render a product safe. Cured hams are preserved with salt, and nitrites in some cases. Some hams are also cooked. Furthermore, some fish is salted and dried for curing purposes. Salt and drying greatly reduce water activity to render a product safe. Two different processes, both create a safe product.


6

This is a rather general question, and I will try to answer it in a general manner. First, the total amount of carbohydrates will not change, or maybe there will be a neglible reduction due to things like burning tiny bits of surface carbohydrates to carbon, or cleaning the vegetables. Second, the ratio of all carbohydrates to everything else can easily ...


4

This should illustrate some of the issues we point out in the comments. Here's a pizza on a plate. It fills the plate, a reasonable portion by the look of things. Actually no. That's a mini pizza on a side plate. Here's the same pizza on a dinner plate. Not quite so generous now. How would you take that into account? The cheese was mozarella and ...


4

In the UK, the nutition information (for tinned fish) is given after draining: Tesco sardines. This is specified on the packaging. How well drained is another matter, but there's enough information on the packaging - the drained weight is given as 84g while the contents is 120g, so to achieve the stated nutrition values, you'd need to drain off 36g of oil. ...


3

I'd say young green peas are a good bet. They belong to the broader bean family, which is in itself very high protein. However, many beans can't be eaten raw, be it because they can't be digested or are even a bit toxic when raw. Young green peas on the other hand have a good amount of protein while they still can be eaten raw, about 2.5-6g per 100g, ...


3

Phytochemicals are found in any food sourced from plants, including any fresh vegetables you eat. For most people it would be nearly impossible to eliminate them from their diet, and would have significant deleterious effects on health to not consume vegetables. Based on a quick google search and some biochemistry knowledge it would seem that fermented soy ...


3

AFAIK, "brewed" is the term used for naturally fermented soy sauce compare to faster fermentation using chemicals; remember that using chemicals is not automatically bad. https://www.epicurious.com/ingredients/how-to-buy-soy-sauce-like-a-pro-article As for the phytochemicals (stuff in plants) I don't have a clue.


3

Thanks to all the people who commented in the question post. I wrote a tweet to the manufacturer of the drink and they told me that the ingredient list is wrong because they increased the amount of lemon juice from what was originally planned but did not fix the label, so the sugar should have been after the lemon juice and not before in the ingredient list, ...


2

Do you have access to similar but more precisely labelled brands? I'm thinking you could use them to calibrate a measurement based on density - weigh a precisely measured volume of a couple of brands with a known fat content and interpolate. It won't be perfect because the composition of the remaining water/protein mix won't be perfectly consistent.


2

The answer to this is sort-of. There are a range of different forms of sugars that are involved here. Tap roots like those found in the carrot are a form of storage of energy for the plant. When growing the plant generates simple sugars such as glucose and fructose via a process known as photosynthesis. These sugars are readily transportable and ...


2

When you cook things using water you add mass that have 0 calories. Some food, like rice, absorb that water. Hence boiling 100 grams of rice increase final mass to around 300 grams. Then again you measure the 100 grams carbs and it's 3 times less than your starting points because you never added additional carbs in the process. The fiber amount is IMHO ...


1

It's likely that the brown rice was boiled and then drained; some of the starch would leach out into the cooking water and be removed with it, while the insoluble fiber would remain in the rice. Additionally, note that NAL's nutrition data was taken from various sources over a long period of time. It's possible that the data for raw and cooked rice was ...


1

Nutritional yeast is not something you can make at home. Nutritional yeast is produced by culturing a yeast in a nutrient medium for several days. The primary ingredient in the growth medium is glucose, often from either sugarcane or beet molasses. You can make it yourself but you will need an industrial setup and large investment. It is cheaply available ...


1

From what I know, I suggest to cook it. Here are many examples of people being poisoned after drinking uncooked soybean milk. The toxin in raw soy milk may be trypsin inhibitors and saponin. Okara is part of soybean, it may contain the toxin.


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