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An essential amino acid is an amino acid that is required by an organism but cannot be synthesized de novo by it, and therefore must be supplied in its diet. Out of the twenty standard protein-producing amino acids, nine cannot be endogenously synthesized by humans: phenylalanine , valine , threonine , tryptophan , methionine , leucine ...
Carbonic anhydrase, an enzyme that requires zinc (gray sphere near the center of this image), is essential for exhalation of carbon dioxide.. In the context of nutrition, a mineral is a chemical element.
Nitrogen fertilizer being applied to growing corn in a contoured, no-tilled field in Iowa.. Nutrient management is the science and practice directed to link soil, crop, weather, and hydrologic factors with cultural, irrigation, and soil and water conservation practices to achieve optimal nutrient use efficiency, crop yields, crop quality, and economic returns, while reducing off-site transport ...
Nutrient density identifies the amount of beneficial nutrients in a food product in proportion to e.g. energy content, weight or amount of perceived detrimental nutrients.. Terms such as nutrient rich and micronutrient dense refer to similar properti
Examples of sources of gluten (clockwise from top): wheat as flour, spelt, barley, and rye as rolled flakes. Gluten is a structural protein naturally found in certain cereal grains. [1]
In plants and animals, mineral absorption, also called mineral uptake is the way in which minerals enter the cellular material, typically following the same pathway as water.
Three soil scientists examining a farm land sample. Plant nutrition is the study of the chemical elements and compounds necessary for plant growth and reproduction, plant metabolism and their external supply.
FoodData Central is USDA's integrated data system that contains five types of data containing information on food and nutrient profiles: [2] Standard Reference, using earlier approaches to determining nutrient profiles of foods in the marketplace, provides a comprehensive list of values for nutrients and food components that are derived from calculations and analyses.