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Food composition data (FCD) are detailed sets of information on the nutritionally important components of foods and provide values for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food components such as fibre. The data are presented in food composition databases (FCDBs).
Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy. Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [2]
As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels. For precise details about vitamins and mineral contents, the USDA source can be used. [1] To use the tables, click on "show" or "hide" at the far right for each food category.
A sample nutrition facts label, with instructions from the U.S. Food and Drug Administration [1] Nutrition facts placement for two Indonesian cartons of milk The nutrition facts label (also known as the nutrition information panel, and other slight variations [which?]) is a label required on most packaged food in many countries, showing what nutrients and other ingredients (to limit and get ...
Chemical formula Synonyms CAS number C 10 H 16 N 2 O 8: Ethylenediaminetetraacetic acid (EDTA) 6381–92–6 C 12 H 22 O 11: sucrose: 57–50–1 C 18 H 29 O 3 S: sodium dodecyl benzenesulfonate: 2155–30–0 C 20 H 25 N 30: Lysergic acid diethylamide (LSD) 50–37–3 C 123 H 193 N 35 O 37: Common serum albumin (macromolecule) 9048–49–1 ...
Chemical formula Synonyms CAS number CAgO carbonylsilver: CCl 2 F 2: dichlorodifluoromethane freon-12: 75-71-8 CCl 4: carbon tetrachloride tetrachloromethane: 56-23-5 C(CN) 4: tetracyanomethane: 24331-09-7 CFCl 3: trichlorofluoromethane freon-11: 75-69-4 CFCl 2 CF 2 Cl: chlorotrifluoromethane freon-13: 75-72-9 CHCl 3: chloroform ...
Many components of naturally occurring healthy foods and vitamins have assigned E numbers (and the number is a synonym for the chemical component), e.g. vitamin C and lycopene , found in carrots. At the same time, "E number" is sometimes misunderstood to imply approval for safe consumption.
Dietary fibers are diverse in chemical composition and can be grouped generally by their solubility, viscosity and fermentability which affect how fibers are processed in the body. [2] Dietary fiber has two main subtypes: soluble fiber and insoluble fiber which are components of plant-based foods such as legumes , whole grains , cereals ...