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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.
Purine is a heterocyclic aromatic organic compound that consists of two rings (pyrimidine and imidazole) fused together. It is water-soluble. Purine also gives its name to the wider class of molecules, purines, which include substituted purines and their tautomers. They are the most widely occurring nitrogen-containing heterocycles in nature. [1]
Nutrient contents of common foods for comparison. Template parameters [Edit template data] Parameter Description Type Status No parameters specified ^ "National Nutrient Database for Standard Reference Release 28". United States Department of Agriculture: Agricultural Research Service. ^ "Nutrition facts, calories in food, labels, nutritional information and analysis". NutritionData.com ...
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question. Not all protein is equally digestible.
Food Saturated Mono-unsaturated Poly-unsaturated As weight percent (%) of total fat; Cooking oils; Algal oil [1]: 4: 92: 4 Canola [2]: 8: 64: 28 Coconut oil: 87: 13: 0 Corn oil
Purines are biologically synthesized as nucleotides and in particular as ribotides, i.e. bases attached to ribose 5-phosphate.Both adenine and guanine are derived from the nucleotide inosine monophosphate (IMP), which is the first compound in the pathway to have a completely formed purine ring system.
However, as the food supply has evolved, and with the increasing demand for nutritional and related components, it has become more difficult for compilers to rely only on chemical analysis when compiling FCDBs. For example, in the UK the third edition of The Composition of Foods [3] presented data on vitamin content of foods. However, due to ...
Nutripoints [9] is a food-rating system which places foods on a numerical scale based on their overall nutritional value. The method is based on an analysis of 26 positive factors (such as vitamins, minerals, protein and fiber) and negative factors (such as cholesterol, saturated fat, sugar and sodium) relative to calories.
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