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Left: dehulled kernel. Right: whole seed with hull. Whole sunflower seeds. A sunflower seed is a seed from a sunflower (Helianthus annuus).There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and sunflower oil seeds.
Many nuts are good sources of vitamin E, vitamin B 2, folate, fiber, and essential minerals, such as magnesium, phosphorus, potassium, copper, and selenium. [ 4 ] [ 18 ] This table lists the percentage of various nutrients in four unroasted seeds.
Iron-deficiency anemia is anemia caused by a lack of iron. [3] Anemia is defined as a decrease in the number of red blood cells or the amount of hemoglobin in the blood. [3] When onset is slow, symptoms are often vague such as feeling tired, weak, short of breath, or having decreased ability to exercise. [1]
Research suggests that selenium content in fish is protective against the toxic effects of methylmercury content. [69] Fish with higher ratios of selenium to methylmercury (Se:Hg) are better to eat since the selenium binds to the methylmercury allowing it to pass through the body un-absorbed.
In the Levant, a guest will find a table with different kinds of mezzes, nuts, dips and oils. Mezzes include hummus, baba ghanoush, falafel, kibbeh, kafta, smoked vegetables and tabouli salads. The nuts can differ from almonds to walnuts, with different spice coatings. The dips and oils include hummus and olive oil.
Women who consume a small percentage of their diet from animal-sourced foods or who by choice consume a vegetarian or vegan diet are at higher risk than those consuming higher amounts of animal-sourced foods for becoming vitamin depleted during pregnancy, which can lead to anemia, and also an increased risk that their breastfed infants become ...
Omega-9 fatty acids (ω−9 fatty acids or n−9 fatty acids) are a family of unsaturated fatty acids which have in common a final carbon–carbon double bond in the omega−9 position; that is, the ninth bond from the methyl end of the fatty acid.
The Dietary Reference Intake (DRI) is a system of nutrition recommendations from the National Academy of Medicine (NAM) [a] of the National Academies (United States). [1] It was introduced in 1997 in order to broaden the existing guidelines known as Recommended Dietary Allowances (RDAs, see below).
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