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  2. Table of food nutrients - Wikipedia

    en.wikipedia.org/wiki/Table_of_food_nutrients

    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.

  3. Going Meat-Free? Get Iron-Savvy - AOL

    www.aol.com/food/going-meat-free-get-iron-savvy

    Feeling wiped out at the end of the day is par for the course for most of us, thanks to logging long hours at the office and juggling overloaded weekend schedules. But if you can't make it through ...

  4. Digestible Indispensable Amino Acid Score - Wikipedia

    en.wikipedia.org/wiki/Digestible_Indispensable...

    Digestible Indispensable Amino Acid Score (DIAAS) is a protein quality method proposed in March 2013 by the Food and Agriculture Organization to replace the current protein ranking standard, the Protein Digestibility Corrected Amino Acid Score (PDCAAS).

  5. Nutri-Score - Wikipedia

    en.wikipedia.org/wiki/Nutri-Score

    Nutri-Score label (A) for the highest nutritional quality. The Nutri-Score, also known as the 5-Colour Nutrition label or 5-CNL, is a five-colour nutrition label and nutritional rating system [1] and an attempt to simplify the nutritional rating system demonstrating the overall nutritional value of food products.

  6. Going Meat-Free? Get Iron-Savvy - AOL

    www.aol.com/food-going-meat-free-get-iron-savvy.html

    For premium support please call: 800-290-4726 more ways to reach us

  7. Meat - Wikipedia

    en.wikipedia.org/wiki/Meat

    Meat can be replaced by, for example, high-protein iron-rich low-emission legumes and common fungi, dietary supplements (e.g. of vitamin B 12 and zinc) and fortified foods, [152] cultured meat, microbial foods, [153] mycoprotein, [154] meat substitutes, and other alternatives, [155] such as those based on mushrooms, [156] legumes (pulses), and ...

  8. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O ), which causes the meat to turn brown. Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids.

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