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For all animals, some amino acids are essential (an animal cannot produce them internally) and some are non-essential (the animal can produce them from other nitrogen-containing compounds). A diet that contains adequate amounts of amino acids (especially those that are essential) is particularly important in some situations: during early ...
7-Dehydrocholesterol (7-DHC) is a zoosterol that functions in the serum as a cholesterol precursor, and is photochemically converted to vitamin D 3 in the skin, therefore functioning as provitamin-D 3. The presence of this compound in human skin enables humans to manufacture vitamin D 3 (cholecalciferol).
[6] [7] Dietary minerals, such as potassium, sodium, and iron, are elements native to Earth, and cannot be synthesized. They are required in the diet in microgram or milligram amounts. As plants obtain minerals from the soil, dietary minerals derive directly from plants consumed or indirectly from edible animal sources. [8]
Meat is the tissue—usually muscle—of an animal consumed by humans. Since most parts of many animals are edible, there is a vast variety of meats. Meat is a major source of protein, as well as iron, zinc, and vitamin B12. The category of meats, poultry, and fish include beef, chicken, pork, salmon, tuna, shrimp, and eggs.
Various types of potatoes Unprocessed seeds of spelt, a historically important staple food Harvesting Sago pith to produce the starch in Papua New Guinea. A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs ...
Ask A Biologist is a pre-kindergarten through high school program dedicated to answering questions from students, their teachers, and parents. The program's primary focus is to connect students and teachers with working scientists through a question-and-answer web e-mail form.
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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]