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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] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes:
Still life Mesa ("Table") with dried figs and other fruits in a bowl by Clara Peeters, 1611. The fig is the edible fruit of Ficus carica, a species of small shrub in the flowering plant family Moraceae, native to the Mediterranean region, together with western and southern Asia. It has been cultivated since ancient times and is now widely grown ...
So 138 g of dried apple contains 93.8 g dry matter and 675 mg potassium (0.72/100 x 93.8 g). When formulating a diet or mixed animal feed, nutrient or mineral concentrations are generally given on a dry matter basis; it is therefore important to consider the moisture content of each constituent when calculating total quantities of the different ...
Then, nutrition information was pulled from the Department of Agriculture FoodData Central and Nutritionix to calculate the number of calories, protein, fiber, sugar, and fat (saturated and ...
Nutrient density identifies the amount of beneficial nutrients in a food product in proportion to e.g. energy content, weight or amount of perceived detrimental nutrients.. Terms such as nutrient rich and micronutrient dense refer to similar properti
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.
Nutritional value or nutritive value as part of food quality is the measure of a well-balanced ratio of the essential nutrients carbohydrates, fat, protein, minerals, and vitamins in items of food or diet concerning the nutrient requirements of their consumer.