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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]
In 2018, the United States Food and Drug Administration approved inulin as a dietary fiber ingredient used to improve the nutritional value of manufactured food products. [3] Using inulin to measure kidney function is the "gold standard" for comparison with other means of estimating glomerular filtration rate .
A third type of fructans, the graminin type, [2] contains both β-2,1-linkages and β-2,6-linkages. [ 3 ] Two more types of fructans are more complex: they are formed on a 6G- kestotriose backbone where elongations occur on both sides of the molecule.
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[1] [2] [3] Food sources of dietary fiber have traditionally been divided according to whether they provide soluble or insoluble fiber. Plant foods contain both types of fiber in varying amounts according to the fiber characteristics of viscosity and fermentability. [1] [5] Advantages of consuming fiber depend upon which type is consumed. [6]
The onion plant (Allium cepa), also known as the bulb onion [2] or common onion, [3] is the most widely cultivated species of the genus Allium. [4] [5] It was first officially described by Carl Linnaeus in his 1753 work Species Plantarum. [6] Synonyms during its taxonomic history are: [7] [8] Allium cepa var. aggregatum – G. Don
Fisetin (7,3′,4′-flavon-3-ol) is a plant flavonol from the flavonoid group of polyphenols. [1] It occurs in many plants where it serves as a yellow pigment. It is found in many fruits and vegetables, such as strawberries, apples, persimmons, onions, and cucumbers. [2] [3] [4]
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