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Foods with water help dilute stomach acid, minimizing reflux. Meanwhile, watermelon carries plenty of antioxidants like lycopene, carotenoids, and vitamin C to put systemic inflammation in its ...
Whole grain bread, for instance, is a good source of B vitamins, including folic acid, iron, magnesium, selenium, and dietary fiber, according to the American Heart Association.
"The combination of bread, peanut butter, and jelly hits all the necessary macronutrients—carbs, protein, fat—and can provide smaller amounts of fiber, vitamins and minerals, which are also ...
It is produced in the stomach by gastric chief cells in its inactive form pepsinogen, which is a zymogen. Pepsinogen is then activated by the stomach acid into its active form, pepsin. Pepsin breaks down the protein in the food into smaller particles, such as peptide fragments and amino acids.
As protein enters the stomach, it binds to hydrogen ions, which raises the pH of the stomach. Inhibition of gastrin and gastric acid secretion is lifted. This triggers G cells to release gastrin, which in turn stimulates parietal cells to secrete gastric acid. Gastric acid is about 0.5% hydrochloric acid, which lowers the pH to the desired pH ...
For milk proteins, about 50% of the ingested protein is absorbed between the stomach and the jejunum and 90% is absorbed by the time the digested food reaches the ileum. [34] Biological value (BV) is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body.
One slice of 100% whole wheat bread can have anywhere from 2 to 4 grams of fiber per slice, depending on the size of the bread. Adults should be eating 14 grams of fiber for every 1,000 calories ...
The main purpose of the gastrointestinal tract is to digest and absorb nutrients (fat, carbohydrate, protein, micronutrients (vitamins and trace minerals), water, and electrolytes. Digestion involves both mechanical and enzymatic breakdown of food. Mechanical processes include chewing, gastric churning, and the to-and-fro mixing in the small ...