| Nutrient | Content | Reference |
|---|---|---|
| Calories | 316kCal | 316kCal |
| Proteins | 16.26g | 16g |
| Fats | 27.29g | 27g |
| Water | 54.51g | 55g |
| Ash | 0.76g | 1g |
| Vitamin B1, thiamine | 0.08mg | 0mg |
| Vitamin B2, riboflavin | 0.13mg | 0mg |
| Vitamin B5, pantothenic | 0.33mg | 0mg |
| Vitamin B6, pyridoxine | 0.29mg | 0mg |
| Vitamin B9, folate | 5mcg | 5mcg |
| Vitamin B12, cobalamin | 2.71mcg | 3mcg |
| Vitamin PP, NE | 2.61mg | 3mg |
| Potassium, K | 260mg | 260mg |
| Calcium, Ca | 8mg | 8mg |
| Magnesium, Mg | 16mg | 16mg |
| Sodium, Na | 55mg | 55mg |
| Sera, S | 162.6mg | 163mg |
| Phosphorus, P | 153mg | 153mg |
| Iron, Fe | 1.71mg | 2mg |
| Manganese, Mn | 0.012mg | 0mg |
| Copper, Cu | 59mcg | 59mcg |
| Selenium, Se | 15.8mcg | 16mcg |
| Zinc, Zn | 3.75mg | 4mg |
| Arginine | 1.027g | 1g |
| Valin | 0.791g | 1g |
| Histidine | 0.557g | 1g |
| Isoleucine | 0.731g | 1g |
| Leucine | 1.285g | 1g |
| Lysine | 1.353g | 1g |
| Methionine | 0.416g | 0g |
| Threonine | 0.71g | 1g |
| Tryptophan | 0.182g | 0g |
| Phenylalanine | 0.635g | 1g |
| Alanine | 0.981g | 1g |
| Aspartic acid | 1.485g | 1g |
| Glycine | 0.887g | 1g |
| Glutamic acid | 2.442g | 2g |
| Proline | 0.718g | 1g |
| Serine | 0.622g | 1g |
| Tyrosine | 0.546g | 1g |
| Cysteine | 0.182g | 0g |
| Cholesterol | 71mg | 71mg |
| Saturated fatty acids | 11.29g | 11g |
| 10: 0 Capricorn | 0.1g | 0g |
| 12: 0 Laurinovaya | 0.07g | 0g |
| 14: 0 Myristinova | 0.9g | 1g |
| 16: 0 Palmitic | 6.78g | 7g |
| 18: 0 Stearin | 3.44g | 3g |
| Monounsaturated fatty acids | 11.69g | 12g |
| 16: 1 Palmitoleic | 1.39g | 1g |
| 18: 1 Olein (omega-9) | 10.26g | 10g |
| 20: 1 Gadolein (omega-9) | 0.04g | 0g |
| Polyunsaturated fatty acids | 1g | 1g |
| 18: 2 Linoleum | 0.63g | 1g |
| 18: 3 Linolenic | 0.34g | 0g |
| 20: 4 Arachidon | 0.03g | 0g |
| Omega-3 fatty acids | 0.34g | 0g |
| Omega-6 fatty acids | 0.66g | 1g |
Thickeners are commonly used in the food industry to modify the texture and consistency of various products. In the context of nutrition, thickeners play a crucial role in enhancing the sensory experience of food for individuals with swallowing difficulties or dysphagia. Thickened liquids and pureed foods are often recommended for these individuals to prevent aspiration and ensure safe swallowing.
There are several types of thickeners used in nutrition, including natural thickeners like agar-agar, guar gum, and xanthan gum, as well as synthetic thickeners like modified food starch and maltodextrin. Each type of thickener has unique properties and is used in specific applications to achieve the desired texture and consistency.
Using thickeners in nutrition can provide numerous benefits, such as improving the palatability of foods for individuals with swallowing difficulties, ensuring proper hydration by thickening liquids to reduce the risk of aspiration, and enhancing the overall eating experience for those with texture sensitivities.
While thickeners can be beneficial in nutrition, it is important to consider individual preferences and dietary restrictions when incorporating them into meal plans. Some individuals may have allergies or sensitivities to certain types of thickeners, so it is essential to consult with a healthcare professional or dietitian before making any changes to the diet.
Thickeners can be used in a variety of recipes to create delicious and nutritious meals for individuals with swallowing difficulties. From thickened soups and stews to pureed desserts and beverages, there are endless possibilities for incorporating thickeners into a balanced diet that meets both nutritional and sensory needs.
read more...Thickeners are commonly used in the food industry to modify the texture and consistency of foods. In the context of nutrition, thickeners play a crucial role in enhancing the sensory experience of various dishes while also providing certain health benefits.
There are various types of thickeners used in nutrition, including natural thickeners like agar-agar, arrowroot, and guar gum, as well as synthetic thickeners like xanthan gum and carrageenan. Each type of thickener has unique properties and applications in food preparation.
Thickeners can help individuals with swallowing difficulties, such as dysphagia, by modifying the texture of liquids and foods to make them easier to swallow. They can also enhance the mouthfeel and stability of foods, improving overall eating experience.
Thickeners are often used in specialized diets, such as pureed diets for individuals with swallowing disorders or modified texture diets for those with chewing difficulties. By using thickeners, caregivers and healthcare professionals can ensure that individuals receive adequate nutrition in a safe and enjoyable manner.
Thickeners can be incorporated into a wide range of recipes to achieve desired textures and consistencies. From soups and sauces to desserts and beverages, thickeners offer versatility in culinary applications and can cater to various dietary needs.
read more...Thickeners are commonly used in the food industry to modify the consistency of foods. In the context of nutrition, thickeners play a crucial role in various aspects of diet and health.
There are two main types of thickeners: natural thickeners and synthetic thickeners. Natural thickeners include substances like agar-agar, arrowroot, and guar gum, while synthetic thickeners are often derived from starches or proteins.
Thickeners can provide numerous benefits in nutrition, such as improving the texture of foods, enhancing satiety, and facilitating swallowing for individuals with dysphagia.
Thickeners are commonly used in various diets, including those for weight management, medical conditions, and special dietary needs. They can help create satisfying meals that meet specific nutritional requirements.
Thickeners can be incorporated into a wide range of recipes to achieve desired textures and consistencies. From soups and sauces to desserts and beverages, thickeners offer versatility in culinary applications.
read more...