| Nutrient | Content | Reference |
|---|---|---|
| Calories | 40kCal | 40kCal |
| Proteins | 0.05g | 0g |
| Fats | 0.02g | 0g |
| Carbohydrates | 10.14g | 10g |
| Water | 89.78g | 90g |
| Ash | 0.01g | 0g |
| Vitamin B4, choline | 0.4mg | 0mg |
| Vitamin PP, NE | 0.015mg | 0mg |
| Potassium, K | 1mg | 1mg |
| Calcium, Ca | 2mg | 2mg |
| Magnesium, Mg | 1mg | 1mg |
| Sodium, Na | 9mg | 9mg |
| Sera, S | 0.5mg | 1mg |
| Iron, Fe | 0.11mg | 0mg |
| Manganese, Mn | 0.002mg | 0mg |
| Copper, Cu | 1mcg | 1mcg |
| Fluorine, F | 55.9mcg | 56mcg |
| Zinc, Zn | 0.04mg | 0mg |
| Mono- and disaccharides (sugars) | 8.98g | 9g |
| Glucose (dextrose) | 3.13g | 3g |
| Sucrose | 0.65g | 1g |
| Fructose | 5.19g | 5g |
E250, also known as sodium nitrite, is a common food additive used in various processed meats such as bacon, ham, and hot dogs. While it has been a subject of controversy due to potential health risks, it plays a crucial role in food preservation and flavor enhancement.
E250 acts as a preservative by inhibiting the growth of harmful bacteria such as Clostridium botulinum, which can cause botulism. This helps extend the shelf life of processed meats and prevents foodborne illnesses.
Aside from its preservative properties, E250 also contributes to the characteristic flavor and color of cured meats. It helps develop the pink color and unique taste associated with products like bacon and ham.
Despite its benefits, E250 has been linked to potential health risks when consumed in large quantities. Excessive intake of sodium nitrite has been associated with an increased risk of certain cancers, particularly colorectal cancer. It's essential to consume processed meats in moderation and opt for nitrite-free alternatives when possible.
Food regulatory agencies such as the FDA have established limits on the amount of E250 that can be used in processed meats to ensure consumer safety. Manufacturers are required to adhere to these regulations and label products containing E250 accordingly.
read more...Yeast rolls are a popular bread choice that many people enjoy, but have you ever stopped to think about the role of carbs in these delicious treats? Carbohydrates play a crucial role in the texture, flavor, and overall nutritional content of yeast rolls.
Carbohydrates are one of the three macronutrients, along with protein and fat. They are the body's primary source of energy and are essential for proper functioning. In yeast rolls, carbohydrates come primarily from the flour used in the dough.
Carbs in yeast rolls are responsible for the soft, fluffy texture that many people love. When yeast interacts with carbohydrates in the dough, it produces carbon dioxide gas, which creates air pockets and causes the dough to rise. This process gives yeast rolls their light and airy texture.
While carbs are a major component of yeast rolls, it's essential to consider the overall nutritional content. Yeast rolls can vary in their carbohydrate content depending on the type of flour and additional ingredients used. Opting for whole grain flour can increase the fiber content and provide more nutrients.
Carbohydrates often get a bad reputation, but they are an important part of a balanced diet. When consumed in moderation and as part of a varied diet, carbs from yeast rolls can be a source of energy and satisfaction. It's important to be mindful of portion sizes and choose whole grain options when possible.
Whether you enjoy yeast rolls as a side dish with dinner or as a snack on their own, understanding the role of carbs can enhance your appreciation for these tasty treats. Experimenting with different flours and ingredients can also allow you to customize yeast rolls to suit your nutritional preferences.
read more...Grilling is a popular cooking method that can have numerous benefits for your nutrition and overall health. When you grill your food, you reduce the amount of added fats and oils that are often used in other cooking methods like frying. This can help lower the overall calorie content of your meals, making them more suitable for weight management.
One of the key advantages of grilling is the flavor it imparts to your food. The high heat of the grill caramelizes the natural sugars in the food, creating a delicious crust that enhances the taste. This can make grilled foods more appealing and satisfying, reducing the need for added salt or sauces.
Unlike boiling or steaming, which can cause water-soluble vitamins to leach out of the food, grilling helps retain more nutrients. The quick cooking time and direct heat of the grill help preserve the vitamins and minerals in your food, ensuring that you get the maximum nutritional benefit from your meals.
Grilling is an excellent way to cook lean protein sources like chicken, fish, and tofu. These foods are high in protein and low in unhealthy fats, making them ideal choices for a balanced diet. By grilling these protein sources, you can create delicious and nutritious meals that support muscle growth and repair.
Vegetables are an essential part of a healthy diet, and grilling can make them even more appealing. Grilled vegetables develop a smoky flavor and charred exterior that can entice even the pickiest eaters. Plus, grilling vegetables helps retain their vitamins and minerals, ensuring that you get all the nutritional benefits they offer.
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