| Nutrient | Content | Reference |
|---|---|---|
| Calories | 430kCal | 430kCal |
| Proteins | 6.69g | 7g |
| Fats | 10.6g | 11g |
| Carbohydrates | 74.26g | 74g |
| Dietary fiber | 3.4g | 3g |
| Water | 3.39g | 3g |
| Ash | 1.66g | 2g |
| beta Carotene | 0.001mg | 0mg |
| Lutein + Zeaxanthin | 77mcg | 77mcg |
| Vitamin B1, thiamine | 0.265mg | 0mg |
| Vitamin B2, riboflavin | 0.317mg | 0mg |
| Vitamin B4, choline | 5.9mg | 6mg |
| Vitamin B5, pantothenic | 0.42mg | 0mg |
| Vitamin B6, pyridoxine | 0.156mg | 0mg |
| Vitamin B9, folate | 142mcg | 142mcg |
| Vitamin E, alpha tocopherol, TE | 1.51mg | 2mg |
| beta Tocopherol | 0.23mg | 0mg |
| gamma Tocopherol | 5.99mg | 6mg |
| tocopherol delta | 1.54mg | 2mg |
| Vitamin K, phylloquinone | 14.3mcg | 14mcg |
| Vitamin PP, NE | 4.439mg | 4mg |
| Potassium, K | 170mg | 170mg |
| Calcium, Ca | 77mg | 77mg |
| Magnesium, Mg | 40mg | 40mg |
| Sodium, Na | 516mg | 516mg |
| Sera, S | 66.9mg | 67mg |
| Phosphorus, P | 185mg | 185mg |
| Iron, Fe | 3.78mg | 4mg |
| Manganese, Mn | 1.019mg | 1mg |
| Copper, Cu | 170mcg | 170mcg |
| Selenium, Se | 6.3mcg | 6mcg |
| Zinc, Zn | 0.96mg | 1mg |
| Starch and dextrins | 46.56g | 47g |
| Mono- and disaccharides (sugars) | 24.85g | 25g |
| Glucose (dextrose) | 1.04g | 1g |
| Sucrose | 22.82g | 23g |
| Fructose | 0.99g | 1g |
| Trans fats | 0.055g | 0g |
| monounsaturated trans fats | 0.039g | 0g |
| Saturated fatty acids | 1.633g | 2g |
| 4: 0 Shrovetide | 0.004g | 0g |
| 8: 0 Caprilova | 0.002g | 0g |
| 12: 0 Laurinovaya | 0.002g | 0g |
| 14: 0 Myristinova | 0.01g | 0g |
| 15: 0 Pentadecane | 0.004g | 0g |
| 16: 0 Palmitic | 1.058g | 1g |
| 17: 0 Margarine | 0.009g | 0g |
| 18: 0 Stearin | 0.465g | 0g |
| 20: 0 Arachin | 0.034g | 0g |
| 22: 0 Begen | 0.031g | 0g |
| 24: 0 Lignocerin | 0.013g | 0g |
| Monounsaturated fatty acids | 2.509g | 3g |
| 16: 1 Palmitoleic | 0.009g | 0g |
| 16: 1 cis | 0.009g | 0g |
| 17: 1 Heptadecene | 0.005g | 0g |
| 18: 1 Olein (omega-9) | 2.459g | 2g |
| 18: 1 cis | 2.42g | 2g |
| 18: 1 trans | 0.039g | 0g |
| 20: 1 Gadolein (omega-9) | 0.035g | 0g |
| 22: 1 Eruga (omega-9) | 0.001g | 0g |
| 22: 1 trans | 0.001g | 0g |
| 24: 1 Nervous, cis (omega-9) | 0.001g | 0g |
| Polyunsaturated fatty acids | 5.388g | 5g |
| 18: 2 Linoleum | 4.757g | 5g |
| 18: 2 trans isomer, not determined | 0.016g | 0g |
| 18: 2 Omega-6, cis, cis | 4.735g | 5g |
| 18: 2 Conjugated linoleic acid | 0.006g | 0g |
| 18: 3 Linolenic | 0.622g | 1g |
| 18: 3 Omega-3, alpha-linolenic | 0.599g | 1g |
| 18: 3 Omega-6, gamma-linolenic | 0.024g | 0g |
| 20: 2 Eicosadiene, Omega-6, cis, cis | 0.004g | 0g |
| 20: 4 Arachidon | 0.005g | 0g |
| Omega-3 fatty acids | 0.599g | 1g |
| Omega-6 fatty acids | 4.768g | 5g |
Water is an essential nutrient that plays a crucial role in maintaining overall health and well-being. It is involved in numerous physiological functions within the body, making it vital for proper nutrition.
One of the primary functions of water in nutrition is its role in hydration and nutrient absorption. Water helps transport nutrients throughout the body and aids in the digestion and absorption of food.
Water also plays a key role in regulating body temperature. It helps dissipate heat through sweat during physical activity or in hot environments, preventing overheating and maintaining optimal body temperature.
Another important function of water in nutrition is its role in detoxification and waste removal. Water helps flush out toxins and waste products from the body through urine and sweat, supporting overall health and well-being.
Drinking an adequate amount of water can also aid in weight management and promote feelings of fullness and satiety. Staying hydrated can help prevent overeating and support a healthy weight.
It is recommended to drink at least 8-10 glasses of water per day to meet the body's hydration needs. However, individual water requirements may vary based on factors such as age, gender, activity level, and climate.
read more...Raising agents play a crucial role in the world of nutrition and baking. These agents are responsible for creating the light and airy texture in baked goods, making them more palatable and enjoyable to eat.
Raising agents can be categorized into two main types: chemical and biological. Chemical raising agents, such as baking powder and baking soda, work by releasing carbon dioxide gas when they come into contact with moisture and heat.
From a functional standpoint, raising agents help dough and batter rise during the baking process. This results in a softer texture and improved overall quality of the final product.
When selecting a raising agent for your recipes, it's essential to consider the type of baked goods you are making. Different raising agents work best in specific situations, so be sure to follow the recipe guidelines for optimal results.
While raising agents are essential for creating delicious baked goods, it's important to consume them in moderation. Excessive intake of baked goods high in raising agents can contribute to weight gain and other health issues.
read more...Raising agents play a crucial role in the world of nutrition and baking. They are chemical substances that are used to lighten and soften doughs and batters, resulting in the production of light and airy baked goods.
There are several types of raising agents commonly used in baking, including baking powder, baking soda, yeast, and cream of tartar. Each of these agents works in a slightly different way to leaven baked goods.
Raising agents work by releasing carbon dioxide gas into the dough or batter, which causes it to rise. This gas is produced through a chemical reaction between the raising agent and other ingredients in the recipe.
In addition to their chemical properties, raising agents also have functional properties that impact the texture, flavor, and overall quality of baked goods. They help create a light and fluffy texture, improve the rise of the dough, and contribute to the overall structure of the final product.
Understanding the chemical and functional properties of raising agents is essential for creating successful recipes and achieving desired results in baking. By choosing the right raising agent and using it correctly, you can enhance the nutritional value and sensory appeal of your baked goods.
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