| Nutrient | Content | Reference |
|---|---|---|
| Calories | 284kCal | 284kCal |
| Proteins | 9.4g | 9g |
| Fats | 3.6g | 4g |
| Carbohydrates | 46.7g | 47g |
| Dietary fiber | 6.4g | 6g |
| Water | 31g | 31g |
| Ash | 2.7g | 3g |
| beta Carotene | 0.004mg | 0mg |
| beta Cryptoxanthin | 1mcg | 1mcg |
| Lutein + Zeaxanthin | 56mcg | 56mcg |
| Vitamin B1, thiamine | 0.382mg | 0mg |
| Vitamin B2, riboflavin | 0.332mg | 0mg |
| Vitamin B4, choline | 16.1mg | 16mg |
| Vitamin B5, pantothenic | 0.314mg | 0mg |
| Vitamin B6, pyridoxine | 0.074mg | 0mg |
| Vitamin B9, folate | 148mcg | 148mcg |
| Vitamin C, ascorbic | 0.2mg | 0mg |
| Vitamin E, alpha tocopherol, TE | 0.37mg | 0mg |
| Vitamin K, phylloquinone | 1.3mcg | 1mcg |
| Vitamin PP, NE | 3.763mg | 4mg |
| Potassium, K | 183mg | 183mg |
| Calcium, Ca | 80mg | 80mg |
| Magnesium, Mg | 43mg | 43mg |
| Sodium, Na | 664mg | 664mg |
| Sera, S | 94mg | 94mg |
| Phosphorus, P | 138mg | 138mg |
| Iron, Fe | 3.1mg | 3mg |
| Manganese, Mn | 0.905mg | 1mg |
| Copper, Cu | 204mcg | 204mcg |
| Selenium, Se | 34mcg | 34mcg |
| Zinc, Zn | 1.25mg | 1mg |
| Mono- and disaccharides (sugars) | 4.23g | 4g |
| Arginine | 0.358g | 0g |
| Valin | 0.417g | 0g |
| Histidine | 0.2g | 0g |
| Isoleucine | 0.351g | 0g |
| Leucine | 0.637g | 1g |
| Lysine | 0.256g | 0g |
| Methionine | 0.153g | 0g |
| Threonine | 0.281g | 0g |
| Tryptophan | 0.105g | 0g |
| Phenylalanine | 0.451g | 0g |
| Alanine | 0.328g | 0g |
| Aspartic acid | 0.486g | 0g |
| Glycine | 0.331g | 0g |
| Glutamic acid | 2.861g | 3g |
| Proline | 0.999g | 1g |
| Serine | 0.458g | 0g |
| Tyrosine | 0.235g | 0g |
| Cysteine | 0.19g | 0g |
| Saturated fatty acids | 0.688g | 1g |
| 14: 0 Myristinova | 0.012g | 0g |
| 16: 0 Palmitic | 0.423g | 0g |
| 18: 0 Stearin | 0.253g | 0g |
| Monounsaturated fatty acids | 1.44g | 1g |
| 16: 1 Palmitoleic | 0.013g | 0g |
| 18: 1 Olein (omega-9) | 1.425g | 1g |
| 20: 1 Gadolein (omega-9) | 0.003g | 0g |
| Polyunsaturated fatty acids | 0.879g | 1g |
| 18: 2 Linoleum | 0.812g | 1g |
| 18: 3 Linolenic | 0.066g | 0g |
| Omega-3 fatty acids | 0.066g | 0g |
| Omega-6 fatty acids | 0.812g | 1g |
When it comes to maintaining a healthy lifestyle, nutrition plays a vital role. The food and beverages we consume have a direct impact on our overall well-being. One such beverage that has gained popularity in recent years is the toasted graham K-Cup. This article will explore the nutritional benefits of toasted graham K-Cup and how it can be incorporated into a balanced diet.
Fiber is an essential nutrient that aids in digestion and helps regulate blood sugar levels. Toasted graham K-Cup is made from whole grains, which are naturally high in fiber. Consuming foods rich in fiber can promote a healthy digestive system and prevent constipation. It can also help you feel fuller for longer, making it a great addition to a weight management plan.
Antioxidants are compounds that help protect the body against damage from harmful free radicals. Toasted graham K-Cup contains ingredients such as cinnamon and honey, which are known for their antioxidant properties. Antioxidants can help reduce inflammation, boost the immune system, and lower the risk of chronic diseases.
In today's fast-paced world, many people rely on caffeine to stay alert and focused. Toasted graham K-Cup contains a moderate amount of caffeine, which can provide an energy boost when needed. However, it is important to consume caffeine in moderation and be mindful of its effects on sleep and hydration.
One of the great things about toasted graham K-Cup is its versatility. It can be enjoyed as a hot or iced beverage, and it pairs well with a variety of flavors. Whether you prefer it plain or with a splash of milk, toasted graham K-Cup offers a delicious and satisfying taste.
Now that you know the nutritional benefits of toasted graham K-Cup, you may be wondering how to incorporate it into your diet. Here are a few ideas:
Remember to listen to your body and make adjustments based on your individual needs and preferences. As with any food or beverage, moderation is key.
In conclusion, toasted graham K-Cup can be a nutritious addition to your diet. Its fiber content, antioxidant properties, and versatility make it a great choice for those looking to enhance their overall well-being. So why not give it a try and experience the benefits for yourself?
read more...Can we eat a bagel regularly and without risk? Is a traditional baguette better? Is whole wheat bread always better than white?
According to a survey conducted in 2021 by the Federation of Bread Companies, 87% of French people say they always have bread at home and 48% cannot do without it. On average, we consume 105 grams of bread per day on weekdays, which is down from 2015 (114 grams per day). And 96% of consumers say they are increasingly satisfied with product quality. The most popular breads are the traditional baguette, overtaking the classic baguette. What are these breads really worth in terms of health and how do we choose?
" In a grain of wheat ," says nutritionist Angelique Hulbert, minerals and other vitamins are found in the shell of the grain. By removing it, we retain only a quarter of the originally available vitamins and minerals. Therefore, in white flour there is little magnesium, fiber, B vitamins ... substances that are still present in the original grain. Whole wheat flour (T180) provides 1.80 grams of minerals per 100g, while white flour (T55) provides only 0.55 grams of minerals per 100g. Thus, breads and products made from wheat flour will also have different nutritional densities depending on the type of flour used. Bread made with T110 or T80 flour will always have a higher nutritional density than the same bread made with whiter type 55 flour. "
Bread leavened with baker's yeast has a shorter shelf life than bread with sourdough (fermented flour). Another difference: Sourdough bread "digests" phytic acid, a compound in grains that leaches minerals (especially zinc and magnesium) and reduces their absorption. Thus, the minerals in whole wheat bread with sourdough are absorbed much better by the body.
Some qualities of old-fashioned bread ( see box ) behave like slow sugars: they do not suddenly raise blood sugar. Compared to glucose (index 100), these breads are said to have a moderate glycemic index (GI). But 70 to 80% of breads on the market have a GI above 70, which is high. Regular and high consumption of these foods is associated with an increased risk of type 2 diabetes. This is especially true of the classic white flour baguette, which should be avoided by overweight people, diabetics and people with insulin resistance.
The GI of the baguette until 2006 was rated at 95, therefore very high. In 2006, industrial millers performed a new series of GI measurements on several breads, including baguettes. The results were released in April of that year by a group of nutritionists. According to these scientists, these results " upset conventional wisdom " and would show that the baguette " actually has a moderate GI and can be consumed by diabetics ". " First problem: these nutritionists belong to the " scientific committee of the National Association of French Milling », a promotional structure created by the producers. Second problem: the GI of the "plain French baguette" comes out to be 78. Assuming this number is correct, does that put the baguette, as our nutritionists claim, in the moderate GI category? Here is the answer from the leading specialist in the field, the Australian Jenny Brand Miller (University of Sydney): “ The value of 95 is based on a French study conducted on type II diabetics. It is possible that the GI in normal individuals is slightly lower. But what you really need to remember is that the two values (95 and 78) indicate that the bar has a high GI (above 70). This is a food that is not recommended for diabetics . »
Faced with competition from supermarkets, the bakers' union obtained from the legislature the "traditional French bread" decree of 1993, presented as revolutionary, but content to purge the many additives permitted in flour, while retaining bean flour, soy , malt extracts or gluten addition. According to this decree promulgated by the government of Édouard Balladur, the traditional French baguette can only be prepared with the following ingredients: wheat flour, water, yeast and/or sourdough, salt. Three additives are allowed: 2% bean flour, 0.5% soy flour, 0.3% wheat malt flour (these percentages represent the maximum proportions allowed). Note that gluten is not considered an adjuvant.
"Cockroaches who knew how to read between the lines ," commented Dr. Christian Remessy , author of Sauvons le pain , took advantage of the opportunity to abandon intensive kneading, to extend the fermentation time, when this decree did not even specify that it was necessary to kneaded as little as possible and lengthened the fermentation time. It also gave no recommendation for the type of flour; some bakers still made bread with type 55 flour instead of the more traditional types 65 or 80. The paradox was that this inconsistent, insignificant, senseless decree serves as turning point for French bakery ."
To show that it is necessary to take a more serious approach in terms of nutrition, it was Christian Remesi who voiced the toxins in 2000 and initiated the first campaign in favor of the use of brown flours.
Industrial sandwich bread is an ultra-processed food and has all the flaws. Even when it contains "whole wheat flour" and no added sugars, it is made up of ingredients called ACEs , including added fiber, oil, gluten, flavors, various extracts. This type of food is far from ideal bread, as researcher Christian Remesi describes it. Its regular consumption is not recommended.
read more...In the morning turmoil, find 5 minutes and cook delicious French toast with honey, berries, fruits. Brew your favorite coffee or golden tea and enjoy the morning of a new day, in which a small miracle will surely happen to you!
Ingredients (per serving):
2-3 slices of white toast bread, egg, 50 ml of milk or cream, a pinch of salt, 50 g of butter, a couple of spoons of liquid honey, caramel cream or maple syrup, banana, berries to taste.
In a bowl, beat the egg with milk and a pinch of salt. Heat a frying pan with butter over medium heat until the butter is melted but not burnt. Dip the slices of bread into the egg and milk mixture and place in the pan. Fry on both sides until golden brown.
A banana can be cut into large rings and also slightly warmed up in a pan. Spread the toasts on a plate, sprinkled with berries, banana rings. Sprinkle the toasts with powdered sugar or pour over liquid honey. Bon appetit!
White or dark shaped bread can be fried in a toaster, but before that, make an omelette from one or two eggs. Such a serving of an omelette in the form of a sandwich will be very useful in the morning, when everything needs to be done quickly and simply.
For the omelette you will need (per serving):
2 eggs, a pinch of salt, 30-40 g butter.
Melt butter in a skillet over low heat. In a bowl, beat the eggs with a pinch of salt with a fork. As soon as the butter is melted, pour the egg mass into the pan, spreading over the entire surface (to do this, slightly twist the pan in different directions on the fly). When the omelet begins to set, you can sprinkle the top with grated cheese. Then, using a spatula, fold one end of the omelet over the other to form a sort of crescent moon. Fry until golden brown, then cut the half moon in half and arrange on two toasted toasts.
For scrambled eggs you need (per serving):
2 eggs, salt to taste, 30 g butter.
Put the oil in the pan, turn on the fire a little higher than slow. Beat the egg until a homogeneous yellow mass with a fork with salt in a bowl. Pour the mixture into the melted butter pan and fry until the edges begin to set. Then with a silicone spatula, start stirring the mass from the edges, smoothly move to the center. Stir for two minutes. Fluffy babbler will be lighter on top. Spread on toasted toast and sprinkle with sea salt. You can add greens or tomatoes.
The poached egg also looks great on toast. It is very easy to cook such an egg in cling film. Pour water into a saucepan and bring to a slow boil. Cover the mug with cling film, leaving wide hanging edges. Lubricate the film in a mug with vegetable oil and beat the egg into it. Tie the edges of the film tightly and lower the egg in the bag into boiling water for 3-4 minutes. Carefully select the egg on the toast, make an incision before serving. A ripe avocado is perfect for this egg and toast.
French toast or regular toasted toaster can be brushed with peanut butter, chocolate butter or nutella, topped with banana slices and served. A warm, hearty, sweet breakfast will wake up even the biggest dormouse!
For French toast, beat an egg with 50 ml of milk, dip a couple of slices of toasted white bread in the mass and fry over medium-low heat in a pan in melted butter until golden brown. Bananas and Nutella go together beautifully, and a little puff of powdered sugar makes breakfast festive.
Great morning and delicious discoveries!
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