Category Archives: Food Groups
Herbs and Uses in Cooking
Learning about herbs and uses in cooking helps a person create not only delicious food, but herbs can be used to promote a healthy diet and treat common ailments. Herbs are very versatile and can be used in a wide variety of foods to enhance the taste. If you follow recopies, try adding just [...]
Minerals and Vitamins in Fruits (I)
The composition of fruits varies widely depending on the type of fruit and its degree of maturation. Water is the major component in all cases.
It is, in general, more than 80% by weight of the edible portion, ranging from 82% in grapes, 90% in strawberries and up to 93% in the watermelon.
Power Value
Fruit Calories [...]
Nougat Properties
Nougat Properties
At these parties , nougat are one of the most used Christmas treats, and while it might cost to integrate them into the category of healthy foods, no one would deny that it is delicious food. But things could go beyond their favor, because a recent study by the technology center Aini has studied [...]
More Benefits in Garlic
More Benefits in Garlic
Are well known positive properties that garlic has on our health, and I have spoken more than once for them. Already there are several known properties, but a study has provided further, concluding that garlic helps to regulate the operation of our circulatory system and blood pressure.
Benefits of Fiber for Health
Broccoli contains the most fiber. This shows a test of the Consumers in 15 vegetables. Three large spoonfuls broccoli contains 4.5 grams of fiber, followed by carrots, red cabbage and green beans. Fibers include ensuring that you can reach the toilet and can not get short of constipation. An adult has 30 to 40 grams [...]
Factors That Influence the GI
Factors that influence the GI
The GI of a depends primarily on the nature and proportion of carbohydrates it contains simple carbohydrates, complex carbohydrates, fiber.
Attention: rich in starch does not necessarily low GI as was long believed. The effects of starch depend on the proportion of amylopectin and amylose. The higher the amylose content is [...]
Classification of Carbohydrates
It ranks carbohydrates according to their glycemic index that is to say according to their hyperglycaemic effect. Indeed, if all the carbohydrate source is glucose, they do not increase blood glucose equivalent. Overall, the simple carbohydrates tend to raise blood sugar quickly, as the complex carbohydrates it varies.
The glycemic index (GI) of food used to [...]
Carbohydrates What’s the Point?
The main function of carbohydrates is to provide energy. They release 4 kcal / g. The human body uses carbohydrates as glucose (all carbohydrates we eat are converted to monosaccharides during digestion to pass into the blood. Assimilated monosaccharides other than glucose are then converted into glucose by the liver).
Glucose is distributed in the body [...]
Sources of Carbohydrates
Carbohydrates are found in many foods. They are found mostly in foods of plant origin. There was very little in foods of animal origin except for milk which is a source of lactose.
Simple carbohydrates
Glucose is rarely encountered in this simple form in nature. Fructose is naturally present in fruits, corn, honey. Sucrose is composed of [...]
Fats are Non Polar Substances
Fats, also called lipids, together with carbohydrates represent the major source of energy for the body. As in the case of proteins, fats are essential and nonessential. The essentials are those that the body can not synthesize, and are linoleic acid and linolenic acids, but typically are not absent from the body and are [...]