Ancient foods and their nutritional value
نویسندگان
چکیده
منابع مشابه
Increasing Vitamin C Content in Plant Foods to Improve Their Nutritional Value—Successes and Challenges
Vitamin C serves as a cofactor in the synthesis of collagen needed to support cardiovascular function, maintenance of cartilage, bones, and teeth, as well as being required in wound healing. Although vitamin C is essential, humans are one of the few mammalian species unable to synthesize the vitamin and must obtain it through dietary sources. Only low levels of the vitamin are required to preve...
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Cereal Chem. 70(1):14-18 Weaning foods were produced by mixing decorticated and press-dried for the preparation of porridgelike weaning foods. Sorghum malt hydropearl millet (70%) and cowpea (30%) with and without sorghum malt. lyzed the starch and produced a beverage that contained 17% protein Decorticated millet and cowpea flours were cooked into a slurry and with 90% of the essential amino a...
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A great number of fermented foods primarily" derived from plant materials have been an indispensable dietary element in many parts of the world. In the Far East where fermented foods have a long and strong tradition, these foods are uniquely made from soybeans and molds. The fermentation, however, may have a substrate consisting of both soybeans and cereals and an inoculum consisting of yeasts,...
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Research was conducted to determine the food habits of Hawaiian Crow (Corvus hawaiiensis) nestlings, variety of food items ingested relative to their age, and the nutritional composition of ingested fruits. Knowledge of the fruits’ nutritive value and the nestlings’ diet allowed us to determine what plants best meet nutritional needs of adult and nestling crows for restocking purposes. Our eval...
متن کاملSpecial low protein foods for phenylketonuria: availability in Europe and an examination of their nutritional profile.
BACKGROUND Special low protein foods (SLPF) are essential in the nutritional management of patients with phenylketonuria (PKU). The study objectives were to: 1) identify the number of SLPF available for use in eight European countries and Turkey and 2) analyse the nutritional composition of SLPF available in one of these countries. METHODS European Nutritionist Expert Panel on PKU (ENEP) memb...
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ژورنال
عنوان ژورنال: Medwave
سال: 2020
ISSN: 0717-6384
DOI: 10.5867/medwave.2020.s1.cs39