Nutritive Value of Brined and Fermented Vegetables

Nutritive and health-promoting value of organic vegetables.

In recent years in Poland we may observe a considerable development of organic vegetable production. Increased interest in organic products results from an opinion of the consumers on their high quality and health safety. However, results of research comparing nutritive value and contents of biologically active compounds in vegetables from organic and conventional farms are ambiguous. Most stud...

Fermented Vegetables Historical PersPective

Historical PersPective The wide variety of fermented foods can be classified by the products of the fermentation, such as alcohol (beer, wine); organic acids, including lactic acid and acetic acid (vegetables, dairy); carbon dioxide (bread); and amino acids or peptides from protein (fish fermentations and others) (35, 56, 96, 97). Food fermentation is one of the earliest technologies developed ...

Medical Research Council: The Nutritive Value of Fruits, Vegetables and Nuts

' The Medical Research Council have always placed the subject of nutrition in the forefront of their programme, and more especially the study of those problems of health and disease which are related to qualitative differences in the chemical composition of various foods and diets. Great advances have been made in fundamental knowledge in this respect, but full application of the experimental r...

Nutritive Value of Sawdust

The present study was undertaken to observe the chemical composition of different types of sawdust available in the urban and peri-urban areas of Chittagong, Bangladesh. Twenty different types of sawdust from different plants were collected from study areas. Chemical analyses of the samples were carried out in triplicate for moisture, dry matter (DM), metabolizable energy (ME), crude protein (C...

Nutritive Value of Rice