Fruits and their nutritional value
•Download as DOCX, PDF•
2 likes•909 views
This document outlines the nutritional value of various fruits, including apples, bananas, grapes, lemons, watermelon, pomegranates, raisins, pineapple, and papaya. For each fruit, it provides the amount of protein, calories, and dietary fiber contained in a standard serving size, such as one medium fruit or one cup of the fruit.
Report
Share
Report
Share
Recommended
Fruits & vegetables
This document discusses the structure, composition and classification of fruits and vegetables. It begins by describing the simple and complex cell tissues that make up fruits and vegetables, including parenchyma, dermal, vascular, collenchyma and sclerenchyma tissues. It then examines the chemical composition of plant materials, listing the main components as carbohydrates, proteins, fats, vitamins, minerals, water and phytochemicals. The document proceeds to classify and describe different types of fruits and vegetables in detail. It explores the nutritional profiles, pigments, ripening processes, storage considerations and enzymatic and non-enzymatic browning reactions of fruits and vegetables.
Vegetable pigments
Vegetables are important part of our daily diet, It has essential nutrients that helps in normal functioning of the body. Pigments present in them are responsible for the colour before and prior to cooking. They too have nutritional aspects
Pulses
Pulses are edible legume seeds that are consumed worldwide in forms like whole, split, or ground into flour. They take longer to cook than cereals due to factors like variety, environmental conditions during growth, storage conditions, and inherent seed characteristics. Cooking pulses helps break down their cellular structure and remove antinutritional factors, but excessive heat can reduce their protein and vitamin quality. Various pretreatments like soaking, precooking, or adding salts can reduce cooking time by affecting the pulses' phytin, calcium, magnesium, and cellulose content.
Concept of food science
Food science involves the study of nutrients, additives, and changes that occur during food processing and preparation. Nutrients are classified as macronutrients, which are needed in large quantities, or micronutrients, which are needed in small amounts. Food science helps retain nutrients and ensures food is safe, wholesome and palatable through the study of physical and chemical changes during cooking and preservation. The functions of food include building the body, providing energy, regulating processes, and maintaining health. Food is essential for sustaining life.
Impressive health benefits of potato A series of Presentation By Mr. Allah...
A series of Presentation By Mr. Allah Dad Khan former DG Agriculture Extension KP Province and Visiting Professor the University of Agriculture Peshawar allahdad52@gmail.com
Presentation on pulses
This presentation provides information on pulses, including their nutritional composition and processing methods to improve digestibility. Pulses are a good source of protein but also contain anti-nutritional factors. Processing through soaking, germination, cooking, and fermentation can reduce these factors and increase protein availability. Proper processing is important to maximize the nutritional benefits of pulses.
Fruits
This document discusses fruits and vegetables. It provides classifications of different types of fruits like berries, drupes, citrus, melons, tropical fruits and pomes. It then discusses the compositions of fruits including water, nutrients, carbohydrates, proteins, fats, vitamins, minerals, acids, pigments and flavor compounds. Finally, it covers topics like post-harvest changes during ripening, artificial ripening, and bitterness in fruits.
Toxic Constituents of Pulses
This document discusses toxic constituents that can be found in pulses, including trypsin inhibitors, lathyrogens, hemagglutinins, cyanogenic glycosides, saponins, and goitrogens. Trypsin inhibitors interfere with protein digestion, while lathyrogens can cause the nervous disease lathyrism. Hemagglutinins reduce food intake and impair nutrient absorption. Cyanogenic glycosides produce hydrogen cyanide, while saponins cause nausea. Goitrogens interfere with iodine uptake in the thyroid gland. Proper cooking and preparation methods like soaking and boiling can reduce the levels of many of these toxic constituents in pulses.
Recommended
Fruits & vegetables
This document discusses the structure, composition and classification of fruits and vegetables. It begins by describing the simple and complex cell tissues that make up fruits and vegetables, including parenchyma, dermal, vascular, collenchyma and sclerenchyma tissues. It then examines the chemical composition of plant materials, listing the main components as carbohydrates, proteins, fats, vitamins, minerals, water and phytochemicals. The document proceeds to classify and describe different types of fruits and vegetables in detail. It explores the nutritional profiles, pigments, ripening processes, storage considerations and enzymatic and non-enzymatic browning reactions of fruits and vegetables.
Vegetable pigments
Vegetables are important part of our daily diet, It has essential nutrients that helps in normal functioning of the body. Pigments present in them are responsible for the colour before and prior to cooking. They too have nutritional aspects
Pulses
Pulses are edible legume seeds that are consumed worldwide in forms like whole, split, or ground into flour. They take longer to cook than cereals due to factors like variety, environmental conditions during growth, storage conditions, and inherent seed characteristics. Cooking pulses helps break down their cellular structure and remove antinutritional factors, but excessive heat can reduce their protein and vitamin quality. Various pretreatments like soaking, precooking, or adding salts can reduce cooking time by affecting the pulses' phytin, calcium, magnesium, and cellulose content.
Concept of food science
Food science involves the study of nutrients, additives, and changes that occur during food processing and preparation. Nutrients are classified as macronutrients, which are needed in large quantities, or micronutrients, which are needed in small amounts. Food science helps retain nutrients and ensures food is safe, wholesome and palatable through the study of physical and chemical changes during cooking and preservation. The functions of food include building the body, providing energy, regulating processes, and maintaining health. Food is essential for sustaining life.
Impressive health benefits of potato A series of Presentation By Mr. Allah...
A series of Presentation By Mr. Allah Dad Khan former DG Agriculture Extension KP Province and Visiting Professor the University of Agriculture Peshawar allahdad52@gmail.com
Presentation on pulses
This presentation provides information on pulses, including their nutritional composition and processing methods to improve digestibility. Pulses are a good source of protein but also contain anti-nutritional factors. Processing through soaking, germination, cooking, and fermentation can reduce these factors and increase protein availability. Proper processing is important to maximize the nutritional benefits of pulses.
Fruits
This document discusses fruits and vegetables. It provides classifications of different types of fruits like berries, drupes, citrus, melons, tropical fruits and pomes. It then discusses the compositions of fruits including water, nutrients, carbohydrates, proteins, fats, vitamins, minerals, acids, pigments and flavor compounds. Finally, it covers topics like post-harvest changes during ripening, artificial ripening, and bitterness in fruits.
Toxic Constituents of Pulses
This document discusses toxic constituents that can be found in pulses, including trypsin inhibitors, lathyrogens, hemagglutinins, cyanogenic glycosides, saponins, and goitrogens. Trypsin inhibitors interfere with protein digestion, while lathyrogens can cause the nervous disease lathyrism. Hemagglutinins reduce food intake and impair nutrient absorption. Cyanogenic glycosides produce hydrogen cyanide, while saponins cause nausea. Goitrogens interfere with iodine uptake in the thyroid gland. Proper cooking and preparation methods like soaking and boiling can reduce the levels of many of these toxic constituents in pulses.
Food and its function
Food is any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth.
Fruits and Vegetables Processing Technology
This document discusses the processing of fruits and vegetables. It covers topics like storage methods, dehydration, and fruit/vegetable juice preparation. For juice preparation, it describes the steps of selection, sorting, extraction, deaeration, filtration, clarification, addition of sugar/fortification, preservation and bottling. Clarification methods discussed are settling, filtration, freezing, cold storage and use of chemicals/enzymes. Preservation of juices includes pasteurization, chemicals and heating/freezing for concentrates. The document also distinguishes between unfermented and fermented beverages.
Pulses for nutrition and health
http://www.fao.org/pulses-2016/en/
Pulses have important benefits for human health and nutrition. They are a critical source of plant-based proteins and amino acids, and there is an association between consumption of pulses and reduced risk of obesity, diabetes mellitus, cardiovascular disease, components of metabolic syndrome and cancer.
© FAO: http://www.fao.org
SPROUTING
The document discusses the process of sprouting pulses. Sprouting involves soaking seeds in water overnight, rinsing them, and allowing them to sprout in a warm, moist environment covered with a cloth. This process activates enzymes and reduces anti-nutritional compounds, increasing the availability of nutrients. However, sprouts must be properly rinsed, drained, and stored to prevent the growth of harmful bacteria.
cereals
This document provides information about various cereals including their definitions, scientific names, common names, images, and key facts. It discusses 7 major cereals - wheat, rice, barley, sorghum, pearl millet, maize, and oats. For each cereal, it lists their scientific name, common name, images of the grains and plant, where they are grown, how they are used as food, and some of their nutritional properties. The document aims to inform the reader about the characteristics of the main cereals cultivated around the world.
Wheat
Wheat is classified by type, color, and hardness. Hard wheat is high in protein and used for breadmaking. Soft wheat has low protein and is used for pastries and cakes. Wheat is milled into flour through processes like cleaning, tempering, break milling, and reduction milling. This removes the bran and germ and produces white flour from the endosperm. Ideal wheat flour is high in starch, moderate in protein and moisture, and low in other components. The starch provides structure while proteins like gluten allow dough to rise and hold its shape when baked.
Fruits and vegetables - Health Benefits and Nutritional Value
Health Benefits and Nutritional Value of Fruits and vegetables fsf
Low in calories
High in fiber and water (which have no calories)
Low in fat
Most plant fats are healthy (exception: coconuts, cocoa butter)
Vitamins and minerals
Fruits and Vegetables - Apple, Banana, Tomato, Watermelon, Cucumber, Carrot, Grapes, etc.,
"Vegetables"
The document defines vegetables as any plant parts that can be eaten raw, cooked, or preserved, and provides examples of common continental, Indian, root, leafy, and other vegetables. It also discusses the classification, composition, nutritive value, and selection of vegetables for culinary purposes.
Nutritional Aspects of Vegetables
Vegetables are an important part of a healthy diet as they provide many vitamins, minerals, and phytochemical compounds that are beneficial. They can help protect against chronic diseases. Vegetables are classified into groups including green vegetables, root vegetables, and fruit/flower vegetables. Green vegetables like spinach and lettuce provide iron, calcium, and vitamins A, C, and riboflavin. Root vegetables like carrots are high in beta-carotene and vitamin A. Tomatoes and peppers are examples of fruit vegetables that contain vitamin C. While vegetables provide many benefits, some contain anti-nutrients that can interfere with nutrient absorption for some individuals.
Egg composition and processing by monika tambakhe
The document provides information about eggs, including their composition, uses, production, and processing into products like dried eggs and egg powders. It notes that eggs are laid by many species and consumed worldwide for their nutrition. The chicken egg is most commonly consumed. Key points covered include the main internal structures of eggs, their protein, nutrient and mineral content, uses of egg components like albumen and yolk in food processing, and methods for pasteurizing and drying eggs into shelf-stable products.
Five food groups
This document outlines the five main food groups: cereals and millets, pulses and dairy products, protective fruits and vegetables, other fruits and vegetables, and oils, fats and sugars. It provides examples of specific foods that fall within each group, such as rice, wheat and bread for cereals; milk, yogurt and cheese for dairy; leafy greens and citrus fruits for protective fruits and vegetables; and oils like groundnut and mustard for oils, fats and sugars.
Structure of legumes
This document summarizes the structure and composition of legume seeds. It notes that legumes are an important family of dicotyledonous plants that include crops like peas, beans, lentils, peanuts and soybeans. These legume seeds have three main parts - the seed coat, cotyledons, and hypocotyl. The cotyledons make up around 90% of the seed and contain protein bodies and lipid deposits that neatly package the proteins and lipids. The size and structure of these protein bodies and lipid deposits varies between different legumes. The document provides examples of the size and packaging of proteins, lipids and starches in seeds of soybeans, peanuts, peas and broad beans.
Drying and dehydration of fruit crops
The document provides information about a seminar on drying and dehydration of fruit crops. It discusses various topics related to drying and dehydration including principles, pre-treatment, drying techniques, benefits of dried fruit, and research findings. The key points are that drying and dehydration remove water from fruits to preserve them by inhibiting microbial growth. Various techniques are used for drying including sun drying, tray drying, tunnel drying, and freeze drying. Pre-treatment and proper drying conditions help maintain fruit quality and nutritional value during the drying process.
Raising agents
This document discusses different types of leavening agents used in food production. It describes biological leavening agents like yeast which produce carbon dioxide through fermentation. Common types of yeast include fresh, dried, and activated dried yeast. Mechanical and chemical aeration are also discussed as methods to incorporate air into foods. For chemical leavening, qualities of effective agents are outlined and examples provided, such as baking soda, baking ammonia, and baking powder. Baking soda reacts with moisture and an acid to release carbon dioxide. Baking ammonia and baking powder similarly produce carbon dioxide through thermal decomposition reactions.
Enzymatic browning in foods
This document discusses enzymatic browning, which occurs due to the enzyme polyphenol oxidase in fruits and vegetables. It causes them to turn brown when exposed to oxygen. The document outlines the advantages and disadvantages of enzymatic browning, as well as various prevention methods like blanching, refrigeration, freezing, changing pH, dehydration, and irradiation. It also mentions the commercial uses of enzymatic browning in some foods and lists references at the end.
Cereals & pulses
This document provides information on various cereals and pulses that are important staple foods. It discusses the different regions where cereals like wheat, barley, rye, oats and rice are commonly grown. It also outlines the nutritional properties and uses of these grains. For pulses, it describes various types like chickpeas, lentils, beans and their culinary uses in dishes from around the world.
Antinutritional factors in pulses
The presentation shares the information about the major antinutritional factors found in legume crops and the methods to overcome or minimize their effect in diet through various ways.
Functions of food and definitions
Food provides nourishment to the body by meeting needs for energy, building materials, regulation of processes, and protection. Nutrition is the study of how food works in the body. Food has physiological functions like growth, energy provision, regulation, maintenance, and recovery from disease. It also has psychological functions by providing comfort and being associated with emotions, and social functions by bringing people together for celebrations and get-togethers. Nutrition involves nutrients that supply nourishment, and is the science of food and health. Malnutrition results from excess, deficiency, or imbalance of nutrients.
Fruit and nuts
This document provides information about nuts and fruits, including their nutritional value and uses. Nuts are a good source of protein, fat, vitamins and minerals. Common nuts include almonds, brazil nuts, cashews, coconuts and peanuts. Fruits are high in vitamins, minerals, fiber and water. All fruits contain natural sugars but are generally low in fat and calories. Examples of fruits and their classifications are given. The document also discusses buying, storing, preparing and processing both nuts and fruits.
Barley classification, malting and processing
Barley is an ancient crop belonging to the grass family. It is classified based on its spikelet structure and can be two-rowed or six-rowed. Barley grain is mainly composed of carbohydrates and proteins. The processing of barley involves milling, germination, and kilning to produce malt. Malting allows enzymes to modify the grain's structure and composition. The malting process consists of steeping, germination under controlled conditions, and kilning to halt germination while developing color and flavors. Biochemical changes during malting include enzyme synthesis and mobilization that degrade cell walls and modify the endosperm.
Food values by dr. md. belayet hossen
Here discuss about DRI, BMR, Daily Energy, Activity expenditure, Fruits & Food & its nutritional value. Such as energy, protein, fiber. fat, carbohydrate, sugar, and others nutrient in food.
Hot drink & cold juices
Coffee and tea contain very few calories, with a 6oz serving of coffee having only 2 calories and most teas having 2 calories per serving. While coffee and green tea provide various health benefits like reducing risks of certain diseases, fruits vary more widely in their calorie contents. Many fruits like starfruit and cherries have under 50 calories per typical serving, while higher calorie fruits include avocados, pears, bananas and dates. Dried and canned fruits also have more calories than fresh due to water removal and added sugars.
More Related Content
What's hot
Food and its function
Food is any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth.
Fruits and Vegetables Processing Technology
This document discusses the processing of fruits and vegetables. It covers topics like storage methods, dehydration, and fruit/vegetable juice preparation. For juice preparation, it describes the steps of selection, sorting, extraction, deaeration, filtration, clarification, addition of sugar/fortification, preservation and bottling. Clarification methods discussed are settling, filtration, freezing, cold storage and use of chemicals/enzymes. Preservation of juices includes pasteurization, chemicals and heating/freezing for concentrates. The document also distinguishes between unfermented and fermented beverages.
Pulses for nutrition and health
http://www.fao.org/pulses-2016/en/
Pulses have important benefits for human health and nutrition. They are a critical source of plant-based proteins and amino acids, and there is an association between consumption of pulses and reduced risk of obesity, diabetes mellitus, cardiovascular disease, components of metabolic syndrome and cancer.
© FAO: http://www.fao.org
SPROUTING
The document discusses the process of sprouting pulses. Sprouting involves soaking seeds in water overnight, rinsing them, and allowing them to sprout in a warm, moist environment covered with a cloth. This process activates enzymes and reduces anti-nutritional compounds, increasing the availability of nutrients. However, sprouts must be properly rinsed, drained, and stored to prevent the growth of harmful bacteria.
cereals
This document provides information about various cereals including their definitions, scientific names, common names, images, and key facts. It discusses 7 major cereals - wheat, rice, barley, sorghum, pearl millet, maize, and oats. For each cereal, it lists their scientific name, common name, images of the grains and plant, where they are grown, how they are used as food, and some of their nutritional properties. The document aims to inform the reader about the characteristics of the main cereals cultivated around the world.
Wheat
Wheat is classified by type, color, and hardness. Hard wheat is high in protein and used for breadmaking. Soft wheat has low protein and is used for pastries and cakes. Wheat is milled into flour through processes like cleaning, tempering, break milling, and reduction milling. This removes the bran and germ and produces white flour from the endosperm. Ideal wheat flour is high in starch, moderate in protein and moisture, and low in other components. The starch provides structure while proteins like gluten allow dough to rise and hold its shape when baked.
Fruits and vegetables - Health Benefits and Nutritional Value
Health Benefits and Nutritional Value of Fruits and vegetables fsf
Low in calories
High in fiber and water (which have no calories)
Low in fat
Most plant fats are healthy (exception: coconuts, cocoa butter)
Vitamins and minerals
Fruits and Vegetables - Apple, Banana, Tomato, Watermelon, Cucumber, Carrot, Grapes, etc.,
"Vegetables"
The document defines vegetables as any plant parts that can be eaten raw, cooked, or preserved, and provides examples of common continental, Indian, root, leafy, and other vegetables. It also discusses the classification, composition, nutritive value, and selection of vegetables for culinary purposes.
Nutritional Aspects of Vegetables
Vegetables are an important part of a healthy diet as they provide many vitamins, minerals, and phytochemical compounds that are beneficial. They can help protect against chronic diseases. Vegetables are classified into groups including green vegetables, root vegetables, and fruit/flower vegetables. Green vegetables like spinach and lettuce provide iron, calcium, and vitamins A, C, and riboflavin. Root vegetables like carrots are high in beta-carotene and vitamin A. Tomatoes and peppers are examples of fruit vegetables that contain vitamin C. While vegetables provide many benefits, some contain anti-nutrients that can interfere with nutrient absorption for some individuals.
Egg composition and processing by monika tambakhe
The document provides information about eggs, including their composition, uses, production, and processing into products like dried eggs and egg powders. It notes that eggs are laid by many species and consumed worldwide for their nutrition. The chicken egg is most commonly consumed. Key points covered include the main internal structures of eggs, their protein, nutrient and mineral content, uses of egg components like albumen and yolk in food processing, and methods for pasteurizing and drying eggs into shelf-stable products.
Five food groups
This document outlines the five main food groups: cereals and millets, pulses and dairy products, protective fruits and vegetables, other fruits and vegetables, and oils, fats and sugars. It provides examples of specific foods that fall within each group, such as rice, wheat and bread for cereals; milk, yogurt and cheese for dairy; leafy greens and citrus fruits for protective fruits and vegetables; and oils like groundnut and mustard for oils, fats and sugars.
Structure of legumes
This document summarizes the structure and composition of legume seeds. It notes that legumes are an important family of dicotyledonous plants that include crops like peas, beans, lentils, peanuts and soybeans. These legume seeds have three main parts - the seed coat, cotyledons, and hypocotyl. The cotyledons make up around 90% of the seed and contain protein bodies and lipid deposits that neatly package the proteins and lipids. The size and structure of these protein bodies and lipid deposits varies between different legumes. The document provides examples of the size and packaging of proteins, lipids and starches in seeds of soybeans, peanuts, peas and broad beans.
Drying and dehydration of fruit crops
The document provides information about a seminar on drying and dehydration of fruit crops. It discusses various topics related to drying and dehydration including principles, pre-treatment, drying techniques, benefits of dried fruit, and research findings. The key points are that drying and dehydration remove water from fruits to preserve them by inhibiting microbial growth. Various techniques are used for drying including sun drying, tray drying, tunnel drying, and freeze drying. Pre-treatment and proper drying conditions help maintain fruit quality and nutritional value during the drying process.
Raising agents
This document discusses different types of leavening agents used in food production. It describes biological leavening agents like yeast which produce carbon dioxide through fermentation. Common types of yeast include fresh, dried, and activated dried yeast. Mechanical and chemical aeration are also discussed as methods to incorporate air into foods. For chemical leavening, qualities of effective agents are outlined and examples provided, such as baking soda, baking ammonia, and baking powder. Baking soda reacts with moisture and an acid to release carbon dioxide. Baking ammonia and baking powder similarly produce carbon dioxide through thermal decomposition reactions.
Enzymatic browning in foods
This document discusses enzymatic browning, which occurs due to the enzyme polyphenol oxidase in fruits and vegetables. It causes them to turn brown when exposed to oxygen. The document outlines the advantages and disadvantages of enzymatic browning, as well as various prevention methods like blanching, refrigeration, freezing, changing pH, dehydration, and irradiation. It also mentions the commercial uses of enzymatic browning in some foods and lists references at the end.
Cereals & pulses
This document provides information on various cereals and pulses that are important staple foods. It discusses the different regions where cereals like wheat, barley, rye, oats and rice are commonly grown. It also outlines the nutritional properties and uses of these grains. For pulses, it describes various types like chickpeas, lentils, beans and their culinary uses in dishes from around the world.
Antinutritional factors in pulses
The presentation shares the information about the major antinutritional factors found in legume crops and the methods to overcome or minimize their effect in diet through various ways.
Functions of food and definitions
Food provides nourishment to the body by meeting needs for energy, building materials, regulation of processes, and protection. Nutrition is the study of how food works in the body. Food has physiological functions like growth, energy provision, regulation, maintenance, and recovery from disease. It also has psychological functions by providing comfort and being associated with emotions, and social functions by bringing people together for celebrations and get-togethers. Nutrition involves nutrients that supply nourishment, and is the science of food and health. Malnutrition results from excess, deficiency, or imbalance of nutrients.
Fruit and nuts
This document provides information about nuts and fruits, including their nutritional value and uses. Nuts are a good source of protein, fat, vitamins and minerals. Common nuts include almonds, brazil nuts, cashews, coconuts and peanuts. Fruits are high in vitamins, minerals, fiber and water. All fruits contain natural sugars but are generally low in fat and calories. Examples of fruits and their classifications are given. The document also discusses buying, storing, preparing and processing both nuts and fruits.
Barley classification, malting and processing
Barley is an ancient crop belonging to the grass family. It is classified based on its spikelet structure and can be two-rowed or six-rowed. Barley grain is mainly composed of carbohydrates and proteins. The processing of barley involves milling, germination, and kilning to produce malt. Malting allows enzymes to modify the grain's structure and composition. The malting process consists of steeping, germination under controlled conditions, and kilning to halt germination while developing color and flavors. Biochemical changes during malting include enzyme synthesis and mobilization that degrade cell walls and modify the endosperm.
What's hot (20)
Fruits and vegetables - Health Benefits and Nutritional Value
Fruits and vegetables - Health Benefits and Nutritional Value
Similar to Fruits and their nutritional value
Food values by dr. md. belayet hossen
Here discuss about DRI, BMR, Daily Energy, Activity expenditure, Fruits & Food & its nutritional value. Such as energy, protein, fiber. fat, carbohydrate, sugar, and others nutrient in food.
Hot drink & cold juices
Coffee and tea contain very few calories, with a 6oz serving of coffee having only 2 calories and most teas having 2 calories per serving. While coffee and green tea provide various health benefits like reducing risks of certain diseases, fruits vary more widely in their calorie contents. Many fruits like starfruit and cherries have under 50 calories per typical serving, while higher calorie fruits include avocados, pears, bananas and dates. Dried and canned fruits also have more calories than fresh due to water removal and added sugars.
How to loose weight
this shows a 7 day meal plan for loosing weight, want to skip the disgusting foods? well in this article also includes a link to buy pills that are proven to make you loose over 60 pounds in under 8 weeks.
Happy Recipes for Everyone
Kitchen-in-CA offers free recipes for you and your family. The recipes are comprehensive and simple to understand so your friends will enjoy your finest cooking. The recipes are simply delicious and tasty, prepared by Kitchen-in-CA specially for you to enjoy.
Please check out our recipes and you won't regret it! Your family and friends
will appreciate your cooking skills!
www.kitchen-in-ca.com
Happy Recipes for Everyone
www.kitchen-in-ca.com
Kitchen-in-CA offers free recipes for you and your family. The recipes are comprehensive and simple to understand so your friends will enjoy your finest cooking. The recipes are simply delicious and tasty, prepared by Kitchen-in-CA specially for you to enjoy.
Please check out our recipes and you won't regret it! Your family and friends
will appreciate your cooking skills!
www.kitchen-in-ca.com
Happy Recipes for Everyone
www.kitchen-in-ca.com
Kitchen-in-CA offers free recipes for you and your family. The recipes are comprehensive and simple to understand so your friends will enjoy your finest cooking. The recipes are simply delicious and tasty, prepared by Kitchen-in-CA specially for you to enjoy.
Please check out our recipes and you won't regret it! Your family and friends
will appreciate your cooking skills!
www.kitchen-in-ca.com
Happy Recipes for Everyone
www.kitchen-in-ca.com
Kitchen-in-CA offers free recipes for you and your family. The recipes are comprehensive and simple to understand so your friends will enjoy your finest cooking. The recipes are simply delicious and tasty, prepared by Kitchen-in-CA specially for you to enjoy.
Please check out our recipes and you won't regret it! Your family and friends
will appreciate your cooking skills!
www.kitchen-in-ca.com
Happy Recipes for Everyone
www.kitchen-in-ca.com
Kitchen-in-CA offers free recipes for you and your family. The recipes are comprehensive and simple to understand so your friends will enjoy your finest cooking. The recipes are simply delicious and tasty, prepared by Kitchen-in-CA specially for you to enjoy.
Please check out our recipes and you won't regret it! Your family and friends
will appreciate your cooking skills!
www.kitchen-in-ca.com
Happy Recipes for Everyone
www.kitchen-in-ca.com
Kitchen-in-CA offers free recipes for you and your family. The recipes are comprehensive and simple to understand so your friends will enjoy your finest cooking. The recipes are simply delicious and tasty, prepared by Kitchen-in-CA specially for you to enjoy.
Please check out our recipes and you won't regret it! Your family and friends
will appreciate your cooking skills!
www.kitchen-in-ca.com
Happy Recipes for Everyone
This document provides nutrition information and recipes for healthy meals and snacks for teens. It discusses the importance of fruits and vegetables, whole grains, protein and dairy for a balanced diet. Specific serving sizes are listed for different foods in each category. Several breakfast, lunch and dinner recipes are then provided that incorporate whole grains, proteins and fruits and vegetables to create balanced and nutritious meals for teens.
Happy Recipes for Everyone
www.kitchen-in-ca.com
Kitchen-in-CA offers free recipes for you and your family. The recipes are comprehensive and simple to understand so your friends will enjoy your finest cooking. The recipes are simply delicious and tasty, prepared by Kitchen-in-CA specially for you to enjoy.
Please check out our recipes and you won't regret it! Your family and friends
will appreciate your cooking skills!
www.kitchen-in-ca.com
Happy Recipes for Everyone
This document provides nutrition information and recipes for healthy meals and snacks for teens. It discusses the importance of fruits and vegetables, whole grains, protein and dairy for a balanced diet. Specific serving sizes are listed for different foods in each category. Several breakfast, lunch and dinner recipes are then provided that incorporate whole grains, proteins and fruits and vegetables to create balanced and nutritious meals for teens.
Happy Recipes for Everyone
www.kitchen-in-ca.com
Kitchen-in-CA offers free recipes for you and your family. The recipes are comprehensive and simple to understand so your friends will enjoy your finest cooking. The recipes are simply delicious and tasty, prepared by Kitchen-in-CA specially for you to enjoy.
Please check out our recipes and you won't regret it! Your family and friends
will appreciate your cooking skills!
Happy Recipes for Everyone
This document provides nutrition information and recipes for healthy meals and snacks for teens. It discusses the importance of fruits and vegetables, whole grains, protein and dairy for a balanced diet. Specific serving sizes are listed for different foods in each category. Several breakfast, lunch and dinner recipes are then provided that incorporate whole grains, vegetables and lean proteins to help fuel teens for growth and activity while maintaining a healthy diet.
Calorimetry
This document discusses calorimetry and an experiment to determine the calories contained in different foods. The experiment uses a homemade calorimeter to measure the heat released when foods are burned. Results showed that nuts generally contained more calories per gram than snacks like crackers and popcorn, despite their smaller size, because nuts are higher in fats. The conclusion is that the size of food does not determine calorie content and that nutrients like fats impact energy production.
Diabetes book New 2021-22 English, Hindi and Telugu.doc
South Indian cuisine refers to the foods from four states - Tamil Nadu, Karnataka, Andhra Pradesh, and Kerala. Common features include rice as the staple, various dals or legumes, idli and dosa, fish and meat for non-vegetarians, stir-fried or roasted vegetables, fresh fruits and juices, milk-based desserts, ghee or oils, pickles, and spices like coriander, cumin, turmeric and pepper. Ingredients and styles vary between states but share staples like rice and dals prepared in different ways.
Happy Recipes for Everyone
This document provides nutrition information and recipes for healthy eating. It discusses the importance of fruits and vegetables, whole grains, and provides serving size examples of both. Two breakfast recipes are then presented: Springtime Cereal made with whole grain cereals, fruits and yogurt; and Cinnamon French Toast made from egg whites, cinnamon bread and topped with cinnamon and powdered sugar or syrup. Nutritional information is listed for each recipe.
List of Dry Fruits to Add in Your Diet with Their Nutritional Value
lists dry fruits with nutritional value to understand how they can improve your health. Different types of dry fruits offer different benefits.
New powerpoint
This trail mix recipe combines 1/2 cup of multi-grain Cheerios, 2 tablespoons of dried cranberries, 10 lightly salted dry roasted peanuts, and 1 tablespoon of semi-sweet chocolate morsels. When mixed together, it provides a 100 calorie snack that is high in fiber, iron, and calcium while being low in fat. The dried cranberries add antioxidants while the nuts and cereal provide protein and carbohydrates to keep you full until your next meal.
How Jackfruit is important for us
Jackfruit is a large exotic fruit native to South India that can weigh up to 80 pounds. It contains flavors of apples, pineapples, mangoes and bananas. Jackfruit is highly nutritious as it provides vitamins, minerals, protein, carbohydrates, fiber and antioxidants like vitamin C, carotenoids and flavanones. Its antioxidants may help regulate blood sugar levels.
Similar to Fruits and their nutritional value (20)
Diabetes book New 2021-22 English, Hindi and Telugu.doc
Diabetes book New 2021-22 English, Hindi and Telugu.doc
List of Dry Fruits to Add in Your Diet with Their Nutritional Value
List of Dry Fruits to Add in Your Diet with Their Nutritional Value
Fruits and their nutritional value
- 1. Fruits and their Nutritional Value Nutritional Value of an Apple One medium apple with skin contains 0.47 grams of protein, 95 calories, and 4.4 grams of dietary fiber. Nutritional Value of a Banana One medium banana contains 1.29 grams of protein, 105 calories and 3.1 grams of dietary fiber.
- 2. Nutritional Value of Grapes One cup of grapes contains 1.09 gram of protein, 104 calories and 1.4 grams of dietary fiber. Nutritional Value of Lemon One lemon without peel contains 0.92 grams protein, 24 calories and 2.4 grams of dietary fiber. Nutritional Value of Watermelon One medium wedge (slice) of watermelon (about 2 cups edible portion) contains 1.74 grams of protein, 86 calories and 1.1 grams of dietary fiber.
- 3. Nutritional Value of Pomegranates One fresh pomegranate contains 4.71 grams of protein, 234 calories and 11.3 grams dietary fiber. Nutritional Value of Raisins One small box of raisins (1.5 ozs) contains 1.32 grams of protein, 129 calories and 1.6 grams dietary fiber. Nutritional Value of Pineapple One cup of fresh pineapple chunks contains 0.89 grams of protein, 82 calories and 2.3 grams of dietary fiber.
- 4. Nutritional Value of Papaya One cup of cubed fresh papaya contains 0.85 grams of protein, 55 calories and 2.5 grams of dietary fiber.