Nutrition, Food, Recipes, Tips, and all
Fats are more concentrated form of storage of energy than carbohydrates. They are stored in adipose tissue, where it also serves as a thermal insulator in the subcutaneous tissues and around certain organs. Although the term lipid is sometimes used Continue reading Fats
Food sources : Plant sources Cereal grains- rice,wheat,corn, barley,bajra, jowar, ragi contain large amounts of starch.In addition, to starch they also contain some proteins,mineral and vitamins. Whole grain and enriched sources also contain iron, B-complex vitamins and some fiber. Vegetables- Continue reading Food sources of carbohydrates
Cholesterol is a sterol (a combination steroid and alcohol), a lipid found in the cell membranes of all body tissues, and is transported in the blood plasma of all animals. The name originates from the Greek chole- (bile) and stereos Continue reading Cholesterol/ Fats
Hydrogenation is a process which hardens a liquid fat by converting a unsaturated fatty acid components to their saturated form. Unsaturated vegetable oils such as cottonseed, corn, soyabean, etc. are treated with hydrogen to produce a plastic fat for cooking Continue reading Hydrogenation of fats/ Fats
is a animal protein which is an incomplete protein. it lacks 3 essential amino acids namely– Tryptophan, Valine and Isoleucine and has only a small amount of Leucine. It is best known as a gelling agent in cooking, different types Continue reading Gelatin
Sugars are a type of carbohydrate.Sugars are Simple Carbohydrates. They are more readily convertible into energy than any other food. In fact, simple sugars need almost no digesting – they can enter the bloodstream immediately. Diabetics suffering from a hypoglycemic Continue reading Simple carbohydrates
Animal sources Plant sources Therefore, the proteins in our diet come either from foods of animal origin or plant origin. Animal sources are complete proteins, such as meat,egg, fish, poultry.Milk is also a valuable source of protein although it does Continue reading Sources of proteins-
An Antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons from a substance to an oxidizing agent. Oxidation reactions can produce free radicals, which start chain reactions Continue reading Antioxidants
Amino Acid are building blocks of proteins. Each amino acid contains a carboxyl group(COOH) or an acidic group and an amino (NH2) group or a basic group.The basic amino acid structure is R-CH(NH2)-COOH. Amino acids consist of the following elements: Continue reading Amino acids
Hexoses of physiologic importance D-Glucose – is present in fruit juices, obtained by hydrolysis of starch, canesugar, maltose, and lactose. It is the “sugar†of the body.The sugar carried by the blood and the principal sugar used by the tissues. Continue reading Physiological importance of monosaccharides (simple carbohydrates)