Category Archives: Food Nutrients

Air CellThe empty space between the white and shell at the large end of the egg. When an egg is first laid, it is warm. As it cools, the contents contract and the inner shell membrane separates from the outer Continue reading Egg Facts→

Proteins are organic substances that on digestion yield their constituent, unit-building blocks– the aminoacids. In other words amino acids unite to form the complex molecule of a protein. Proteins are important for tissue building and maintenance. 1 gram of protein Continue reading Proteins→

They are the basic structural unit of the fat molecule. They are the key refined fuel form of fat that the cell burns to yield energy. The type of fatty acid present in the oil determines its nature, flavor and Continue reading Fatty acids→

Fats in the diet can be of two kinds, Visible fat Invisible fat Visible fats are those derived from animal fats like butter, ghee which are solid fats and those derived from vegetable fats like groundnut, mustard, coconut, sunflower, til Continue reading Types of fat in the diet/ Fats→

Glycemic index or GI ranks carbohydrates according to their effect on our blood glucose levels.The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers—the higher the number, the Continue reading Glycemic index and glycemic load→

Egg shell and yolk color may vary, but color has nothing to do with egg quality, flavor, nutritive value, cooking characteristics or shell thickness. Shell: The color comes from pigments in the outer layer of the shell and may range Continue reading Egg color and its relation with nutritive value→

Inulin is a polysaccharide of fructose (and hence a fructosan) found in tubers and roots of dahlias, artichokes, and dandelions. It is readily soluble in water and is used to determine the glomerular filtration rate.

Triglyceride is a fatty substance that is composed of three fatty acids. Like cholesterol, triglyceride in the blood either comes from the diet or the liver. Also, like cholesterol, triglyceride cannot dissolve and circulate in the blood without combining with Continue reading Triglycerides, chylomicrons, and VLDL/ Fats→

Eggs provide some of the highest-quality protein available at just 75 calories per egg. In fact, the quality of egg protein is so high that scientists frequently use eggs as the standard for measuring the protein quality of other foods. Continue reading Nutritive value of eggs→

Carbohydrates are energy yielding substances which include starch, glucose,sugar, cane sugar,grain foods, roots and tubers.The carbohydrates derived from cereals are chief source of energy in the Indian diets. 1 gram of carbohydrates yield 4.0 calories in the body. Chemical composition Continue reading Carbohydrates→