NUTR 221 Lecture Notes - Lecture 6: Corn Syrup, Cornmeal, White Rice
Document Summary
Nutrition labels (cont"d) daily values: amount of nutrients provided in a serving of food (packaged food item, uses 2 reference points. Sometimes cooking allows nutrients to be better absorbed such as cooked carrots pasta = al dente, nutritionally cooking it longer changes the carbohydrate availability. Nutritional values required depend on age, however nutrition labels don"t have variation. Total fat: 125 grams (% dv = 192%) Saturated + trans fat: 45. 5 grams (% dv = 228%) Cholesterol: 225 mg (% dv = 85%) !however a lot in one sitting. Fibre: 11 g (% dv = 44%: recommended daily intakes: most vitamins and minerals, reference standards: table 2-6. 300 mg 25 g 3500 mg 1000 re 14 mg. Breads and cereals (wheat, rice, maize, oats, barley, rye) Provides starch and dietary bre (70-77% of the grain) Protein (6-15% of the grain: gluten major protein in wheat and rye, oryzenin major protein in rice, whole grains higher thiamin, vitamin e and bre.
