Structure of Wheat kernel
Bran
-this outer protective layer of the grain.
It contains vit B and trace minerals.
The bran is also dark in colour.
Germ
-composed of 2.5% of grain weight.
It contains antioxidant, Vitamin E and B and fats.
Endosperm
-the bulk of the grain by weight,
contains energy for the grain in form of CHO
For Wholemeal flour,
100% of the whole wheat grain is used. All the nutrients are available in wholemeal flour. It is light brown in colour. It has added malted grains
For Plain flour,
only 75% of the wheat grain is used. The germ,bran,fat and some the minerals are removed. It is white in colour. Contains 10% proteins
Wheat flour provides 310 - 340 kcal/100g (1320 - 1450 KJ/100g) . This energy depends on the tpe of flour. they are low in fat. It provides protein, a range of vitamins, particularly the B vitamins thiamin and niacin, and a range of minerals.
Nutrients found in other ingredients
Ghee(fats)
Ghee is a clarified butter.
Majority of fats found in foods are triglycerides while some are diglycerides or monoglycerides.
Generally fats are energy providers. They provide twice the amount of energy then CHO or Proteins. 1 g of fat supplies 9kcal energy while 1 g of CHO or Prot provides 4kcal energy. Fats also provides essential fatty acid that cannot be obtained by the body.
Omega-3 and Omega-6
Omega-3 known as Linolenic acid cotains EPA and DHA.
Omega-6 known as Linoleic acid contains Arachidonic acid.
Fats are also important carries for fat soluble vitamins such as Vitamin A,D,E and K
Majority of fats found in foods are triglycerides while some are diglycerides or monoglycerides.
Generally fats are energy providers. They provide twice the amount of energy then CHO or Proteins. 1 g of fat supplies 9kcal energy while 1 g of CHO or Prot provides 4kcal energy. Fats also provides essential fatty acid that cannot be obtained by the body.
Omega-3 and Omega-6
Omega-3 known as Linolenic acid cotains EPA and DHA.
Omega-6 known as Linoleic acid contains Arachidonic acid.
Fats are also important carries for fat soluble vitamins such as Vitamin A,D,E and K
Eggs(egg white and egg yolk)
Egg yolk is an invisible fat. Thus it has the same nutritional value as fats. Egg yolks also contains Cholesterol.Contains 100% carotenoids
Egg white has more protein than egg yolk.
Egg yolk is an invisible fat. Thus it has the same nutritional value as fats. Egg yolks also contains Cholesterol.Contains 100% carotenoids
Egg white has more protein than egg yolk.
Egg white has 3.6g prot. Egg yolk has 2.7g prot
Egg white has no 100% nutrient.
The egg yolk contains between 50% and 80% of the copper, manganese and selenium, while the white contains between 50% and 80% of the potassium, riboflavin and protein.
Adapted from USDA Nutrient Database for Standard Reference, Release 15
Egg white has no 100% nutrient.
The egg yolk contains between 50% and 80% of the copper, manganese and selenium, while the white contains between 50% and 80% of the potassium, riboflavin and protein.
Adapted from USDA Nutrient Database for Standard Reference, Release 15
Sugar-(CHO)
Sugar is known as a simple sugar.
There are two kinds of sugar. Monosaccharides such as glucose,fructose and galactose.
Dissacharides such as glucose + fructose=sucrose(table sugar).
Sugar provide 16 cal/tsp.
Sugar is known as a simple sugar.
There are two kinds of sugar. Monosaccharides such as glucose,fructose and galactose.
Dissacharides such as glucose + fructose=sucrose(table sugar).
Sugar provide 16 cal/tsp.
Milk
Milk provides the body with energy. They are known as nutrient dense.
The amount of energy supplied are varied depending on the type of milk. Eg.whole milk,skimmed milk etc.
They also provide protein.
80% of protein is casein
20% of protein is whey protein
Milk is also a high biological value protein.
Milk contains CHO in the form of lactose.
Links:
http://www.cholesterol-and-health.com/Egg_Yolk.html
http://www.lifeclinic.com/focus/nutrition/sugar.asp
http://www.milk.co.uk/page.aspx?intPageID=46
http://www.cholesterol-and-health.com/Egg_Yolk.html
http://www.lifeclinic.com/focus/nutrition/sugar.asp
http://www.milk.co.uk/page.aspx?intPageID=46
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