레이블이 Whole Foods Nutrient Chart인 게시물을 표시합니다. 모든 게시물 표시
레이블이 Whole Foods Nutrient Chart인 게시물을 표시합니다. 모든 게시물 표시

2013년 11월 29일 금요일

About 'food nutrients chart'|Charting Tests, Getting Food Right







About 'food nutrients chart'|Charting Tests, Getting Food Right








               I               have               always               been               a               big               fan               of               carrots.

I               don't               think               I               ever               bought               into               the               carrots-are-good-for-your-eyes               argument               (for               the               record               --               that               would               be               the               beta-carotene               which               converts               to               vitamin               A               in               the               body               which               helps               improve               vision)               but               carrots               are               one               of               those               things               that               never               go               out               of               style.

When               I               was               a               kid,               carrots               were               a               lot               cheaper               than               potato               chips,               and               just               as               crunchy               as               popcorn,               so               it               was               no               big               deal               to               sneak               a               handful               into               the               movies.
               According               towww.health24.com,carrots               can               do               a               lot               for               you.

The               beta-carotene               in               carrots               is               an               anti-oxident               combating               the               free               radicals               that               contribute               to               conditions               like               cancer,               heart               disease,               and               macular               degeneration.

Medical               studies               conducted               in               Texas               and               Chicago               indicates               that               men               with               the               high               levels               of               beta-carotene               and               vitamin               C               had               a               37%               lower               risk               of               cancer               than               the               men               with               lower               levels.

Carrots               also               contain               another               anti-oxidant               called               alpha-carotene.
               So               why               the               sudden               interest               in               carrots?

Carrots               are               one               of               those               foods               that               are               often               overlooked               on               top-ten               lists               but               are               being               re-discovered               by               nutritionists.
               The               site               www.whfoods.compoints               out               that               cooking               carrots               actually               increased               their               nutritional               benefits.

The               fiber               in               carrots               can               trap               the               beta               carotene,               making               it               difficult               for               your               body               to               extract.

By               cooking               carrots               slightly,               you               free               the               beta-carotene,               from               the               fiber,               which               allows               your               body               to               absorb               it               better.

Eating               only               a               half-cup               serving               of               carrots               per               day               will               give               you               more               than               the               recommended               dosage               of               beta-carotene.

Many               nutritionists               recommend               the               best               way               to               consume               your               daily               dose               is               to               add               carrots               to               your               favorite               juice               blends.

This               actually               breaks               apart               the               fibers               allowing               the               beta-carotene               direct               access               to               absorption.

For               my               money,               juicing               a               carrot               is               not               nearly               as               fun               as               munching               on               a               carrot,               but               the               important               thing               is               to               eat               them.
               Carrots               really               are               good               for               your               eyes               (you               never               saw               Bugs               Bunny               wearing               glasses               did               you?)               but               carrots               are               beneficial               in               a               variety               of               other               ways               as               well.

The               site               www.homenaturalremedies.com               breaks               it               all               down               for               you               -               the               finicky               eater               and               informed               consumer:
               Better               Vision:               Beta-carotene               helps               to               protect               vision,               especially               night               vision.

After               beta-carotene               is               converted               to               vitamin               A               in               the               liver,               it               travels               to               the               retina               where               it               is               transformed               into               rhodopsin,               a               purple               pigment               that               is               necessary               for               night-vision.

Plus               beta-carotene's               powerful               antioxidant               actions               help               provide               protection               against               macular               degeneration               and               the               development               of               senile               cataracts,               the               leading               cause               of               blindness               in               the               elderly.
               Carotenoids               and               Optimal               Health:               Carrots               are               by               far               one               of               the               richest               source               of               carotenoids.

Just               one               cup               provides               16,679               IUs               of               beta-carotene               and               3,432               REs               (retinol               equivalents),               or               roughly               686.3%               the               RDA               for               vitamin               A.

High               carotenoid               intake               has               been               linked               with               a               20%               decrease               in               postmenopausal               breast               cancer               and               an               up               to               50%               decrease               in               the               incidence               of               cancers               of               the               bladder,               cervix,               prostate,               colon,               larynx,               and               esophagus.
               Carotenoids               and               Blood               Sugar:               Intake               of               foods               such               as               carrots               that               are               rich               in               carotenoids               may               be               beneficial               to               blood               sugar               regulation.

Research               has               suggested               that               physiological               levels               --               as               well               as               dietary               intake               of               carotenoids               --               may               be               inversely               associated               with               insulin               resistance               and               high               blood               sugar               levels.
               Falcarinol               in               Carrots               Promote               Colon               Health:               Although               best               known               for               their               high               content               of               beta               carotene,               carrots               also               contain               a               phytonutrient               called               falcarinol               that               may               be               responsible               for               the               recognized               epidemiological               association               between               frequently               eating               carrots               and               a               reduced               risk               of               cancers.

Falcarinol               provides               protection               against               colon               cancer               -               that               according               to               a               study               published               in               the               Journal               of               Agricultural               and               Food               Chemistry.

The               study               showed               that               three               groups               of               laboratory               animals               with               precancerous               colon               lesions               were               fed               a               standard               diet,               one               supplemented               with               freeze-dried               carrots               naturally               containing               falcarinol,               or               one               supplemented               with               an               extract               of               falcarinol.

After               18               weeks,               precancerous               lesions               in               the               animals               given               diets               containing               carrots               or               falcarinol               were               much               smaller               than               those               in               the               control               animals,               and               far               fewer               of               the               lesions               had               grown               in               size               or               progressed               to               become               tumors.

Promotes               Lung               Health:               If               you               or               someone               you               love               is               a               smoker,               or               if               you               are               frequently               exposed               to               secondhand               smoke,               then               making               vitamin               A-rich               foods,               such               as               carrots,               part               of               your               healthy               way               of               eating               may               save               your               life,               suggests               research               conducted               at               Kansas               State               University.
               Thanks               to               www.whfoods.com,               the               following               carrot               chart               shows               the               nutrients               for               carrots.

Next               to               the               nutrient               name               you               will               find               the               following               information:               the               amount               of               the               nutrient               that               is               included               in               the               noted               serving               of               this               food;               the               %Daily               Value               (DV)               that               that               amount               represents;               the               nutrient               density               rating;               and               the               food's               World's               Healthiest               Foods               Rating.
               Carrots,               raw1.00               cup122.00               grams52.46               calories               Nutrient               Amoun               tDV(%)               Nutrient               Density               World's               Healthiest               Foods               Ratingvitamin               A34317.40               IU686.3235.5excellentvitamin               K16.10               mcg20.16.9very               goodvitamin               C11.35               mg18.96.5very               gooddietary               fiber3.66               g14.65.0very               goodpotassium394.06               mg11.33.9very               goodvitamin               B6               (pyridoxine)0.18               mg9.03.1goodmanganese0.17               mg8.52.9goodmolybdenum6.10               mcg8.12.8goodvitamin               B1               (thiamin)0.12               mg8.02.7goodvitamin               B3               (niacin)1.13               mg5.61.9goodphosphorus53.68               mg5.41.8goodmagnesium18.30               mg4.61.6goodfolate17.08               mcg4.31.5goodWorld's               HealthiestFoods               RatingRuleexcellentDV>=75%ORDensity>=7.6ANDDV>=10%very               goodDV>=50%ORDensity>=3.4ANDDV>=5%               goodDV>=25%ORDensity>=1.5ANDDV>=2.5%And               now               a               few               words               on               longevity.

Carrots               are               hardy               vegetables               that               will               keep               longer               than               many               others               if               stored               properly.
               The               trick               to               preserving               the               freshness               of               carrot               roots               is               to               minimize               the               amount               of               moisture               they               lose.

According               to               www.whfoods.com,               the               trick               is               to               store               carrots               in               the               coolest               part               of               the               refrigerator               in               a               plastic               bag               or               wrapped               in               a               paper               towel,               which               will               reduce               the               amount               of               condensation               that               is               able               to               form.

They               should               be               able               to               keep               fresh               for               about               two               weeks.

Carrots               should               also               be               stored               away               from               apples,               pears,               potatoes               and               other               fruits               and               vegetables               that               produce               ethylene               gas               since               it               will               cause               them               to               become               bitter.

And               don't               forget               --               If               you               purchase               carrots               with               their               green               tops               still               attached,               the               tops               should               be               cut               off               before               storing               in               the               refrigerator               since               they               will               cause               the               carrots               to               wilt               prematurely               as               they               pull               moisture               from               the               roots.

Not               only               that,               but               the               greet               tops               will               suck               the               vitamins               out               of               the               carrot.

And               you               don't               want               that               to               happen               either.






Image of food nutrients chart






food nutrients chart
food nutrients chart


food nutrients chart Image 1


food nutrients chart
food nutrients chart


food nutrients chart Image 2


food nutrients chart
food nutrients chart


food nutrients chart Image 3


food nutrients chart
food nutrients chart


food nutrients chart Image 4


food nutrients chart
food nutrients chart


food nutrients chart Image 5


  • Related blog with food nutrients chart





    1. squarepegs.typepad.com/whats_cooking/   01/13/2012
      ...that you can build a stronger, healthier body. *Nutrient density chart by Dr. Joel Fuhrman What foods will benefit your body most depends on your individual weight...
    2. shine.yahoo.com/blogs/author/ycn-1221809/   06/10/2010
      ...somewhat up to date with the food pyramid as well as numerous groups of nutrients it represents... up the chart by having you eat...
    3. baby-caree.blogspot.com/   10/12/2009
      ...baby food specifications chart done for him. * Maintain a balance in the baby food diet and in the amount of nutrients, so that your baby neither lacks...
    4. groundcherry.wordpress.com/   09/28/2011
      ...because we cooks modify our food regularly (cooked cabbage...fat.) You end up with this nice chart, where fruit and vegetables...calorie and the highest nutrient value per calorie. Legumes...
    5. mydoctoriskillingme.blogspot.com/   03/03/2009
      ...that wasn't part of a fried plate of food. When I was in the Navy, my primary...avocado chip. (raw) But I wasn't able to absorb nutrients properly. By this time, I was on enough...
    6. healthybabycare.blogspot.com/   09/11/2010
      ... to avoid loss of valuable nutrients. Feeding tips should be ...enough at a time should be offered food every 2-3 hours. However, do not force...
    7. frugalhomeandhealth.blogspot.com/   01/29/2013
      ...it all out. Rabbit trail ... Dr. Joel Furhman has this nifty chart that gives several foods a 'nutrient density' score (ANDI or Aggregate Nutrient Density Index). Kale is...
    8. ljephson.wordpress.com/   04/07/2012
      ...you save by eating high density foods saves you about 30-45 min on the treadmill walking. Dr. Furhman Nutrient Density Chart Now this does not mean you should...
    9. goingrawinthemidwest.wordpress.com/   04/12/2011
      ...foods in classes according to the nutrient value . According to this chart, the best foods, called “First Class” are as follows...
    10. reachcarl.blogspot.com/   01/23/2013
      ...content paired with lack of nutrients. Jenny put our answers to...Taste Great vs. Feels Great Foods Chart I kept flashing...



    Related Video with food nutrients chart







    food nutrients chart Video 1








    food nutrients chart Video 2








    food nutrients chart Video 3




    food nutrients chart































    2013년 11월 28일 목요일

    About 'food nutrient chart'|Green Smoothies and nutrient density / ANDI







    About 'food nutrient chart'|Green Smoothies and nutrient density / ANDI








                   We               have               all               heard               it               before.

    Whole               grains,               when               part               of               a               healthy               diet,               may               reduce               the               risk               of               heart               disease,               help               with               weight               management,               and               may               even               reduce               constipation               (as               whole               grains               contain               fiber).

    But,               do               we               really               meet               our               daily               requirement               of               whole               grains?
                   According               to               the               Dietary               Guidelines               for               Americans               2010               ,               less               than               5               percent               of               Americans               meet               their               daily               whole-grain               recommendation,               while               consuming               on               average               6               servings               of               refined               grains               (when               no               more               than               three               are               recommended).

    So,               as               a               whole,               Americans               generally               eat               enough               total               grains,               however               most               of               the               grains               consumed               are               refined               grains               rather               than               whole               grains               (And,               some               refined               grains               are               high               in               solid               fats               and               sugars.)
                   (Click               here               for               exact               measurements               for               gender               and               age)
                   Don't               have               time               to               measure               things               out?

    The               ChooseMyPlate.gov               website               breaks               it               down               into               more               simple               terms:               "In               general,               1               slice               of               bread,               1               cup               of               ready-to-eat               cereal,               or               ½               cup               of               cooked               rice,               cooked               pasta,               or               cooked               cereal               can               be               considered               as               1               ounce               equivalent               from               the               Grains               Group."               The               chart               lists               specific               amounts               that               count               as               1-ounce               equivalent               of               grains               towards               your               recommended               daily               intake.
    What               is               a               Whole               Grain?

    But,               if               we               want               to               be               the               beneficiary               of               better               health               and               the               reduced               risk               of               chronic               diseases               by               consuming               more               whole               grains,               we               must               first               understand               what               a               whole               grain               is.
                   According               to               the               Whole               Grains               Council               ,               "Whole               grains               or               foods               made               from               them               contain               all               the               essential               parts               and               naturally-occurring               nutrients               of               the               entire               grain               seed.

    If               the               grain               has               been               processed               (e.g.,               cracked,               crushed,               rolled,               extruded,               and/or               cooked),               the               food               product               should               deliver               approximately               the               same               rich               balance               of               nutrients               that               are               found               in               the               original               grain               seed."
                   A               few               examples               of               whole               grains               include:               wheatberry,               barley,               bulgur,               faro,               millet,               quinoa,               amaranth,               oats,               corn,               popcorn,               and               rye.
                   If               you               don't               typically               buy               grains               in               bulk               form               and               cook               them               as               part               of               a               delicious               meal,               then               finding               whole               grain               foods               may               be               a               challenge.

    However,               the               Whole               Grains               Council               has               created               an               official               packaging               symbol               called               the               Whole               Grain               Stamp               that               helps               consumers               find               real               whole               grain               products.

    The               Stamp               first               appeared               on               store               shelves               in               mid-2005               and               is               now               becoming               more               widespread.
                   The               100%               Stamp               assures               you               that               a               food               contains               a               full               serving               or               more               of               whole               grain               in               each               labeled               serving               and               that               ALL               the               grain               is               whole               grain,               while               the               basic               Whole               Grain               Stamp               appears               on               products               containing               at               least               half               a               serving               of               whole               grain               per               labeled               serving.
                   "Well,"               you               ask,               "what               if               there               is               no               stamp?

    Does               that               mean               they               aren't               whole               grain               foods?"               No,               not               necessarily.

    "Many               whole               grain               products               not               yet               using               the               Stamp               will               list               the               grams               of               whole               grain               somewhere               on               the               package,               or               say               something               like               "100%               whole               wheat,"               explains               the               Whole               Grains               Council.

    "You               can               trust               these               statements.

    But               be               skeptical               if               you               see               the               words               'whole               grain'               without               more               details,               such               as               'crackers               made               with               whole               grain.'               The               product               may               contain               only               miniscule               amounts               of               whole               grains."
                   Meeting               the               daily               recommendations               for               consuming               whole               grains               can               be               challenging,               and               especially               so               for               those               suffering               from               celiac               disease               (a               gluten               intolerance).

    A               strict               gluten               free               diet               is               currently               the               only               treatment               for               celiac               disease,               and               requires               the               complete               removal               of               all               wheat,               rye               and               barley               products,               eliminating               some               of               the               most               common               sources               of               both               refined               and               whole               grain               products               in               the               US.
                   There               is               a               growing               number               of               gluten-free               products               available               at               the               supermarket,               however,               replacements               for               cereals               and               baking               mixes               are               often               made               up               of               a               combination               of               cornstarch,               potato               starch,               tapioca               starch               and/or               white               rice               flour.

    The               nutrient               composition               of               these               produce               pale               in               comparison               to               those               made               from               whole               grains.
    With               some               of               the               most               common               grains               restricted               from               the               diet,               those               with               gluten               intolerance               must               look               for               different               options               ---               grains               that               are               gluten               free.

    The               good               news               is               that               many               gluten               free               whole               grains               are               packed               with               higher               levels               of               fiber               and               minerals               than               the               more               familiar               grains.

    Gluten-free               grains               include               amaranth,               buckwheat,               corn,               millet,               montina,               quinoa,               rice,               sorghum,               teff               and               wild               rice.

    (Note:               Oats               is               a               gluten               free               grain,               however,               there               is               a               high               risk               of               gluten               contamination               during               production.)
                   Gluten               Free               Whole               Grains
                   Amaranth               :               Amaranth               is               high               in               protein,               particularly               in               the               amino               acid,               Lysine,               which               is               low               in               the               cereal               grains.

    In               fact,               Amaranth               has               the               highest               lysine               content               of               all               the               grains               in               this               study               with               Quinoa               coming               in               a               close               second.
                   Montina™               :               Montina™               is               the               registered               trade               name               for               Amazing               Grains'               flour,               which               is               milled               from               the               seed               of               a               native               grass               called               Indian               ricegrass               (IRG)               (               Achnatherum               hymenoides               ).

    This               grass               is               not               related               to               rice.

    Montina™               flour               is               milled               from               the               seed               of               a               wild               grass               first               used               by               Native               Americans               thousands               of               years               ago.

    Montina™               brings               flavor,               protein               and               fiber               to               your               baking               needs.
                   Millet               :               Millet               is               tiny               in               size               and               round               in               shape               and               can               be               white,               gray,               yellow               or               red.

    The               most               widely               available               form               of               millet               found               in               stores               is               the               hulled               variety,               although               traditional               couscous               made               from               cracked               millet               can               also               be               found.

    The               term               millet               refers               to               a               variety               of               grains,               some               of               which               do               not               belong               to               the               same               genus.

    It               is               a               delicious               grain               whose               consistency               varies               depending               upon               cooking               method;               it               can               be               creamy               like               mashed               potatoes               or               fluffy               like               rice.
    Quinoa               :               Quinoa               contains               more               protein               than               any               other               grain;               an               average               of               16.2               percent,               compared               with               7.5               percent               for               rice,               9.9               percent               for               millet,               and               14               percent               for               wheat.

    Some               varieties               of               quinoa               are               more               than               20               percent               protein.

    Quinoa's               protein               is               of               an               unusually               high               quality.

    It               is               a               complete               protein,               with               an               essential               amino               acid               balance               close               to               the               ideal               ...

    similar               to               milk!

    Click               for               more               information               Teff               :               Teff               is               a               fine               grain,               about               the               size               of               a               poppy               seed               that               comes               in               a               variety               of               colors,               from               white               and               red               to               dark               brown.

    Teff               grows               predominantly               in               Ethiopia               and               Eritrea.

    As               such,               teff               comprises               the               staple               grain               of               their               cuisines.

    Ground               into               flour,               teff               is               used               to               make               the               traditional               bread,               injera               -               a               flat,               pancake-like,               slightly               sour               bread               that               complements               well               the               exotic               spices               found               in               food.
                   Sorghum               :               Sorghum               has               recently               appeared               in               food               products               in               the               US,               because               of               use               in               gluten-free               food               products.

    Sorghum               is               an               excellent               substitute               for               wheat               for               those               who               cannot               tolerate               gluten.

    Sorghum               is               used               to               make               both               leavened               and               unleavened               breads.

    In               Sahelian               Africa,               it               is               primarily               used               in               couscous.

    It               can               be               steamed               or               popped               and               is               consumed               as               a               fresh               vegetable               in               some               areas               of               the               world.

    Syrup               is               made               from               sweet               sorghum.
                   Wild               Rice               :               Wild               rice               is               not               a               "rice"               at               all,               but               rather               an               aquatic               grass.

    Cooked               wild               rice               has               a               rich               nutty               flavor,               sometimes               described               as               a               smoky               flavor,               and               a               texture               that               is               satisfyingly               chewy.

    The               slender,               elongated               grains               that               often               come               to               market               are               usually               about               one-half               inch               in               length               and               almost               black               in               color               with               some               touches               of               green.
    Gluten-free               grains               are               wonderful               choice               for               the               general               population               and               need               not               be               limited               to               those               with               celiac               disease.

    To               ensure               maximum               energy               and               healthy,               focus               on               consuming               nutrient               dense               foods,               of               which               whole               grains               are               a               great               option.

    Whether               or               not               you               are               suffering               form               gluten               intolerance,               explore               new               possibilities               of               whole               grains,               and               liven               up               your               meal               time.



                   Following               are               two               delicious               whole               grain               recipes:
                   Teff               Polenta               (               Recipe               provided               from               the               Teff               Company               www.teffco.com)
                   2               cups               water               2               Tbsp               extra               virgin               olive               oil               8               cloves               garlic,               thickly               sliced               1               cup               coarsely               chopped               onion               1               cup               coarsely               chopped               green               pepper               2⁄3               cup               teff               grain               1⁄2               teaspoon               sea               salt               2               cups               coarsely               chopped               plum               tomatoes               1               cup               coarsely               chopped               fresh               basil               Boil               water               in               a               tea               kettle.

    Place               the               oil               in               a               10-inch               skillet               and               warm               over               medium               heat.

    Add               garlic               and               onions               and               sauté,               stirring               occasion-               ally,               for               about               5               minutes               or               until               fragrant.

    Add               peppers               and               sauté               for               2               minutes               or               until               bright               green.

    Add               teff               grain.
                   Turn               off               the               heat               to               prevent               splattering               and               add               the               boiling               water               and               salt.

    Resume               heat               and               let               simmer               2               minutes.

    Add               tomatoes               and               basil.
                   Cover               and               simmer               for               10-15               minutes,               stirring               occasion-               ally,               until               the               water               is               absorbed.

    There               may               be               some               extra               liquid               from               the               tomatoes               but               as               long               as               the               teff               is               not               crunchy,               the               polenta               is               done.

    Taste               and               adjust               the               seasonings               if               desired.

    Transfer               to               an               un-oiled               9-inch               pie               plate.

    Let               it               cool               for               at               least               30               minutes.

    Slice               and               serve.
                   For               more               great               grain               recipes,               visit               Family               Eats               .






    Image of food nutrient chart






    food nutrient chart
    food nutrient chart


    food nutrient chart Image 1


    food nutrient chart
    food nutrient chart


    food nutrient chart Image 2


    food nutrient chart
    food nutrient chart


    food nutrient chart Image 3


    food nutrient chart
    food nutrient chart


    food nutrient chart Image 4


    food nutrient chart
    food nutrient chart


    food nutrient chart Image 5


  • Related blog with food nutrient chart





    1. squarepegs.typepad.com/whats_cooking/   01/13/2012
      ...that you can build a stronger, healthier body. *Nutrient density chart by Dr. Joel Fuhrman What foods will benefit your body most depends on your individual weight...
    2. shine.yahoo.com/blogs/author/ycn-1221809/   06/10/2010
      ...somewhat up to date with the food pyramid as well as numerous groups of nutrients it represents... up the chart by having you eat...
    3. baby-caree.blogspot.com/   10/12/2009
      ...baby food specifications chart done for him. * Maintain a balance in the baby food diet and in the amount of nutrients, so that your baby neither lacks...
    4. groundcherry.wordpress.com/   09/28/2011
      ...because we cooks modify our food regularly (cooked cabbage...fat.) You end up with this nice chart, where fruit and vegetables...calorie and the highest nutrient value per calorie. Legumes...
    5. mydoctoriskillingme.blogspot.com/   03/03/2009
      ...that wasn't part of a fried plate of food. When I was in the Navy, my primary...avocado chip. (raw) But I wasn't able to absorb nutrients properly. By this time, I was on enough...
    6. healthybabycare.blogspot.com/   09/11/2010
      ... to avoid loss of valuable nutrients. Feeding tips should be ...enough at a time should be offered food every 2-3 hours. However, do not force...
    7. frugalhomeandhealth.blogspot.com/   01/29/2013
      ...it all out. Rabbit trail ... Dr. Joel Furhman has this nifty chart that gives several foods a 'nutrient density' score (ANDI or Aggregate Nutrient Density Index). Kale is...
    8. ljephson.wordpress.com/   04/07/2012
      ...you save by eating high density foods saves you about 30-45 min on the treadmill walking. Dr. Furhman Nutrient Density Chart Now this does not mean you should...
    9. goingrawinthemidwest.wordpress.com/   04/12/2011
      ...foods in classes according to the nutrient value . According to this chart, the best foods, called “First Class” are as follows...
    10. reachcarl.blogspot.com/   01/23/2013
      ...content paired with lack of nutrients. Jenny put our answers to...Taste Great vs. Feels Great Foods Chart I kept flashing...



    Related Video with food nutrient chart







    food nutrient chart Video 1








    food nutrient chart Video 2








    food nutrient chart Video 3




    food nutrient chart