Know what you're eating
Eating tomatoes is healthy, that is common knowledge. But is a raw green tomato healthier than a ripe one? What if the tomato is boiled or sundried or canned with green chillies? How does a certain way of preparation change the levels of specific vitamins, fat, or protein? Or would you like to know the difference in nutritional values between boiled okra with salt and boiled okra without salt? The Nutrient Database on the Internet offers answers to these kinds of questions and allows simple searches. Enter one keyword which best describes your food item and press Enter or the return key on your computer keyboard. If you don t get a match, check the spelling or try a related term. If you get too many items, try a more specific keyword. The results are presented in tables that list the amounts of proximates, minerals, vitamins and lipids per quantity. Some basic knowledge of nutritional sciences is required. The tables do not provide an explanation or a reason. Fresh lemon juice contains twice as much vitamin C as canned lemon juice. Moreover, fresh lemon juice also contains 21 mg sodium per 100 g and canned juice only 1 mg. Why that is and whether that is good or bad is something you have to know or find out yourself. If you have no access to the Internet, you can obtain a hardcopy of the publication below, which provides a similar resource. South Pacific Foods Leaflets. The South Pacific Commission. 1996. A bound collection of 18 leaflets. ISBN 982 203 455 5. CTA number 741. 20 credit points Nutrient Data Laboratory Agricultural Research Service, Beltsville Human Nutrition Research Center, 10300 Baltimore Blvd, Bldg. 005, Rm.107, BARC-West Beltsville, MD 20705, USA Email: ndlinfo@rbhnrc.usda.gov Fax: + 1 301 504 0632 Website: www.nal.usda.gov/fnic/cgi-bin/nut_search.pl cgi-bin/nut_search.pl http://www.agricta.org/Spore/spore84
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| Format: | News Item biblioteca |
| Language: | English |
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Technical Centre for Agricultural and Rural Cooperation
1999
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| Online Access: | https://hdl.handle.net/10568/46559 https://hdl.handle.net/10568/99586 |
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