Golden beet contained higher amount of Mg (452.05 mg/kg) than other beets. The content of p-carotene in golden beet was the highest, whereas the Bi content in chioggia beet was 22.84 g/100 g, which was more than 5.5 times higher than red beet. The major fatty acids of beet were ...
Sweet corn has high content of B vitamin constituents such as niacin and thiamin. Thiamin is required to maintain proper nerve health as well as cognitive function. Niacin helps to promote good cholesterol and lowers the chances of cardiovascular problems. Insufficient niacin causes Pellagra which is...
These changes have altered the structure, nutritional content, and flavor of foods while simultaneously increasing the availability, accessibility, and commercialization of ultra-processed foods (UPFs) [9]. Although there is no consensual definition for these foods, they are commonly described as ...
Table 1. Protein content, digestibility, and essential amino acid profiles of major conventional and alternative protein sources. With consumer demand unlikely to fall, animal meat alternatives with improved undeniable environmental and animal welfare impacts will be essential. Several emerging technologies...
Take a bite of raw sugar cane and you feel like you are chewing a really sweet carrot. Squeeze the juice out and now it is mostly water but aside from the sugar content, it also contains traces of calcium, iron, potassium, and sodium. Cane has been used for centuries. Before the ...
SUGAR beetsBackground: Beetroot is a good source of carbohydrates and minerals with the highest antioxidant activity and phenol content among all the roots and tubers. However, even after immense nutritional potential its application in food formulations is very limited. Therefore...
The results proved that the addition of wild garlic leaves osmodehydrated in molasses provided the cookies with the best nutritional and bioactive properties: 1.75 times higher total phenols content, 2.4 times higher total flavonoids content, 1.52 times higher total thiosulfates content...
Although swelling of fibres, proteins and starches can limit gel incorporation, our proposed chocolate formulation contains up to 20wt% gel. It also has comparable sweet taste as traditional chocolate while offering improved nutritional value with higher fibre and reduced saturated fatty acid content. ...
The roots of Beta vulgaris have been processed in four different ways. Ascorbic acid content is greatest in the prepared sample with sodium chloride (4.124 mg in 200 mL), while the sample treated with acetic acid has a high concentration of Betalains (10.96 mg in 200 mL) an...
vulgaris leaf powder caused a significant decrease in the fish fat content. It can be concluded that the diet containing 2% B. vulgaris leaf powder in the common carp led to better growth performance. The presence of B. vulgaris leaves in the fish diet increased the fillet protein a...