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The document discusses the composition of foods, highlighting the presence of water, carbohydrates, proteins, fats, and other components. It emphasizes that water-rich foods include fruits and vegetables, while carbohydrate-rich foods provide energy in the form of starches and sugars. Additionally, it mentions the process of caramelization as a method of altering sugars in food.

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13 views2 pages

Document

The document discusses the composition of foods, highlighting the presence of water, carbohydrates, proteins, fats, and other components. It emphasizes that water-rich foods include fruits and vegetables, while carbohydrate-rich foods provide energy in the form of starches and sugars. Additionally, it mentions the process of caramelization as a method of altering sugars in food.

Uploaded by

Mcckkkz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd

Is watermelon a water-rich food?

*Yes*

Is bread a food high in carbohydrates? *Yes*

Is peanut butter a water-rich food? *No*

Does celery contain 95% or more water? *Yes*

Is chocolate cake a water-rich food? *No*

Do apples contain high amounts of carbohydrates? *Yes*

Is chicken breast a water-rich food? *No*

Is skim milk a water-rich food? *Yes*

Are beans a good source of carbohydrates? *Yes*

Is honey a type of carbohydrate-rich sweetener? *Yes*

Foods by their very nature are often complex multi- component in


composition. As well as water, foods also include carbohydrates, proteins,
fats, and oils. Also present in lesser but nonetheless important amounts are
flavors, vitamins, minerals, and additives such as preservatives.

Water

Water is the most abundant constituent. Fruits, vegetables, juices, milk, fish,
and meat all contain high levels of water. For example, watermelon contains
over 90% water, while cucumbers typically contain over 95% water. Cheese,
bread, biscuits, and cakes on the other hand, contain relatively less levels of
moisture while dehydrated foods and powders contain virtually none.

Carbohydrates provide much of the energy in our diets. Most is in the form of
polysaccharides as starch derived from plant cells. Simple sugars as mono or
disaccharides are mainly derived from cane, beet sugar, and honey which
contribute to sweetness, texture, and color in foods.
Caramelization is the application of heat to the point that sugars dehydrate
and breakdown and polymerize causin because it does not involve enzymes,
which can also cause a change in color. This is called “non-enzymatic
browning color change in certain foods.

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