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Nutrient Composition
- 4.1 Nutrient Composition of
Various Foods
4.1.1 DESCRIBE THE NUTRIENT COMPOSITION OF VARIOUS FOODS
4.1.2 IDENTIFY FOOD ITEMS WITH REFERENCE TO THEIR NUTRIENT
COMPOSITION
Milk
• Protein:
This has a high biological value. Cow’s milk has just over 3 per cent protein
(human milk has just over 1 per cent).
• Fat:
Cow’s milk has about 3 to 4 per cent fat depending on the breed of cow the
milk comes from. It contains saturated and unsaturated fatty acids, and the
amounts of these depend on what the cow has been fed.
• Carbohydrate:
Cow’s milk has about 5 per cent lactose (human milk has about 7 per cent).
Cont’d
• Minerals:
Milk contains a lot of calcium and good amounts of phosphorus, sodium and
potassium. It has very little iron, but during pregnancy, a baby will build up a
store of iron from its mother and use this until it is weaned on to solid foods.
• Vitamins:
Milk contains a good amount of vitamins A and D, especially in the summer if
the cows have been allowed out into the fields to feed on grass. It contains
some B vitamins but little vitamin C.
• Water:
Milk contains about 90 per cent water.
Eggs
either caught from the sea or freshwater rivers and lakes or they are
specially reared in large numbers on fish farms where they are held in cages.
very perishable foods
can become unsafe to eat in a few hours if they are not processed and
preserved quickly after being caught
Commercial fishing boats are like big factories where the caught fish are
processed and preserved
Fish and shellfish can be cooked by a variety of methods, including steaming,
stirfrying, shallow and deep frying, poaching, baking and grilling. Cooking
fish makes it easy to digest, and it takes little time to cook
NUTRITIONAL VALUE
• Protein: Fish and shellfish provide an important source of high biological value
protein that is easily digested (especially white fish).
• Fat: Fish and shellfish both provide fat in the form of unsaturated oils. Oily fish
in particular provide the essential fatty acids omega 3 and omega 6, which are
known to help reduce the risk of heart disease and strokes by helping to
prevent the development of blood clots.
• Fat soluble vitamins A and D: Oily fish are good sources of these. In white fish,
the liver oils contain these vitamins and the oil is usually sold as capsules as a
vitamin supplement, such as cod liver oil.
Cont’d
Animal meat and poultry meat have a similar structure (they are in fact muscles)
and nutrients, but the amount of each nutrient varies according to the following:
Cooking the meat and poultry helps to make the nutrients more digestible and easier for
the body to absorb.
NUTRITIONAL VALUE
Cereals are the grains (seeds) of plants, most of which are types of
cultivated grass. Cereal grains have been the most important (staple)
foods of many countries for thousands of years.
The climate and type of soil affects which cereals are grown and how
important they are in a country or area of a country. They provide
people with the main source of energy in their diets and they can be
made into a wide variety of food products.
NUTRITIONAL VALUE OF CEREALS
Plants produce seeds at the end of their growing season to enable new plants to
grow the following year. Seeds therefore contain all the nutrients needed for a new
plant to grow, so they are very nutritious for us too.
The best way to get all the nutrients from cereal seeds is to eat the whole seed – we
call these unrefined or wholegrain/wholemeal cereals. Unrefined, wholegrain
Cereals give us these nutrients:
• protein
• carbohydrate (especially starch)
• group B vitamins
• fat (a little)
• iron
• vitamin E
• a variety of trace elements
• a very good source of fibre.
Pulses
Nutrients:
Protein: Most contain LBV, 20 gm per 100 gm. Soya beans: 40 gm per
100 gm of HBV protein (relatively better)
Fats: Soya beans and ground nuts – 20 % and 40 % respectively
Carbohydrates: Most contain up to 20 % carbs
Vitamins: Rich in B vitamins except riboflavin. No vitamin C in dry
state but after germination they become a rich source
Pulses are nutrient rich and relatively cheaper so they become
a good food source in poor countries.
Nuts
Butter is made from cream. it is a natural product and has a very good flavour
which is why it is often favoured by chefs and cooks in recipes instead of
margarine. It can be made from any type of milk.
Butter provides the following nutrients:
• Protein: It contains only a very small amount.
• Fat: Butter is mostly fat, much of which is saturated.
Cont’d
Yogurt is a cultured milk product. This means that the milk has had a
harmless, edible bacteria culture added to it to turn it into yogurt. The
bacteria ferment the natural sugar (lactose) in the milk and turn it into
lactic acid. This helps to give the yogurt its tangy flavour. The lactic
acid coagulates (sets) the protein in the milk so the yogurt thickens.
Yogurt is eaten in many countries, and different types of milk are used
to make it. It is either eaten plain (natural) or has fruit, sugar and other
flavourings added to it, such as honey, lemon and vanilla. Yogurt is also
sold as yogurt drinks and used as an ingredient in many sweet and
savoury recipes and food products. Natural yogurt is used in the Indian
drink ‘lassi’.
Yogurt makes a good accompaniment to desserts and breakfast cereals
instead of cream.
NUTRITIONAL VALUE OF YOGURT
Processed cheese (made by mixing pieces of other Cheese slices, cheese spreads
cheeses together with colouring and flavourings)
Nutritional value
The amount of fat, protein and minerals varies between different types of
cheeses due to the way they are processed or the milk they are made from.
Cheeses provide the following nutrients:
• Protein: Cheeses provide a good source of high biological value protein
which is easily digested by most people. Hard cheeses have more protein than
softer cheeses because they are more concentrated.
• Fat: Hard cheeses are about 33 per cent fat, and some full fat cream
cheeses can have nearly 50 per cent fat. Soft cheeses, such as cottage
cheese, have about 4 per cent fat. The fat content depends on the type of milk
that was used to make the cheese. It is possible to buy reduced fat versions of
many cheeses
Cont’d