What are the healthy methods of preparation of food? In case you are still a little confused with what all these terms mean, let me give you a brief explanation about what all these ...
Composition of Fruits
What are the composition of fruits The cellular structure and pigments of fruits are similar to those of vegetables. Organic acids, pectic substances, and phenolic compounds are also found in some vegetables, but have ...
Classification of Fruits
How fruits are classified To think of fruits may conjure up mental pictures of bountiful cornucopias overflowing with these desserts from nature in every shape and all the colors of the rainbow. Even in ...
Foods High in Proteins
Foods that are high in proteins Proteins derive their name from the Greek word proteos. of “prime importance.” The body can manufacture most of the necessary carbohydrates (except fiber) and lipids (except a few ...
Phospholipids
Phospholipids Phospholipids are similar to triglycerides in structure in that fatty acids are attached to the glycerol molecule. The difference is that one of the fatty acids is replaced by a compound containing phosphorus, ...
Water Content in Food
Water is the simplest of all the nutrients, yet it is the most important. Without it, life could not exist. Life probably began in water billions of years ago, and it is still essential ...
Temperature of Water
Freezing Point Winter in many parts of the world brings freezing temperatures. The temperatures of winter can turn water into ice when its freezing point is reached. The lower temperature decreases water’s kinetic energy, ...
Triglycerides
Triglycerides About 95 percent of all lipids are triglycerides, which consist of three (“tri”) fatty acids attached to a glycerol molecule. Two fatty acids linked to the glycerol molecule, form a diglyceride, while one ...
Polysaccharides (Fiber)
Polysaccharides (Fiber) Fiber, also known as roughage or bulk, describes a group of indigestible polysaccharides. Unlike starch, the sugar units in fibers are held together by bonds the human digestive enzymes cannot break down. ...
Polisaccharides (Starch)
Polisaccharides (Starch) Starch, fiber, and glycogen are the polysaccharides most commonly found in foods. Starch The glucose derived from photosynthesis in plants is stored as starch. As a plant matures, it not only provides ...