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 ...
Foods High in Vitamins and Minerals
Foods High in Vitamins and Minerals Most foods contain some vitamins and minerals. Vitamins can be categorized into two major groups: fat-soluble (A, D, E, and K) or water-soluble (B complex and vitamin C). ...
Functions of Proteins in Food
Functions of Proteins in Food The proteins in foods allow certain reactions to occur during preparation: hydration, denaturation/coagulation, enzymatic reactions, buffering, and browning. Hydration The ability of proteins to dissolve in and attract water, ...
Functions of Vitamins and Minerals in Food
Functions of Vitamins and Minerals in Food Vitamins and minerals regulate metabolic functions. Because of the vital role these compounds play in the body’s processes, many foods are now enriched or fortified with additional ...