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UNDERSTANDING-FOOD

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Skopje - Macedonia (FYROM)
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Healty food, healty ways of cooking. Meet new ingredients and learn which one to avoid...

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Calcium is perhaps the most essential nutrient when it comes to bone health.

Daily calcium intake for a healthy person should be around 1000 mg.

TOP 5 SEEDS CONTAINING CALCIUM:

1. Sisymbrium seeds - 1,633 mg per 100 g
2. Sesame seeds - 989 mg per 100 g
3. Chia seeds - 631 mg per 100 g
4. Flaxseed - 255 mg per 100 g
5. Lotus seeds - 163 mg per 100 g
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VITAMIN A

GOOD FOR: Healthy eyes and general growth and development, including healthy teeth and skin.

NATURAL SOURCE: Carrots and other orange foods including sweet potato and cantaloupe melons – all of which get their hue from the carotene pigment.
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Carbohydrates are the main source of energy that fuels our body and everything it does, even thinking. Carbohydrates are sugars and starches. They are found in fruit and some vegetables, dairy foods and grain-based foods like bread, breakfast cereals, rice and pasta. Eat some grain-based foods that are wholegrain or high in fibre every day, to boost your fibre intake.

The reference value for carbohydrates (both complex and simple) for an average adult is 310 grams.
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Consuming the right balance of protein, carbohydrates and fat can help you maintain a healthy weight and optimize your energy levels. Protein and carbohydrates both contain 4 calories per gram, while fat provides 9 calories per gram. Harvard Medical School suggests adults need 13 to 18 calories per pound of body weight each day to maintain their weight.
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SESAME SEEDS are one of the superfoods that you can use in almost every meal. You can cook it at any temperature and mix it with almost every kind of food, especialy baked! CONTENT IN 100g SESAME SEEDS: protein-18g, Carbohydrate-24g... MINERALS: calcium-975mg, iron-15mg, magnesium-351mg, Phosphorus-629mg, Potassium-468mg, Sodium-11mg, Zink-7,75mg
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HONEY: Heating up to 37 °C (98.6 °F) causes loss of nearly 200 components, some of which are antibacterial. Heating up to 40 °C (104 °F) destroys invertase, an important enzyme. At 50 °C (122 °F), the honey sugars caramelize and it turns from a light color to an increasingly darker color as the temperature rises. NEVER COOK WITH HONEY !
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