Nutrient data,nutrition facts and nutrient value

PROXIMATE COMPOSITON OF FOODS:

The proximate composition implies the amount of moisture, ash, acidity, crude fat, protein, sugars, and the crude fiber. They are usually expressed in terms of percentages. Their sum total subtracted from 100 represents primarily the amount of carbohydrates other then sugar but includes starch, pectin, gums etc.

                                    THE COMPOSITION OF FOODS

The major constituents of foods are: Water, Carbohydrates, Protein, Fats and Minerals. The minor constituents are Vitamins, pigments, enzymes, flavor, toxic components etc.

 The important differences between the plant and animal tissues are found in their major constituents. Plant tissues are usually rich in carbohydrates. Which animal are rich in proteins.

Difference in composition between plant and animal foods:

Food constituents	Plant food (in %) Apple           Guava	Animal food (learn meat)%
Carbohydrates	16                     15	2.0
Proteins	0.2                   1.4	20.0
Fats	0.8                   1.0	2.0
Ash(minerals)	2.0                   0.6	2.0
Water	81                     82	74.0

     

WATER:

Water is predominant constituent in many foods. As medium water supports chemical reactions and is a direct reactant in hydrolytic processes. Therefore removal of water from food binding it by increasing the concentration of common salt or sugar retards many reactions and inhibits the growth of microorganisms, improve the self-lives of a number of foods. Through physical interaction with proteins, polysaccharides, lipids and salts, water contributes significantly to the texture of the food.

MOISTURE CONTENT OF SOME FOODS:

Meat (65-75)%Wb , Milk 87%Wb , Fruits and Vegetables(70-90) %Wb , Bread (dough)75%Wb , Bread(final bread)35%Wb ,Honey 20%Wb , Biscuits (4-6) %Wb , Butter, Margarine (16-18) %Wb , Cereal flour 4%Wb , Milk powder 4 %Wb , Edible oil 0%Wb , Refined sugar 0%Wb , Potato chips (1.5-2) %Wb , IMF(Intermediate moisture food) (20-50) %Wb ,