WHAT WE GET FROM VEGETABLES AND FRUITS

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OXYGEN RADICAL ABSORBANCE CAPACITY

It's a lab test that attempts to quantify the "total antioxidant capacity" (TAC) of a food by placing a sample of the food in a test tube, along with certain molecules that generate free radical activity and certain other molecules that are vulnerable to oxidation.

PROTEINS

Proteins are macromolecular organic substances formed from simple or complex chains of amino acids; they are present in the cells of all living organisms in the proportion of over 50% of the dry weight.

FATS

The fat molecules consist mainly of carbon and hydrogen atoms and are therefore hydrophobic and soluble in organic solvents and insoluble in water. Examples include cholesterol, phospholipids, and triglycerides.

CARBOHYDRATES

Saccharides (carbohydrates, carbohydrates or carbohydrates) are organic compounds with mixed function, which have both carbonyl groups (aldehyde or ketone) and hydroxyl groups (hydroxyl). In most cases, the ratio of the number of hydrogen and oxygen atoms is 2: 1.

VALORILE NUTRITIONALE ALE ALIMENTELOR

Valori nutritionale fainoase

Valori nutritionale lactate

Valori nutritionale carne si preparate din carne

Valori nutritionale peste ...

TIME FOR INGESTION OF FOODS

LIQUID

• water: immediately

• fruit and vegetable juices: 15-20 min

• Clear vegetable soup: 15-20 min.

CAROTENOIDS

Carotenoids, also called tetraterpenoids, are yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria and fungi. Carotenoids give the characteristic color to pumpkins, carrots, corn, tomatoes, canaries, flamingos, and daffodils.