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Rice Milk
Rice milk is a plant milk made from rice. Commercial rice milk is typically manufactured using brown rice and brown rice syrup, and may be sweetened using sugar or sugar substitutes, and flavored by common ingredients, such as vanilla. It is commonly fortified with protein and micronutrients, such as vitamin B12, calcium, iron, or vitamin D. History The exact origin of rice milk is uncertain. In 1914, Maria McIlvaine Gillmore gave a recipe for rice milk in her book ''Meatless Cookery'', which was the earliest known use of the term. In 1921, the first rice milk factory was built by the Vita Rice Products Co., launching Vita Rice Milk the same year in San Francisco, California. In 1990, Rice Dream was launched by Imagine Foods of Palo Alto, California in Tetra Pak cartons, becoming the first widely popular rice milk. Nutrition Rice milk (unsweetened) is 89% water, 9% carbohydrates, 1% fat, and contains negligible protein (table). A 100 ml reference amount provides 47 calories, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plant Milk
Plant milk is a category of non-dairy beverages made from a water-based plant extract for flavoring and aroma. Nut milk is a subcategory made from nuts, while other plant milks may be created from grains, pseudocereals, legumes, seeds or endosperm. Plant-based milks are consumed as alternatives to dairy milk and provide similar qualities, such as a creamy mouthfeel, as well as a bland or palatable taste. Many are sweetened or flavored (e.g., vanilla). As of 2021, there were about 17 different types of plant milks, of which almond, oat, soy, coconut and pea are the highest-selling worldwide. Production of plant milks—particularly soy, oat, and pea milks—can offer environmental advantages over animal milks in terms of greenhouse gas emissions and land and water use. Plant-based beverages have been consumed for centuries, with the term "milk-like plant juices" used since the 13th century. In the 21st century, one of these drinks is commonly referred to as a ''plant-based ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calorie
The calorie is a unit of energy that originated from the caloric theory of heat. The large calorie, food calorie, dietary calorie, kilocalorie, or kilogram calorie is defined as the amount of heat needed to raise the temperature of one liter of water by one degree Celsius (or one kelvin). The small calorie or gram calorie is defined as the amount of heat needed to cause the same increase in one milliliter of water. Thus, 1 large calorie is equal to 1,000 small calories. In nutrition and food science, the term ''calorie'' and the symbol ''cal'' may refer to the large unit or to the small unit in different regions of the world. It is generally used in publications and package labels to express the energy value of foods in per serving or per weight, recommended dietary caloric intake, metabolic rates, etc. Some authors recommend the spelling ''Calorie'' and the symbol ''Cal'' (both with a capital C) if the large calorie is meant, to avoid confusion; however, this convention ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skim Milk
Skimmed milk (British English), or skim milk (American English), is made when all the milkfat is removed from whole milk. It tends to contain around 0.1% to 0.3% fat. Background Historically, skimmed milk was used for fattening pigs, and was recommended as "not only the very best supplement for growing pigs, but is of almost equal value for fattening purposes" as it "furnishes a complete protein" and makes the feed "more palatable". Terminology In the United Kingdom, milk has been traditionally marketed and labelled as follows since being proposed by John Morris of the British Retail Consortium in 1998, which based the colours on Marks & Spencer cream packaging (blue for double cream, green for crème fraîche and red for single cream): * Whole milk (around 3–4% fat) – Plastic bottles marketed in blue packaging. * Semi-skimmed milk (around 1.8% fat) – Plastic bottles are marketed in green packaging. * Skimmed milk (around 0.1% fat) – Plastic bottles are marketed in r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycemic Index
The glycemic (glycaemic) index (GI; ) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. The GI of a specific food depends primarily on the type of carbohydrate it contains, but is also affected by the amount of entrapment of the carbohydrate molecules within the food, the fat, protein content of the food, the moisture and fiber content, the amount of organic acids (or their salts) (e.g., citric or acetic acid), and the method of cooking. GI tables, which list many types of foods and their GIs, are available. A food is considered to have a ''low GI'' if it is 55 or less; ''high GI'' if 70 or more; and ''mid-range GI'' if 56 to 69. The term was introduced in 1981 by David J. Jenkins and co-workers and was created to compare the relative effects of different foods on postprandial glucose levels. It is useful for quantifying the relati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Niacin (nutrient)
Vitamin B3, colloquially referred to as niacin, is a vitamin family that includes three forms, or vitamers: nicotinic acid (niacin), nicotinamide (niacinamide), and nicotinamide riboside. All three forms of vitamin B3 are converted within the body to nicotinamide adenine dinucleotide (NAD). NAD is required for human life and people are unable to make it within their bodies without either vitamin B3 or tryptophan. Nicotinamide riboside was identified as a form of vitamin B3 in 2004. Niacin (the nutrient) can be manufactured by plants and animals from the amino acid tryptophan. Niacin is obtained in the diet from a variety of whole and processed foods, with highest contents in fortified packaged foods, meat, poultry, red fish such as tuna and salmon, lesser amounts in nuts, legumes and seeds. Niacin as a dietary supplement is used to treat pellagra, a disease caused by niacin deficiency. Signs and symptoms of pellagra include skin and mouth lesions, anemia, headaches, and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cyanocobalamin
Cyanocobalamin is a form of Vitamin B12, vitamin used to treat and prevent vitamin B12 deficiency, vitamin deficiency except in the presence of cyanide toxicity. The deficiency may occur in pernicious anemia, following gastrectomy, surgical removal of the stomach, with fish tapeworm, or due to bowel cancer. It is used by mouth, by injection into a muscle, or as a nasal spray. Cyanocobalamin is generally well tolerated. Minor side effects may include diarrhea, nausea, upset stomach, and itchiness. Serious side effects may include anaphylaxis, and low blood potassium resulting in heart failure. Use is not recommended in those who are allergic to cobalt or have Leber's disease. No overdosage or toxicity has been reported. It is less preferred than hydroxocobalamin for treating vitamin deficiency because it has a slightly lower bioavailability. Some studies have shown it to possess an antihypotensive effect. Vitamin is an essential nutrient meaning that it cannot be made by the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Mineral
In the context of nutrition, a mineral is a chemical element. Some "minerals" are essential for life, but most are not. ''Minerals'' are one of the four groups of essential nutrients; the others are vitamins, essential fatty acids, and essential amino acids. The five major minerals in the human body are calcium, phosphorus, potassium, sodium, and magnesium. The remaining minerals are called " trace elements". The generally accepted trace elements are iron, chlorine, cobalt, copper, zinc, manganese, molybdenum, iodine, selenium, and bromine; there is some evidence that there may be more. The four organogenic elements, namely carbon, hydrogen, oxygen, and nitrogen ( CHON), that comprise roughly 96% of the human body by weight, are usually not considered as minerals (nutrient). In fact, in nutrition, the term "mineral" refers more generally to all the other functional and structural elements found in living organisms. Plants obtain minerals from soil. Animals ingest plants, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamin
Vitamins are Organic compound, organic molecules (or a set of closely related molecules called vitamer, vitamers) that are essential to an organism in small quantities for proper metabolism, metabolic function. Nutrient#Essential nutrients, Essential nutrients cannot be biosynthesis, synthesized in the organism in sufficient quantities for survival, and therefore must be obtained through the Diet (nutrition), diet. For example, vitamin C can be synthesized by some species but not by others; it is not considered a vitamin in the first instance but is in the second. Most vitamins are not single molecules, but groups of related molecules called vitamers. For example, there are eight vitamers of vitamin E: four tocopherols and four tocotrienols. The term ''vitamin'' does not include the three other groups of essential nutrients: mineral (nutrient), minerals, essential fatty acids, and essential amino acids. Major health organizations list thirteen vitamins: * Vitamin A (all-' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactose
Lactose is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (Genitive case, gen. ), the Latin word for milk, plus the suffix ''-ose'' used to name sugars. The compound is a white, water-soluble, non-Hygroscopy, hygroscopic solid with a mildly sweet taste. It is used in the food industry. Structure and reactions Lactose is a disaccharide composed of galactose and glucose, which form a β-1→4 Glycosidic bond, glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can have only the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Detection reactions for lactose are the Alfred Wöhlk, Wöhlk and William Fearon, Fearon tests. They can be used to detect the different lactose content o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cholesterol
Cholesterol is the principal sterol of all higher animals, distributed in body Tissue (biology), tissues, especially the brain and spinal cord, and in Animal fat, animal fats and oils. Cholesterol is biosynthesis, biosynthesized by all animal Cell (biology)#Eukaryotic cells, cells and is an essential structural and cholesterol signaling, signaling component of animal cell membranes. In vertebrates, hepatocyte, hepatic cells typically produce the greatest amounts. In the brain, astrocytes produce cholesterol and transport it to neurons. It is absent among prokaryotes (bacteria and archaea), although there are some exceptions, such as ''Mycoplasma'', which require cholesterol for growth. Cholesterol also serves as a Precursor (chemistry), precursor for the biosynthesis of steroid hormones, bile acid and vitamin D. Elevated levels of cholesterol in the blood, especially when bound to low-density lipoprotein (LDL, often referred to as "bad cholesterol"), may increase the risk of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibody, antibodies and immune-modulating components that milk immunity, strengthen the immune system against many diseases. As an agricultural product, Milking, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US Centers for Disease Control and Prevention, CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or Ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Standards Agency
The Food Standards Agency is a non-ministerial government department of the Government of the United Kingdom. It is responsible for protecting public health in relation to food in England, Wales and Northern Ireland. It is led by a board appointed to act in the public interest. Its headquarters are in London, with offices in York, Birmingham, Wales and Northern Ireland. Its counterpart in Scotland is Food Standards Scotland. History The Agency was created based on a report by Professor Philip James, issued after several high-profile outbreaks and deaths from foodborne illness. It was felt that it was inappropriate to have one government department, the Ministry of Agriculture, Fisheries and Food, responsible for both the health of the farming and food processing industries and for food safety. The creation of the Agency was a manifesto commitment of the Labour Party during its 1997 general election campaign; with the party going on to win the election and form a new governm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
