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    Home > Food News > Food Articles > Buy food to learn to look at the ingredients table, nutrition table.

    Buy food to learn to look at the ingredients table, nutrition table.

    • Last Update: 2020-09-17
    • Source: Internet
    • Author: User
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    we go to the supermarket every day to buy food, will often pick up goods to look at the back of the ingredients list, nutrition table, etc. , but we really look at these watches? Sometimes we are attracted to these values, and if we don't understand what they mean, we can easily be fooled by fancy appearances.
    nutritional list is an important nutrient in dismantling this food. Let's evaluate the strengths and disadvantages of this food in terms of energy, protein, fat, carbohydrate, and sodium.
    people are very concerned about this indicator, but this indicator is the least practical. Because the nutritional value of this food cannot be judged by the calorie value alone.
    this calorie value is the sum of the calories provided by the three nutrients. And these calories are specifically brought by added sugar or by protein in food, nutritional value gap is far.
    formula:
    4.18 kj) - 1 kcal
    1g protein provides 4kcal calories
    1g fat provides 9kcal calories
    1g carbohydrate provides 4kcal calories
    protein is a very important indicator, especially when buying fish, meat, eggs, milk, soy these foods, the most need to pay attention to this data.
    drink the same amount of milk, certainly hope that without adding protein powder, natural milk in the state of higher protein content is better! This means that the bottle of milk is of better quality and has a higher nutritional value. The raw materials of chocolate milk, breakfast milk, walnut milk, sour milk and other products are not only milk, but also a variety of added ingredients, resulting in a decrease in the proportion of protein. Some products in order to increase protein content, will add protein powder, just look at the ingredients table can be confirmed.
    pay special attention to fat content when buying staple foods such as bread and biscuits. Because rice noodles are very low in fat, flour is 2.2% fat and rice is only 0.9%.
    potatoes are only 0.2 per cent fat, while chips are as fat as high as 33 per cent, and "non-fried chips" do not mean low fat.
    Non-fried potato chips cleverly avoid the popular "fried" word, but the fat mixed potato starch and dough, pressed into flakes and roasted, although not fried, but fat is not reduced at all.
    't need to look at this data for cooking oils and nuts, because they're all about the same height.
    most critical use of focusing on carbohydrates is to assess the amount of added sugar. It is most commonly used when shopping for fruit juices, soft drinks, yogurt and other foods.
    sugar limit is imperative, too much added sugar intake not only induces obesity, increases the risk of diabetes, but also easy to cause tooth decay, aggravate skin aging and acne inflammation.
    sugar content, we can look at the carbohydrate content. For example: normal unsaccharged yogurt, carbohydrate content of about 5%. And the vast majority of yogurt carbohydrate content of about 13%, the extra number, are added to the sugar.
    such as bread, biscuits, and grains don't need to look at the data, because they're all the same height. Sodium is an indicator of salt limiting. 400mg of sodium equals 1g of salt, and our daily salt intake is best limited to 6g, equivalent to 2400mg of sodium.
    salt is easy to induce high blood pressure, so when buying soups, sauces, hanging noodles, processed meats, nuts, snacks, pay attention to this indicator, the lower the better.
    we go to the supermarket every day to buy food, will often pick up goods to look at the back of the ingredients list, nutrition table, etc. , but we really look at these watches? Sometimes we are attracted to these values, and if we don't understand what they mean, we can easily be fooled by fancy appearances.
    nutritional list is an important nutrient in dismantling this food. Let's evaluate the strengths and disadvantages of this food in terms of energy, protein, fat, carbohydrate, and sodium.
    people are very concerned about this indicator, but this indicator is the least practical. Because the nutritional value of this food cannot be judged by the calorie value alone.
    this calorie value is the sum of the calories provided by the three nutrients. And these calories are specifically brought by added sugar or by protein in food, nutritional value gap is far.
    formula:
    4.18 kj) - 1 kcal
    1g protein provides 4kcal calories
    1g fat provides 9kcal calories
    1g carbohydrate provides 4kcal calories
    protein is a very important indicator, especially when buying fish, meat, eggs, milk, soy these foods, the most need to pay attention to this data.
    drink the same amount of milk, certainly hope that without adding protein powder, natural milk in the state of higher protein content is better! This means that the bottle of milk is of better quality and has a higher nutritional value. The raw materials of chocolate milk, breakfast milk, walnut milk, sour milk and other products are not only milk, but also a variety of added ingredients, resulting in a decrease in the proportion of protein. Some products in order to increase protein content, will add protein powder, just look at the ingredients table can be confirmed.
    pay special attention to fat content when buying staple foods such as bread and biscuits. Because rice noodles are very low in fat, flour is 2.2% fat and rice is only 0.9%.
    potatoes are only 0.2 per cent fat, while chips are as fat as high as 33 per cent, and "non-fried chips" do not mean low fat.
    Non-fried potato chips cleverly avoid the popular "fried" word, but the fat mixed potato starch and dough, pressed into flakes and roasted, although not fried, but fat is not reduced at all.
    't need to look at this data for cooking oils and nuts, because they're all about the same height.
    most critical use of focusing on carbohydrates is to assess the amount of added sugar. It is most commonly used when shopping for fruit juices, soft drinks, yogurt and other foods.
    sugar limit is imperative, too much added sugar intake not only induces obesity, increases the risk of diabetes, but also easy to cause tooth decay, aggravate skin aging and acne inflammation.
    sugar content, we can look at the carbohydrate content. For example: normal unsaccharged yogurt, carbohydrate content of about 5%. And the vast majority of yogurt carbohydrate content of about 13%, the extra number, are added to the sugar.
    such as bread, biscuits, and grains don't need to look at the data, because they're all the same height. Sodium is an indicator of salt limiting. 400mg of sodium equals 1g of salt, and our daily salt intake is best limited to 6g, equivalent to 2400mg of sodium.
    salt is easy to induce high blood pressure, so when buying soups, sauces, hanging noodles, processed meats, nuts, snacks, pay attention to this indicator, the lower the better.
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