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Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Proteins can be found in a wide range of food (animals, plants, microalgae, mushrooms and their byproducts). However, the quantity of proteins and the distribution of amino acids in proteins can vary greatly in different species. Complete proteins are found in meats, fish, poultry, eggs, milk, and cheese, while proteins present in plant foods are incomplete proteins and are of a lower biologic quality than those found in animal foods (5). Even so, some plant foods are important sources of protein such as soybeans, navy beans, pinto beans, split peas, chickpeas, peanuts corn, grains, nuts, sunflower seeds, and sesame seeds (5). The soybean is notable not only for its total protein content but the quality of soy protein which is higher than that of other plant proteins and similar to animal protein; therefore, soy is often consumed by vegans and vegetarians (47, 65). Soy foods such as tofu, natto (a fermented soybean), and soy milk, have long been recognized as sources of high-quality protein and healthful fat, but over the past 25 years these foods have been rigorously investigated for their role in chronic disease prevention and treatment (65).
Catalog of Herbs
Published in James A. Duke, Handbook of Medicinal Herbs, 2018
Beans are highly nutritive, relatively low-cost protein food. Green snap beans contain 6.2% protein, 0.2% fat, and 63% carbohydrate. Analysis of a sample of dried beans marketed under the name “Rajmah” gave the following values per 100 g: moisture, 12.0; protein, 22.9; fat, 1.3; carbohydrates, 60.6; and minerals, 3.2%; Ca, 260, P, 410, and iron, 5.8 mg; 346 calones/100 g. The vitamin contents of the dried beans are thiamine, 0.6; riboflavin, 0.2; nicotinic acid, 2,5; and ascorbic acid, 2.0 mg/100. Analysis of dried beans from another source yielded (mg/100 g): Na, 43.2; K, 1160; Ca, 180; Mg, 183; Fe, 6.6; Cu, 0.61; P, 309; S, 166; and Cl, 1.8 mg/100 g. Beans also contain 1(1.4 μg/100 g), Mn (1.8 mg/100 g), and arsenic (0.03 mg/100 g). Raw immature pods of green, and yellow or wax snap beans are reported to contain, per 100 g, 32 and 27 calories, 90.1 and 91.4 moisture, 1.9 and 1.7 g protein, 0.2 g fat, 7.1 and 6.0 g total carbohydrate, 1.0 g fiber, and 0.7 g ash, respectively. Raw pods of kidney beans contain (per 100 g edible portion) 150 calories, 60.4% moisture, 9.8 g protein, 0.3 g fat, 27.8 g total carbohydrate, 2.3 g fiber, 1.7 g ash, 59 mg Ca, 213 mg P, 3.6 mg Fe, 10 μg vitamin A, 0.38 mg thiamine, 0.12 mg riboflavin, 1.5 mg niacin, 7 mg ascorbic acid. Raw, dried mature seeds of white, red, and pinto beans are reported to contain, per 100 g, 340, 343, and 349 calories, 10.9, 10.4, and 8.3% moisture, 22.3, 22.5, and 22.9 g protein, 1.6, 1.5, and 1.2 g fat, 61.3, 61.9, and 63.7 g total carbohydrate, 4.3, 4.2, and 4.3 fiber, 3.9, 3.7, and 3.9 ash, respectively. Whole seeds of kidney beans contain (per 100 g) 86 mg Ca, 247 mg P, 716 mg Fe, 5 μg vitamin A, 0.54 mg thiamine, 0.19 mg riboflavin, 2.1 mg niacin, 3 mg ascorbic acid. Whole seeds cooked contain 141 calories, 68.0% moisture, 5.9 g protein, 5.7 g fat, 17.9 g total carbohydrate, 1.1 g fiber, 2.5 g ash, 46 mg Ca, 120 mg P, and 1.9 mg Fe. Raw leaves contain (per 100 g) 36 calories, 86.8% moisture, 3.6 g protein, 0.4 g fat, 6.6 g total carbohydrate, 2.8 g fiber, 2.6 g ash, 274 mg Ca, 75 mg P, 9.2 mg Fe, 3230 μg ß-carotene equivalent, 0.18 mg thiamine, 0.06 riboflavin, 1.3 mg niacin, 110 mg ascorbic acid. After harvest, plants can be fed to cattle, sheep, and horses as a part of the roughage if fed with good hay. Comparable to corn or sorghum fodder in nutritive value, it contains moisture, 10.9; protein, 6.1; fat, 1.4; N-free extract, 34.1; fiber, 40.1; ash, 7.4; Ca, 1.7; P, 0.1; K, 1.0 digestible protein, 3.1; and total digestible nutrients, 45.2%. After pod removal, silage may be prepared from green vines. Dehydrated bean vine meal prepared from green plants after pod removal contains protein, 18.3; digestible protein, 12.3; and total digestible nutrients, 46.3%. Meal made from vines with mature leaves is inferior in quality. Leaves contain carotene (178.8 mg/100 g), thiamine, riboflavin, nicotinic acid, folic acid, and pantothenic acid. They also contain a quercetin glycoside. The hull is said to yield 0.13% rubber. The leaves are said to contain allantoin.40
Understanding the Experiences of Food Insecurity in Older Adult Households
Published in Journal of Gerontological Social Work, 2023
Ronald H. Aday, J. Brandon Wallace, Sandra C. Jones, Amber R. Pogacsnik, Kimberly F. Leifker, Eva W. Kibe-Pea
For some people, the tendency of having to rely on the same foods for several days in a row was also a common occurrence. “For years, I would run out of money and all I would have to eat for say seven or eight days in a row for lunch and dinner would be pinto beans.” For some seniors having to eat in ways they considered socially unacceptable led to doing without. For example, “There would be weeks when all I ate was pinto beans and peanut butter. I had them for lunch and dinner, and I couldn’t stand the thought of having them for breakfast, so I would go without.” For others, lack of knowledge as well as lifelong eating habits served as an inhibitor for practicing a healthy lifestyle where food consumption is concerned. As one respondent shared, “I’m a beans and potatoes kind of person and fried foods, so I could be more educated on more healthy diets. My problem is not knowing what the right foods are.”
Health effects, sources, utilization and safety of tannins: a critical review
Published in Toxin Reviews, 2021
Kartik Sharma, Vikas Kumar, Jaspreet Kaur, Beenu Tanwar, Ankit Goyal, Rakesh Sharma, Yogesh Gat, Ashwani Kumar
Sorghum, which is one of the staple food in Asian and African countries contains high amount of tannins. Although cereals contain less amount of tannins, whereas, millets, barley as well as legumes like chick peas, fava beans, pinto beans, common beans, cowpeas, kidney beans are few of the typical tannin containing foods (Bennick 2002, Kumari and Jain 2012). Various herbs such as curry leaves (Murraya koenigii), Prunella spica, Polygonum multiflorum, Agrimoniapilosa, Ephedeasinica, Rheum palmatum and forages like lespedeza, sainfoin, trefoil, lotus, crown vetch, etc. also contain good amount of tannins (Ghosh 2015). Condiments and spices such as coriander, tamarind, turmeric, chilies, etc. which are commonly used as flavoring agents in various dishes contain tannins in appreciable amount. Tannin is not limited to food items such as vegetables and fruits but is also present in bark, seeds, roots, leaves and grains of various plants. The detailed description of the various sources of tannins along with their concentration is presented in Table 2.
The effects of modified anti-inflammatory diet on fatigue, quality of life, and inflammatory biomarkers in relapsing-remitting multiple sclerosis patients: a randomized clinical trial
Published in International Journal of Neuroscience, 2021
Zahra Mousavi-Shirazi-Fard, Zohreh Mazloom, Sadegh Izadi, Mohammad Fararouei
In the diet group, a diet was designed for each patient based on the anti-inflammatory diet [23]. In this regard, Harris-Benedict equation with the activity factor of 1.2–1.3 was used to calculate energy requirement [24]. Approximately 55% of energy was from carbohydrates, 15% from proteins, and 30% from fat. It should be noted that the diet was prescribed for weight maintenance. Abundant amounts of vegetables and fruits were included in the diet. Indeed, the patients were advised to substitute white rice with brown rice, white bread with whole wheat bread, and high fat dairy products with probiotic low fat products. Legumes such as lentils, mung beans, pinto beans, chickpeas, and kidney beans, and soy products such as soybeans, soy milk, and soy protein were recommended, as well. Healthy fats, such as olive oil (extra-virgin olive oil) and canola, were also included in the diet for cooking or salad dressing. Besides, nuts such as walnut and almond and seeds like flax, pumpkin, and sesame seeds were advised and replaced for butter and cream. Spices such as ginger, cinnamon, and turmeric were also recommended in great amounts. White or green tea and moderate amounts of dark chocolate were recommended, as well. Protein sources such as lean poultry and fish were, too, considered in the diet. However, the consumption of lean red meat and eggs were limited to one to two times a week. Refined carbohydrates and sucrose-containing products such as pastries, cookies, cakes, and table sugar, processed food, fast food, fried food, and animal fat were not recommended, as well.