What are differents between nutrition products?
Agricultural and garden products, such as potatoes, corn, peas, apples, constitute the raw material from which the foods are prepared. These are plant foods. In addition to their use animal products: meat, fish, dairy products.
So we share in the food animal and vegetable. "It's the eye", ie without carrying out special tests, we find that the products are very different from each other. Everyone knows that in the butter and bacon is fat, honey, raspberries, carrots - sugar, potatoes, peas, cereal - flour, or starch. Fat, sugar and starch are the basic ingredients of food products.
Not all ingredients can be in foods, as easily recognizable as sugar, starch and fat.
Everyone saw the broth from the meat or broth, which is boiled peas or potatoes, white foam, commonly known as scum, and not everyone knows that this protein is similar to that seen in the egg. It cuts under the influence of heating. Similarly, cuts under the influence of heating egg or sour milk, from which we made cheese. The protein is a component of our diet, and that essential ingredient for human life.
Sugar, starch, fat and protein in the diet are the largest quantities, and therefore the easiest to determine their presence. At this, heads to demonstrate dietary minerals, you need to burn the product. We know that the burning of almost any product - whether that plant or animal - is not burning a handful of ash. The ash is a mixture of minerals. We found in this way these components, which collected a plant from the soil with water and used for its construction, which recovered the animal foods and used a plant to build its cells and tissues.
Even more difficult to demonstrate in vitamin products, because they occur in much smaller quantities than the other components, and therefore they have been discovered at the latest.
We know that the closer spring, the more we feel weak and sluggish, with the longing look of the sun, green, fruit. We are happy, even appearing in March of rhubarb, which is after all very little value. When will the first vegetables in their gardens, and forest berries, if they enter in us new strength. This happens due to vitamins, which in the winter months our foods contain very little, and the sky brings the first lettuce, chives, and radishes.
So what ingredients we found in our foods? They are:
sugar, starch, protein, fat
minerals
water
vitamin
They are not all the ingredients of our food products. For example, currants, gooseberries, cherries, sorrel, and many other products are organic acids.
We can also see that the green leaves, carrots, berries and stone fruit, and virtually all plant foods - with a few exceptions - are characterized by vivid color, as they contain dyes.
All cabbage, horseradish, turnips have a burning taste and unpleasant smell when cooking since they contain a bitter, volatile oils during heating. Thus, foods contain still other, 1 although less important components.
From what has been said, shows that nature provides us with food products made from numerous ingredients that can be divided into organic and inorganic.
Organic crops are produced, inorganic are derived by plants from soil and air.
The products prepare meals, dishes and make up our meals. For example, cabbage, meat and fat, which are products you can prepare a stew, which is a dish, that dish.
If we give the stew, potatoes, get a meal.
Breakfast, lunch and dinner are our meals. Depending on the capabilities of our money and time that the regulation, they may be one-, two-or three-course. The value of food depends not on how many meals we'll to dinner, but from how we select products and how prepare their food.
