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An antinutrient is a substance which interferes with the absorption or metabolism of a nutrient.
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What are the nutrients in egg?
An egg is really three separate foods, the whole egg, the white, and the yolk, each with its own distinct nutritional profile. A whole egg is a high-fat, high-cholesterol, high-quality protein food packaged in a high-calcium shell that can be grounded and added to any recipe. The proteins in eggs, with sufficient amounts of all the essential amino acids, are 99 percent digestible, the standard by which all other proteins are judged. The egg white is a high-protein, low-fat food with virtually no cholesterol. Its only important vitamin is riboflavin (vitamin B2), a visible vitamin that gives egg white a slightly greenish cast. Raw egg whites contain avidin, an antinutrient that binds biotin a B complex vitamin formerly known as vitamin H, into an insoluble compound. Cooking the egg inactivates avidin. An egg yolk is a high-fat, high-cholesterol, high-protein food, a good source of vitamin A derived from carotenes eaten by the laying hen, plus vitamin D, B vitamins, and heme iron, the form of iron most easily absorbed by your body. One large egg has 5 g Eat (1.5 g saturated fat), 212 mg cholesterol, 6 g protein, 950 IU vitamin A (19 percent of the RDA for a man, 23.7 percent of the RDA for a woman), and 0.72 mg iron (4.8 percent of the RDA for a woman of childbearing age). One large egg white has 4 g protein, but no Eat or cholesterol. One large egg yolk has 6 g fat (1.7 g saturated fat), 272 mg cholesterol, 3 g protein, and 970 IU vitamin A (19.4 percent of the RDA for a man, 24 percent of the RDA for a woman). The most nutritious way to server egg is with extra whites and fewer yolks to lower the fat and cholesterol per serving. Those on controlled-fat, low-cholesterol diet or low-protein diet should exclude this food.
What food is poisonous to rats?
___________________________________Forbidden Foods: What not to feed your ratsThe following should never be given to rats: Never give:Why not? blue cheese contains toxic mold licorice contains a suspected neurotoxin raw dry beans or peanuts contain antinutrients, cause red blood cell clumping (note: the peanuts that you buy in stores are almost always roasted so are okay.... frozen beans from veggie mixes are okay because they've been pre-cooked) raw sweet potato contains cyanide-forming compounds raw red cabbage and brussel sprouts contain an antinutrient that destroys thiamin raw artichokes inhibit protein digestion green bananas inhibit starch digestion green potato skin and eyes contain solanine (toxin) wild insects could carry parasites rhubarb high levels of oxalates which bind up calcium raw bulk tofu can contain bacteria (packaged tofu is safe) orange juice contains d-limonene which can cause kidney cancer in male rats raw onion can lead to anemia and an upset stomachFoods that should be fed with caution: If you want to let your rat try these, be careful: Why? carbonated drinks rats can't burp! chocolate It contains stimulants that can lead to heart failure or neurological poisoning in high quantities. A bit of chocolate is okay and can actually temporarily alleviate respiratory distress Peanut Butter This can cause choking in rats. If you want to give your rats some, mix it with jam or something liquid to make it less sticky. Avocados These are high in fat and are a good treat to feed rats that are in need of "beefing up" (make sure the fruit is ripe). However, the pit, rind, skin and leaves of avocados are toxic. The part of the fruit in contact with the pit has a higher concentration of toxins. dried corn It can have high levels of fungal contaminates which can lead to liver cancer. A little fresh corn is fine.Other things to watch out for: Why? Mold This can be toxic. You wouldn't eat a moldy piece of food so of course you'd never give it to your rat. Remember grains can go moldy too. Chlorinated Tap Water Chlorine isn't good for us or our rats. Household Plants Here's a list of toxic plants: Plants that are poisonous to small pets. Be sure your poinsettia and holly are out of reach over the holidays. Note: in some cases, some parts of a particular plant are poisonous (eg. foliage) whereas other parts of the fruit are safe (eg. fruit).
What is the nutrients of egg yolk?
An egg is really three separate foods, the whole egg, the white, and the yolk, each with its own distinct nutritional profile.A whole egg is a high-fat, high-cholesterol, high-quality protein food packaged in a high-calcium shell that can be grounded and added to any recipe. The proteins in eggs, with sufficient amounts of all the essential amino acids, are 99 percent digestible, the standard by which all other proteins are judged.The egg white is a high-protein, low-fat food with virtually no cholesterol. Its only important vitamin is riboflavin (vitamin B2), a visible vitamin that gives egg white a slightly greenish cast. Raw egg whites contain avidin, an antinutrient that binds biotin a B complex vitamin formerly known as vitamin H, into an insoluble compound. Cooking the egg inactivates avidin.An egg yolk is a high-fat, high-cholesterol, high-protein food, a good source of vitamin A derived from carotenes eaten by the laying hen, plus vitamin D, B vitamins, and heme iron, the form of iron most easily absorbed by your body.One large egg has 5 g Eat (1.5 g saturated fat), 212 mg cholesterol, 6 g protein, 950 IU vitamin A (19 percent of the RDA for a man, 23.7 percent of the RDA for a woman), and 0.72 mg iron (4.8 percent of the RDA for a woman of childbearing age).One large egg white has 4 g protein, but no Eat or cholesterol. One large egg yolk has 6 g fat (1.7 g saturated fat), 272 mg cholesterol, 3 g protein, and 970 IU vitamin A (19.4 percent of the RDA for a man, 24 percent of the RDA for a woman).The most nutritious way to server egg is with extra whites and fewer yolks to lower the fat and cholesterol per serving.
What are the most important vitamins and minerals in spinach?
Calcium - Although abundant in spinach, the calcium story is one of the few "negatives" for this dark green leafy vegetable. The calcium within spinach is not well absorbed by the human body. Spinach contains an "antinutrient" called oxalate that binds to calcium and prevents its absorption in the human body. The ratio of calcium to oxalate found in spinach prevents the absorption of around 95% of the calcium within the spinach, allowing only around 5% to be absorbed and be useful as a nutrient. (Oxalates are common in many vegetable products, though play a much worse role in some. Soy, for example, is so heavy in oxalate content that it not only prevents calcium absorption from the soy itself, it seeks out calcium in the human cellular structure, binds to it and depletes the body of existing calcium reserves. This can result in many calcium deficiency diseases and the lumps of coagulated, oxalate-bound calcium are a common cause of kidney stones. Why ever Soy is considered a "health food" is hard to fathom, short of commercial interests.) Copper - Spinach is a moderate source of this essential trace mineral. Copper is a co-factor with enzymes involved with skin and hair colour and condition. It plays a role in brain nerve function, blood formation, bone strength and resistance to disease. Iron - Spinach is one of the best plant sources of this essential trace mineral. Iron is a major component of red blood cells and serves to transport oxygen to cells and for muscle development. Iron is also essential for developing resistance to infection. Magnesium - Spinach is a moderate source of this essential nutrient mineral. Magnesium assists various B group vitamins in their function. It is essential for energy production and cell replication, maintenance and repair, is a co-factor for many hormones and is essential for nerve impulse transmission. It is also one of the bone compound minerals. Manganese - Spinach is a moderate plant source of manganese and a superior source than animal or fish derived food. Manganese helps to maintain a healthy nervous system and a deficiency is well noted in numerous mental illnesses. Human enzymes require manganese for proper function, as does the thyroid and female sex hormones. Manganese is one of the range of minerals necessary for strong and healthy bones and assists vitamins B, C & E fulfill their functions. It stimulates glycogen storage, synthesises structural body cell proteins and the manufacture of RNA & DNA. Phosphorus - Spinach is a moderate plant source of this essential mineral. It is an important structural component of bones and teeth, is necessary for the metabolism of sugars for energy, it activates the B group vitamins, aids calcium absorption and is a cofactor for numerous enzymes, and it's alkaline nature reduces blood acidity levels. Potassium - Spinach is a moderate source of dietary potassium - a very major mineral in the human body. Our daily requirements of potassium are roughly equal to our requirement for calcium. Potassium helps maintain water balance within the body, preserves the acid-alkalie balance within the body, assists nerve impulse transmission (in conjunction with sodium), stablises the internal structure of human cells, plays an important function in heart and other muscle composition and strength. Selenium - Selenium is one of the most important and at the same time most deficient trace minerals in the modern human diet. Soil quality is the major factor. Given the right soils, Spinach provides some, albeit small levels, of selenium. Selenium acts as an antioxidant and anti-inflammatory agent. assists in preventing cancers, promotes male sex hormone production, preserves normal liver function, works synergistically with iodine to boost thyroid function, maintains healthy eyes, hair and skin Sodium - Sodium is readily found in every food product and even moreso in processed foods. The health issue we face is one of excessive sodium, rather than a lack of it as is the case with many other minerals. The real health story in relation to Spinach is that it is low in sodium - a desirable trait given the excessive intakes in modern diets. Zinc - Spinach is a moderate plant source of essential dietary zinc. Zinc works synergistically with calcium for the mineralization of bone. It is essential for male sperm production and the metabolic processes of numerous glands. Zinc boosts immune response, regulates insulin activity and optimises liver function including the release of Vitamin A for use throughout the body.
