What are some common foods with chemical compounds?

Answer 1

Now, it is perfectly true that four elements go a great way towards building up the world; but, setting aside the question of brewing punch, they are called carbon, hydrogen, oxygen, and nitrogen. So universal is their presence in the living and growing parts of animals and plants, that they are always spoken of as "organic elements," and science has ascertained exactly the proportion in which each should exist in a healthy condition of the human body. That body is incessantly, but imperceptibly, undergoing a process which cannot be better described than by the expression of perennial moulting, only that, whereas certain animals cast off certain parts of their body - their skin, their hair, or their feathers - every year, we lose a portion of our weight every day ; that is to say, we should lose it if we did not absorb through our lungs, the pores of our skin, and our stomachs, sufficient oxygen, carbon, hydrogen, and nitrogen, to supply the loss caused by the wear and tear of our daily life. There has even been an attempt made to prove that our vital organs are entirely renewed every forty days or so, but for this calculation there can be no really satisfactory data, although there certainly is constant loss and gain going on within us. The material for repairing this incessant waste which is the inevitable result of the activity of our nervous and muscular system, is not supplied alone by the starch, sugar, water, and fat, nor yet by the milk, meat and vegetables we consume, but by a due combination of food material which shall ensure the proper proportions of albumen, fibrine, and caseine absolutely-required by our changing frames. These are rather hard words, but their meaning will be quite plain if we take as familiar examples of the three indispensable ingredients, the white of an egg, a piece of lean meat, and a bit of cheese Everyone can understand that, although these things contain the largest proportion of one particular substance, still there may be many other substances in which they are present, all together, and it is just to teach us this, and to explain to us why we should rather give our attention to procuring one form of food than another, that a knowledge of the elements of Practical Chemistry is useful. In reading the accounts of the hardships and sufferings of explorers and travellers, we are often surprised to learn that first one member and then another of the expedition dropped down and died long before the supplies were actually exhausted. This is particularly noticeable in the account of Burke and Wills' attempt to explore the great plains of South Australia, where one by one the travellers died, not so much from sheer lack of some sort of food to eat, as from the unhappy circumstance of the only attainable food being utterly deficient in the ingredients without which the human body cannot be nourished. For instance, there was abundance of an alkaline plant on which the natives almost live at certain times of the year, and occasionally even a few fish were caught.

But these materials taken by themselves were so weak in life-supporting properties, that they failed to repair sufficiently the waste caused by severe exercise and exposure to the weather. A man may be starved to death, and yet scarcely feel hungry; that is to say, he may be able to put food into his mouth which will allay the cravings of his appetite, but which may not have the least power to nourish his body, so that he will die as surely as though he had nothing to eat.

It will perhaps only be necessary to take bread and beef as samples of food which contain in themselves every element required to build up the human frame, to repair the daily waste, and to preserve all the conditions of perfect health. The generality of mankind have found out the value of these substances for themselves without the aid of science ; but it may be as well to learn something about bread and beef, for the simple reason that as we cannot always, under all circumstances, make sure of having them as food, we may be able to select those substances which come nearest to them in nutritive value, if we understand the component parts which make them so important.

Answer 2

Common foods with chemical compounds include tomatoes (lycopene), garlic (allicin), green tea (catechins), and turmeric (curcumin). These compounds have various health benefits and contribute to the unique flavors and characteristics of these foods.

Answer 3

Every element in the Periodic Table are located in the foods we eat

-FALSE!

you can't find radioactive element, noble gases and alkaline element on foods!

most compound are carbohydrate, protein, fat, fiber, minerals, vitamins, that mostly consist of (C), (H), and (O).

Answer 4

Tens of thousands of them! Too many to list.

Answer 5

Foods contain proteins or carbohydrate, lipids or vitamins, water, organic acids, minerals , fibers etc.

Answer 6

Examples: proteins, fats, carbohydrates.

Answer 7

All foods have chemical compounds.

Answer 8

nutrients

Answer 9

Chemical substance found in food are called

Answer 10

Chemical substance found in food are