Eggo is a brand of frozen waffles that is owned by Kellogg. They have a variety of flavors, for example, homestyle, chocolate chip, blueberry, strawberry, buttermilk, miniature, vanilla bliss, cinnamon and many more. They have a variety of different ingredients which of course like most processed foods are not very good for you. The primary ingredients of Eggo waffles are enriched wheat flour, vegetable oil, eggs and baking soda. These ingredients are mixed into dough, which is allowed to rise. Eggo waffles are cooked by the manufacturer before they are packaged, so the customer only needs to heat them. Eggo waffles are popular because of they can be prepared in three minutes or less and because of the eggs in the waffles that provide their …show more content…
Vitamins & Minerals: calcium carbonate, Vitamin A Palmitate, Reduced Iron, niacinamide, vitamin b1, Pyridoxine Hydrochloride, Thiamine Hydrochloride and Riboflavin. Niacin is a water-soluble B vitamin also known as vitamin B3. Niacin helps your body use fat, protein, and carbohydrates from foods to make energy. Reduced iron meaning that iron is added in the ferrous form, which is very reactive and easily absorbed. Thiamin Mononitrate is important in the breakdown of carbohydrates from foods into products needed by the body. Thiamine is used to treat or prevent vitamin B1 deficiency. Riboflavin is a vitamin found in food and used as a dietary supplement. Folic Acid is a form of a water-soluble B vitamin. Folate occurs naturally in food, and folic acid is the synthetic form of this vitamin. Water. Vegetable oil is a triglyceride extracted from a plant. Soybean Oil, vegetable oil extracted from the seeds of the soybean. It is one of the most widely consumed cooking oils. As a drying oil, processed soybean oil is also used as a base for printing inks and oil paints. Palm Oil is an edible vegetable oil derived from the mesocarp of the fruit of the oil palms.Eggs. Leavening is a substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Baking soda, Sodium bicarbonate, commonly known as baking soda, is a chemical compound with the formula NaHCO₃. It is a salt composed of sodium ions and bicarbonate ions. Sodium Aluminum Phosphate is used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP
To uncover organic compounds like carbohydrates, lipids, proteins and nucleic acid, by using tests like Benedict, Lugol, Biuret and Beta Carotene. Each test was used to determine the presents of different organic molecules in substances. The substances that were tested for in each unknown sample were sugars, starches, fats, and oils. Moreover, carbohydrates are divided into two categories, simple and complex sugars. Additionally, for nonreducing sugars, according to Stanley R. Benedict, the bond is broken only by high heat to make make the molecules have a free aldehydes (Benedict). As for Lipids, there are two categories saturated and unsaturated fats. One of the difference is that saturated fats are mostly solids and have no double bond (Campbell Biology 73). The Beta Carotene test works by dissolving in a lipid, thus giving it color to make it visible. Moreover, proteins are made out of amino acids that are linked by a polypeptide bond (Campbell Biology 75). The purpose of this experiment was to determine whether an unknown class sample or food sample had any carbohydrates, lipids, or proteins in it. The expected result of the lab was that some substances would be present while other would be absent.
Vitamin B12 is commonly obtained in the diet through consumption of meat, nuts, eggs, milk, shellfish, and green leafy vegetables (j). B12 has a large complex structure based around a corrin ring, which resembles porphyrin with a cobalt ion at the center (l). For this reason compounds with vitamin B12 activity are called cobalamin (k). Cyanocobalamin is the form typically found in fortified foods, which is converted in the body to the active forms methylcobalamin and 5-deoxyadenosylcobalamin (k).
As the nursery rhyme goes, “Old McDonald has a farm, EIEIO. And, on the farm he has a Chicken McNugget, EIEIO.” If that did not sound right for some reason, it may have been because the Chicken McNugget was never on Old McDonald’s farm. The quality and safety of the chicken meat contained in McDonald’s Chicken McNuggets has been a subject of debate for many years (Snopes). The deliciousness of the juicy morsels is undeniable and debatably unbelievable. Reviewing how the chicken progresses from the farm to the fryer lends insight on why McDonald’s McNuggets produce a flavor that outshines its usually bland main ingredient. Additionally, A journey through the process where chickens are hatched, fed, stunned, decapitated, plucked, carved, ground, seasoned, mixed, extruded, breaded and fried will answer questions on how much of that nugget is still chicken and what steps have been taken to make it safe.
Gingerbread houses are very creative and decorative. Although they may be creative and decorative they have been around longer than one person would think. Ginger bread houses have been around since medieval times. From what sources tell us gingerbread houses have been through 3 major phases. It began in medieval times. Gingerbread houses was then modernized around the 19th century. Finally, its modern usage from the 20th century on to today. (Ultimate Gingerbread, 2013) Also how we shape Gingerbread today and what kind of tools we use to build a gingerbread house and how they are put in competition.
Vitamin A, in its various forms, is an essential component of mammalian health. In addition to its well-documented role in vision, Vitamin A contributes to several other important biological functions including nuclear transcription, skin cell differentiation, growth, and immunity. As animals are not capable of synthesis, vitamin A and its metabolites (collectively know as the retinoids) must be obtained through the diet (Goodman 1984). Two major forms of vitamin A are found in food: retinol and carotenoids. All of these fat-soluble vitamins contain two distinct structural features that contribute to all of their activity. The first is a β-ionone ring to which the second critical motif, an isoprenoid chain, is attached.
Vitamin C, also known as Ascorbic Acid, has the structural formula C6H8O6. Vitamin C is an essential nutrient believed to have very important benefits to the human body and it enables the body to make efficient use of carbohydrates, fats, and protein. It is needed by the body to repair bones, teeth, and cartilage; heal wounds and scars; help the body absorb iron from certain substances, and promote a healthy immune system. Vitamin C is also needed to form collagen, which is a protein used to make skin tissue, blood vessels, ligaments, and tendons. Vitamin C is an antioxidant, meaning it protects the body’s cells against oxidation and the destructive effects of free radicals within the body. It is also believed that vitamin C helps to prevent
Vitamin A is a fat-soluble nutrient. It plays an important role in vision, maintenance of epithelial cells, immune functions, and participates in the processes of growth, development and reproduction. Vitamin A is characterized into two chemically distinct yet structurally related forms. The first form is retinoid, which is present only in foods of animal origin, such as fish and organ meats. “Retinoid is also known as 'preformed vitamin A' because it can be metabolized directly into compounds that exert the biological effects of vitamin A” (Ross, 2005, p. 329). Preformed vitamin A retinoids are found in liver, fish, fish oils and eggs. A second form of vitamin A is β-carotene, which is synthesized only by plants, but can be turned into vitamin A in the body as needed. These carotenoids are also termed as 'provitamin A.' Provitamin A caretinoids are mainly found in carrots, spinach, broccoli, sweet potatoes, apricots and mangoes. Hence, the nutritional requirements for vitamin A can be met by retinoids, carotenoids, or a mixture of both from plant and animal sources. However, deficiency and excessive intake of vitamin A could lead to serious consequences.
Vitamin C is a necessary vitamin for the body to carry out its functions properly. It is also known as ascorbic acid. It is a water-soluble nutrient that is found in some foods. It acts as an antioxidant in the body which helps to protect cells from the damage caused by free radicals, which are formed when our bodies convert the food we eat into energy. The body needs vitamin C to make collagen which is the protein required in wounds, healing. Moreover, vitamin C promotes the absorption of iron from fruits and vegetables and helps in promoting the immune system. Vitamin C is also important to protect our body from cardiovascular disease, prenatal health problems, eye disease, and skin wrinkling. We can obtain vitamin C from food and other sources.
Whole food sources such as fish, vegetables, fruits, and other healthy foods are the best sources when trying to consume a variety of nutrients. For example, phytochemicals, which are derived from plant compounds, contain multiple phytochemicals when consumed from a whole food, whereas supplements usually only contain one type. Another important substance not available in supplements is fiber. Katie Baker, a naturopathic doctor, states, “In the end, we all benefit more from improving our diets naturally than from adding pills and powders to a standard American diet of too many processed simple carbohydrates and fats and not enough lean proteins and complex carbohydrates (like whole
Nutella: “The Nutty Idea and How it Spread” Imagine a world without chocolate; a giant hole where the creamy, delicious heaven used to live … smiles scarce, laughter non-existent, and happiness weak. Most today are familiar with the iconic, desired hazelnut spread, Nutella, but little know the story behind it. The earliest form was, in fact, created during the World War II rationing, by a man in Alba, Italy named Pietro Ferrero. In the 1940s, Europe and other parts of the world were low on food - most importantly, chocolate.
Vitamin, any of the organic compounds required by the body in small amounts for metabolism, to protect health, and for proper growth in children. Vitamins also assist in the formation of hormones, blood cells, nervous-system chemicals, and genetic material. The various vitamins are not chemically related, and most differ in their physiological actions. They generally act as catalysts, combining with proteins to create metabolically active enzymes that in turn produce hundreds of important chemical reactions throughout the body. Without vitamins, many of these reactions would slow down or cease. The intricate ways in which vitamins act on the body, however, are still far from clear.
Polyunsaturated fats examples include liquid cooking oils like corn oil, sunflower oil, safflower oil, soy oil, nuts such as walnuts, seeds, fish, seafood, polyunsaturated margarine. Polyunsaturated fats are essential fats required for normal body functions. Since human body cannot make them, we must get them from food. Polyunsaturated fats are important for blood clotting, to build cell membranes, the nerve coverings, muscle movements, controlling inflammation, etc. Consuming products with polyunsaturated fats in place of saturated fats or highly refined carbohydrates reduces harmful LDL cholesterol improving cholesterol profile. A polyunsaturated fat contains two or more double bonds in its carbon chain. The two main types of polyunsaturated fats are omega-3 fatty acids and omega-6 fatty acids. The numbers refer to the distance between the beginning of the carbon chain and the first double bond. Both types offer health benefits and lowers
Vitamin D is a necessary component for calcium absorption to prevent boss loss. Nutritionally our body can create vitamin D by sun exposure however many factors can prevent our bodies to create vitamin D such as using sunblock or not getting enough sun exposer from daily routine. Vitamin D can be found in many foods that we such as milk including almond milk, eggs yolks, saltwater fish, and liver. Other vitamins that can help prevent bone loss are vitamin A and C. Vitamin C is an antioxidant which helps reduce oxidative stress which can have a negative effect on the cells in the body. This helps protect against inflammation which takes away calcium from the bones. Vitamin C can be found in many foods such as papaya, bell peppers, broccoli, Brussel sprouts, strawberries, pineapples, oranges and kiwifruit and fruit juices have supplement vitamins. Vitamin A is important for bone growth, vision, cell division and cell differentiation. There are two different forms of vitamin A are retinol and beta-carotene. Retinol can be found in meat, poultry, fish and dairy products while beta-carotene can be found in fruits, vegetables and
Investigation into the effect of storage or cooking on the vitamin C content of a food substance:
The chemical name for vitamin C is ascorbic acid. Its molecular structure is fairly simple to recognize, C6H8O6. There are many positive properties of vitamin C. It is a water-soluble vitamin, so it is easily ingested into the bloodstream. It is also “virtually nontoxic” (3). When vitamin C is ingested, the body only uses what is needed. The rest is carried out of the body through urine. An experiment was carried out using guinea pigs to test the toxicity of the vitamin. “Guinea pigs that were given one half of one percent of their body weight of ascorbic acid per day for a period of days showed no symptoms of toxicity” (3).