Food List of Dairy and Egg products

Discussion

Food List of Dairy and Egg products Food Facts

Measurement
measure spectrum
Amount: 1 tablespoon = 4 grams
of
Current Multiple = 1
01200
Measurement Choices:
1 tablespoon   1 cup

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
6 kcal
 
25 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.2 g
 
0.12 g
 
0.02 g
 
2.66 g
 
0.02 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.005 mg
 
0.06 mcg
 
0 mg
 
0.004 mg
 
0.006 mg
 
0.025 mg
 
1 mcg
 
0.01 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
4 mg
 
0.001 mg
 
0.001 mg
 
0.3 mg
 
3 mg
 
0.1 mcg
 
4 mg
 
3 mg
 
0.01 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.64 g
 
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.2 g
 
Fat Calories = 1.7 kcals = 29% of total
0.005 g
nmb/Ω6   0.71:1
0.007 g
Ω6/Ω3   1.4:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
2 mcg
 
2 mcg
 
Vitamin A - IU
7 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as , supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:3 undifferentiated Ω3
Carbohydrate, by difference The RDA for carbohydrates is based on its role as the primary energy source for the brain. The AMDR is based on its role as a source of Calories (kcal) while maintaining body weight.
Total Sugars should not exceed 25% of calorie intake
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Retinol is present in a significant amount. Fatty acids, total saturated Cholesterol