Recursos Etiquetado: Nutrition

158 Artículos encontrados (Mostrando 101 - 110) |

  1. Results of a Moringa Taste Test

    20/10/2004 Results of a taste test of PKM-1 in comparison with the local variety. It was decided to also include leaves of the species M. stenopetala in this test.
    Moringa African Moringa Nutrition Food

  2. Más sobre el grano de Amaranto

    20/7/2006 Algunos comentarios y correcciones al artículo sobre Amaranto en EDN 91
    Amaranth Nutrition Dark Green Leafy V...

  3. Faba bean (Vicia faba)

    20/10/2008 Faba bean is one of the oldest dual-use food and fodder species. The beans are rich in minerals (calcium, phosphorus) and vitamins. Containing approximately 26% protein, 2% fat, and 50% carbohydrate, faba bean is considered in some regions to be superior to field peas or other legumes as a human...
    Legume Health Seeds Nutrition Faba Bean Intercropping

  4. Aprenda dos lecciones importantes de la cabra y el venado—¡diversifique sus opciones alimenticias!

    1/4/2010 Las personas serán recompensadas si se convierten intencionalmente en ramoneadores. Al comer una amplia variedad de alimentos es más probable que consumamos una cantidad diaria suficiente para que gocemos de buena salud. En contraste, las culturas que por ejemplo consumen principalmente arroz o...
    Health Nutrition

  5. The Chocolate Pudding Tree: Diospyros digyna (Black Sapote, Black Persimmon, Zapote Negro)

    20/7/2005 Black Sapote is eaten fresh after the fruit has ripened and softened and the inside has turned into a dark brown chocolate color.
    Fruit Trees Seeds Nutrition

  6. ¿Concentrado de Proteína de Hoja de las Hojas de Chaya?

    20/7/2003 En respuesta a los artículos sobre concentrado de proteína de hoja y sobre la chaya en la Edición 78 de EDN, un lector preguntó si el concentrado de proteína de hoja (LPC por sus siglas en inglés) podría o no podría obtenerse en forma segura de la chaya.
    Chaya Health Cyanide Nutrition

  7. Energy Needs for HIV-infected Persons

    20/4/2007 When a person has been infected with HIV but still has no symptoms of AIDS, the basic metabolic rate (energy requirement) increases and requires 10% more calories each day just to maintain the hidden fight that keeps the virus under control.
    Health Nutrition HIV/AIDS

  8. Aflatoxin in the Diet Makes the Progression of HIV/AIDS and Hepatitis Much Worse

    1/4/2009 In many developing countries, there is no or little governmental regulation of and inspection for aflatoxin in foods and feeds. Even if there is governmental control in food processing, there is no oversight of food sold in markets or consumed right on the farm. The result is that humans are...
    Human Health HIV/AIDS Health Nutrition

  9. Effect of Sprouting on the Nutrition of Grain and Legume Seeds

    20/1/2010 Sprouting seeds for food involves germinating them by first soaking them, then putting them in a moist, warm environment for a few days, rinsing them at least twice a day. Over the years, sprouting has been mentioned to us as a beneficial and easy method of increasing the nutrition of cereal and...
    Sprouting Germination Nutritional Value Phaseolus vulgaris Vitamin C B Vitamins Food Value Sprouts Vitamin A Vitamin K Nutrition Seeds

  10. Making Friends with Dark Green Leafy Vegetables of the Mustard Family

    20/4/2005 Dark green leafy vegetables are good sources of vitamin A, vitamin C, riboflavin, folic acid, carotenes, iron, calcium, magnesium and potassium. DGLV are sources of trace minerals that take part in key enzymatic reactions in our body. They also are great sources of fiber. As a rule of thumb, the...
    Collared Greens Kale Nutrition Dark Green Leafy V...