Tag: Cooking impact

According to the Food and Drug Administration (FDA), the Nutrition Facts label on packaged foods details calories, fat, carbs, and other nutrients. Understanding **what does nutrition as consumed mean** is key to accurately interpreting these labels, as it refers to the food's nutritional profile *after* preparation, not just out of the package.

According to the Mayo Clinic, the typical digestive process for most foods takes between 24 and 72 hours, but this timeline varies dramatically depending on what you eat. This crucial process of breaking down food is often a point of confusion when comparing meat and vegetables, leaving many to wonder which is easier to digest.

Unlike minerals, which are inorganic elements, vitamins are organic compounds derived from plants or animals. This fundamental difference means that a key characteristic of vitamins but not minerals is their fragility, making them susceptible to degradation from heat, light, and air during cooking and processing.

Over 50% of the weight of raw chicken is actually water, not protein. This fundamental fact is the main reason why 100g of chicken is not 100g of protein, a common misconception among those new to tracking their macronutrients.

Deep frying uses hot oil at temperatures typically ranging from 160 to 190°C, and this intense heat triggers significant changes in a food's composition, including its protein content. While high heat initially helps make protein more digestible through denaturation, does deep frying destroy protein or just change it? The answer is more complex, involving chemical reactions that can affect its nutritional quality.

According to the Arthritis Foundation, onions are loaded with healthful components that may help fight inflammation in conditions like arthritis. This raises the question: **is raw red onion anti-inflammatory?** The answer lies in its rich profile of antioxidants and sulfur compounds, which are more potent when consumed raw.