From: L' Ermit (lhermit@hotmail.com)
Date: Thu Jan 31 2002 - 22:36:11 MST
Mermaid said:
lemon juice probably doesnt have any calories either...
<real>maple syrup/honey/sugar<refined sugar, btw, has absolutely NO
nutrients>
[hr]
ROFLMAO! Still providing reliable information Mermaid? Virians, if you
believe this, I have a bridge to sell you.
[img]http://www.londonbyclick.com/imgallery/tower_bridge/Tower-Bridge-night.jpg[/img]
(accessed 2001-01-31)
[hr]
[b]nutrients noun 1. a nourishing substance in a
food.[/b][url]http://www.wordsmyth.net/[/url] (accessed 2001-01-31)
Source: [url=http://www.nutrition.org/nutinfo/]See under
"Carbohydrates"[/url] (accessed 2001-01-31)
Carbohydrates are the principal dietary source of energy. They are comprised
of simple sugars and complex carbohydrates. The most common simple sugars,
or monosaccharides (i.e., one sugar unit) include glucose, fructose,
galactose and mannose. Glucose is the main form in which carbohydrate is
absorbed, exchanged between tissues, and channeled into metabolic pathways.
One molecule of glucose contains 6 atoms of carbon, 6 atoms of oxygen and 12
atoms of hydrogen. The name carbohydrates (often abbreviated as 'CHO')
derives from the fact that these compounds are primarily made up of carbon
atoms and water. Disaccharides (i.e., two sugar units) include sucrose (also
called saccharose), maltose and lactose. Oligosaccharides, such as raffinose
and stachyose in legumes, are composed of 3-10 sugars. Polysaccharides are
substances in which multiple, often hundreds of monosaccharides molecules,
are linked together. The most abundant edible forms are the starches present
in grains, potatoes, etc., which are polymers of glucose. The two major
forms of these complex carbohydrates are amylose and amylopectin. In
animals, the storage form of carbohydrates is glycogen. Dextrins are
fragments of starch produced by dry heat, such as toasting.
Food sources: Monosaccharides such as glucose and fructose are found in
fruits and honey. Sucrose (glucose linked to fructose), or table sugar
(produced from sugar cane or sugar beets) is the most commonly consumed
disaccharide, found also in molasses, maple syrup and some fruits. Maltose
(two glucose units) is a component of sprouting grains, malted cereals and
syrups. By converting the glucose in corn syrups into fructose, isosyrups
with increased sweetening power are produced which are used instead of cane
sugar, notably in confectionary items and soft drinks. Lactose (a
dissacharide of glucose and galactose) is the sugar in milk. Amylose is the
dominant starch in wheat and rice. Amylopectin is found in corn, potatoes
and tapioca.
And then: Source
[url]http://www.gnc.com/health_notes/Food_Guide/Refined_Sweeteners.htm[url]
(accessed 2001-01-31)
[b]Varieties: White sugar[/b]
White sugar is known by many names, including sucrose, table sugar, cane
sugar, beet sugar, grape sugar, refined sugar, or granulated sugar. It is
derived from the juice of sugar cane and sugar beets. Once extracted, the
sugar cane or sugar beet juice is processed extensively to produce a white,
granulated substance. “Invert sugar,” a variation on sucrose, is used
commercially because it is sweeter than equal amounts of sucrose.
[/b]Nutritional Highlights[b]
Granulated sugar, 1 tsp (4g) granulated sugar
Calories: 16
Protein: 0.0g
Carbohydrate: 4.2g
Total Fat: 0.0g
Fiber: 0.0g
Molasses, 1 Tbsp (20g) molasses
Calories: 53
Protein: 0.0g
Carbohydrate: 13.7g
Total Fat: 0.02g
Fiber: 0.0g
*Good source of: Magnesium (48.4mg)
Corn syrup, 2 Tbsp (1/8 cup or 30mL) corn syrup
Calories: 120
Protein: 0.0g
Carbohydrate: 31g
Total Fat: 0.0g
Fiber: 0.0g
[hr]
And then, and please note that these pages are linked from
[url=http://class.fst.ohio-state.edu/FST201/]Nutrient Data of Food[/url]
(accessed 2001-01-31):
LEMON JUICE; RAW 1 CUP 60 Calories
Source:
[url]http://class.fst.ohio-state.edu/FST201/comp/fatcal10p2.html[/url]
(accessed 2001-01-31)
SUGAR; BROWN; PRESSED DOWN 1 CUP 820 Calories
SUGAR; POWDERED; SIFTED 1 CUP 385 Calories
SUGAR; WHITE; GRANULATED 1 CUP 770 Calories
Source:
[url]http://class.fst.ohio-state.edu/FST201/comp/fatcals10p3.html[/url]
(accessed 2001-01-31)
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