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You

,

ve surely heard a grown-up say,

“Eat your vitamins!” Our food is packed with

these special substances that we need in

small quantities but can’t make on our own.

They help regulate our biochemistry and keep

our bodies in good working order. We also

require minerals—dietary elements such as

calcium, sodium, potassium, phosphorous,

chlorine, and magnesium. These assist in

transmitting nerve impulses, growing strong

teeth, keeping a steady heartbeat, and more.

So there

,

s all this good stuff lurking

in your food. How do you know just what’s

in your sandwich, soup, or bag of chips?

Look to the nutrition labels on packaged

foods. You’ll first see the serving size: a fixed

amount of food that is the basis for all of

the information that follows, including how

many Calories it contains. Watch out, these

are food Calories (Cal), not the calorie (cal)

you learn about in physics class, which is the

energy needed to raise the temperature of 1

gram of water by 1 degree Celsius. There will

also be a list of how much a single serving

size contributes to the recommended daily

intake of fats, carbs, proteins, and relevant

vitamins and minerals. The ingredients

appear in order of quantity by weight.

Exploring Kitchen Science

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