Читать книгу Exploring Kitchen Science - The Exploratorium - Страница 10
ОглавлениеYou
,
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.