Sentences with phrase «from dietary vitamin»
Previous research has shown that atRA, produced from dietary vitamin A by some intestinal cells, helps maintain this balance in mice by regulating the activity of innate lymphoid cells.
https://www.sciencedaily.com/ Not exact matches
They are a great source of vitamin A from beta carotene, vitamin K and a good source of dietary fibre, potassium and iron so they regularly go into our smoothies, soups and salads.
I'm not a dietician, but I used the «Recipe Analyzer» feature at http://www.calorieccount.com & here is the nutrition analysis I came up with using this recipe's stated ingredients: Nutrition Facts Serving Size 160 g Amount Per Serving Calories 422 Calories from Fat 312 % Daily Value * Total Fat 34.6 g 53 % Saturated Fat 8.3 g 42 % Trans Fat 0.0 g Cholesterol 0 mg 0 % Sodium 108 mg 5 % Potassium 310 mg 9 % Total Carbohydrates 28.6 g 10 % Dietary Fiber 8.7 g 35 % Sugars 17.1 g Protein 5.4 g Vitamin A 0 % • Vitamin C 14 % Calcium 4 % • Iron 14 % Nutrition Grade B - * Based on a 2000 calorie diet Nutritional Analysis Good points
Nutritional information, per serving, based on 5 servings: Calories: 264, Calories from Fat: 21 % Daily Value: Total Fat: 2.3 g, 4 %; Trans Fat: 0.0 g Cholesterol: 0 mg, 0 % Sodium: 356 mg, 15 % Total Carbohydrates: 51.8 g, 17 % Dietary Fiber: 13.7 g, 55 % Sugars: 12.0 g Protein: 14.2 g Vitamins and minerals: Vitamin A 143 %, Vitamin C 114 %, Calcium 12 %, Iron 26 %
While I am a big believer in getting vitamins and minerals from food, depending on other food restrictions and dietary choices, our diets may be lacking in certain vitamins and minerals.
It is important for people with fructose intolerance that they do not eliminate all fruits from the diet, because fruit contains vitamins, dietary fibre and other nutrients we need to maintain a healthy, balanced diet.
Serving Size: 1/16 of recipe (1/4 of mini loaf), Calories: 144, Calories from Fat: 21, Total Fat: 2g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0 mg, Sodium: 226 mg, Total Carbohydrates: 29g, Dietary Fiber: 3g, Sugars: 12g, Protein: 3g, Vitamin A: 1 %, Vitamin C: 3 %, Calcium: 6 %, Iron: 7 %
Serving Size: 1/6 of recipe, Calories: 107, Calories from Fat: 24, Total Fat: 3g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0 mg, Sodium: 760 mg, Total Carbohydrate: 21g, Dietary Fiber: 4g, Sugars: 7g, Protein: 2g, Vitamin A: 288 %, Vitamin C: 42 %, Calcium: 8 %, Iron: 8 %
Serving Size: 1/6 of recipe Calories Per Serving: 140 Total Fat Grams: 0.5 g Calories From Fat Grams: 5 Sodium: 220 mg Sodium Percent Daily Value: 9 % Carbohydrates: 30g Carbohydrates Percent Daily Value: 10 % Dietary Fiber: 1g Dietary Fiber Percent Daily Value: 4 % Sugars: 16g Protein: 1g Vitamin A Percent Daily Value: 2 % Calcium Percent Daily Value: 6 % Vitamin C Percent Daily Value: 2 % Iron Percent Daily Value: 6 %
Serving Size: 1 slice, 1/8 of recipe Calories Per Serving: 310 Total Fat Grams: 13g Calories From Fat Grams: 120 Saturated Fat Grams: 7g Saturated Fat Grams Percent Daily Value: 34 % Cholesterol: 30 mg Cholesterol Percent Daily Value: 10 % Sodium: 135 mg Sodium Percent Daily Value: 6 % Carbohydrates: 46g Carbohydrates Percent Daily Value: 15 % Dietary Fiber: 1g Dietary Fiber Percent Daily Value: 4 % Sugars: 31g Protein: 3g Vitamin A Percent Daily Value: 10 % Calcium Percent Daily Value: 4 % Vitamin C Percent Daily Value: 2 % Iron Percent Daily Value: 6 %
Serving Size: about 1 cup (149g), Calories: 277, Calories from Fat: 94, Total Fat: 11g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 11 mg, Sodium: 114 mg, Total Carbohydrate: 44g, Dietary Fiber: 5g, Sugars: 2g, Protein: 12g, Vitamin A: 2 %, Vitamin C: 7 %, Calcium: 11 %, Iron: 17 %
Serving Size: 1/2 cup (75 grams), Calories: 92, Calories from Fat: 9, Total Fat: 1g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0 mg, Sodium: 2 mg, Total Carbohydrates: 20g, Dietary Fiber: 2g, Sugars: 9g, Protein: 2g, Vitamin A: 4 %, Vitamin C: 31 %, Calcium: 1 %, Iron: 4 %
Forget the taste though — you'll reap all of the nutritional benefits from the pitaya powder which is high in antioxidants, dietary fibre, vitamins C, B1 - B3, calcium, iron, phosphorus, magnesium, and Omega - 3 fatty acids.
Nutrition Facts Serving Size 1 ounce Amount Per Serving Calories 173 Calories from Fat 139 Total Fat 15.5 g Saturated Fat 1.4 g Cholesterol 0mg0 % Sodium 275 mg Potassium 183 mg Total Carbohydrates 5.7 g Dietary Fiber 2.4 g Sugars 0.7 g Protein 5.9 g Vitamin A 0 % • Vitamin C 1 % Calcium 2 % • Iron 8 % Nutrition Grade B + * Based on a 2000 calorie diet
Serving Size (whole recipe), Calories 500 (Calories from Fat 120), Total Fat 13g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 30 mg, Sodium 230 mg, Total Carbohydrate 88g (Dietary Fiber 2g, Sugars 63g), Protein 6g; Percent Daily Value *: Vitamin A 6 %, Vitamin C 0 %, Calcium 20 %, Iron 10 %.
Functional Food Expo is thé European Trade platform covering Vitamins, Nutritional and Food Supplements, Sport Nutrition, - Protein, Dietary Supplements and many more nutritional and superfood products attracting European buyers from Health and Mainstream Retail, Sport Retail Chain Stores, Bio and Health Chains store companies.
The rich caramel flavour comes from the dates which are a good source of minerals zinc, iron, potassium, magnesium, phosphorus and calcium, vitamins B6 and A, and soluble dietary fibre.
From delicious instant drinks to essential oils or vitamins for sports nutrition or dietary supplements, Glatt works closely with its customers to engineer bespoke solutions to produce product samples, scale - up processes and construct economically designed, energy efficient production facilities.
The key thing to note if you are, or suspect you are, a coeliac is that while removing gluten from your diet is necessary, you will also need to replace the dietary fibre and B vitamins that you are forgoing.
Available in a variety of formulations and ideal for inclusion in everything from infant formula to dietary supplements, our non-GMO and allergen - free vitamin ups energy levels and supports a healthy nervous system.
Nutrition Information Per Serving: Calories 150, Calories from Fat 30, Saturated Fat 0g, Trans Fat 0g, Total Fat 3.5 g, Cholesterol 0 mg, Sodium 115 mg, Total Carbohydrate 29g, Sugars 11g, Dietary Fiber 3g, Protein 3g, Vitamin A 40 %, Vitamin C 45 %, Calcium 2 %, Iron 6 %
Nutritional Information (excluding optional ingredients): Calories 213 calories from fat: 24 Total fat: 2.7 g Cholesterol: 0m g Total carbohydrates: 32.9 g Dietary fiber 11 g Protein: 14.5 g Vitamin A 13 % Vitamin C 3 % Calcium 12 % Iron 20 %
Nutritional data (from Calorie Count): Calories per serving: 168, Calories from Fat: 16, Total Fat: 1.8 g, 3 % Daily Value Cholesterol: 0 mg, Sodium: 558 mg, Total Carbohydrates: 30.5 g, Dietary Fiber: 5.2 g, Protein: 9.3 g Vitamin A: 128 %, Vitamin C: 69 %, Calcium: 7 %, Iron: 12 %.
Almost a third of American children aged 10 - 17 are dealing with overweight or obesity, and many are lacking in essential nutrients from potassium, dietary fiber and calcium, to vitamin D.
Complicating the task of setting dietary requirements, the IOM panel said, is the fact that as well as being contained in some foods, such as oily fish and egg yolks, vitamin D is synthesized by the skin from sunlight.
The following information is from the National Institutes of Health, showing the Recommended Dietary Allowance (RDA) for Vitamin C for infants and young children...
The study, which compares the latest data from dietary surveys representing the various territories, shows that, of the 17 compounds analyzed, there is a great prevalence of «improvable» intakes of various micronutrients, especially iron, calcium, zinc, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B6, vitamin D and folic acid.
From all the values analyzed we can conclude that average micronutrient consumption exceeds 80 % of the reference dietary intakes, except in the case of zinc, iron in women of childbearing age, vitamin A, vitamin D and folic acid, in which inadequate intake can be observed.
Selenium, whether from dietary sources or supplements, protected men from the harmful effects of vitamin E.
Clearance of chylomicrons derived from dietary TGs was measured by vitamin A excursion essentially as described previously (18).
People can also get vitamin D from fortified foods (like milk, orange juice, and cereal in the United States), some fatty fish, and from dietary supplements.
The recommended dietary allowance for vitamin D is 600 IU a day for people 70 and younger, and 800 IU a day for older adults — an amount that most people can get naturally from food and / or a few minutes of sun exposure.
According to the Office of Dietary Supplements, vitamin B12 is also believed to make weakness from the condition known as megaloblastic anemia (a decrease of hemoglobin in the blood resulting from the inhibition of DNA synthesis in the production of red blood cells) less severe.
In the large Rotterdam study looking at dietary data from 4,000 adults over a period of 7 - 10 years, researchers found that those with the highest intakes of vitamin K2 had a 52 % reduced risk of severe arterial calcification and a 57 % lower risk of dying from heart disease (27).
The body also requires dietary fat to absorb vitamins and other nutrients from foods.
The research discovered that twins who had early stage macular degeneration tended to eat more vitamin D coming from dietary sources like milk or fish than their siblings.
Description: Vitamin C must be acquired from dietary sources, as humans are unable to synthesize it.
From our perspective at WHFoods, a dietary approach to keeping vitamin D intake over the DV would typically focus on routine fish intake — especially higher - fat fish like salmon.
The importance of vitamin B6 is often overlooked in conventional medicine, except for cases of overt B6 deficiency which doctors believe to be rare.1 Although not widely recognized, poor vitamin B6 status may be relatively common in individuals eating a Standard American Diet.2 In the United States, a remarkably high number of adults — ninety percent of women and seventy - one percent of men — consume diets that are deficient in vitamin B6 using the Recommended Dietary Allowance (RDA) as a measure.3 Furthermore, according to recent national health data, many individuals have inadequate vitamin B6 status despite meeting the RDA of B6 from their diets.4
Please visit the following links to order vitamins and supplements from companies I trust and who are leaders in the dietary supplement industry.
And dietary fats enable you to absorb vitamins A, D, E, and K from food.
Nutrition Servings: 8 Per serving: 343 calories (142 from fat), 15.8 g total fat, 10.3 g saturated fat, 0 mg cholesterol, 245 mg sodium, 38.1 g total carbohydrate (12.5 g dietary fiber, 11.7 g sugar), 16.8 g protein, 69 % vitamin A, 47 % vitamin C, 21 % calcium, 30 % Iron
«From the chemical standpoint,» the critical difference between «efficient» native diets and diets characterized by the «displacing foods of modern commerce,» according to Dr. Price, was that «all the efficient dietaries were found to contain two to six times as high a factor of safety in the matter of bodybuilding material, as the displacing foods» (emphasis added).11 The foods that served a «bodybuilding» purpose varied substantially according to the group and location studied, but in all instances, traditional societies emphasized the most nutrient - dense land and sea animal and plant foods that could be obtained in their context, ranging from the exceptionally high - vitamin dairy products, whole rye sourdough bread and occasional meat of the isolated Swiss to the fish, cereals and sweet potatoes of Kenya's Maragoli trFrom the chemical standpoint,» the critical difference between «efficient» native diets and diets characterized by the «displacing foods of modern commerce,» according to Dr. Price, was that «all the efficient dietaries were found to contain two to six times as high a factor of safety in the matter of bodybuilding material, as the displacing foods» (emphasis added).11 The foods that served a «bodybuilding» purpose varied substantially according to the group and location studied, but in all instances, traditional societies emphasized the most nutrient - dense land and sea animal and plant foods that could be obtained in their context, ranging from the exceptionally high - vitamin dairy products, whole rye sourdough bread and occasional meat of the isolated Swiss to the fish, cereals and sweet potatoes of Kenya's Maragoli trfrom the exceptionally high - vitamin dairy products, whole rye sourdough bread and occasional meat of the isolated Swiss to the fish, cereals and sweet potatoes of Kenya's Maragoli tribe.
The phospholipid phosphatidylcholine (lecithin) is the major dietary source of choline, a semiessential nutrient that is part of the B - complex vitamin family.1, 2 Choline has various metabolic roles, ranging from its essential involvement in lipid metabolism and cell - membrane structure to its role as a precursor for the synthesis of the neurotransmitter acetylcholine.
Like the other B vitamins, B1 is a key player in the production of energy from dietary carbohydrates and fats.
Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, vitamin A and calories from fat.
The federal government's 2015 - 2020 Dietary Guidelines for Americans notes that «Nutritional needs should be met primarily from foods... Foods in nutrient - dense forms contain essential vitamins and minerals and also dietary fiber and other naturally occurring substances that may have positive health eDietary Guidelines for Americans notes that «Nutritional needs should be met primarily from foods... Foods in nutrient - dense forms contain essential vitamins and minerals and also dietary fiber and other naturally occurring substances that may have positive health edietary fiber and other naturally occurring substances that may have positive health effects.
Included in this heart - protective list from green leafy vegetables would be the vitamins A (in the form of carotenoids), C, E and B6, the minerals potassium and magnesium, and dietary fiber.
Although some research links higher intakes of vitamin E with decreased incidence of breast cancer, an examination of the impact of dietary factors, including vitamin E, on the incidence of postmenopausal breast cancer in > 18,000 women found no benefit from the vitamin [35].
Serving Size: 1 ounce (two tablespoons)(28g) Amount Per Serving Calories 138 Calories from Fat 73 Total Fat 9g Alpha - Linolenic Acid (omega - 3) 5.5 g Linoleic Acid (omega - 6) 1.8 g Oleic Acid (monounsaturated) 0.7 g Cholesterol 0 mg Sodium 0.5 mg Total Carbohydrate 12g Dietary Fiber 11g Insoluble Fiber 10g Soluble Fiber 1g Sugars 0g Protein 4g Vitamin A 0 % DV Vitamin C 0 % DV Calcium 18 % DV Iron 28 % DV Chia Seed Recipes Chia Fresca Breeze (1 serving) 2 t. chia seeds 1 c. water Juice of 1/2 grapefruit 2 t. raw agave nectar dash powdered ginger