It is also used as a preservative in cured meats and frozen vegetables.It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh -such as salad bar ingredients-, the use of erythorbic acid as a food preservative has increased. A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.Since the U.S. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women no effect on vitamin C uptake or clearance from the body was found. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature. It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. Nutritional information per 1-cup (8-ounce) serving: 72 calories 17 g total carbohydrates 1 g dietary fiber 8 mg sodium total fat 0 g (0 g saturated fat, trans fat 0 g) monounsaturated fat 0 g 0 g cholesterol 1 g protein 4 g added sugars.Erythorbic acid: Erythorbic acid -isoascorbic acid, D-araboascorbic acid- is a stereoisomer of ascorbic acid -vitamin C. When you’re ready to serve, place all ingredients in blender and puree until smooth. You may want to refrigerate ingredients now to save until later. Introduce yourself and your family to something new. Melon Challenge: Look for some of the different varieties of melons that you haven’t tried before. Since their flavor is mild, they make a great smoothie and pair nicely with other fruits. Take firmer melons (cantaloupe and honeydew slices) and put on a hot grill for one to two minutes on each side, which brings out their sweet flavor.Keep them cool until they’re ready for eating. Make kabobs using grapes, melon and cheese cubes for a great summer snack.Infused water serves as a delicious summertime beverage that contains no added sugar. Make frozen pops out of melon by pureeing with a little sugar and a splash of lime juice.If you’re wondering about different uses for melons besides eating them raw, here are some suggestions: Prior to cutting any melons, wash them under water, and gently scrub the exterior with a brush to remove soil or any contamination. You can store uncut melons at room temperature, but once you cut them, you should store in an airtight container in the refrigerator for up to five days. The more yellow it is, the sweeter the flavor. One variety of the honeydew melon - the Santa Claus - turns yellow as it ripens. Watermelons are best when they have a yellow belly, which means it has been allowed to ripen in the field instead of the store or marketplace. All melons should be heavy for their size, signifying a nice juicy melon. First, choose a firm melon with no obvious bruising. There are some important things you should know when it comes to selecting the perfect melon. You may have seen the yellow and seedless watermelons in stores recently. Watermelon originated in Africa and has over 1,200 different varieties. These melons first grew in the Middle East., and there are many different varieties. MELON FACTSĬantaloupe and honeydew melons belong to the muskmelon family. However, it’s loaded with the antioxidant lycopene, which is linked to decreased risk of cancer, heart disease and age-related eye disorders, and contains a good amount of vitamin A, vitamin C and potassium.īecause melons have such a high water content and also contain potassium, they’re fantastic choices for helping maintain healthy blood pressure levels. Watermelon contains the least amount of calories, coming in at 46 calories per one-cup serving. Honeydew also contains some fiber, folate and vitamin B6. A cup of honeydew has 60 calories, 51 percent vitamin C daily value and 11 percent of potassium. It’s also a good source of potassium and folate. NUTRITIONAL VALUEĪ one-cup serving of cantaloupe has only 53 calories, but it contains 106 percent of the vitamin A daily value and 95 percent of vitamin C. Let’s focus on melons people are most familiar with: cantaloupe, honeydew and watermelon. People have their favorites when it comes to melon, and each variety of melon contains some great nutritional properties.
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