Food Nutrition Table

Any food material has its own nutritional value according to its composition. This value plays a major role in determining which foods to take under what circumstances and in what quantities. Lets take the situation of a nutritionist who needs to come up with a food recipe for different kinds of people, the extensive knowledge of the different foods and their nutritional value is quite important as it can act as a good guide to getting the right diet. Due to this need, it has been established that a food nutrition table can be very helpful since the foods we eat are too many and vary from one region to the next as such it might not be possible to master or should I say cram all the different types of foods and their nutritive value.

A food nutrition table contains a list of all available food sources cutting across all the major food groups and the amount of nutrients contained in each one of them. The nutrients are measured in grams or milligrams per a given amount of food source also measured in grams or milligrams. The nutrients that form part of the table include calcium, protein, magnesium, iron, fiber, total fats, saturated fats, cholesterol and kcal. Each food source contains a certain amount of all or most of these food nutrients.

By taking a closer look at the food nutrition table, it is easy to note that most vitamins do not have cholesterol which happens to be a major source of problems relating to health. It certainly appears that most animal products are the culprits when it comes to high cholesterol. Basing on these revelations it would be very easy to decide which diet to make for different persons by looking at the food nutrition table.

If we were to look at some of the common foods that we eat on a regular basis and their nutritional value from the nutrition table, it would be worthy to note that eggs for example have too much cholesterol as compared to fish. While the egg contains about 459 milligrams of cholesterol per every 55 milligrams of egg, fish only contains about 41 milligrams of cholesterol per every 60 milligrams of fish, this make fish a much more sensible choice of protein as opposed to eggs. as if the high amount of cholesterol is not enough, the magnesium content in the egg turns out to be too low at about 10 milligram as compared to the 107 milligrams in the fish, this simply means that the damage that would result from eating eggs is too great while the gain is quite minimal while fish would offer very little cholesterol and a good amount of magnesium making it a far much better food choice.

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