Sbk3023 Food Science and Nutrition

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SBK3023 FOOD SCIENCE AND

NUTRITION GROUP MEMBERMUHAMAD FADLILAH BIN MUKHLASD20091035126KU MOHAMAD SYAFIQ B KU YUSOFFD20091035089MOHD AIDIL UBAIDILLAH BIN RAZILAND20091035132SUARDI BIN NANANGD20091035131

MEATFRITTERS


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INGREDIENTS


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MEAT (GRIINDED)


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NUTRIENTS CONSIST IN

Potassium, Phosphorus, Calcium,Magnesium, Iron, Sodium, Zinc, Manganese,Copper, SeleniumProteins and fatVitamin B1 (thiamine),Vitamin B2 (riboflavin),Niacin, Pantothenic Acid, Vitamin B6, Folate,Vitamin B12,Vitamin E, Vitamin K,Vitamin D


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ONIONS AND CHILLIES


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Potassium, Phosphorus, Calcium, Iron,Magnesium, Sodium, Zinc, Copper,Manganese, SeleniumProteins and fiberVitamin C, Niacin, Vitamin B1 (thiamine),Vitamin B2 (riboflavin), Vitamin B6,Pantothenic Acid, Folate, Vitamin A, VitaminKVitamin E


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MIX VEGETABLES


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Potassium, Phosphorus, Magnesium,Calcium, Selenium, Iron, Zinc, Copper,ManganeseProteins and fiberVitamin C, Niacin, Vitamin B1 (thiamine),Vitamin B2 (riboflavin),Vitamin B6, Folate,Pantothenic Acid, Vitamin A, Vitamin K,Vitamin E


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FLOUR


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Potassium, Phosphorus, Calcium,Magnesium, Iron, Sodium, Manganese, Zinc,CopperProteins and fiberVitamin B1 (thiamine), Vitamin B2(riboflavin), Niacin, Pantothenic Acid, VitaminB6, Folate, Vitamin A, Vitamin E, Vitamin K


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Potassium, Phosphorus, Calcium,Magnesium, Iron, Sodium, Manganese, Zinc,Copper, SeleniumProteins and fatsVitamin C, Vitamin B1 (thiamine), Vitamin B2(riboflavin), Niacin, Pantothenic Acid, VitaminB6, Folate, Vitamin B12, Vitamin A, Vitamin E,Vitamin K, Vitamin D


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Benefits of the nutrients contain


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Nutrient

Proteins - body uses protein to build andrepair tissues. Protein also used to makeenzymes, hormones, and other bodychemicals. Protein is an important buildingblock of bones, muscles, cartilage, skin, andblood.


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Fiber-reducing the glycemic effect of meals andcontributing to colon health. help to prevent:Ulcers, particularly in the beginning of the smallintestine (duodenal ulcers), Diabetes, HeartDisease, andCancer.

Fats - helps to carry essential nutrientsthroughout your body and serves as a reserve forenergy storage. In fact, eating too little fat canactually cause a number of health problems.


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VitaminVitamins Benefits

Vitamin C Plays a significant role as an antioxidant, thereby protectingbody tissue from the damage of oxidation

Vitamin B1 Helps the body cells convert carbohydrates into energy

Vitamin B2 Important for body growth, reproduction and red cellproduction

NiacinAssists in the functioning of the digestive system, skin, and

nerves

Pantothenic Acid Essential for the metabolism of food as well as in theformation of hormones and (good) cholesterol.

Vitamin B6 Plays a role in the creation of antibodies in the immune system

Folate Help produce red blood cells

Vitamin B12Helps in the formation of red blood cells and in the

maintenance of the central nervous system

Vitamin A Vitamin A helps vision and promotes bone growth

Vitamin E protecting body tissue from the damage of oxidation.

Vitamin K Help blood clotting

Vitamin DPromotes absorption of calcium and magnesium


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MineralsMinerals Benefits

Potassium Essential for the bodys growth and maintenance

Phosphorus Necessary for the formation of bones and teeth and of the nervecells

Calcium Eases insomnia and helps regulate the passage of nutrientsthrough cell walls

Magnesium Needed for bone, protein, making new cells, activating Bvitamins, relaxing nerves and muscles, clotting blood, and inenergy production.

Iron Help carry oxygen from the lungs to the muscles and otherorgans

Sodium Regulate blood pressure and blood volume.

Manganese Function in enzyme reactions concerning blood sugar,metabolism, and thyroid hormone function.

Zinc Stimulates the activity of about 100 enzymes, substances thatpromote biochemical reactions in the body

Copper Involved in the absorption, storage and metabolism of iron andthe formation of red blood cells

Selenium Functions as an antioxidant that works in conjunction withvitamin E.


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Sbk3023 Food Science and Nutrition