A food sample comprise 2.0g protein, 1.0g fat, 4.0 Carbohydrate. what is the Energy contributed by Fat alone in joule and Kilocal?
1.0g(s) of fat is equal to 30.1248 Kjoules, and 7.2 Kcals. Knowing the energy equivalent of 1g is basically all you have to know to figure out any amount. I hope this helped Please Register or Log in to view the hidden image!
I make yoghurt from powdered whole milk. Because my wife still works, I get in Brazil's "basic basket" employers must give to full-time employees each month. Each month I convert 400 grams of free to me dried milk powder into yoghurt. I don't like the taste of the re-constituted milk nor the fat in it. I assume that the living yoghurt cells "eat" the sugar and I hope the fat too, to make some protein from it but that the total caloric content is decreased. My yoghurt is delicious. Does any one know more about what this transformation is?
Thanks for link. I searched it for yogurt and found (not any answer to my question however): (1) Yogurt is nutrient-dense, containing high amounts of protein, calcium, potassium, phosphorus, magnesium, zinc and vitamin B-12. (2) The reason Greek yogurt has a higher protein content is that it is a much more concentrated product. After the milk has fermented, manufacturers strain the yogurt extensively to remove liquids. The end result is much thicker and more protein-dense than regular yogurt. Billy T comment on (2): As I start with powdered whole milk I can make what seems to be "Greek Yogurt" with great ease - just don't add the normal amount of water. I have made yogurt so thick than a spoon will stand up right in it for longer than I care to wait to see it tilt over. I don't do that as want my yogurt to pour, but still thick and creamy. I never stick any thing in it as that contaminates it, and limits how many times I can use a tiny percent of the last batch to "inoculate" my next batch of boiled milk. I also wipe the film of yogurt on the container's lip with fresh paper napkin or even toilet paper. Their interior layers are about as sterile as anything can be - have been made white with bleaching acid and are never touched by any one's hands, including mine for the part that wipes the lip. (3) Yogurt has a perfect balance of proteins, carbohydrates and fats. Yogurt more than holds its own in the nutritional spectrum of foods. It is not a carbohydrate, although it is plentiful in the sugar lactose; it is not strictly a protein but is protein-rich with up to 22 g per cup; and it is not a pure fat, yet it is abundant in healthy fatty acids. While the high amounts of probiotic bacteria in yogurt adds the extra nutrient that make yogurt the healing super food it is becoming praised for, according to Natasha Trenev, author of "Probiotics: Nature's Internal Healers." Billy T comment: I hate articles that contradict them self only a sentence or two later and this one's "protein-rich with up to 22 g per cup" has zero information content without some indication of the yogurt's viscosity etc. These were the most promising looking articles on first page - there are thousand more some just adds, but I want to know what the content of whole milk is transformed into when made into yogurt. E. g. By what factor does the protein content increase? How much does the calorie content drop? Are the milk sugars changed or just used for energy by the living cells. etc.
