Basic information about the chemical composition Chanterelles (Cantharellus cibarius) possess a robust vitamin profile: vitamin D (106.0% of the Daily Value [DV] per 100 g), pyridoxine (45.0%), ascorbic acid (37.8%), nicotinic acid (28.3%), folate (24.2%), pantothenic acid (21.5%), riboflavin (19.4%), and beta-carotene (17.0%). The mineral profile includes significant concentrations of: chromium (48.0% DV…
ONION Onion (Allium cepa) is characterized by an exceptional concentration of rubidium (476.0% of the Daily Value [DV] per 100 g). Its mineral profile is notably rich in: boron (286.0% DV per 100 g), cobalt (50.0%), and silicon (17.0%). It is further distinguished by its phytosterol content, specifically beta-sitosterol (27.0% DV). The carbohydrate fraction…
Basic information about the chemical composition White mushrooms (Agaricus spp.) are characterized by a high concentration of ascorbic acid (42.9% of the Daily Value [DV] per 100 g), pantothenic acid (42.0%), and nicotinic acid (30.3%). The mineral profile is dominated by: silver (285.7% DV per 100 g), vanadium (78.0%), cobalt (60.0%), copper (32.0%), cadmium (28.0%),…
BROCCOLI Broccoli (Brassica oleracea var. italica) is characterized by a high concentration of ascorbic acid (99.0% of the Daily Value [DV] per 100 g), vitamin K (phylloquinone) (85.0%), the carotenoids lutein and zeaxanthin (23.4%), and folate (16.0%). Its mineral profile is notably rich in: boron (264.0% DV per 100 g), silicon (260.0%), sulfur…
PLANT OILS Plant oils are a valuable source of mono- and polyunsaturated fatty acids and tocopherols (vitamin E). Among fatty acids, omega-3 polyunsaturated fatty acids are particularly significant, with alpha-linolenic acid (18:3) being the most commonly represented in plant oils. Among tocopherols, the most important for humans is alpha-tocopherol….
GREENS Greens – the green above-ground part of vegetables or other plants, as well as young shoots of plants. The value of greens is determined by the presence of a large amount of folic acid (vitamin B9), vitamin K, carotenoids (including beta-carotene and lutein), chlorophyll, and fiber. It should be…
DRIED FRUITS Dried fruits, as the name suggests, are fruits that have been dried by various methods, containing up to 20% water (in fresh fruits, the water content, or humidity, is 80-90%). Drying can be done using natural methods (sun drying, shade drying – drying) as well as industrial methods (various industrial…
CEREALS (GRAINS) AND LEGUMES Cereals and legumes, like any seeds, are beneficial for humans primarily due to their high content of proteins, a significant part of which consists of essential amino acids, and vitamins, especially B vitamins. They are not as caloric as other known sources of these nutrients, such as nuts, but…
NUTS AND SEEDS Nuts and seeds are valuable for humans primarily due to their high content of proteins, a significant portion of which consists of essential amino acids, and fats – sources of polyunsaturated fatty acids and fat-soluble vitamins, especially vitamin E and B vitamins. The significant fat content naturally accounts for their high…
PEAR The fruits of the pear (Pyrus communis) exhibit a relatively limited vitamin profile, but are characterized by a high concentration of specific mineral elements: boron (186.0% of the Daily Value [DV] per 100 g), lead (160.0%), cobalt (100.0%), and rubidium (44.0%). The mineral profile further includes substantial quantities of thallium (20.0%),…