Millet Flour

Total food energy released when the food is metabolized, expressed in kilocalories per 100 grams.

Znane również jako: Calories, kcal

Macronutrient made of amino acids; essential for building and repairing tissue, enzymes, and hormones.

Total carbohydrates, including sugars, starches, and fiber. The body's primary energy source.

Znane również jako: Carbohydrates

Sum of all dietary fats (saturated, monounsaturated, polyunsaturated, and trans). A concentrated energy source and carrier of fat-soluble vitamins.

Znane również jako: Total Lipid, Fat

Indigestible plant carbohydrate that supports digestive health, blood sugar regulation, and satiety.

Znane również jako: Dietary Fiber

Simple carbohydrates, both naturally occurring (e.g. in fruit or milk) and added. Quickly absorbed for energy.

Znane również jako: Total Sugars

Electrolyte that regulates fluid balance and nerve signaling. Most dietary sodium comes from salt; excess intake raises blood pressure.

Znane również jako: Salt (as Na)

Electrolyte that supports nerve function, muscle contraction, and healthy blood pressure.

Mineral essential for bone and teeth structure, muscle contraction, and blood clotting.

Mineral involved in more than 300 enzymatic reactions, including energy production and muscle function.

Mineral that works with calcium to form bones and is a component of DNA and ATP.

Mineral required for oxygen transport in hemoglobin and for energy metabolism.

Trace mineral essential for immune function, wound healing, and protein synthesis.

Trace mineral involved in iron metabolism, connective tissue formation, and antioxidant defense.

Trace mineral that acts as a cofactor for enzymes involved in bone formation and antioxidant defense.

Trace mineral that supports thyroid function and antioxidant systems via selenoproteins.

Fat type typically solid at room temperature. High intake is associated with elevated LDL cholesterol.

Znane również jako: Saturated Fatty Acids, SFA

Fat with one double bond in its fatty-acid chain. Common in olive oil and avocados; linked to heart-health benefits.

Znane również jako: Monounsaturated Fatty Acids, MUFA

Fat with multiple double bonds, including essential omega-3 and omega-6 fatty acids.

Znane również jako: Polyunsaturated Fatty Acids, PUFA

Fat produced mainly by industrial hydrogenation. Associated with increased cardiovascular risk.

Znane również jako: Trans Fatty Acids

Eicosapentaenoic acid, a long-chain omega-3 fatty acid found in fatty fish; supports cardiovascular and inflammatory balance.

Znane również jako: Eicosapentaenoic Acid

Docosahexaenoic acid, a long-chain omega-3 fatty acid concentrated in fish; important for brain and eye health.

Znane również jako: Docosahexaenoic Acid

Docosapentaenoic acid, an intermediate omega-3 fatty acid found alongside EPA and DHA in marine foods.

Znane również jako: Docosapentaenoic Acid

Water-soluble antioxidant vitamin required for collagen synthesis, immune function, and iron absorption.

Znane również jako: Ascorbic Acid

Fat-soluble antioxidant that protects cell membranes from oxidative damage.

Znane również jako: Alpha-Tocopherol, Tocopherol

Fat-soluble vitamin essential for blood clotting and bone metabolism.

Znane również jako: Phylloquinone, Menaquinone

B-vitamin required for carbohydrate metabolism and nervous-system function.

Znane również jako: Vitamin B1, Thiamine

B-vitamin involved in energy production and cellular function via the coenzymes FAD and FMN.

Znane również jako: Vitamin B2

B-vitamin that contributes to DNA repair and energy metabolism through its coenzymes NAD and NADP.

Znane również jako: Vitamin B3, Nicotinic Acid

B-vitamin required for the synthesis of coenzyme A and fatty-acid metabolism.

Znane również jako: Vitamin B5

B-vitamin involved in amino-acid metabolism, neurotransmitter synthesis, and hemoglobin formation.

Znane również jako: Pyridoxine

B-vitamin essential for DNA synthesis and cell division; particularly important in early pregnancy.

Znane również jako: Vitamin B9, Folic Acid, Folacin

Water content of the food. Foods high in water tend to be lower in energy density and support hydration.