Nutritional Evaluation of Edible Portulaca oleracia as Plant Food

Nutritional Assessment of Leaves of Wild Edible Plant Urtica ardence

Recevied 20-05-2013; Revised 30-5-2013; Accepted 31-05-2013 ........................................................................................................... Abstract Considering the growing need to identify alternative bio-nutritional sources, wild edible leaves consumed in forest zone of Uttarakhand, India were evaluated for their nutritive value in order to prioritize edible wild p...

Nutritional value of edible seaweeds.

This article presents information on the nutritional aspects of seaweeds in terms of fiber, mineral content, fats and lipids, vitamin contents, and components that have a confirmed and investigated nutritional effect. The nutrient levels of seaweeds are also shown in comparison to currently applicable reference nutrient intakes or guideline daily amounts of nutrients and are contrasted with ter...

Edible Insects as a Source of Food Allergens

Silk Fibroin as Edible Coating for Perishable Food Preservation

The regeneration of structural biopolymers into micelles or nanoparticles suspended in water has enabled the design of new materials with unique and compelling properties that can serve at the interface between the biotic and the abiotic worlds. In this study, we leveraged silk fibroin quintessential properties (i.e. polymorphism, conformability and hydrophobicity) to design a water-based prote...

Nutritional composition of edible seaweed Gracilaria changgi

Gracilaria changgi, an edible seaweed was analyzed to determine its proximate chemical composition, mineral elements, vitamin C, b-carotene, free fatty acid and amino acid contents. G. changgi showed vitamin A activity of 865 mg rectinol equivalents/100 g sample. It contained a higher composition of unsaturated fatty acids (74%), mainly the omega fatty acids and 26% of saturated fatty acids (ma...