Nutritional Value of Muscle Foods
The concept of nutritional value has undergone considerable modification over the years. The old view that nutritional value was merely a statement of the nutritional content of a food has given way to a new view that also takes into account the digestibility and utilization of nutrient components in food and diets. These additional considerations have been loosely termed “nutrient bioavailability.” Also, concern for potential adverse nutritional aspects of food products, such as contribution to heart disease or cancer, has been included in the concept of nutritional value. The modern muscle food scientist must be aware of the full scope of factors that should be considered when contemplating and discussing the nutritional value of muscle foods.
KeywordsPhytic Acid Heme Iron Nutrient Density Peanut Butter Nonheme Iron
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