E. Bromfield

Nutritional, physical, and sensory evaluation of hydroponic carrots (Daucus carota L.) from different nutrient delivery systems.

Carrot (Daucus carota L.) has the highest carotenoid content among foods and is consumed in large quantities worldwide, while at the same time its market demand continues to increase. Carotenoids have also been associated with protective effects against cancer and other chronic diseases. The most predominant carotenoids in carrots are beta- and alpha-carotenes. Moisture, ash, fat, texture, color, carotene content, and consumer acceptance of carrots grown in a hydroponic system with nutrient film technique (NFT) and microporous tube membrane system (MTMS) were evaluated. The moisture contents of the NFT- and MTMS-grown carrots ranged from 86.8 +/- 0.13% to 92.2 +/- 2.25% and 80.9 +/- 0.31% to 91.6 +/- 1.01%, respectively. Fat and ash contents of the carrots were negligible. NFT-grown Oxheart had the most beta-carotene (9900 +/- 20 microg/100 g) while Juwaroot had the least (248 +/- 10 microg/100 g). However, the beta-carotene content of Juwaroot from the NFT batch II carrots was 3842 +/- 6 microg/100 g. MTMS-grown carrots had less variation in the total beta-carotene contents (2434 +/- 89 to 10488 +/- 8 microg/100 g) than those from NFT. Overall, Nantes Touchan (4.8 +/- 2.3) and Nevis-F (7 +/- 1.4) from NFT were the least and most preferred by consumers. Mignon was also acceptable to consumers, and significantly (P < 0.05) more preferred than the other carrots in that NFT batch. MTMS-grown Kinko and Paramex, which were significantly (P < 0.05) more preferred than Nandrin-F and the commercial field-grown carrot, were equally liked by consumers. Nevis-F, Mignon (NFT), Paramex, and Kinko (MTMS) are potentially good cultivars to be included in NASAs food system.

Nutrition and Bioavailability

Publisher Summary This chapter reviews the nutrition and bioavailability with respect to nutrition labeling. Nutrition labels are intended to educate consumers regarding the extent of salt, sugar, fat, cholesterol, minerals, some vitamins, and protein in processed foods. The intent is that people use and understand the information in the Nutrition Facts Panel to assist them in making decisions about their dietary choices to reduce the risk for chronic diseases such as some types of cancer, diabetes, obesity, and cardiovascular disease. It is crucial that nutrition labeling is combined with education on healthy lifestyles, including clear advice about the contribution that all foods make to a healthy diet and the importance of physical activity. A common framework of nutrition labeling, complete with bioavailability information, contributes to products being sold more competitively worldwide. Harmonization makes a positive contribution to global movements of foods and helps to minimize the exploitation of different national labeling regulations.

Nutrition and Bioavailability: Sense and Nonsense of Nutrition Labeling

Publisher Summary This chapter reviews the nutrition and bioavailability with respect to nutrition labeling. Nutrition labels are intended to educate consumers regarding the extent of salt, sugar, fat, cholesterol, minerals, some vitamins, and protein in processed foods. The intent is that people use and understand the information in the Nutrition Facts Panel to assist them in making decisions about their dietary choices to reduce the risk for chronic diseases such as some types of cancer, diabetes, obesity, and cardiovascular disease. It is crucial that nutrition labeling is combined with education on healthy lifestyles, including clear advice about the contribution that all foods make to a healthy diet and the importance of physical activity. A common framework of nutrition labeling, complete with bioavailability information, contributes to products being sold more competitively worldwide. Harmonization makes a positive contribution to global movements of foods and helps to minimize the exploitation of different national labeling regulations.

Chapter 17 – Nutrition and Bioavailability: Sense and Nonsense of Nutrition Labeling

Publisher Summary This chapter reviews the nutrition and bioavailability with respect to nutrition labeling. Nutrition labels are intended to educate consumers regarding the extent of salt, sugar, fat, cholesterol, minerals, some vitamins, and protein in processed foods. The intent is that people use and understand the information in the Nutrition Facts Panel to assist them in making decisions about their dietary choices to reduce the risk for chronic diseases such as some types of cancer, diabetes, obesity, and cardiovascular disease. It is crucial that nutrition labeling is combined with education on healthy lifestyles, including clear advice about the contribution that all foods make to a healthy diet and the importance of physical activity. A common framework of nutrition labeling, complete with bioavailability information, contributes to products being sold more competitively worldwide. Harmonization makes a positive contribution to global movements of foods and helps to minimize the exploitation of different national labeling regulations.