Calcium Calorie, value

Hundreds of thousands of food products are available in the United States, courtesy of a multibillion-doUar-a-year industry. The Nutrition Labeling and Education Act of 1990 (NLEA) requires food manufacturers to list amounts of total fat, saturated fat, cholesterol, sodium, total carbohydrates, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium, and iron in each serving of their products. Total Calories and Calories from fat must also be listed, as well as the ingredients. Food labels include the amount per serving of each nutrient (except vitamins and minerals) and the amount of each nutrient as a percentage of a daily value based on a 2000-Calorie diet. 

Dehydrated carrots furnish almost as many calories and about 3/4 of the protein supplied by dried forms of com and rice. It is noteworthy that each ounce (28 g) of this product also provides about 1/4 of the calcium and phosphorus content of a cup (240 ml) of milk and almost 6 times the RDA for vitamin A. Hence, dehydrated carrots may be added to various dishes to increase their nutritional values. 

The addition of cheese to macaroni provides considerable extra calories, protein, calcium, phosphorus, and vitamin A. Similarly, the addition of tomato sauce plus cheese or meat to spaghetti enhances the nutritive value of a pasta dish. 

Filberts are similar in nutr ihve value to aknonds. except that they furnish more calories, fat. and thiamin but less protein lonly % as much), calcium, phosphorus, iron, and niacin. 

Somewhat like the potato in nutritional value but yam tubers contain 50% more calories and about the same amount of protein. Yam are a fair to good source of calcium, phos phorus, and iron and a fair source of vitamii C, but they contain little carotene. 

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