Title: Carbohydrates in Allium Onions and Cruciferous Vegetables Post by: D7esco on Sep 29, 2016 Could anyone help me understand how to sub-categorize starches (or other types of carbohydrates), classes of proteins, and lipids within certain plants This is how I see legumes, they are a starch which contain phytic acid and contain a protein called lectins, which are a class of proteins. This is how I see a potatoes, they are a starch, but could anyone help me classify the types of starches I could find in the crop and the proteins and lipids in the crop. I understand cruciferous vegetables are associated with calcium and sulfur, and its carbohydrates are know to be a dietary fiber. What educational websites, videos on YouTube, or online E-Books could help me understand crops and the sub-categorization of Proteins, Lipids, and Carbohydrates they're composed of. This is how I see Carbs: Carbohydrate Alcohol Cellulose Corn syrup Disaccharide Fructose Galactose Glucose Glycogen High fructose corn syrup Lactose Maltose Monosaccharide Oligosaccharide Polysaccharide Starch Sucrose Sugar This is how I see Proteins (I do not see the word Lectin anywhere) Im assuming these are proteins within blood and I dont know where on Wiki I could find food proteins Protein Anfinsen's dogma Atrial-natriuretic peptide Capsid Chaperone (protein) Collagen Cytokine Database of Molecular Motions Defensin Endorphins Enkephalin Gelatin Globular protein Growth factor Hemoglobin Host defence peptide Myoglobin Protein biosynthesis Protein Data Bank Protein filament Protein folding Protein structure Ricin Serum amyloid A _____________________________ _____________________________ _____________________________ ___ Im also interested in alliums and I have this post below to show what I see but am wondering what else is there. _____________________________ _____________________________ _____________________________ ___ Structural carbohydrate differences and potential source of dietary fiber of onion (Allium cepa L.) tissues. Onion tissues of three varieties were evaluated for dietary fiber (DF) composition. Insoluble (IDF) and soluble (SDF) dietary fibers were subjected to acid hydrolysis, and the resultant neutral sugars, uronic acids, and Klason lignin were quantified. Brown skin exhibited the highest total dietary fiber (TDF) content (65.8%) on a dry matter basis, followed by top (48.5%) and bottom (38.6%), IDF being the main fraction found. The SDF:IDF ratio decreased from inner to outer tissues. Brown skin and outer leaves byproducts appear to be the most suitable sources of DF that might be used in food product supplementation. The chemical composition reveals that cellulose and pectic polysaccharides were the main components of onion DF in all tissues, although differences between them were noticed. An increase in the uronic acids/neutral sugars ratio from inner to outer tissues was found, suggesting that the galactan side chain shows a DF solubilization role. Title: Re: Carbohydrates in Allium Onions and Cruciferous Vegetables Post by: leesajohnson on Sep 30, 2016 Carbohydrates: -
Carbohydrates are compounds of carbon, hydrogen and oxygen. They're the main energy source for humans. From a nutritional point of view, they can be classified into sugars, starch, glycogen and cellulose. Sugars are small compounds, the most important of them being glucose. Proteins:- Proteins are macromolecules made up of long chains of amino acids. Amino acids are simple organic compounds which have carbon, hydrogen, oxygen and also nitrogen. Proteins are major structural components of cells and they also regulate body processed and can also be used as a source of energy. Minerals:- Minerals are inorganic elements/ions required by the body. Of this calcium, sodium, potassium, chloride, phosphorus and magnesium are macronutrients. Even though they are macronutrients, the required quantities of micro minerals are tiny compared to carbohydrates, fats and proteins. They perform various biochemical functions and also form structural components, as calcium in bone. Vitamins:- Vitamins are organic compounds that perform certain biochemical functions. They are classified as A, B-complex (B1, B2, B3, B5, B6, B7, B9, and B12), C, D, E and K. Vitamins of the B-complex and C are water soluble, while the others are fat soluble. The fat soluble vitamins can be stored in the body for long periods. |