Nutritional Value of Different Foods

NUTRITIONAL VALUE
OF
INDIVIDUAL FOODS & FOOD GROUPS

Foods contain a wide array of nutrients and the following shows the predominant foods containing particular vitamins and minerals. The values are per 100 grams edible portion.

VITAMIN A Liver (lamb) 50,500 iu
Liver (calf) 22,500
Peppers (red chilli) 21,600
Carrrots 11,000
Apricots (dried) 10,900
Kale 8,900
Other good sources: egg yolk, whole milk, yellow, orange & dark green veg. & fruit

Vitamin A from animal source foods occurs mostly as active, preformed vitamin A (retinol), while that from vegetable source occurs as pro-vitamin A (beta-carotene and other carotenoids) which must be converted to active vitamin A by the body to be utilised. The efficiency of conversion varies among individuals, however, beta-carotene is converted more efficiently than other carotenoids. Green and deep yellow vegetables as well as deep yellow fruits are highest in beta-carotene.

CAROTENOIDS {carotenes, xanthophylls, lycopenes} (best source)
Yellow and dark green veg. (e.g. pumpkin, sweet potato, broccoli, kale)
Orange fruits (e.g. papaya, peaches, apricots)
Watermelon
Cherries

VITAMIN D Sardines (canned) 500iu
Salmon
Tuna 350
Sunflower seeds 90
Eggs 50
Mushrooms 40
Other good sources: sunlight, cod-liver oil, butter, herring

VITAMIN E (best source) Safflower oil
Whole grains
Wheat germ
Egg yolk
Vegetable oils
Dark green leafy veg.
Soya beans
Brussels sprouts

VITAMIN K Turnip greens 650 mcg
Broccoli 200
Lettuce 129
Cabbage 125
Beef liver 92
Spinach 89
Other good sources: egg yolks, parsley, kale, legumes, alfalfa, kelp

THIAMIN (B1) Yeast (brewer’s) 15.61 mg
Yeast (torula) 14.01
Wheat germ 2.01
Sunflower seeds 1.96
Pine nuts 1.28
Peanuts (with skins)1.14
Other good sources: beef, cooked dried beans and peas, oats, rice husks

RIBOFLAVIN (B2) Yeast (torula) 5.06 mg
Yeast (brewer’s) 4.28
Liver (lamb) 3.28
Almonds 0.92
Wheat Germ 0.68
Wild rice 0.63
Other good sources: milk products, tuna, salmon, leafy green veg.

NIACIN (B3) Yeast (torula) 44.4 mg
Yeast (brewer’s) 37.9
Rice Bran 29.8
Wheat Bran 21.0
Peanuts (with skin) 17.2
Liver (lamb) 16.9
Other good sources: poultry, legumes, eggs, organ meats, milk, kidney, avocados

PANTOTHENIC ACID (B5)Yeast (brewer’s) 12.0 mg
Yeast (torula) 11.0
Liver (calf) 8.0
Peanuts 2.8
Mushrooms 2.2
Soybean flour 2.0
Other good sources: fish, organ meats, eggs, avocados, dates, sweet potatoes

PYRIDOXINE (B6) Yeast (torula) 3.00 mg
Yeast (brewer’s) 2.50
Sunflower seeds 1.25
Wheat Germ 1.15
Tuna 0.90
Soybeans 0.81
Other good sources: meats, poultry, peanuts, walnuts, egg yolk, soybeans, molasses

FOLIC ACID Yeast (brewer’s) 2022 mcg
Blackeye peas 440
Rice Germ 430
Soy Flour 425
Wheat Germ 305
Liver (beef) 295
Other good sources: dark green vegetables, millet, orange juice, sweet potatoes, rye

VITAMIN B12 Liver (lamb) 104 mcg
Clams 98
Liver (calf) 60
Liver (chicken) 25
Oysters 18
Sardines 17
Other good sources: crab, salmon, egg yolk, beef, kidney

BIOTIN Yeast (brewer’s) 200 mcg
Liver (lamb) 127
Soy flour 70
Soy beans 61
Rice Bran 60
Egg yolk 52
Other good sources: molasses, milk, kidney

CHOLINE Lecithin 2200 mg
Egg yolk 1490
Liver 550
Wheat Germ 406
Soy beans 340
Rice Germ 300
Other good sources: yeast, green leafy veg.

INOSITOL Lecithin 2200 mg
Wheat Germ 770
Navy beans 500
Rice Bran 460
Barley (cooked) 390
Rice Germ 370
Other good sources: brewer’s yeast, liver, dried lima beans, cantaloupes, peanuts

ASCORBIC ACID (VIT. C) Peppers (red chilli) 369 mg
Guavas 242
Peppers (red sweet)204
Kale leaves 186
Parsley 172
Broccoli 113
Other good sources: cantaloupe, cabbage, asparagus, strawberries, sweet potatoes

VITAMIN B17 (Above 500mg per 100 grams edible portion)
Wild blackberry Mung beans
Apple seeds Apricot seeds
Bamboo sprouts Macadamia nuts
Other good sources: in whole kernels of cherries, plums, nectarines and peaches

PARA-AMINOBENZOIC ACID (PABA) (best source)
Spinach Oats
Mushrooms Liver
Sunflower seeds Cabbage
Other good sources: molasses, brewer’s yeast, whole grains, wheat germ

PANGAMIC ACID (B15) (best source) Apricot kernels
Wheat Germ Liver
Pumpkin seeds Yeast
Sunflower seeds
Other good sources: brewer’s yeast, whole brown rice, sesame seeds

BIOFLAVONOIDS (best source)
Rose Hips Grapes
Orange Broccoli
Blackberry Tomato

CALCIUM Kelp 1093 mg
Swiss cheese 925
Cheddar cheese 750
Carob flour 352
Collard leaves 250
Turnip greens 246
Other good sources: broccoli, canned fish with bones, dried peas and beans, walnuts

MAGNESIUM Kelp 760
Wheat Bran 490
Wheat Germ 336
Almonds 270
Cashews 267
Blackstrap Molasses258
Other good sources: vegetables high in chlorophyll, soybeans, seafoods, figs, lemons

PHOSPHORUS Yeast (brewer’s) 1753 mg
Wheat Bran 1276
Pumpkin seeds 1144
Wheat Germ 1118
Sunflower seeds 837
Brazil nuts 693
Other good sources: meats, eggs, poultry, milk products

SODIUM Kelp 3007 mg
Green olives 2400
Dill Pickles 1428
Sauerkraut 747
Cheddar Cheese 700
Scallops 265
Other good sources: milk products, meats, eggs, poultry, fish, artichokes, celery

POTASSIUM Dulse 8060 mg
Kelp 5273
Sunflower seeds 920
Wheat Germ 827
Almonds 773
Raisins 763
Other good sources: bananas, orange juice, apricots, meats, milk, potatoes, celery

IRON Kelp 100.0 mg
Yeast (brewer’s) 17.3
Blackstrap molasses16.1
Wheat Bran 14.9
Pumpkin seeds 11.2
Wheat Germ 9.4
Other good sources: liver, organ meats, lean beef, prune juice, oysters, leafy greens

COPPER Oysters 13.7 mg
Brazil nuts 2.3
Lecithin 2.1
Almonds 1.4
Hazelnuts 1.3
Walnuts 1.3
Other good sources: Wholegrain breads and cereals, shellfish, eggs, poultry, prunes

COBALT (best source) Figs Lettuce
Buckwheat Cabbage
Spinach Watercress

MANGANESE Pecans 3.5 mg
Brazil nuts 2.8
Almonds 2.5
Barley 1.8
Rye 1.3
Buckwheat 1.3
Other good sources: liver, kidneys, spinach, tea, dried peas and beans, wholegrain

ZINC Fresh oysters 148.7 mg
Ginger root 6.8
Round steak 5.6
Lamb chops 5.3
Pecans 4.5
Brazil nuts 4.2
Other good sources: herring, egg yolks, milk pumpkin seeds, ground mustard

CHROMIUM Yeast (brewer’s) 112 mcg
Beef (round) 57
Calf’s Liver 56
Whole Wheat Bread42
Wheat Bran 38
Rye bread 30
Other good sources: meats, clams, corn oil

SELENIUM Butter 146 mcg
Smoked Herring 141
Wheat Germ 111
Brazil nuts 103
Apple Cider Vinegar 89 Scallops 77
Other good sources: liver, kidney, meats, seafood, onions, tomatoes

IODINE Kelp 150,000 mcg
Clams 90
Shrimp 65
Haddock 62
Oysters 50
Pineapple 16
Other good sources: iodised salt, onions

NICKEL Soybeans 700 mcg
Beans (dry) 500
Soyflour 410
Lentils 310
Split peas 250
Green peas 175

SILICON (best source) Unrefined grains and cereals
Root vegetables
Horsetail herb (Equisetum arvense)
Lettuce

SULPHUR (best source) Meat Poultry
Fish Eggs
Milk Legumes
Cabbage Onions
Garlic (High protein foods)

MOLYBDENUM Lentils 155 mcg
Beef Liver 135
Split peas 130
Cauliflower 120
Green Peas 110
Yeast (brewer’s) 109
Other good sources: meats, wholegrain breads and cereals, leafy green veg, legumes

VANADIUM Buckwheat 100 mcg
Parsley 80
Soybeans 70
Safflower oil 64
Eggs 42
Sunflower seed oil 41
Other good sources: fish

ESSENTIAL FATTY ACIDS [linoleic] (best source)
Vegetable oils-safflower, sunflower, linseed, wheat germ
Sunflower seeds Peanuts
Walnuts Pecans
Almonds Avocado
Evening Primrose oil Starflower oil (Borage)

LINOLENIC (best source) Linseeds (flaxseed) Eicosapentaenoic acid (EPA)
Salmon Mackerel
Herring Rainbow Trout
Whiting Cod

As can be noted from the above lists of vitamins and minerals, a number of foods appear again and again. These are often called “super foods”, as they are high in a wide range of important nutrients. As well as vitamins and minerals, there are thousands of chemicals in food. All plants contain a chemical army of natural pesticides (phytochemicals) to discourage predators. These can be quite toxic but Human beings appear to have become biologically adapted to most plant toxins so that we not only do not react against them, but also actually suffer if we are deprived of them. Moreover, many phytochemicals are being shown to have a protective role in our health. The cabbage family (Cruciferae) are rich in compounds called glucosinolates. This family includes cabbage, cauliflower, Brussels sprouts, broccoli, calabrese, kohlrabi, turnip, radish, swede, mustard greens and kale. One of these glucosinolates is called sinigrin and is found in high levels in Brussels sprouts. Sinigrin has been shown to suppress the development of pre-cancerous cells.

Another glucosinolate is called glucoraphanin and is found in high levels in broccoli. This breaks down into a chemical called sulforaphane. This chemical neutralises substances that cause cancer, or stops them from forming in the first place. It does this through activating the phase 11 enzymes in the detoxication process. Broccoli also contains phenethyl iso-thiocyanate. This chemical prevents certain enzymes from locking onto DNA and causing mutation in genes that cause cancer. Also in broccoli is another chemical called indole-3-carbinol. This helps oestrogen to break down into harmless by-products instead of remaining in a form (oestrone) that can cause breast and other reproductive cancers. It can also inhibit the development of liver cancer. Broccoli is probably the most important cancer preventing food.

Cabbage also contains indole-3-carbinol but in greater levels than broccoli. Cabbage also contains phethyl iso-thiocyanate. This inhibited chemically induced oesophagus cancer in rats. Cabbage also protected them against mammary tumours when exposed to a cocktail of chemical carcinogens. Brassinin, another phytochemical found in cabbage, protected against mammary and skin induced tumours in mice. Cabbage has also been found to be the single most important food in reducing stomach cancer risk.

Tomatoes are the richest source of the carotenoid lycopene which has shown to reduce the risk of prostate cancer. It reduces the harmful effects of radiation exposure and acts as an antioxidant. Tomatoes also contain p-coumaric acid and chlorogenic acid, which block potent cancer causing nitrosamine compounds which are contained in processed meats such as bacon and ham, and tobacco smoke. These phytochemicals are also found in many other fruits and vegetables.

Carrots contain many other carotenoids apart from beta-carotene. Postmenopausal women who eat carrots have less incidence of breast cancer. Carrots also protect smokers from lung cancer, probably due to another carotenoid called xanthophylls. Carrots also contain p-coumaric acid and chlorogenic acids.

Soybeans contain phyto-oestrogens called isoflavonoids and lignans. These are chemically very similar to oestrogen and will occupy the same receptor sites that would otherwise be occupied by the hormone, thus protecting the body from excess exposure. Another type of isoflavonoid in soybeans is called genistein. This directly inhibits the development of many types of cancer by inhibiting the formation of new blood vessels that tumours need to grow.

Parsley offers potent protection against carcinogens and is one of the best inducers of detoxication. Garlic, onions and leeks contain allylic sulphides which can detoxify carcinogens. Capsaican in chilli peppers provides the same effect. Green leafy vegetables contain lutein and zeaxanthin which help prevent macular degeneration. By eating a wide variety of fruits and vegetables we can take advantage of their many phytochemicals, helping us to offset carcinogenic and mutating influences.

NB: Editor (SBW’s) note: I use this as an excellent general guide; the blood type guides Eat Right For Your Type, Live Right For Your Type, Cook Right For Your Type and The Complete Blood Type Encyclopedia, all by Dr. Peter J. D’Adamo provide the most thorough approach to specific, individual health ever written. I urge you to view this information alongside his work for phenomenal good health and longevity. The author of the above, Stephen Langley, includes a comprehensive summary about Blood Types in the same source The Naturopathy Workbook. To obtain a copy of the latter, go to www.naturopathy-uk.com or email info@naturopathy-uk.com Please omit where you saw this article first and say a friend recommended the Workbook as I’m not sure how strict they are about me posting extracts! To read more about the blood type information, see www.dadamo.com

What your ears, tongue etc say about your health

Below I continue the article by Stephen Langley from The Naturopathy Workbook. I just finished reading The Magus by John Fowles.

NATUROPATHY
CLINICAL DIAGNOSIS continued

EARS

*Crease across ear lobe: may be a relationship with a weakened heart.
*Itchy and excess wax: Candida albicans, lactose intolerance

TONGUE

· Normal / healthy tongue: pink with fine white coating (moss), slightly moist and is neither too big nor too small for the mouth.

· Inspection of the tongue: Each part of the tongue corresponds to the condition of an organ. To see the condition of the heart for example, one looks at the extreme tip of the tongue, whereas to gauge the state of the lung one looks near the tip.
The progress of illness is also shown on the tongue. As illness improves, the quality of the coating (fur or moss) and the colour become more normal. If the illness worsens, so will the tongue and coating. If the tongue is very red overall or in one area, this indicates the presence of fever or inflammation that is attacking the organ system. The heart, lungs and liver are most vulnerable to damage by heat, which shows up as red on the tip and edges of the tongue.

· Map of the tongue-parts of the tongue and their relationship to organs of the body: tip of tongue (heart and lung zone) relates to organs and functions above the diaphragm eg heart, oesophagus, lung etc (heart being right at tip of tongue).
Centre of tongue (spleen zone) relates to organs and functions between diaphragm and navel eg stomach, pancreas, spleen etc.
Back of tongue (kidney zone) relates to organs and functions below the navel eg. Bladder and kidneys, intestines, uterus, ovaries etc
Sides of tongue (liver zone) relates to organs and functions in lateral areas of the body, between navel and diaphragm eg. Liver and gallbladder, spleen

· Texture- Geographical tongue (mapped tongue): Deficiency of complex B vitamins.

· Colour

*Red: heat, excess condition
*Blue/purple: stagnation, congestion, and poor circulation
*Pale: coldness, deficiency or low vital force
*Bright red (scarlet): internal heat, infection, inflammation

· Shape

*Swollen (flabby): damp present
*Deviation: Paralysis of 12th cranial nerve (hypoglossal) can cause atrophy and deviation towards the paralysed side
*Thin (elongated): Deficient blood or fluids
*Reddened with prominent papillae: excess heat or congealed blood
*Hairy tongue (excess papillae): may follow antibiotic therapy
*Smooth, slick and sore: may be deficiency of riboflavin, niacin, B12, B6 or iron.
*Scalloped at sides (teeth marks): fatigue and loss of vital force digestion/assimilation problems (spleen qi deficiency).

· Coating (fur, moss)

The moss is related to digestion and thus can reflect the state of the digestion system. The ‘fur’ consists of bacteria, food particles and dead cells which accumulate when saliva flow is reduced.

*Slimy: phlegm present
*Yellow: heat, excess
*Thick: excess, spleen disharmony
*Sticky & moist: extreme dampness of stomach and spleen
*White: cold, deficiency
*Dark brown: some form of stagnation

· State

*Dry: heat, excess, not enough fluids
*Short, horizontal cracks: deficiency of vital force (qi)
*Shallow midline crack (not to tip): stomach deficiency
*Deep midline crack (to tip): heart condition
*Leaden: a sign of either extreme heat or extreme cold
*Enlargement of veins under tongue: may be vitamin C deficiency
*Dark veins under tongue: possible kidney problems

· Glossitis: occasionally this condition is a symptom of iron deficient Anaemia, or a lack of vitamin B12, B3, biotin or folate

GUMS

· Normal/healthy gums: the gums (gingivae) normally show a pale red stippled surface. Their margins about the teeth are sharp and the crevices between gums and teeth shallow (eg 1-2mm)
· Bleeding gums: vitamin C and/or zinc or coenzyme Q10 deficiency
· Gingivitis: usually result of irritation by calculus formation) diet too acidic
· Periodontal disease: (often from untreated Gingivitis) reflects high acidity and low bioflavonoid, zinc and coenzyme Q10 status

BODY ODOURS

· Sweet: Possible pre diabetic condition
· Fishy: cold and deficiency
· Rotten, putrefying: heat syndrome, damp
· Oily, fatty: congestion, stagnation

What your skin, hair, nails etc say about your health

Below I am including more material from The Naturopathy Workbook by Stephen Langley. These are primarily diagnostic tools used by fully qualified Naturopaths. However, knowledge is power, so check yourself and use it as a guide with which to seek further medical tests if necessary. Right, off to choir soon.

NATUROPATHY

CLINICAL DIAGNOSIS:

SKIN

· Normal/ healthy skin: colour normal (netheir too pale or too red) and influenced by ethnic background. Skin turgor (elasticity) in relationship to age and neither clammy or dry.

· Skin colour & pigmentation

*Pallor: cold, deficiency, and lack of vital force
*Abnormal redness: infection or inflammation
*Flushing: heat has entered the blood
*Cyanosis: extreme cold deficiency, stagnation of blood
*Jaundice: liver/gallbladder dysfunction
*Yellow palms & soles: possible hypothyroid, carotenosis

· Skin condition

*Oily: (caused by overactive sebaceous glands) Liver detox/diet and removal of oral contraceptive pill and steroids
*Excessively dry/flaky: deficiency of blood or body fluids, essential fatty acids, possible hypothyroid
*Sweaty/clammy palms: adrenal glands
*Cracked: lack of vitamins A and C, zinc and essential fatty acids
*Thin skin: can occur from long-term steroid use. Bioflavonoids are indicated, especially rutin.
*Hard skin: lack of essential fatty acids
*Elephant skin: ruled by lung qi, seen in long-term smokers
*Moist: Lung disharmony
*Swollen: skin that pits when pressed is a sign of oedema and excess fluids
*Withered: a sign that the fluids are injured
*Stretch marks: loss of elasticity in skin. Vitamin E cream, bioflavonoids and cell salt program during pregnancy (especially calc.fluor)
*Cellulitis: toxic buildup in cells. Clean out lymphatic system with skin brushing, exercise, herbs, lymphatic drainage etc.

HAIR

· Normal hair colour and texture: strong, thick and lustrous. The Kidney controls the stregth and thickness and lung controls sheen.
· Dry hair: excess, heat or stress, possible hypothyroid
· Oily hair: overacidity, reduce refined carbohydrates (sugar, soft drinks etc)
· Excessive hair loss and Alopecia: may be a lack of B vitamins, especially biotin, inositol, zinc, iron and especially lack of protein
· Dry/itchy scalp: lack of essential fatty acids
· Dandruff: controlled by spleen (pancreas) in TCM [Traditional Chinese Medicine] too many refined carbohydrates in the diet
· Greying: lack of B5, PABA, zinc, copper, extreme stress

NAILS

· Normal/healthy nails: pink nail beds and strong, smooth nails
· Nails and systemic diseases

*Splinter haemorrhages (longitudinal dark specks that look like splinters): suggests possible Bacterial endocarditis
*Terry’s nails (proximal ½ of nail is white and distal ½ is normal colour): suggests chronic Liver disease
*Pale: Anaemia (When hands are stretched out, nails should go white when tensed and return to pink when relaxed. If they remain white suggests Anaemia)
*Brown nail beds: Chronic Liver disease

· Nail matrix abnormalities
No ½ moons: lung or colon problem

· Nail and nail-bed abnormalities

*White marks (spots): zinc or vitamin A deficiency
*Ridges and splitting: silica deficiency
*Thick nails: fungal infections
*White nails: liver problems
*Spoon-shaped nails (concave & brittle): severe Iron or zinc deficiency
*Curved nails: usually a variant from normal nails and are not significant (not to be confused with clubbed nails, where the angle between nail and nail base is greatly increased)
*Soft nails: calcium deficiency
*Soft, crumbly and white: fungal infections
*Split nails: mineral deficiencies, especially calcium, magnesium and boron
*Clubbed nails (growing around swollen ends of fingers): respiratory or heart problems among other conditions.
*Pitting: psoriasis (in absence of trauma)
*Ridging (vertical): old age, poor absorption of vitamins A, B & C, calcium, zinc, magnesium and essential fatty acids.
*Ridging (horizontal): injury or infection
*Brittle: deficiency of silica, zinc, Iron, calcium or B12 (Hypothyroid)
*Beau’s lines: transverse depressions in the nails associated with acute, severe illness, usually appearing some weeks later.

FACE

· Correlation between face and body organs

*Weak lungs: will show up as shadows of different colours on the cheeks
*Corrugated cardboard lines across the forehead: indicate toxicity in the Large intestine. The deeper they are, the longer the toxicity has been present. Also can be related to digestion and therefore spleen.
*Small intestine: one deep line on the forehead
*Kidney and adrenal exhaustion: will show up as blue/black shadows under the eyes and ‘bags’ indicating fluid retention.
*Bladder: represented by a dry, red forehead
*Stomach deficiency: will show up as a vertical line between the eyebrows.
*Liver problems (often seen in alcoholics): present as two vertical lines between the eyebrows (either side of stomach line), often a lot of suppressed anger.
*Gall bladder: indicated in receding hairline.
*‘Purse strings’ on upper lip: often seen in women after menopause, and point to a weakness in the reproductive organs-ovaries.
*Cheeks: yellow/grey = constipation, green = liver problem
*Cracks around mouth: possible iron deficiency
*Butterfly rash around mouth: possible iron deficiency
*Butterfly rash around nose: possible B3 deficiency, rosacea

EYES

*Normal/healthy: Clear and bright indicating healthy liver and heart
*Yellow/jaundiced: liver or gallbladder stagnation
*Bloodshot: inability to sleep properly, liver disharmony
*Swollen: liver problem
*Dry: common allergy problem, especially to gluten
*Red: liver problem (excess heat in liver)
*Proptosis of eyes: (bulging of eye ball): possible thyroid problem
*Cataracts (clouding of lens): lack of bioflavonoids and vitamin E
*Bags under the eyes: kidney or adrenal insufficiency
*Floaters/spots: blood deficiency-liver detox
*Dark circles under eyes: possible B3 deficiency
*Itchy or watery: Candida albicans

Day: ??? Lost count!

Okay, back from a good and needed break. So busy with many things that this is really just a quick note to my dear friends and blog-watchers to say I'm back and will spend time on an occasional basis over the next weeks blooging here. I am still reading The Magus by John Fowles which is partly set in Greece and is a particularly apt read over the summer. Still a lot of work to do and a need to press on with it. Choir now, though my friend is away. Then I have a friend visiting from overseas.