Nutriceutical Ingredients refers to the various chemicals contained in food that are necessary for maintaining human growth, development, metabolism and health.
Carbohydrates: The body's main source of energy, including sugar, starch and fiber.
Protein: The building blocks of body tissues such as muscle, skin, enzymes and hormones, but also provides energy.
Fats (lipids) : are another important source of energy, involved in cell building and hormone production, including saturated, unsaturated and essential fatty acids.
Vitamin: is a group of organic compounds, the human body needs a small amount, but essential to normal physiological function, can not be synthesized by the body itself or the amount of synthesis is insufficient, must be taken through food. For example, vitamin A, vitamin C, vitamin D, etc.
Minerals: including macroelements (such as calcium, phosphorus, potassium, sodium, magnesium) and trace elements (such as iron, zinc, selenium, iodine), essential for the maintenance of homeostasis, bone structure, nerve conduction and other functions.
Although not a "nutrient component" in the usual sense, water is indispensable in the activities of life, participating in all biochemical reactions, maintaining body temperature and fluid balance in the body.
Although it cannot be digested and absorbed by the human body, it plays an important role in promoting intestinal health, controlling blood sugar and lipid levels.
A balanced intake of these nutrients is essential to maintaining good health. People of different ages, genders, physical conditions and activity levels also have different requirements for various nutrients.
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These ingredients mainly include the following categories
1. Macronutrients
2. Micro-nutrients
3. Water
4. Dietary fiber
Fermented foods like pasta and bread are more nutritious than non-fermented alternatives such as cakes or regular noodles. Scientific studies have shown that yeast not only improves the texture of dough, making it softer and more flavorful, but also significantly boosts the nutritional value of bread and steamed buns. This makes fermented products a healthier choice.
Yeast is known for its liver-protecting properties. There are several methods to ferment flour, including using baking soda, old-dough fermentation, and yeast. While these methods all work by producing carbon dioxide gas during fermentation, which helps make the dough light and fluffy, they each come with drawbacks. Baking soda can destroy essential B vitamins in the flour, while old-dough fermentation often gives an unpleasant sour taste. Only yeast fermentation offers both improved flavor and enhanced nutrition.
Yeast comes in two main forms: fresh yeast and dry yeast. It's a single-celled organism rich in nutrients and is often referred to as an "inexhaustible nutrient source." In addition to proteins, carbohydrates, and fats, yeast is also packed with vitamins, minerals, and enzymes. Research shows that 1 kg of dried yeast contains the same amount of protein as 5 kg of rice, 2 kg of soybeans, or 2.5 kg of pork. This makes it a highly efficient and valuable food source.
The nutritional content of bread is about three to four times higher than that of cakes or noodles, and its protein content is nearly double. Moreover, fermented yeast acts as a powerful antioxidant, helping protect the liver and support detoxification. It contains important minerals like selenium and chromium, which help fight aging, reduce cancer risk, prevent heart disease, and strengthen the immune system.
During fermentation, phytic acid—a compound found in flour that hinders the absorption of minerals like calcium, magnesium, and iron—is broken down. This improves the body’s ability to absorb and use these essential nutrients.
People with weak digestion may benefit greatly from eating fermented bread and steamed bread. The enzymes present in yeast aid in breaking down nutrients, making them easier to digest. This makes fermented foods ideal for individuals with low digestive capacity, such as underweight people, children, and the elderly. Eating bread or other fermented grains for breakfast can provide quick energy, helping you stay active throughout the day. However, those looking to lose weight might find it better to eat bread at dinner, as it won’t lead to unnecessary weight gain.
It’s important to use yeast properly when baking. Adding a small amount of sugar can help activate the yeast, but too much will inhibit its growth. A good ratio is 1 part sugar to 1 part yeast. When using 1.5% to 2% of the flour’s weight in yeast, you’ll achieve the best fermentation results.
Many people opt for self-rising flour or baking powder instead of yeast because it’s more convenient. However, this often leads to a loss of nutritional benefits. These products typically use baking soda, which doesn’t enhance nutrition and can even damage B vitamins in the flour. So, choosing real yeast is a smarter and healthier option for your meals.