Food_Feeds (Food Technology & Allied science)

Fats and Oils They serve as source of energy and provide the essential fatty acids. Butter, ghee and vanaspathi are good source of vitamin A (2500 IU per 100g). The common vegetable oils and fats do not contain carotene and vitamin A. Many of them are good source of Vitamin E

Liver Liver is rich in proteins (18-20 per cent), vitamins A and B-complex. It is the richest natural source of vitamin B-12 and iron.

Fish Rich source of proteins (18-22 %) are of high biological value. It is a fair source of B-vitamins. Fatty fish contain some vitamin A and D. Large fish are rich in P, but are deficient in calcium. Small fish eaten with bones are good sources of Ca.

Meat Meat is rich in proteins (18-22 per cent) of high biological value. It is fair source of B-vitamins. It does not contain Vitamin A, C or D and fibre.

Tomorrow Topics Very Short Notes on 1.Meat, Fish and other Animal foods 2. Fats and Oils 3. Sugar and Other carbohydrate foods 4. Spices & Condiments Key points on 1. Food Chemistry 2. Food Microbiology Quiz on 1. Food Chemistry - 10 questions 2. Food Engineering - 20 questions 3. Chemistry - 20 questions 4. Human Nutrition & Vitamins - 30 questions

Eggs Hen’s egg contains about 13 per cent protein of very high biological value and 13 per cent fat. It is a rich source of vitamin A and some B –vitamins. It is a fair source of vitamin D but doesn’t contain Vitamin C. Egg white contains about 12 per cent proteins and some B-vitamins and devoid of fat and vitamin A. Egg yolk contains about 15 per cent proteins and 3 per cent fat. It’s a rich source of vitamin A and fair source of Iron, B-vitamins and vitamin –D.