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Frozen food and Outline of nutrition

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Frozen food and Outline of nutrition

Frozen food vs. Outline of nutrition

Freezing food preserves it from the time it is prepared to the time it is eaten. The following outline is provided as an overview of and a topical guide to nutrition.

Similarities between Frozen food and Outline of nutrition

Frozen food and Outline of nutrition have 6 things in common (in Unionpedia): Food preservation, Food Standards Agency, Riboflavin, Thiamine, Vitamin A, Vitamin C.

Food preservation

Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.

Food preservation and Frozen food · Food preservation and Outline of nutrition · See more »

Food Standards Agency

The Food Standards Agency is a non-ministerial government department of the Government of the United Kingdom.

Food Standards Agency and Frozen food · Food Standards Agency and Outline of nutrition · See more »

Riboflavin

Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement.

Frozen food and Riboflavin · Outline of nutrition and Riboflavin · See more »

Thiamine

Thiamine, also known as thiamin or vitamin B1, is a vitamin found in food, and manufactured as a dietary supplement and medication.

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Vitamin A

Vitamin A is a group of unsaturated nutritional organic compounds that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids (most notably beta-carotene).

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Vitamin C

Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement.

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The list above answers the following questions

Frozen food and Outline of nutrition Comparison

Frozen food has 36 relations, while Outline of nutrition has 340. As they have in common 6, the Jaccard index is 1.60% = 6 / (36 + 340).

References

This article shows the relationship between Frozen food and Outline of nutrition. To access each article from which the information was extracted, please visit:

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