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List of food additives and Yolk

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

Difference between List of food additives and Yolk

List of food additives vs. Yolk

;Acids: Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Among animals which produce one, the yolk (also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo.

Similarities between List of food additives and Yolk

List of food additives and Yolk have 16 things in common (in Unionpedia): Egg as food, Egg white, Fat, Folate, Iron, Lecithin, Lutein, Mayonnaise, Oleic acid, Pantothenic acid, Stearic acid, Thiamine, Vitamin, Vitamin D, Vitamin K, Zeaxanthin.

Egg as food

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.

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Egg white

Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg.

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Fat

Fat is one of the three main macronutrients, along with carbohydrate and protein.

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Folate

Folate, distinct forms of which are known as folic acid, folacin, and vitamin B9, is one of the B vitamins.

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Iron

Iron is a chemical element with symbol Fe (from ferrum) and atomic number 26.

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Lecithin

Lecithin (from the Greek lekithos, "egg yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, dissolving powders (emulsifying), homogenizing liquid mixtures, and repelling sticking materials.

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Lutein

Lutein (Random House Webster's Unabridged Dictionary. from Latin luteus meaning "yellow") is a xanthophyll and one of 600 known naturally occurring carotenoids.

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Mayonnaise

Mayonnaise (also), informally mayo, is a thick cold sauce or dressing usually used in sandwiches and composed salads.

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Oleic acid

Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils.

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Pantothenic acid

Pantothenic acid, also called vitamin B5 (a B vitamin), is a water-soluble vitamin.

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Stearic acid

Stearic acid is a saturated fatty acid with an 18-carbon chain and has the IUPAC name octadecanoic acid.

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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 is an organic molecule (or related set of molecules) which is an essential micronutrient - that is, a substance which an organism needs in small quantities for the proper functioning of its metabolism - but cannot synthesize it (either at all, or in sufficient quantities), and therefore it must be obtained through the diet.

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Vitamin D

Vitamin D is a group of fat-soluble secosteroids responsible for increasing intestinal absorption of calcium, magnesium, and phosphate, and multiple other biological effects.

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Vitamin K

Vitamin K is a group of structurally similar, fat-soluble vitamins that the human body requires for complete synthesis of certain proteins that are prerequisites for blood coagulation (K from Koagulation, Danish for "coagulation") and which the body also needs for controlling binding of calcium in bones and other tissues.

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Zeaxanthin

Zeaxanthin is one of the most common carotenoid alcohols found in nature.

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The list above answers the following questions

List of food additives and Yolk Comparison

List of food additives has 706 relations, while Yolk has 97. As they have in common 16, the Jaccard index is 1.99% = 16 / (706 + 97).

References

This article shows the relationship between List of food additives and Yolk. To access each article from which the information was extracted, please visit:

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