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Nutritional rating systems and Vegetable

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

Difference between Nutritional rating systems and Vegetable

Nutritional rating systems vs. Vegetable

Nutritional rating systems are methods of ranking or rating food products or food categories to communicate the nutritional value of food in a simplified manner to a target audience. Vegetables are parts of plants that are consumed by humans as food as part of a meal.

Similarities between Nutritional rating systems and Vegetable

Nutritional rating systems and Vegetable have 9 things in common (in Unionpedia): Carbohydrate, Dietary fiber, Enzyme, Fat, Fruit, Mineral (nutrient), Protein, Salt, Vitamin.

Carbohydrate

A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).

Carbohydrate and Nutritional rating systems · Carbohydrate and Vegetable · See more »

Dietary fiber

Dietary fiber or roughage is the indigestible portion of food derived from plants.

Dietary fiber and Nutritional rating systems · Dietary fiber and Vegetable · See more »

Enzyme

Enzymes are macromolecular biological catalysts.

Enzyme and Nutritional rating systems · Enzyme and Vegetable · See more »

Fat

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

Fat and Nutritional rating systems · Fat and Vegetable · See more »

Fruit

In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.

Fruit and Nutritional rating systems · Fruit and Vegetable · See more »

Mineral (nutrient)

In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life.

Mineral (nutrient) and Nutritional rating systems · Mineral (nutrient) and Vegetable · See more »

Protein

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.

Nutritional rating systems and Protein · Protein and Vegetable · See more »

Salt

Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.

Nutritional rating systems and Salt · Salt and Vegetable · See more »

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.

Nutritional rating systems and Vitamin · Vegetable and Vitamin · See more »

The list above answers the following questions

Nutritional rating systems and Vegetable Comparison

Nutritional rating systems has 82 relations, while Vegetable has 195. As they have in common 9, the Jaccard index is 3.25% = 9 / (82 + 195).

References

This article shows the relationship between Nutritional rating systems and Vegetable. To access each article from which the information was extracted, please visit:

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