Saturday, December 31, 2016

Sacha inchi nuts,inca peanuts

Sacha inchi nuts

Another nut with a badass name! Maybe this will be the defining characteristic of 2017: nuts with cool names.
If you're sick of the same old almonds and cashews, sacha inchi, or Inca peanuts, are some of the best nuts available. They're packed with heart-healthy omega-3 fatty acids, and with 9g of protein per ounce, you'll start to see the seeds and powder show up more as a form of plant-based protein. You can get them at Trader Joe's, and if that's not a sign sacha inchi's on the cusp of going mainstream, nothing is. 

Watermelon seeds

There's a reason plant breeders invented seedless watermelons, and it wasn't to ruin the lives of competitive watermelon seed spitters. But as it turns out, these little black seeds are packed with protein.
So much so, in fact, that a company decided to use them as the primary source of protein in its new line of bars. Go Raw's GROW bars havearound 15g of protein per serving (nothing to scoff at!), all from the discarded part of a fruit. You'll find familiar flavors so that you don't feel like you're eating pressed watermelon seeds -- Dark Chocolate, Mint Chocolate, Zesty Lemon, and Cinnamon Spice are your options. Don't be surprised if other companies and juice bars follow this lead and start using watermelon seeds as a hot new ingredient. 

Unique fermented foods

As more people become concerned with their gut health, fermented foodshave taken center stage. They keep things, um, regular, and help balance your gut's microbiome, the collection of good bacteria that everyone needs to stay healthy.
Classic fermented staples like kombucha, kimchee, and sauerkraut are about to be joined by a new crop of fermented veggies. You can ferment pretty much anything, so keep an eye out for tangy, tart versions of cauliflower, beets, and carrots. The Farmhouse Culture brand sells a line offermented vegetables (curry cauliflower and ginger beets sound particularly delicious) so you can get your fix without getting sick of plain old cabbage. With such a focus on gut bacteria, don't be surprised if more variations of fermented produce start popping up. 

Savory granola bars

Fruit- and nut-flavored granola bars have been around since the first health-food store opened and have frankly become rather boring. We get it -- cranberries and almonds are delicious together, especially when drizzled with honey.
Enter spicy and savory flavors, like jalapeño, mustard, and roasted peppers. Expect to see more varieties available in the months ahead, with bar giant (it's a thing, seriously) Kashi getting ahead of the game by offering its own line of savory bars. Some of the bold favors included are Basil, White Bean & Olive Oil and Quinoa, Corn & Roasted Pepper. 
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Christina Stiehl is a Health and fitness staff writer for Thrillist. She has a bottle of MCT oil and doesn't know what to do with it. Give her some ideas on Twitter @ChristinaStiehl.


Welcome to the era of superfoods, when eating just one won’t do. We’re always on the lookout for more, even though “superfood” is just a buzzword with no technical definition.
Let us introduce you to sacha inchi, a seed that’s eaten like a nut and might very well be the next big superfood. This is what it looks like:
At first crunch, it tastes mostly like a nut, but after about 10 seconds, there’s a ... unique ... finishing flavor. Some say it has a buttery finish, but others (all of us here at HuffPost who’ve tasted them) would say it’s a distinctly fishy flavor.
Sacha inchi ― also known as sacha peanut or mountain peanut ― is native to South America and Southeast Asia, and it is infiltrating our Whole Foods and Trader Joe’ssupermarkets. When all’s said and done, one seed is about the size of a large peanut. But before it gets that way, the nutrient-dense seed grows in geometric pods like this:
And the pod looks like this when cut in half:
So why are we cultivating this fruit for its seeds? Because it has the highest levels of plant-based omega-3s out there. That makes it a great way for vegans and vegetarians to load up on their fatty acids. Imlak’esh Organics, a producer of the snack, claims sacha inchi contains 17 times the omega-3 oil content of salmon, as well as all eight essential amino acids.
Also, one ounce of these seeds contains about 8 grams of protein, which is more than almonds. And, before they’re cracked open to get the seed, they look beautiful like this:
Sacha inchi are being marketed stateside as a nut ― some salted and some flavored. They can be tossed on top of salads, used in trail mixes and even eaten as is. 
What do you think about this superfood? Would you try it?

Monday, December 26, 2016

percentage milk in milk chocolate 12%

Chocolate FAQs - Wilbur Chocolate

According to the U.S. Food and Drug Administration Standard of Identity, milk chocolate must contain a minimum of 10% chocolate liquor, 12milk solids and ...

How Much Milk is in Chocolate? | Dairy Good

Feb 9, 2016 - As a result, milk chocolate tastes creamier than dark chocolate. In the U.S., milk chocolate needs to contain 10 percent pure chocolate.


What is cocoa percentage in chocolate - Ecole Chocolat

Milk chocolate contains not less than 10 percent by weight of chocolate liquor, not less than 3.39 percent by weight of milk fat, not less than 12 percent by weight .

Milk Chocolate (FDA 10+ percent cocoa liquor) flavor ingredients: cocoa liquor, cocoa butter, sugar, milk or cream powder, and spices. Milk chocolate flavor has a lot to do with the type of milk or cream product that is used in its manufacturer as well as the strength and taste of the cocoa liquor. Because the added milk or cream softens or masks the flavor of the chocolate liquor, it is easy to use over-roasted, lesser-quality cocoa beans to deliver flavor. When you taste a beautifully-made milk chocolate, made from fine cacao beans, you will definitely know the difference. Milk chocolate contains not less than 10 percent by weight of chocolate liquor, not less than 3.39 percent by weight of milk fat, not less than 12 percent by weight of total milk solids and the remaining percent by weight of sugar and/or spices.
Dark Milk Chocolate you’ll find some manufacturers are now producing milk chocolate with a higher cocoa percentage.


The Ultimate Chocolate Blog: High percentage milk chocolate and ...

Aug 20, 2011 - I love milk chocolate made with very high percentages of cocoa solids. Here's one of my new favourites: Cachet Limited Selection 'Vanuatu' ...

The Rise of Awesome Milk Chocolate | Serious Eats

Nov 3, 2014 - Like all chocolate, milk chocolate is a suspension of cocoa solids in cocoa butter and sometimes other fat, with sugar added for sweetness. In the U.S., milk chocolate must be at least 10% cocoa solids and 12% milk solids; dark chocolate has a higher cocoa percentage and may contain no more than 12% milk solids.

Chocolate By the Numbers ( › Print Edition › Food

Jun 9, 2004 - Natural cacao beans contain 54 percent fat by weight; the other 46percent, as ... Hershey's milk chocolate contains about 11 percent cacao.

It all starts with cacao (kah-KAY-oh), not cocoa, beans. Cacao beans are the seeds of the fruit of the tropical tree Theobroma cacao. (Theobroma literally means "food of the gods," a name obviously chosen by a chocophile botanist.) The bitter cacao bean was enjoyed as a spice by the Mayans and Aztecs, but only after it made its way to Europe was it sweetened with sugar.
The percentage number on a bar's wrapper represents the bar's weight that actually comes from the cacao bean; that is, it's the bar's content of honest-to-goodness cacao bean components. Natural cacao beans contain 54 percent fat by weight; the other 46 percent, as with most seeds, is solid vegetable matter. Thus, the percentage number on the wrapper of a chocolate bar is the sum of its cacao fat (called cocoa butter in the United States) and its cacao solids.
The rest of a chocolate bar is almost entirely sugar, so a "77 percent" chocolate bar will contain about 23 percent sugar. The higher the percentage number on the wrapper, then, the lower the percentage of sugar and the less sweet, more bitter and complex the flavor of the bar will be. Minor ingredients, usually present in quantities at less than 1 percent, may include vanilla or vanillin (an artificial flavor) and lecithin, an emulsifier obtained from soybeans that enhances the chocolate's smoothness and creaminess.
Here are three major components of a quality chocolate bar:
• Chocolate liquor, cacao, also known as cacao mass, cacao paste or cacao liquor: By any of these names, this is the "raw material" -- ground-up, whole cacao beans. Chocolate personified. It is often referred to as a paste or liquor because the friction of grinding melts the dense fat, and what comes out of the grinding machine is a glistening, brown paste.
Unsweetened chocolate, or baking chocolate, is simply chocolate liquor that has been poured into molds and solidified by cooling. The FDA requires that it contain between 50 percent and 58 percent fat, a leeway of 4 percent on either side of natural cacao beans' fat content of 54 percent.
• Cacao butter, or cocoa butter: the fat from the cacao bean. "Butter" is a more appealing word than "fat," but don't let it fool you into thinking it comes from a cow. Not even a brown cow.
• Cocoa, or cocoa solids/cacao solids: The brown, solid parts of the cacao beans, ground to a powder.
That's it. Just three main players -- whole chocolate, its fatty part and its solid part. The problem is identifying them by their stage names in the lists of ingredients.
Chocolate factories often squeeze the fat out of whole cacao, thus separating the fat from the solids. The fat-free solids are commonly and quite properly called "cocoa" and are sold as such. Manufacturers often add some of the separated fat to their formulas for chocolate bars to adjust the smoothness and melting properties. Because this added cocoa butter changes the cacao's natural 54-to-46 ratio, it is listed separately as an additive in the list of ingredients. The percentage number on the wrapper includes this added fat.
Note that I have not included milk, milk solids or nonfat milk among the ingredients because I don't consider milk chocolate to be chocolate. It's just candy. Milk chocolate contains so much milk and sugar that its percentage of true cacao may be as low as 10 percent, the minimum required by the FDA for calling it "chocolate" on the label. Hershey's milk chocolate contains about 11 percent cacao. In contrast, a serious dark chocolate bar will contain anywhere from 65 percent to 85 percent cacao.
In the European Union, as a result of squabbling among Belgium, the United Kingdom, France, Germany and other countries, the minimum amount of cacao has been set at only 1 percent! That's why many of the best European dark chocolate bars tout their high cacao content by printing their percentage numbers in huge type on their wrappers.
If you're truly interested in upping your snob quotient, taste and test as many serious dark chocolate bars as you can find (or afford; they're not cheap). Use the percentage of cacao only as an initial indicator of how sweet or bitter you like your chocolate. Then try a variety of bars in that range to find your favorites as far as texture (brittleness, or "snap"), flavor and mouth feel are concerned. Learn the cacao percentages and countries of origin of a few favorite chocolate bars, and at every opportunity, talk about their flavors in terms taken from a wine magazine (bouquet, fruit, finish, etc.). Use the word cacao (not cocoa) as often as possible, and you can be as good a chocolate snob as any of your friends.
LABELINGO: Perspicacious reader Joy Reynolds of Washington sends the wrapper from a package of Snak Club Yogurt Nut Mix, the first named ingredient of which is, of course, raisins. The label claims that it is a "Product of the U.S.A." but "May contain ingredients from Mexico and/or China and/or India and/or Brazil and/or Africa."
(Have you noticed any silly things on food labels? Send your Labelingo contributions, along with your name and town, to Food 101, Food Section, The Washington Post, 1150 15th St. NW, Washington, D.C. 20071 or to the e-mail address below.)
Robert L. Wolke ( is professor emeritus of chemistry at the University of Pittsburgh and the author, most recently, of "What Einstein Told His Cook: Kitchen Science Explained" (W.W. Norton, hardcover, $25.95). He can be reached at
© 2004 The Washington Post Company

Chocolate: Types (Unsweetened, Bittersweet, Semisweet, Milk ...

Here is a general overview of chocolate types (such as milk, unsweetened, bittersweet ... Legally, milk chocolate is at least 10 percent pure chocolate with added ...

Kinds- The Story of Chocolate

It's usually made with dry milk solids, which look like powdered milkMilk chocolatehas at least 10 percent cocoa liquor by weight, and at least 12 percent milk ...

All about Chocolate -- the true flavor - Xocoatl

[White Chocolate], [Milk Chocolate is Candy], ... (People call candy bars like Snickers® "chocolate" but they have a much higher percentage of both sugar and ...

Sulfur-Containing Amino Acids

Advances in Food Research
1958 - ‎Technology & Engineering
Total nitrogen seems to be higher in raw Criollo hybrid cacao than in Forastero ... acid, alanine, cysteine, leucine, serine, threonine, methionine, and arginine.

Methionine, cysteine, homocysteine, and taurine are the 4 common sulfur-containing amino acids, but only the first 2 are incorporated into proteins. Sulfur belongs to the same group in the periodic table as oxygen but is much less electronegative.

The Sulfur-Containing Amino Acids: An Overview - Journal of Nutrition

by JT Brosnan - ‎2006 - ‎Cited by 431 - ‎Related articles
Methionine, cysteine, homocysteine, and taurine are the 4 common sulfur-containing amino acids, but only the first 2 are incorporated into proteins. Sulfur belongs to the same group in the periodic table as oxygen but is much less electronegative.

Amino Acids - Sulfur-Containing

The sulfur-containing amino acids (cysteine and methionine) are generally considered to be nonpolar and hydrophobic. In fact, methionine is one of the most hydrophobic amino acids and is almost always found on the interior of proteins. ... First, sulfur has a low propensity to hydrogen bond, unlike oxygen.

The sulfur-containing amino acids: an overview. - NCBI
by JT Brosnan - ‎2006 - ‎Cited by 431 - ‎Related articles
Methionine, cysteine, homocysteine, and taurine are the 4 common sulfur-containing amino acids, but only the first 2 are incorporated into proteins. Sulfur ...