Ingredients

List of common ingredients found in baked goods.

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Fatsearch for term
Macronutrient that is a source for long term energy and energy storage (as adipose tissue); necessary for absorption and transport of fat-soluble vitamins and constituent of hormones and cell membranes. One gram of fat equals nine calories. There are 455 grams in one pound. So nine calories times 455 grams equals 4,025 calories per pound of fat. So, technically, you need to lose 4,025 calories to lose one pound of fat.
Fibersearch for term
The more insoluble the fiber is (fiber that does not dissolve in water), the better it is for you. Insoluble fiber reduces the risk of colon cancer and high blood pressure. Fruit fiber seems to be more beneficial then vegetable or cereal fibers, probably because fruits are loaded with Pectin, an insoluble fiber. As a rule, the higher the insolubility, the fewer the calories. Corn bran is the best, followed by wheat bran, and then oat bran. It is best to eat fiber after you work out to avoid intestinal discomfort.
Flaxseedsearch for term
Flax is the richest vegetable source of Omega-3, essential fatty acids our bodies need to regulate the activities of our cells. Omega-3 has been found to be useful in controlling high blood pressure, high cholesterol and different forms of arthritis. They are also useful in the treatment and prevention of heart disease and cancer. Flax is gluten-free.
Flaxseed Oilsearch for term
Flaxseed is an excellent source of the omega-3 fatty acid alpha-linolenic acid (an EFA). Supplementing with flaxseed oil has been shown to lower cholesterol, decrease heart disease, increase satiety and improve cell integrity.
Folic Acid search for term
A vitamin. A component of enriched flour and often added in addition to the flour in fortified bread products. Folic acid is used in DNA synthesis and cell growth. It has a significant purpose infetal growth and is therefore critically important during the early stages of pregnancy.
fructosesearch for term
Fructose (also levulose or laevulose) is a simple reducing sugar (monosaccharide) found in many foods and is one of the three important dietary monosaccharides along with glucose and galactose. Honey, tree fruits, berries, melons, and some root vegetables, such as beets, sweet potatoes, parsnips, and onions, contain fructose, usually in combination with glucose in the form of sucrose. Fructose is also derived from the digestion of granulated table sugar (sucrose), a disaccharide consisting of glucose and fructose, and high-fructose corn syrup (HFCS).