Nocciole ???

[pinobit]

Raga, da più fonti viene fuori che le nocciole (non tostate) hanno ig pari a 95 circa? Ma è vero? io le ho sempre considerate nella categoria noci-arachidi-madorle-pinoli... ma il carico glicemico? Praticamente non vanno come fruta secca....

[Mr.Romance]

il carico glicemico delle nocciole è bassissimo. L'ig si calcola sui carbo e le nocciole ne contengono pochissimi. quindi le nocciole sono e devono essere considerate come frutta secca
se usi fonti proteiche o grassi è inutile stai a li a guardare l'ig

[pinobit]

Thks io faccio sempre confusione nelle tabelle tra indice glicemico e carico glicemico... Sai quale è il cereale migliore in termini di rapporto indice/carico glicemico tra avena,orzo, farro, kamut, segale?

[Mr.Romance]

precisamente non so ma penso l'avena

[Manchester]

orzo e avena

'Chester

[pinobit]

cercando qua e la il kamut ha un indice glicemico tra 43 e 57 e 68 gr di carbo x 100 gr. che ne pensate?

[Mr.Romance]

l'avena 50/60 e 67 di carbo su 100gr, cioe piu o meno siamo li non fissarti sui numeri

[pinobit]

No nessuna **** mentale, era per cambiare ogni tanto...

[DORIAN]

orzo avena e kamut...ok.e' stato tra l'altro dimostrato recentemente che.il kamut facilita nnche' massimizza l'assimilazione proteica...nn lo vedo affatto male...

[bigronnie]

Non l'ho mai sentito questo Kamut, mi potete spiegare cos'è?

[pinobit]

Non l'ho mai sentito questo Kamut, mi potete spiegare cos'è?

“QK-77”-grain, the ancient grain used in KAMUT Brand Products, is a protected variety registered with the Plant Variety Protection Office (Office for the legal protection of a plant variety) of the USDA under Plant Variety Protection Certificate 8900108.

5.2.1.1. Table comparing the nutritional values of common wheat versus Kamut wheat

Medallion Laboratory in Minneapolis did a complete nutritional analysis of the ancient grain QK-77 that is sold under the brand name of KAMUT. These results were compared with figures compiled by the USDA for hard red spring wheat, hard red winter wheat, soft red wheat, soft white wheat, hard white wheat, and durum. These grains are normally referred to as common wheat. Since Kamut brand grain may be used as a substitute for any of these wheats, an average number for all the wheats in the USDA report was used.
NUTRITIONAL VALUES FOR COMMON WHEAT AND KAMUT BRAND WHEAT

Common Wheat a.
Kamut Brand Wheat b.
PROXIMATE:
Water
11.5%
9.8%
food energy/100g (calories)
335
359
Protein US scale/European scale (on dry matter)
12.3% / 14,0%
17.3%/19,6%
total lipid (fat)
1.9%
2.6%
carbohydrate
72.7%
68.2%
crude fiber
2.1%
1.8%
ash
1.66%
1.82%
MINERALS: (mg/100g)
calcium
30
31
iron
3.9
4.2
magnesium
117
153
phosphorus
396
411
potassium
400
446
sodium
2.0
3.8
zinc
3.2
4.3
copper
0.44
0.46
manganese
3.8
3.2
VITAMINS: (mg/100g)
thiamin (B1)
0.42
0.45
riboflavin (B2)
0.11
0.12
niacin
5.31
5.54
pantothenic acid
0.91
0.23
vitamin B6
0.35
0.08
folacin
0.0405
0.0375
vitamin E
1.2
1.7
LIPIDS: (g/100g)
Saturated


16:0 (palmitic acid)
0.303
0.550
Monounsaturated


18:1 (oleic acid)
0.225
0.400
Polyunsaturated


18:2 (linoleic acid)
0.733
1.580
18:3 (linolenic acid)
0.035
0.125
cholesterol
0.0
0.0
AMINO ACIDS: (g/100g)
tryptophan
0.194
0.117
threonine
0.403
0.540
isoleucine
0.630
0.600
leucine
0.964
1.23
lysine
0.361
0.440
methionine
0.222
0.250
cystine
0.348
0.58
phenylalanine
0.675
0.85.
tyrosine
0.404
0.430
valine
0.624
0.800
arginine
0.610
0.860
histidine
0.321
0.430
alanine
0.491
0.630
aspartic acid
0.700
0.980
glutamic acid
4.68
5.97
glycine
0.560
0.650
proline
1.50
1.44
serine
0.662
0.930

a. Agriculture Handbook No. 8-20, “Cereal Grains and Pasta” 1988, pp 20071-20076.

b. Medallion Laboratories’ Analytical Report No. 88011589 done for Montana Flour & Grains on Kamut brand wheat October 24, 1988.

5.2.1.3. Protein: quantity and quality matter

Note: Protein content calculation differs between US and Europe. In Europe, protein content is calculated on the dry matter. This results in a higher figure than the US calculation, where it is measured on the substance at 12,5% moisture.
The base of conversion is: Protein % Europe scale = protein % US/0,88

Qualities: For most of ancient wheats, proteins are in greater quantity and of very good nutritional quality.
Table 2 shows a comparison of certain essential amino acids in common wheat (bread wheat), spelt, einkorn and Kamut® grain. Spelt seems to be very close to common wheat but einkorn and Kamut® grains are richer.

Table n° 2 : Protein and essential amino acid rate of ancients and common wheat

Common wheat
(T. aestivum)
(1)

Spelt
(T. spelta)
(1)

Einkorn
(T. monococcum)
(1)

Kamut® grain
(T. turanicum)
(2)

Protein (% / dm)

12

12,8

14,5

19,6

Lysine (%)

0,28

0,22

0,44

0,44

Methionine (%)

0,16

0,14

0,19

0,25

Threonine (%)

0,24

-

-

0,54

(1) : Céréales Ventoux, Livre de l’épeautre
(2) : extract from table 5.2.1.1.
The percentage of lysine and threonine indicate a certain nutritional value, in that where these two essential amino acids are present they have an effect on the limiting assimilation factor of other amino acids. These soluble proteins have a superior nutritional value to the insoluble proteins.

By changing the relationship between the different protein fractions, nitrogen supply not only modifies their quantity but their quality as well (Triboi, 1990). The more protein the grain contains, the more the proportion of soluble protein is lowered by an excess of nitrogen, which attaches to the reserve proteins, those that form gluten (Y Dacosta). Adding nitrogen fertilizers late increases the percentage of gliadine in lysine-weak wheat (measures taken on the Florence-Aurore variety, Y. Coic). Recalling that soluble proteins are richer in lysine, they have therefore a better nutritional value.


5.2.3. Glycemic index
Most Kamut products have a very low glycemic index. This means that glucose is liberated very slowly during digestion and supplies energy during a long period of time. Low glycemic foods are very important for diabetics, dieters and athletes who look for foods that do not stimulate insulin and fat-storage.

Five Kamut pasta products received the "Low Glycemic" Seal of Approval from the Glycemic Research Institute, Washington, D.C.
A few other Kamut products have been tested and received a Glycemic Index rating. These tests showed that the larger the Kamut particle in the product, the lower the Glycemic Index rating. Bob's Red Mill Kamut Cereal had a low rating of 43. Great Harvest Kamut Bread had a 57 GI rating. Puffed Kamut cereal had a much higher glycemic index. Other tests are continuing.
The glycemic tests were done by Thomas M.S. Wolever, M.D., Ph.D., Glycaemic Index Testing Inc., 135 Mavety St., Toronto, Ontario, Canada M6P 2L8. He is co- author of “The Glucose Revolution” and “The New Glucose Revolution”, and working at the University of Toronto.
Press release from the Glycemic Research Institute, WashingtonD.C.
See the original publication
PRESS RELEASE
JANUARY 18, 2001
The Glycemic Research Institute in Washington, D.C. announced today that five products from the Kamut Association have been approved as LOW GLYCEMIC. The coveted Seal of Approval from the Institute designates that a food does not overly stimulate insulin and does not stimulate the main fat-storing enzyme, Lipoprotein Lipase (LPL).

Diabetics and persons concerned with insulin look for the GRI Seal of Approval when selecting diabetic-friendly products.

The five products that received the Seal of Approval are:

Kamut Linguine
Kamut Spaghetti
Kamut Spiral Pasta
Kamut Mixed Grain Spiral Pasta
Kamut Gemelli Pasta

Diabetics, hypoglycemics, dieters, and athletes try and avoid High Glycemic foods since they stimulate insulin and fat-storage. Consumers feel that the Seal of Approval makes it easy to distinguish High Glycemic foods from those that are Low Glycemic.

In GNC stores, the most popular bar on the market carries the GRI Seal of Approval. Athletes seek out Low Glycemic products because they do not imbalance blood sugar levels, which is important in sports events.

[pinobit]

Sorry le tabelle facevano cagare....

NUTRITIONAL VALUES FOR COMMON WHEAT AND KAMUT BRAND WHEAT
Common Wheat a.Kamut Brand Wheat b.PROXIMATE:Water11.5%9.8%food energy/100g (calories)335359Protein US scale/European scale (on dry matter) 12.3% / 14,0%17.3%/19,6%total lipid (fat)1.9%2.6%carbohydrate72.7%68.2%crude fiber2.1%1.8%ash1.66%1.82%MINERALS: (mg/100g)calcium3031iron3.94.2magnesium117153phosphorus396411potassium400446sodium2.03.8zinc3.24.3copper 0.440.46manganese3.83.2VITAMINS: (mg/100g)thiamin (B1)0.420.45riboflavin (B2)0.110.12niacin5.315.54pantothenic acid0.910.23vitamin B60.350.08folacin0.04050.0375vitamin E1.21.7LIPIDS: (g/100g)Saturated16:0 (palmitic acid) 0.3030.550Monounsaturated18:1 (oleic acid) 0.2250.400Polyunsaturated18:2 (linoleic acid)0.7331.58018:3 (linolenic acid)0.0350.125cholesterol 0.00.0AMINO ACIDS: (g/100g)tryptophan0.1940.117threonine0.4030.540isoleucine0.6300.600leucine0.9641.23lysine0.3610.440meth ionine0.2220.250cystine0.3480.58phenylalanine0.6750.85.tyrosine0.4040.430valine0.6240.800arginine0.6 100.860histidine0.3210.430alanine0.4910.630aspartic acid0.7000.980glutamic acid4.685.97glycine0.5600.650proline1.501.44serine0.6620.930
Table n° 2 : Protein and essential amino acid rate of ancients and common wheat
Common wheat
(T. aestivum)
(1)Spelt
(T. spelta)
(1)Einkorn
(T. monococcum)
(1)Kamut® grain
(T. turanicum)
(2)Protein (% / dm)1212,814,519,6Lysine (%)0,280,220,440,44Methionine (%)0,160,140,190,25Threonine (%)0,24--0,54

[pinobit]

Scusate ci riprovo per l'ultima volta...
NUTRITIONAL VALUES FOR COMMON WHEAT AND KAMUT BRAND WHEAT
Common Wheat a.Kamut Brand Wheat b.PROXIMATE:Water11.5%9.8%food energy/100g (calories)335359Protein US scale/European scale (on dry matter) 12.3% / 14,0%17.3%/19,6%total lipid (fat)1.9%2.6%carbohydrate72.7%68.2%crude fiber2.1%1.8%ash1.66%1.82%MINERALS: (mg/100g)calcium3031iron3.94.2magnesium117153phosphorus396411potassium400446sodium2.03.8zinc3.24.3copper 0.440.46manganese3.83.2VITAMINS: (mg/100g)thiamin (B1)0.420.45riboflavin (B2)0.110.12niacin5.315.54pantothenic acid0.910.23vitamin B60.350.08folacin0.04050.0375vitamin E1.21.7LIPIDS: (g/100g)Saturated16:0 (palmitic acid) 0.3030.550Monounsaturated18:1 (oleic acid) 0.2250.400Polyunsaturated18:2 (linoleic acid)0.7331.58018:3 (linolenic acid)0.0350.125cholesterol 0.00.0AMINO ACIDS: (g/100g)tryptophan0.1940.117threonine0.4030.540isoleucine0.6300.600leucine0.9641.23lysine0.3610.440meth ionine0.2220.250cystine0.3480.58phenylalanine0.6750.85.tyrosine0.4040.430valine0.6240.800arginine0.6 100.860histidine0.3210.430alanine0.4910.630aspartic acid0.7000.980glutamic acid4.685.97glycine0.5600.650proline1.501.44serine0.6620.930

[bigronnie]

[max_power]

Non si capisce nulla