Our dictionary may help you with some explanations … so here you go!
Calcium is needed for the maintenance of normal bones, muscle and teeth function. It also contributes to the normal function of digestive enzymes.
Ergocalciferol is a fat-soluble vitamin, also known as vitamin D2 and calciferol.
Essential amino acids are key parameters in food quality assessment. They cannot be made by the body and they must come from dietary source. The 9 essential amino acids are: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
Iron contributes to normal formation of red blood cells and hemoglobin, normal function of the immune system and reduction of tiredness and fatigue.
Lysine is one of nine essential amino acids in humans required for growth and tissue repair. Lysine is supplied by many foods, especially red meats, fish, and dairy products.
Macronutrients - refer to the three basic components of every diet — carbohydrates, fat, and protein.
Micronutrients are vitamins and minerals which are required in very small amounts in the diet but are still necessary for normal body functioning.
Monounsaturated fatty acids are a healthy type of fat, providing essential fatty acids and fat soluble vitamins - so they’re an important part of your diet. They are mostly derived from plant oils and are classed as "good" fats; they are found in olives, olive oil, nuts, peanut butter, and avocados.
Omega-3 fatty acids belong to family of polyunsaturated fatty acids. The three main Omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA); They have important benefits for heart, brain and metabolism. They are found in fish and other seafood, nuts, seeds and plant oils.
Omega-6 fatty acids belong to family of polyunsaturated fatty acids. These fats are primarily used for energy. The most common omega-6 fat is linoleic acid, which can be converted into longer Omega-6 fats such as arachidonic acid (ARA). A lower ratio of Omega-6/Omega-3 fatty acids is more desirable in reducing the risk of many of the chronic diseases. They are found in vegetable oils, nuts and seeds.
Oxalate comes from its formation in the body, some is derived from the food we eat. Oxalate is generally not found in animal products while many plant foods are moderate or high, and some are extremely high (such as spinach, beets, beet greens, sweet potatoes, peanuts, rhubarb). One of the main health concerns about oxalate is that it is an antinutrient - it can bind to minerals in the gut (e.g, calcium) and prevent the body from absorbing them.
Polysaccharide are made up of many monosaccharide molecules (simplest carbohydrate molecules- usually glucose), joined together.
Phytate is a salt form of phytic acid - natural substance found in plants (nuts, seeds, grains and pulses). It is an antinutrient as phytic acid has a strong binding affinity to the dietary minerals, calcium, iron, and zinc, inhibiting their absorption. Plant-based or vegetarian eaters tend to consume more phytic acid than omnivores, therefore it increases the mineral needs of vegetarians and vegans.
Saturated fat is fat that contains only saturated fatty acids, is solid at room temperature, and comes chiefly from animal food products (the highest levels of saturated fats can be found in meat products, dairy products, many processed foods, such as cakes, biscuits, pastries, and chips, as well as coconut oil, palm oil, and cocoa butter). Saturated fat can increase the amount of cholesterol in the blood.
Vitamin D - It contributes to normal absorption of calcium and phosphorus, normal blood calcium levels, and maintenance of normal bones.
Vitamin B 12 contributes to normal energy-yielding metabolism, the normal function of the immune system, normal functioning of the nervous system and supports the reduction of tiredness and fatigue.
Zinc contributes to the normal function of the immune system, normal macronutrient metabolism and zinc has a role in the process of cell division.