TypeBase Blood Type Diet Values: apple / pectin
TYPEBASE4 INDEX >> CONDIMENT >>
APPLE / PECTIN
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SCIENTIFIC NAME: PYRUS MALUS
Present in various ripe fruits and vegetables, this natural, water-soluble substance is used for its thickening properties in the preparation of jams, jellies and preserves. The gelatinlike pectin is added to fruits that don't have enough natural pectin to JELL by themselves. If pectin isn't used, the alternative is to continue cooking the mixture until it's reduced to the desired consistency. Pectin only works properly when mixed with the correct balance of sugar and acid. It's available in two forms - liquid (usually made from apples) and dry (from citrus fruits or apples).
Serving Size Analyzed: 1 cup
GRAPH 1 (ABOVE). Total Calories (62) as part of a 2200 calorie daily dietary intake.
|Protein (0.165 grams per 1 cup
|Fat (0.341 grams per 1 cup
|Carbohydrate (16.324 grams per 1 cup
CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup
BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
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|GENETIC MODIFICATION||No data on this food.|
|PESTICIDES|| This food is considered high in pesticides. Search out organically grown alternatives or limit consumption to twice weekly. (Source: Environmental Defense Network) |
|CONTAMINATION||No data on this food.|
|IRRADIATION||No data on this food.|
|ANTIOXIDANTS||No data on this food.|
|ALLERGENS|| This food is believed to be high in the enzyme chitinase. Chitinase enzymes, related to plant defense, are involved in in cross-reaction between food allergy and natural rubber latex allergy. |
|GLYCEMIC INDEX||No data on this food. |
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