Half & Half
Description
Half and half is a mixture of cream and milk used to impart the rich taste of cream to foods while adding fewer calories than cream. Half and half is rich in protein, phosphorus, potassium, riboflavin, pantothenic acid, calcium and vitamin A. Because it is half cream, it is also a concentrated source of lipids (12%) and cholesterol. For this reason, consumption of half and half should be limited by persons on a Low Fat Diet (Pritikin).
Caloric Content
| 1 | |
| Calories: | 315 |
| Protein: | 7.16 gm |
| Carbohydrates: | 10.4 gm |
| Fiber: | 0 gm |
| Total fats: | 27.8 gm |
| Saturated fats: | 17.3 gm |
| Unsaturated fats: | 9.07 gm |
| Cholesterol: | 89 mg |
1. 1 cup, 242 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 1050 | 5000 IU |
| Thiamine: | .085 | 1.7 mg |
| Vitamin B-2: | .361 | 1.7 mg |
| Vitamin B-6: | .094 | 2.0 mg |
| Vitamin B-12: | .796 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | .189 | 20 mg |
| Pantothenic Acid: | .699 | 10 mg |
| Folic acid: | 6 | 400 mcg |
| Vitamin C: | 2.08 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 cup, 242 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 254 | 1000 mg |
| Copper: | - | 2 mg |
| Iron: | .17 | 18 mg |
| Magnesium: | 25 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 230 | 1000 mg |
| Potassium: | 314 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 98 | n/a mg |
| Zinc: | 1.23 | 15 mg |
1. 1 cup, 242 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .101 gm |
| Threonine: | .323 gm |
| Isoleucine: | .433 gm |
| Leucine: | .702 gm |
| Lysine: | .568 gm |
| Methionine: | .180 gm |
| Cysteine: | .066 gm |
| Phenylalanine: | .346 gm |
| Tyrosine: | .346 gm |
| Valine: | .479 gm |
| Arginine: | .259 gm |
| Histidine: | .194 gm |
| Alanine: | .247 gm |
| Aspartic acid: | .543 gm |
| Glutamic acid: | 1.50 gm |
| Glycine: | 1.52 gm |
| Proline: | .694 gm |
| Serine: | .390 gm |
1. 1 cup, 242 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.
United States Department of Agriculture. Composition of Foods: Dairy Products And Eggs: Raw, Processed, Prepared. Washington D.C. 1976.
| Signup Free Applied Health Journal |
||||
|
FREE Sample Issue Your email address is all we need to start you on a better path to health. We respect your privacy.
|
