Authors: Jose D Perezgonzalez
Perezgonzalez studied the nutritional balance of cured meats in 2011. He found that sandwich-ready cured meats in New Zealand tend to be highly unbalanced, with average BNI values of around 145.09 (foodBNI). When cured meats are considered as part of a diet (ie, all cured meats are consumed approximately in the same proportion over time), such hypothetical diet show an average nutritional balance of BNI 140.91na (dietBNI), being particularly unbalanced towards excess of sodium. Being an animal-derived product, they are also high in protein, fat and saturated fat, and low in carbohydrate, sugar and fiber.
Comments: 4 pages, Journal of Knowledge Advancement & Integration (ISSN 1177-4576), Wiki of Science, Creative Commons Attribution-ShareAlike 3.0 License
[v1] 2012-10-18 18:26:49
Unique-IP document downloads: 49 times
Add your own feedback and questions here:
You are equally welcome to be positive or negative about any paper but please be polite. If you are being critical you must mention at least one specific error, otherwise your comment will be deleted as unhelpful.