Muffin Recipe Analysis Essay

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Muffin Recipe Analysis Nutrition Facts MEAL- in- a- MUFFIN: This experience has been an interesting and very analyzed. The analyzing project was based on a muffin recipe, it was interesting to me, because I had no idea how food could be broken down so much. Not only by each ingredient that is included in the recipe, but by broking it down to its components from a nutritional value. I also was able to analysis the depth of its unhealthy benefits. One if its main ingredients are cranberries they provide vitamins, minerals and phytonutrients without providing an excess of calories (1 cup of raw cranberries has about 50 calories). They’re also naturally fat-free and contain very little sodium. They contain the flavonoid, proanthocyanidin (PAC) that help prevent UTIs. The PACs in cranberries help prevent the adhesion of certain harmful bacteria, including E. coli, associated with urinary tract infections (UTIs). Whole cranberries are a good source of dietary fiber and all cranberry products contain flavonoids and polyphenolics that offer a wide range of potential heart health benefits including defense against atherosclerosis and anti-inflammatory properties. Cranberries are a good source of fiber – 10% of the Daily Value – with 2.3 grams per serving (40 gram serving). Another ingredient that is beneficial would be whole wheat grain flour. I found an interesting article and it said: “Women who eat whole grains weigh less”. A study published in the American Journal of Clinical Nutrition underscores the importance of choosing whole rather than refined wheat to maintain a healthy body weight. In this Harvard Medical School / Brigham and Women's Hospital study, which collected data on over 74,000 female nurses aged 38-63 years over a 12 year period, weight gain was inversely associated with the intake of high-fiber, whole-grain foods, such as whole

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