Inorganic Foods. Organic vs Inorganic Foods Organic foods are food items produced using processes without synthetics such as chemical fertilizers and pesticides.
Organic Foods In addition to not using synthetics during the production process, organic foods are not genetically modified and do not contain any chemical food additives or solvents. Pros There are several commonly associated benefits associated with organic foods. Cons The primary argument against the consumption of organic foods relates to food safety.
Inorganic Foods Inorganic Foods use synthetics during the production process. Pros The synthetic materials used in the production of inorganic food items can help to control contamination with potentially dangerous mold toxins and bacteria. Cons Many of the synthetic substances found in inorganic food items do not have long term studies available confirming the safety of these substances over time.
More Nutritious? RSC: Organic vs. Add unlimited recipes. Remove ads. Custom folders. It must be noted that the following nutrients are an absolute necessity for almost all living organisms. Though the role of such nutrients is important, their presence, volume wise, is relatively negligible and almost immeasurable.
There are six classes of nutrients, which include carbohydrates, lipids, proteins, vitamins, minerals and water. Begin typing your search term above and press enter to search. Press ESC to cancel. Skip to content Home Users' questions What nutrients are organic and inorganic? Users' questions. Esther Fleming March 21, Table of Contents. Are You Drinking Enough Water? See Also. Are Minerals in Drinking Water Healthy? Learn How Alkalinity Affects the Body. More related topics:. Answering this question will allow you to understand better why they are vital in our everyday life.
As previously highlighted, there are four types of organic nutrients: carbohydrates, proteins, lipids, and vitamins. In this section, we shall be discussing each of these organic nutrients and understand their functions better. Quantitatively, carbohydrates obtained from plants are the most significant organic nutrients.
This is because they are responsible for providing the most energy utilized by the animal kingdom. Carbohydrates are often the sugar, fibers, and starches that are found in grains, fruits, vegetables, and some milk products. Despite being maligned in trendy diets, carbs are vital to a healthy diet. In addition to that, carbohydrates are often considered as macronutrients; this means that they are among the three main ways in which our body obtains calories.
They are often referred to as carbohydrates due to their chemical composition, containing carbohydrates, oxygen, and hydrogen. Carbohydrates are vital organic nutrients since they provide fuel for our central nervous system along with the energy required for muscle movement.
In addition to that, carbohydrates help prevent protein-sparing action, meaning that it prevents the protein from being used as the main source of energy. Carbs are also responsible for improving fat metabolism and preventing the formation of ketone bodies.
Furthermore, carbohydrates are vital for brain function. They significantly impact our memory and mood, with the RDA of carbohydrates being based on the carbs amount our brain requires for functioning.
Recent research has shown that carbs help improve decision-making; this is said to be due to baseline dopamine levels that tend to be higher after consuming carbs. Carbohydrates are classified into two; simple carbs and complex carbs. The main difference between these two types of carbohydrates is their chemical structure and how fast sugar is digested and absorbed. Simple carbohydrates are those that get digested and absorbed quickly and much easier.
A simple carbohydrate contains one to two sugars, such as galactose, found in milk products, and fructose found in fruits. These types of single sugars are referred to as monosaccharides. Disaccharides are carbohydrates that have two sugars, such as sucrose, commonly known as the table sugar, lactose found in milk, and maltose found in vegetables and beer. On the other hand, complex carbohydrates also referred to as polysaccharides, have three or more sugars. These types of carbohydrates are commonly known as starchy foods, and they include; lentils, beans, peanuts, peas, corns, potatoes, whole-grain bread, parsnips, and cereals.
While most carbohydrates are a quick source of energy, simple carbohydrates tend to bursts more energy at a faster pace compared to complex carbohydrates. This is because they tend to get digested and absorbed at a much quicker rate. Proteins are the primary organic material used in building tissues, and they tend to have large molecules with chains of condensed units of 20 unique amino acids.
In the animal kingdom, we have to digest the food to free the amino acids before getting absorbed into the bloodstream. On the other hand, plants tend to synthesis their amino acids that are vital for protein production. This is often provided by the source of nitrate or any other simple nitrogenous compounds and sulfur, which is essential in the synthesis of methionine and cysteine.
At times, animals can as well synthesize some amino acids from carbohydrates and ammonium ions. However, we cannot synthesize all types of proteins and are, therefore, dietary essential. We can synthesis two types of amino acids, tyrosine, and cysteine, through the metabolism of essential amino acids phenylalanine and methionine, respectively.
Proteins are also classified as macronutrients and are vital when it comes to building muscle mass. In most cases, proteins are found in animal products; however, some plant sources such as legumes and nuts are also present in some plant sources.
Just like carbohydrates, a gram of protein contains 4 kcals. When broken down in our body, proteins will fuel our muscles that help in metabolism. In addition to that, they help in boosting our immunity, helps us to stay full since they have a satiety effect. Proteins are classified into three; complete proteins, incomplete proteins, and complementary proteins. The classification is often based on the amount of amino acid present on a particular source of food.
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