Most raw plant-based foods are nutrient rich and have a low calorie density which is the number of calories in a given weight or volumes of food.
Variations in the nutrient content of raw materials may affect the content of nutrients such as vitamins and minerals in the final product.
Vitamin content in raw food may vary as a result of:
*Genetic differences
*Climatic or soil conditions
*Maturity stage at harvest
*Handling conditions following harvest,
*Nutrient intake of animals for meats, fish and poultry
Differences of vitamin and mineral content of some fresh fruits and vegetables may be quite large.
Some of fresh tomatoes and carrots and many other vegetable may vary two fold in their concentrations of vitamin C and beta carotene.
Researchers also have found a huge of vitamin B1 or thiamin concentration in pork, depending in large part on the thiamin intake of the animal.
The differences of nutrient in raw food
Within the ever-changing landscape of food markets, the delicate balance
between price and quality stands as a determining factor for the success
and econo...
