CAKES AND ITS NUTRITIONS One misconception people make about nutrition is that for something to be nutritious, it should not be delicious; and, conversely, delicious food may not be nutritious. This belief is what causes people to think that cakes are an indulgent and decadent dessert with little to no health benefits. Cakes can be made using flour and fruits as filling; margarine or butter for that rich and creamy taste; sugar to enhance its sweetness and appeal to kids; liquid for mixing, eggs as a binder; leavening, for the dough to rise; and frosting, for added aesthetic appeal. By knowing these major ingredients, we can then get an idea of what nutrition a slice of cake has in store for us. Carbohydrates for Energy With the flour and the sugar present in cakes, it can provide much needed carbohydrates. Carbohydrates are energy-giving foods that keep us alert for longer periods of time. Carbohydrates, especially those from glucose sub-units, are what the brain needs for energy. Fiber for Digestion Fruits like pineapple, carrots and apples, are just some of the fruits that can be incorporated in the filling or the body of the cake. These fruits, aside from their natural sweetness, also help us get the fiber we need for better digestion. Bananas, which have these fibers, too, can help promote growth of good bacteria in our intestines--for combating bad bacteria and restoring balance to our digestive rhythm. Fats for W
Posted on: Sun, 20 Oct 2013 10:24:41 +0000
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