Maganda Ako
Group 2 LS212 Science 8
Members: Cabatay, Christian George Castro, Aaron Kleber Dimaculangan, Martin Carandang, Morena Aura Co, Romina Rose Cornejo, Arianne Kayla Ingridients with specific amount | Nutritional value | Use / Purposes of the ingridients | Cell Processes involved | Remarks | 1 cup Vinegar | Calcium, magnesium, phosphorus and potassium. | Vinegar is an acid liquid obtained from an alcoholic liquid, as cider, by oxidation, as an acetous fermentation: used as a condiment and as a preservative. | is produced either by fast or slow fermentation processes. | | 1 tsp. Salt | Calories0 | | Fat0g | | Carbs0g | | Protein0g | There are 0 calories in 1 teaspoon of Salt. | Calorie breakdown: 0% fat, 0% carbs, 100% protein. Sodium 2325mg | 97% | | | Salt
Preservation – helps protect against microorganisms, bacteria through dehydration and preventing growth of bacteria, which slows or prevents spoilage.
| | | 1 cup Sugar | Calories774 | | Fat0g | | Carbs199.96g | | Protein0g | There are 774 calories in 1 cup of Sugar. | Calorie breakdown: 0% fat, 100% carbs, 0% protein. | | Sugar sugar can be obtained from the foods we eat and is the source of energy which the body needs in order to operate.. | | | 1 pc Chicharon | CALORIES FAT CARBS PROTEIN SODIUM80 4.5g 0g 10g 10mg | It serve as the main topping in our dish | | | 1 green papaya | . | Papaya is required to make the PICKLE | | | 1 red bell pepper | Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers. Also, one large red bell pepper contains 209 mg of vitamin C, which is almost three times the 70 mg of an average orange. | Bell peppers are sweet vegetables that provide a tangy taste and
Members: Cabatay, Christian George Castro, Aaron Kleber Dimaculangan, Martin Carandang, Morena Aura Co, Romina Rose Cornejo, Arianne Kayla Ingridients with specific amount | Nutritional value | Use / Purposes of the ingridients | Cell Processes involved | Remarks | 1 cup Vinegar | Calcium, magnesium, phosphorus and potassium. | Vinegar is an acid liquid obtained from an alcoholic liquid, as cider, by oxidation, as an acetous fermentation: used as a condiment and as a preservative. | is produced either by fast or slow fermentation processes. | | 1 tsp. Salt | Calories0 | | Fat0g | | Carbs0g | | Protein0g | There are 0 calories in 1 teaspoon of Salt. | Calorie breakdown: 0% fat, 0% carbs, 100% protein. Sodium 2325mg | 97% | | | Salt
Preservation – helps protect against microorganisms, bacteria through dehydration and preventing growth of bacteria, which slows or prevents spoilage.
| | | 1 cup Sugar | Calories774 | | Fat0g | | Carbs199.96g | | Protein0g | There are 774 calories in 1 cup of Sugar. | Calorie breakdown: 0% fat, 100% carbs, 0% protein. | | Sugar sugar can be obtained from the foods we eat and is the source of energy which the body needs in order to operate.. | | | 1 pc Chicharon | CALORIES FAT CARBS PROTEIN SODIUM80 4.5g 0g 10g 10mg | It serve as the main topping in our dish | | | 1 green papaya | . | Papaya is required to make the PICKLE | | | 1 red bell pepper | Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers. Also, one large red bell pepper contains 209 mg of vitamin C, which is almost three times the 70 mg of an average orange. | Bell peppers are sweet vegetables that provide a tangy taste and