Category:Nutrients

Падкатэгорыі

Гэтая катэгорыя зьмяшчае наступныя 18 падкатэгорыяў з 18 агулам.

Файлы ў катэгорыі «Nutrients»

Паказаныя 105 файлаў гэтай катэгорыі з 105.

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  Averages (%) of foods containing appropriate cholesterol levels based on the proposed method in food groups.pdf 1239 × 1752; 353 кб
  
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  Averages (%) of foods containing appropriate choline levels (to achieve adequate choline intake) based on the proposed method in food groups.pdf 1752 × 1239; 338 кб
  
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  Averages (%) of foods containing appropriate dietary fiber levels (to achieve adequate dietary fiber intake) based on the proposed method in food groups.pdf 1752 × 1239; 388 кб
  
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  Averages (%) of foods containing appropriate fat levels (to limit fat intake) based on the proposed method in food groups.pdf 1239 × 1752; 403 кб
  
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  Averages (%) of foods containing appropriate folate levels (to achieve adequate folate intake) based on the proposed method in food groups.pdf 1752 × 1239; 343 кб
  
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  Averages (%) of foods containing appropriate iron levels (to achieve adequate iron intake) based on the proposed method in food groups.pdf 1752 × 1239; 340 кб
  
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  Averages (%) of foods containing appropriate levels of positive food components (to achieve adequate intake of any positive food component) based on the proposed method in food groups.pdf 4964 × 7020; 4,68 Мб
  
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  Averages (%) of foods containing appropriate levels of positive nutrients (to achieve adequate intake of any positive nutrient) based on the proposed method in food groups.pdf 4964 × 7020; 389 кб
  
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  Averages (%) of foods containing appropriate magnesium levels (to achieve adequate magnesium intake) based on the proposed method in food groups.jpg 3508 × 2481; 1,33 Мб
  
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  Averages (%) of foods containing appropriate magnesium levels based on the proposed method in food groups.pdf 1752 × 1239; 338 кб
  
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  Averages (%) of foods containing appropriate manganese levels (to achieve adequate manganese intake) based on the proposed method in food groups.pdf 1752 × 1239; 342 кб
  
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  Averages (%) of foods containing appropriate pantothenic acid levels (to achieve adequate pantothenic acid intake) based on the proposed method in food groups.pdf 1752 × 1239; 345 кб
  
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  Averages (%) of foods containing appropriate phosphorus levels (to achieve adequate phosphorus intake) based on the proposed method in food groups.pdf 1752 × 1239; 343 кб
  
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  Averages (%) of foods containing appropriate potassium levels (to achieve adequate potassium intake) based on the proposed method in food groups.pdf 1752 × 1239; 333 кб
  
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  Averages (%) of foods containing appropriate protein levels (to achieve adequate protein intake) based on the proposed method in food groups.pdf 1752 × 1239; 346 кб
  
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  Averages (%) of foods containing appropriate riboflavin levels (to achieve adequate riboflavin intake) based on the proposed method in food groups.pdf 1752 × 1239; 345 кб
  
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  Averages (%) of foods containing appropriate saturated fat levels (to limit saturated fat intake) based on the proposed method in food groups.pdf 1239 × 1752; 354 кб
  
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  Averages (%) of foods containing appropriate selenium levels (to achieve adequate selenium intake) based on the proposed method in food groups.pdf 1752 × 1239; 344 кб
  
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  Averages (%) of foods containing appropriate sodium levels (to limit sodium intake) based on the proposed method in food groups.pdf 1239 × 1752; 368 кб
  
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  Averages (%) of foods containing appropriate sugars levels (to limit sugars intake) based on the proposed method in food groups.pdf 1239 × 1752; 375 кб
  
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  Averages (%) of foods containing appropriate vitamin A levels (to achieve adequate vitamin A intake) based on the proposed method in food groups.pdf 1752 × 1239; 339 кб
  
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  Averages (%) of foods containing appropriate vitamin B12 levels (to achieve adequate vitamin B12 intake) based on the proposed method in food groups.pdf 1752 × 1239; 348 кб
  
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  Averages (%) of foods containing appropriate vitamin B6 levels (to achieve adequate vitamin B6 intake) based on the proposed method in food groups.pdf 1752 × 1239; 347 кб
  
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  Averages (%) of foods containing appropriate vitamin C levels (to achieve adequate vitamin C intake) based on the proposed method in food groups.pdf 1752 × 1239; 340 кб
  
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  Averages (%) of foods containing appropriate vitamin D levels (to achieve adequate vitamin D intake) based on the proposed method in food groups.pdf 1752 × 1239; 332 кб
  
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  Averages (%) of foods containing appropriate vitamin E levels (to achieve adequate vitamin E intake) based on the proposed method in food groups.pdf 1752 × 1239; 338 кб
  
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  Averages (%) of foods containing appropriate vitamin K levels (to achieve adequate vitamin K intake) based on the proposed method in food groups.pdf 1752 × 1239; 341 кб
  
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  Averages (%) of foods containing low levels of negative food components (to limit intake of any negative food component) based on the proposed method in food groups.pdf 4964 × 7020; 3,17 Мб
  
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  Averages (%) of foods containing low levels of negative nutrients (to limit intake of any negative nutrient) based on the proposed method in food groups.pdf 4964 × 7020; 315 кб
  
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  BetterMe Elements Hair Analysis.jpg 547 × 667; 98 кб
  
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  COMMON NUTRIENTS LACKING IN MEAT-01.png 1200 × 800; 400 кб
  
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  Comparing pitimi (sorghum) harvest from different growing conditions. Photo credit- Vic Hinterlang (16407057498).jpg 4664 × 3170; 6,75 Мб
  
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  Demonstrating nutrient reuse in agriculture (2964624908).jpg 3072 × 2304; 1,35 Мб
  
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  Endivien Bormangel, Hinrichs-Berger, Jan, LTZ Augustenberg.jpg 1200 × 809; 716 кб
  
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  Essential fatty acid in oil.JPG 563 × 258; 30 кб
  
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  Faeces bin (3019330612).jpg 2134 × 2848; 1,12 Мб
  
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  Fertilising experiments (2963784073).jpg 3072 × 2304; 1,26 Мб
  
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  Fertilized flowers by ecosan nutrients (3019333146).jpg 2848 × 2134; 1,12 Мб
  
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  Food sources of cholesterol (cholesterol-rich foods).pdf 1125 × 1625; 260 кб
  
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  Food sources of choline (choline-rich foods).pdf 1125 × 1625; 219 кб
  
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  Food sources of fat (fat-rich foods).pdf 1125 × 1625; 380 кб
  
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  Food sources of folate (folate-rich foods).pdf 1125 × 1625; 247 кб
  
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  Food sources of iron (iron-rich foods).pdf 1125 × 1625; 283 кб
  
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  Food sources of magnesium (magnesium-rich foods).jpg 720 × 1040; 255 кб
  
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  Food sources of magnesium (magnesium-rich foods).pdf 1125 × 1625; 306 кб
  
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  Food sources of pantothenic acid (pantothenic acid-rich foods).pdf 1125 × 1625; 261 кб
  
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  Food sources of phosphorus (phosphorus-rich foods).pdf 1125 × 1625; 213 кб
  
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  Food sources of potassium (potassium-rich foods).pdf 1125 × 1625; 166 кб
  
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  Food sources of protein (protein-rich foods).pdf 1125 × 1625; 287 кб
  
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  Food sources of riboflavin (riboflavin-rich foods).pdf 1125 × 1625; 432 кб
  
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  Food sources of saturated fat (saturated fat-rich foods).pdf 1125 × 1625; 169 кб
  
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  Food sources of selenium (selenium-rich foods).pdf 1125 × 1625; 224 кб
  
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  Food sources of sodium (sodium-rich foods).pdf 1125 × 1625; 285 кб
  
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  Food sources of sugars (sugars-rich foods).pdf 1125 × 1625; 246 кб
  
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  Food sources of vitamin A (vitamin A-rich foods).pdf 1125 × 1625; 297 кб
  
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  Food sources of vitamin B12 (vitamin B12-rich foods).pdf 1125 × 1625; 231 кб
  
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  Food sources of vitamin B6 (vitamin B6-rich foods).pdf 1125 × 1625; 324 кб
  
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  Food sources of vitamin C (vitamin C-rich foods).pdf 1125 × 1625; 329 кб
  
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  Food sources of vitamin D (vitamin D-rich foods).pdf 1125 × 1625; 233 кб
  
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  Food sources of vitamin E (vitamin E-rich foods).pdf 1125 × 1625; 204 кб
  
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  Food sources of vitamin K (vitamin K-rich foods).pdf 1125 × 1625; 272 кб
  
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  Gum tree growing around VIP (5566956133).jpg 1944 × 2592; 1,19 Мб
  
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  Harvesting peppers (16594269545).jpg 4608 × 3440; 4,68 Мб
  
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  Nutrient composition.png 1203 × 799; 78 кб
  
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  Nährstoffzusammensetzung.png 1202 × 800; 84 кб
  
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  PM-International FitLine Optimal-Set (2021).png 1100 × 982; 3,35 Мб
  
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  Re-use of ecosan nutrients in agriculture (2963783541).jpg 3072 × 2304; 1,26 Мб
  
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  Results of food choices based on different methods for achieving adequate choline intake.pdf 2075 × 943; 496 кб
  
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  Results of food choices based on different methods for achieving adequate folate intake.pdf 2075 × 943; 502 кб
  
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  Results of food choices based on different methods for achieving adequate iron intake.pdf 2075 × 943; 500 кб
  
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  Results of food choices based on different methods for achieving adequate magnesium intake.jpg 1328 × 605; 209 кб
  
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  Results of food choices based on different methods for achieving adequate magnesium intake.pdf 2075 × 943; 477 кб
  
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  Results of food choices based on different methods for achieving adequate manganese intake.pdf 2075 × 943; 485 кб
  
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  Results of food choices based on different methods for achieving adequate pantothenic acid intake.pdf 2075 × 943; 495 кб
  
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  Results of food choices based on different methods for achieving adequate phosphorus intake.pdf 2075 × 943; 476 кб
  
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  Results of food choices based on different methods for achieving adequate potassium intake.pdf 2075 × 943; 508 кб
  
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  Results of food choices based on different methods for achieving adequate protein intake.pdf 2075 × 943; 437 кб
  
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  Results of food choices based on different methods for achieving adequate riboflavin intake.pdf 2075 × 943; 544 кб
  
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  Results of food choices based on different methods for achieving adequate selenium intake.pdf 2075 × 943; 572 кб
  
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  Results of food choices based on different methods for achieving adequate vitamin A intake.pdf 2075 × 943; 502 кб
  
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  Results of food choices based on different methods for achieving adequate vitamin B12 intake.pdf 2075 × 943; 562 кб
  
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  Results of food choices based on different methods for achieving adequate vitamin B6 intake.pdf 2075 × 943; 537 кб
  
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  Results of food choices based on different methods for achieving adequate vitamin C intake.pdf 2075 × 943; 532 кб
  
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  Results of food choices based on different methods for achieving adequate vitamin D intake.pdf 2075 × 943; 541 кб
  
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  Results of food choices based on different methods for achieving adequate vitamin E intake.pdf 2075 × 943; 513 кб
  
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  Results of food choices based on different methods for achieving adequate vitamin K intake.pdf 2075 × 943; 503 кб
  
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  Results of food choices based on different methods for limiting cholesterol and saturated fat intakes.pdf 2075 × 943; 493 кб
  
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  Results of food choices based on different methods for limiting fat intake.pdf 2075 × 943; 398 кб
  
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  Results of food choices based on different methods for limiting saturated fat intake.pdf 2075 × 943; 438 кб
  
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  Results of food choices based on different methods for limiting sodium intake.pdf 2075 × 943; 402 кб
  
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  Reuse of ecosan nutrients in agriculture (2964624748).jpg 3072 × 2304; 1,27 Мб
  
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  Reuse of nutrients in agriculture (Burkina Faso) (2963783319).jpg 3072 × 2304; 1,31 Мб
  
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  Sieving compost in prepation of final sale (16407248390).jpg 4000 × 2248; 1,37 Мб
  
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  SOIL agricultural interns begin a sorghum experiment. (15974496253).jpg 4000 × 2248; 1,67 Мб
  
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  SOIL household garden training participant (16593632502).jpg 4608 × 3456; 5,34 Мб
  
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  SOIL markets compost around Haiti. (16594273115).jpg 4608 × 3440; 3,17 Мб
  
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  SOIL's Pernier, Port-au-Prince experimental farm. (16407062558).jpg 4608 × 3440; 2,79 Мб
  
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  Sorghum experiments at the SOIL farm. (15972102674).jpg 720 × 540; 198 кб
  
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  Starting sorghum in the SOIL nursery. (16593639932).jpg 4320 × 3240; 5,46 Мб
  
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  Transport of urine (2963782983).jpg 2423 × 2304; 1,03 Мб
  
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  Urban agriculture at Erdos Eco-city (3009777019).jpg 2848 × 2134; 1,33 Мб
  
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  Urban agriculture at Erdos Eco-City (3009777161).jpg 2848 × 2134; 1,08 Мб
  
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  Vitamin Content of an Apple.png 862 × 534; 16 кб
  
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  Ásványi anyagok szerveződése a szervezetben.jpg 794 × 1123; 109 кб
  
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  Белок.jpg 2600 × 4900; 2,12 Мб