Introduction
Cholesterol management is a crucial aspect of maintaining cardiovascular health, especially for those at risk of heart disease. Understanding the nutritional profile of commonly consumed dishes can be instrumental in making healthier dietary choices. This analysis delves into the fat and cholesterol content of several hearty dishes, including cauliflower, potato filling, eggplant-potato, spiced fish, and rooster. By examining these values, we can better appreciate how each dish fits into a cholesterol-conscious diet.
1. What are the ingredients of each hearty dish cooked and the amount of fat/cholesterol in them?
Some examples are as follows:
1.1 Cauliflower:
Ingredients and Quantity:
Cauliflower: 1 Pound chili powder: 1/2 tsp
Turmeric: 1/4 tsp Ginger crushed:2tsp
Chopped tomatos:1/3cup Green chili chopped:1nos
Salt: to half a 1/4tsp yogurt less fat:2tsp
Oil :2tsp hot Spices :1/2tsp
Fat throughout the dish in one part of (1/4)
Total fat 26.7gram 6.7gram
Saturated fat 3.9gram 1gram
Cholesterol 2mlgram 0.5gram
Energy(calories) 392 98
1.2 Potato filling
Ingredients and Quantity:
Potatoes:3/4pound Oil:2 big tsp
Chopped onion: half cup Seeds of onion:1/2tsp
Proven chilli:2to3 Turmeric:1/4tsp
Chopped tomatoes:1/3cup Green chili chopped:1nos
Salt:1/2tsp chopped salad leaves:3nos
Fat throughout the dish in one part of (1/4)
Total fat 23.3gram 5.8gram
Saturated fat 2.7gram 0.7gram
Cholesterol 0 0
Energy(calories) 519 130
1.3 Brinjals Potato
Ingredients and Quantity: Eggplant:3/4pound potatoes:1/4pound
Oil:2tsp Chopped onion:1/3cup
Fenugreek :1/2cup Crushed coriander:1/3cup
Crushed ginger:1tsp Garlic:4to5
chili powder:1/2tsp Turmeric:1/4tsp
Salt: to taste Yogurt:1tsp
Chopped tomatoes:1/3cup Lemon juice:1tsp
Fat throughout the dish in one part of (1/4)
Total fat 24.8gram 6.2gram
Saturated fat 3.3gram 0.8gram
Cholesterol 2mlgram 0.5mlgram
Energy(calories) 496 124
1.4 Spiced fish
Ingredients and Quantity: Chopped fish:10 ounces Oil:1tsp
Ginger garlic paste:1tsp Yogurt:1tsp
Crushed garlic:1/4tsp lemon juice:2tsp
Black paper and salt: to taste Chili powder:1/2tsp
Turmeric: a pinch Hot spices: a pinch
Fat throughout the dish in one part of (1/4)
Total fat 13.2gram 6.6gram
Saturated fat 1.8gram 0.9gram
Cholesterol fat 106mlgram 53mlgram
Energy(calories) 307 153
1.5 Rooster
Ingredients and Quantity: Chicken Breast:10 ounces Chopped onion :1/3cup
Ginger garlic paste:2tsp Green chilli:1nos.
Yogurt:2tsp Hot spices:1/2-1/4tsp
Lemon juice:2tsp Salt:1/2tsp
Fat throughout the dish in one part of (1/4)
Total fat 8.5gram 4.25gram
Saturated fat 2.8gram 1.4gram
Cholesterol 110mlgram 55mlgram
Energy(calories) 336 168
2. What should be the proportion of dietary components in the treatment of high cholesterol?
| Food Components | First Step (Control) | The second step (maintain) |
| Total Grease | Less than 30% | Less than 30% |
| Total Calories | According to gaining or maintaining proper weight | According to gaining or maintaining proper weight |
| Saturated Grease | Less than 10 percent | Less than 7% |
| Polyunsaturated Grease | Up to 10% | Up to 10% |
| Monounsaturated grease | 10 to 15% | 10 to 15% |
| desolation | 50 to 60% | 50 to 60% |
| cholesterol | Less than 300 mg per day | less than 200 mg per day |
3. What are the general guidelines on diet under the control of cholesterol?
| Forbidden | In appropriate quantities | permission | |
| Butter, coconut oil, palm oil, margarine, which do not contain sunflower, corn ,soya polyunsaturated fat. | Oils and margarine which containing high polyunsaturated for example butter, palm oil ,coconut oil etc. | All grease in appropriate quantities. | Greases |
| Visible greasy Meat, big meat Sausage and Petts | calf’s low-fat beef, less fat mince. | Chicken, trek, calf low-fat ,beef, bird meat. | meat |
| Full cream milk, condensed milk, cream, malai full cream Cheese and Yogurt. | semi-skimmed milk, low-fat cheese | skimmed milk, half-egg whites. | eggs and Dairy |
| Fried fish in ghee and non-suitable oil | Fish fried in suitable oil, Shellfish | All white meat fishes. | fish |
| Chips and potatoes that that made in banaspati ghee, crisp, coconut, pastry, crisps, | Chips and roast potatoes are made in Suitable oil. | fresh and frozen vegetables, fresh fruit unsweetened walnut fruit, dry fruit. | Fruit and vegetables |
4. What is the historical significance of cholesterol?
It was only in the 19th century that the thickening of blood vessels was identified as the cause of the closure of the ducts. In 1910, Adolf Wind proved that the ducts contained 6 times more cholesterol than normal ducts in the process of obesity. In the 1930s, observations were made about heart attacks due to blood excess of cholesterol, and in 1950 it was discovered that high amounts of LDL cholesterol block the arteries of the heart as well as HDL cholesterol reduction began to be realized. From the famous Framingham study, it became Muslim that cholesterol excess is a great risk of blockage of the arteries of the heart. The 1950s and 1960s decades later, more and more evidence of this Muslim reality began to emerge.
Conclusion
When managing cholesterol levels, it’s essential to monitor both fat and cholesterol content in your diet. The analysis of these dishes reveals variations in fat and cholesterol content, which can guide dietary choices. For individuals managing high cholesterol, focusing on reducing saturated fats and cholesterol while maintaining a balanced intake of polyunsaturated and monounsaturated fats is key. By understanding these values, individuals can make informed decisions to support their cardiovascular health.
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