Assertion: msg's food | /r/HasProperty | high
Facets:
value: in glutamate
type: OTHER
value: in fat
type: OTHER
value: very
type: DEGREE
value: in msg
type: LOCATION
value: in sodium
type: OTHER
value: in vitamins
type: OTHER
value: in omega-3 fatty acids
type: OTHER
value: in fibre
type: OTHER
value: in minerals
type: OTHER
value: in salt
type: OTHER
value: usually
type: DEGREE
value: in protein
type: OTHER
value: in sugar
type: OTHER
value: in histamine
type: OTHER
value: in salicylates
type: OTHER
value: especially
type: OTHER
value: in fiber
type: OTHER
value: potentially
type: DEGREE
value: in refined flour
type: OTHER
Source sentences:
text: Other foods that are high in natural glutamates are tomatoes, cured meats, mushrooms, soy sauce, fish sauce, Worcestershire sauce, and asparagus.
text: To be considered high in fiber, a food must contain least 5 grams per serving.
text: Glutamate is a naturally occurring amino acid that is found in nearly all foods, especially high protein foods such as dairy products, meat and fish and in many vegetables.
text: Foods such as mushrooms, parmesan cheese, seaweed, tomato paste and soy sauce are high in glutamate and are used to bring out savory, meaty flavors in foods.
text: Some foods are very high in free glutamate.
text: Foods that are high in glutamate (glutamic acid, an amino acid that is part of many proteins) impart the umami taste.
text: So many natural foods which we add to dishes to make them tasty are high in free glutamate.
text: Surprisingly, some foods that don’t taste salty can still be high in sodium, which is why using taste alone is not an accurate way to judge a food’s sodium content.
text: For example, while some foods that are high in sodium (like pickles and soy sauce) taste salty, there are also many foods (like cereals and pastries) that contain sodium but don’t taste salty.
text: This can be a problem, since lunch meat, fast food and other foods popular with children can be high in MSG, and the pop they drink with it can contain aspartate.
text: This can be a problem, since lunch meat, fast food and other foods popular with children can be high in MSG, and the pop they drink with it can contain aspartate.
text: A low histamine diet restricts foods that are potentially high in histamine and/or may lead to histamine release.
text: There is a difference between real food that is high in glutamate, and processed food that contains MSG.
text: Mono- and diglycerides are safe, though most foods they are used in are high in refined flour, sugar, or fat.
text: The chunks of imitation meat are nutritious, but the prepared foods in which they are used may be high in fat or salt.
text: Fast foods are very high in MSG, especially Chinese food.
text: Processed foods with flavor additives are usually high in salicylates as well.
text: HIGH FIBRE A claim that a food is high in fibre, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least 6 g of fibre per 100 g or at least 3 g of fibre per 100 kcal.
text: HIGH PROTEIN A claim that a food is high in protein, and any claim likely to have the same meaning for the consumer, may only be made where at least 20% of the energy value of the food is provided by protein.
text: A claim that a food is high in vitamins and/or minerals, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least twice the value of ‘source of [NAME OF VITAMIN/S] and/or [NAME OF MINERAL/S]’.
text: A claim that a food is high in omega-3 fatty acids, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least 0,6 g alpha-linolenic acid per 100 g and per 100 kcal, or at least 80 mg of the sum of eicosapentaenoic acid and docosahexaenoic acid per 100 g and per 100 kcal.
text: HIGH MONOUNSATURATED FAT A claim that a food is high in monounsaturated fat, and any claim likely to have the same meaning for the consumer, may only be made where at least 45% of the fatty acids present in the product derive from monounsaturated fat under the condition that monounsaturated fat provides more than 20% of energy of the product.
text: HIGH POLYUNSATURATED FAT A claim that a food is high in polyunsaturated fat, and any claim likely to have the same meaning for the consumer, may only be made where at least 45% of the fatty acids present in the product derive from polyunsaturated fat under the condition that polyunsaturated fat provides more than 20% of energy of the product.