Vanilla extract is commonly used in the United States, whereas ground vanilla and vanilla sugar are more popular in Europe.
General information:
From Wikipedia: “Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that the solution contains a minimum of 35% alcohol and 100g of vanilla beans per litre (13.35 ounces per gallon). Double and triple strength (up to 20-fold) vanilla extracts are available.
Vanilla extract is the most common form of vanilla used today. Mexican, Tahitian, Indonesian and Bourbon vanilla are the main varieties. Bourbon vanilla is named for the period when the island of Réunion was ruled by the Bourbon kings of France; it does not contain Bourbon whiskey.
Natural vanilla flavoring is derived from real vanilla beans with little to no alcohol. The maximum amount of alcohol that is usually present is only 2–3%. Imitation vanilla extract contains vanillin, made either from guaiacol or from lignin, a byproduct of the wood pulp industry.”
Artificial vanilla:
From “https://en.wikipedia.org/ wiki/Vanilla”: “Most artificial vanilla products contain vanillin, which can be produced synthetically from lignin, a natural polymer found in wood. Most synthetic vanillin is a byproduct from the pulp used in papermaking, in which the lignin is broken down using sulfites or sulfates. However, vanillin is only one of 171 identified aromatic components of real vanilla fruits.
The orchid species Leptotes bicolor is used as a natural vanilla replacement in Paraguay and southern Brazil.”
Nonplant vanilla flavoring:
From “https://en.wikipedia.org/ wiki/Vanilla”: “In the United States, castoreum, the exudate from the castor sacs of mature beavers, has been approved by the Food and Drug Administration as a food additive, often referenced simply as a "natural flavoring" in the product's list of ingredients. It is used in both food and beverages, especially as vanilla and raspberry flavoring, with a total annual U.S. production of less than 300 pounds. It is also used to flavor some cigarettes and in perfume-making, and is used by fur trappers as a scent lure.”
Culinary uses:
From “https://en.wikipedia.org/ wiki/Vanilla”: “The four main commercial preparations of natural vanilla are:
- Whole pod
- Powder (ground pods, kept pure or blended with sugar, starch, or other ingredients)
- Extract (in alcoholic or occasionally glycerol solution; both pure and imitation forms of vanilla contain at least 35% alcohol)
- Vanilla sugar, a packaged mix of sugar and vanilla extract
Vanilla flavoring in food may be achieved by adding vanilla extract or by cooking vanilla pods in the liquid preparation. A stronger aroma may be attained if the pods are split in two, exposing more of a pod's surface area to the liquid. In this case, the pods' seeds are mixed into the preparation. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration. Good-quality vanilla has a strong, aromatic flavor, but food with small amounts of low-quality vanilla or artificial vanilla-like flavorings are far more common, since true vanilla is much more expensive.
Regarded as the world's most popular aroma and flavor, vanilla is a widely used aroma and flavor compound for foods, beverages and cosmetics, as indicated by its popularity as an ice cream flavor. Although vanilla is a prized flavoring agent on its own, it is also used to enhance the flavor of other substances, to which its own flavor is often complementary, such as chocolate, custard, caramel, coffee, and others. Vanilla is a common ingredient in Western sweet baked goods, such as cookies and cakes.”
Industrial vanillin:
From “https://en.wikipedia.org/ wiki/Vanilla”: “The food industry uses methyl and ethyl vanillin as less-expensive substitutes for real vanilla. Ethyl vanillin is more expensive, but has a stronger note. Cook's Illustrated ran several taste tests pitting vanilla against vanillin in baked goods and other applications, and to the consternation of the magazine editors, tasters could not differentiate the flavor of vanillin from vanilla; however, for the case of vanilla ice cream, natural vanilla won out. A more recent and thorough test by the same group produced a more interesting variety of results; namely, high-quality artificial vanilla flavoring is best for cookies, while high-quality real vanilla is slightly better for cakes and significantly better for unheated or lightly heated foods.”
Nutrient tables
The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.
Nutritional Information
|
per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Energy | 288 kcal 1'205 kJ | 14.4% Recommended daily allowance according to the GDA: 2000kcal |
Fat/Lipids | 0.06 g | 0.1% Recommended daily allowance according to the GDA: 70g |
Saturated Fats | 0.01 g | 0.0% Recommended daily allowance according to the GDA: 20g |
Carbohydrates (inc.dietary fiber) | 13 g | 4.7% Recommended daily allowance according to the GDA: 270g |
Sugars | 13 g | 14.1% Recommended daily allowance according to the GDA: 90g |
Fiber | 0 g | 0.0% Recommended daily allowance according to the GDA: 25g |
Protein/Albumin | 0.06 g | 0.1% Recommended daily allowance according to the GDA: 50g |
Cooking Salt (Na:9.0 mg) | 23 mg | 1.0% Recommended daily allowance according to the GDA: 2.4g |
Essential micronutrients with the highest proportions | per 100g | 2000 kcal | |
---|---|---|---|
Min | Manganese, Mn | 0.23 mg | 12.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Elem | Potassium, K | 148 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Min | Copper, Cu | 0.07 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Vit | Riboflavin (vitamin B2) | 0.10 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Elem | Magnesium, Mg | 12 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Vit | Niacin (née vitamin B3) | 0.42 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Vit | Vitamin B6 (pyridoxine) | 0.03 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Min | Iron, Fe | 0.12 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Elem | Phosphorus, P | 6.0 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Sodium, Na | 9.0 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Detailed micronutrients and daily requirement coverage per 100g
Explanations of nutrient tables in general
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
Essential fatty acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Alpha-Linolenic acid; ALA; 18:3 omega-3 | 0.00 g | < 0.1% Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g |
Linoleic acid; LA; 18:2 omega-6 | 0.00 g | < 0.1% Recommended daily allowance according to the CH-EDI-Verordnung: 10 g |
Vitamins | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Riboflavin (vitamin B2) | 0.10 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Niacin (née vitamin B3) | 0.42 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Vitamin B6 (pyridoxine) | 0.03 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Thiamine (vitamin B1) | 0.01 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Pantothenic acid (vitamin B5) | 0.04 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Vitamin C (ascorbic acid) | 0 mg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Vitamin A, as RAE | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Vitamin D | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg |
Folate, as the active form of folic acid (née vitamin B9 and | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Essential macroelements (macronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Potassium, K | 148 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Magnesium, Mg | 12 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Calcium, Ca | 11 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Phosphorus, P | 6.0 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Sodium, Na | 9.0 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Essential trace elements (micronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Manganese, Mn | 0.23 mg | 12.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Copper, Cu | 0.07 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Iron, Fe | 0.12 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Zinc, Zn | 0.11 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
Selenium, Se | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 55 µg |
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