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How to Play the Food Chemistry Ingredients Game

1. Choose a food item with your table (e.g., bread, milk, apple, chicken)

2. Upload a photo of your chosen food

3. Explain the breakdown: In your post, describe:

What macromolecules are present in this food

How these components are broken down during digestion

How the resulting glucose and other molecules become building blocks for other macromolecules that the body needs

4. Tables post their response

5. Once you have posted a review for at least one post and give:

Star rating: 1–5 stars for scientific accuracy

Provide one constructive comment (clarity, detail, creativity)

6. Goal : Demonstrate your understanding of how food components transform into essential macromolecules

# data[].attributes.body
How to Play the Food Chemistry Ingredients Game

1. Choose a food item with your table (e.g., bread, milk, apple, chicken)

2. Upload a photo of your chosen food

3. Explain the breakdown: In your post, describe:

What macromolecules are present in this food

How these components are broken down during digestion

How the resulting glucose and other molecules become building blocks for other macromolecules that the body needs

4. Tables post their response

5. Once you have posted a review for at least one post and give:

Star rating: 1–5 stars for scientific accuracy

Provide one constructive comment (clarity, detail, creativity)

6. Goal : Demonstrate your understanding of how food components transform into essential macromolecules

# data[].attributes.body
How to Play the Food Chemistry Ingredients Game

1. Choose a food item with your table (e.g., bread, milk, apple, chicken)

2. Upload a photo of your chosen food

3. Explain the breakdown: In your post, describe:

What macromolecules are present in this food

How these components are broken down during digestion

How the resulting glucose and other molecules become building blocks for other macromolecules that the body needs

4. Tables post their response

5. Once you have posted a review for at least one post and give:

Star rating: 1–5 stars for scientific accuracy

Provide one constructive comment (clarity, detail, creativity)

6. Goal : Demonstrate your understanding of how food components transform into essential macromolecules

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How does this connect to the idea that “you are what you eat” — on a molecular level?

Before leaving for the day post your final reflection here

# data[].attributes.body
How to Play the Food Chemistry Ingredients Game

1. Choose a food item with your table (e.g., bread, milk, apple, chicken)

2. Upload a photo of your chosen food

3. Explain the breakdown: In your post, describe:

What macromolecules are present in this food

How these components are broken down during digestion

How the resulting glucose and other molecules become building blocks for other macromolecules that the body needs

4. Tables post their response

5. Once you have posted a review for at least one post and give:

Star rating: 1–5 stars for scientific accuracy

Provide one constructive comment (clarity, detail, creativity)

6. Goal : Demonstrate your understanding of how food components transform into essential macromolecules

# data[].attributes.body
How does this connect to the idea that “you are what you eat” — on a molecular level?

Before leaving for the day post your final reflection here

# data[].attributes.body
How does this connect to the idea that “you are what you eat” — on a molecular level?

Before leaving for the day post your final reflection here

# data[].attributes.body
How does this connect to the idea that “you are what you eat” — on a molecular level?

Before leaving for the day post your final reflection here

# data[].attributes.body
How does this connect to the idea that “you are what you eat” — on a molecular level?

Before leaving for the day post your final reflection here

# data[].attributes.body
How to Play the Food Chemistry Ingredients Game

1. Choose a food item with your table (e.g., bread, milk, apple, chicken)

2. Upload a photo of your chosen food

3. Explain the breakdown: In your post, describe:

What macromolecules are present in this food

How these components are broken down during digestion

How the resulting glucose and other molecules become building blocks for other macromolecules that the body needs

4. Tables post their response

5. Once you have posted a review for at least one post and give:

Star rating: 1–5 stars for scientific accuracy

Provide one constructive comment (clarity, detail, creativity)

6. Goal : Demonstrate your understanding of how food components transform into essential macromolecules

# data[].attributes.body
How does this connect to the idea that “you are what you eat” — on a molecular level?

Before leaving for the day post your final reflection here

# data[].attributes.body
How does this connect to the idea that “you are what you eat” — on a molecular level?

Before leaving for the day post your final reflection here

# data[].attributes.body
How to Play the Food Chemistry Ingredients Game

1. Choose a food item with your table (e.g., bread, milk, apple, chicken)

2. Upload a photo of your chosen food

3. Explain the breakdown: In your post, describe:

What macromolecules are present in this food

How these components are broken down during digestion

How the resulting glucose and other molecules become building blocks for other macromolecules that the body needs

4. Tables post their response

5. Once you have posted a review for at least one post and give:

Star rating: 1–5 stars for scientific accuracy

Provide one constructive comment (clarity, detail, creativity)

6. Goal : Demonstrate your understanding of how food components transform into essential macromolecules

# data[].attributes.body
How to Play the Food Chemistry Ingredients Game

1. Choose a food item with your table (e.g., bread, milk, apple, chicken)

2. Upload a photo of your chosen food

3. Explain the breakdown: In your post, describe:

What macromolecules are present in this food

How these components are broken down during digestion

How the resulting glucose and other molecules become building blocks for other macromolecules that the body needs

4. Tables post their response

5. Once you have posted a review for at least one post and give:

Star rating: 1–5 stars for scientific accuracy

Provide one constructive comment (clarity, detail, creativity)

6. Goal : Demonstrate your understanding of how food components transform into essential macromolecules

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carbohydrates sugar- lactase

lipids - lipases

proteins - pepsin and proteases

nucleic acids

Glucose fuels cellular respiration, producing ATP. Excess glucose can be turned into glycogen or fat for storage

Amino acids are reused to build muscle tissue, enzymes, and hormones

Fatty acids and glycerol are rebuilt into cell membranes or stored in adipose tissue for insulation and long-term energy

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The macromolecules that are present in bread are mostly carbohydrates, but do contain some little protein and lipids.

These components are broken down during digestion through enzymes and are turned into energy for our body to use.

The resulting glucose and other molecules become building blocks for other macromolecules such as nucleic acids.

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Carbohydrates, Proteins, Lipids and Nucleic acids, glucose.

Enzyme pepsin and acid begin breaking the compounds.

glucose is a raw material your body can transform into other molecules.

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Bananas are a healthy, nutritious fruit that are mainly made up of carbohydrates, protein in small amounts, fat in very small amounts and several essential vitamins and minerals. When a banana is eaten, the carbohydrates (simple sugars such as glucose, fructose, and sucrose and the complex starches) begin digestion in the mouth by salivary amylase and continue digesting in the small intestine as pancreatic enzymes break down carbohydrates into monosaccharides. The monosaccharides are absorbed into the bloodstream, where glucose is used quickly by either our cells for cellular respiration to produce ATP in glycolysis and the Krebs cycle and via electron transport or entered into a cell's metabolic pathway to be utilized later. Most fructose is metabolized in the liver and either converted to glucose or stored as glycogen. The fiber in bananas, particularly pectin, is not digested and goes to the colon where it is fermented by the gut into short-chain fatty acids, positively impacting colon health and providing a minor energy source. While bananas have very limited protein, the protein in bananas is digested by enzymes, such as pepsin and trypsin, into amino acids. These amino acids are absorbed and utilized as building blocks for creating our proteins, enzymes, and neurotransmitters. Bananas are particularly high in vitamin B6, which plays a key role in amino acid metabolism, and is quite good at fueling brain processes, and C, which is essential for all bodily tissues.

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The macromolecules apples have are carbohydrates, proteins, and lipids. Though apples are mostly made of carbohydrates and water.

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Apples are made of 80% of water, 10% of carbohydrates, vitamin C, potassium, fiber, minerals, and antioxidants.

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This food item contains proteins, carbohydrates, lipids and building blocks for nucleic acids. During digestion, the macromolecules are broken down into small pieces. Carbohydrates from rice are turned into glucose, which will be turned in to ATP in the process of Cellular Respiration. Glucose also has the necessary atoms to create other macromolecules. Lipids can also be broken down and turned into ATP. Proteins are denatured and turned into their individual amino acids.

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The macromolecules that are present in the meat of a sandwich are proteins, lipids, water, with small amounts of carbohydrates and nucleic acids. These components are broken down by mechanical and chemical processes starting with chewing in the mouth. Then moving to the stomach where acid and pepsin break protein into peptides. Lastly it goes to the small intestines where enzymes break down the peptides into amino acids for absorption. The resting glucose and other nutrients are broken down and reused by the animal’s cells to combine new macromolecules, proteins, lipids, and glycogen, that make up the meat in the sandwich.

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The macromolecules that are present in rice are carbohydrates, proteins, and lipids.

Carbohydrates, proteins, and lipids are broken down by enzymes such as amylase or pancreas in the mouth is then absorbed into a small intestine.

This process that the resulting glucose and other molecules go through the become the building blocks for the macromolecules the body needs is called "dehydration synthesis".

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The food item my table chose was cheese!

The Macromolecules that are present in this food is lipids and proteins. It could sometimes have some carbohydrates from added sugars or the lactose.

When broken down, the lipids break down into fatty acids and glycerol. The proteins are broken down to amino acids, and the remaining carbohydrates are broken down into simple sugars like glucose.

These molecules then become building blocks for our body. The Amino acids are meant to repair tissue, make enzymes, and other vital proteins. Fatty acids is used for energy, stored into body fat, or incorporated into cell membranes. Glucose is the body's primary source of energy and is used immediately or stored as glycogen.

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Sandwich group (table 4) with bread & meat

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The macromolecules found in cheese include proteins, carbohydrates (such as lactose), and lipids. They also have small amounts of nucleic acids.

The components break down through enzymes, providing us with the nutrients and energy we need throughout the day.

Lactase breaks down to glucose and galactose, which are used for more energy or to create more complex carbohydrates, like the energy-storage molecule glycogen.

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When you eat candy corn, your body begins to break it down starting in the mouth with enzymes in saliva (like amylase) that start digesting simple carbohydrates.

1. Molecular Breakdown:

Candy corn is mostly made of sugar (sucrose, glucose, and corn syrup).

In the digestive system, enzymes break these large sugar molecules into smaller ones such as glucose.

Glucose is then absorbed into the bloodstream through the small intestine.

2. Transformation Process:

Once in the bloodstream, glucose travels to cells throughout the body.

Inside cells, it undergoes a process called cellular respiration, where glucose combines with oxygen to produce energy (ATP), water, and carbon dioxide.

This energy powers your body’s activities — everything from muscle movement to brain function.

So, in short:

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1 Ingredients

5 Chicken breasts, Tomato sauce, Parmesan Cheese, Eggs and breadcrumbs for the breading, Pepper. The

2 Macromolecules

Proteins

Lipid (Fats)

3 Carbohydrates

Broken down Molecules

Proteins They are broken down into amino acids

Lipids they are broken down into Fatty acids

Carbohydrates are broken down into simple sugars like glucose

4 Building blocks

Glucose can be used to as building blocks for nucleotides

Amino acids can be used as building blocks for new proteins such as enzymes and muscle fiber

Fatty acids can be used as building blocks for phospholipids or can combine with glycerol to form triglycerides.

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Fish, Pasta, and vegetable. (Table Five)

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Fish, Pasta, and vegetable. (Table Five)

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Fish, pasta, and vegetables all have different macro molecules.

Fish is high in protein and healthy fats, which are broken down by enzymes like pepsin and lipase into amino acids and fatty acids that the body uses to build muscles and cells.

pasta mainly has carbohydrate that amylase breaks into glucose for energy.

Vegetables have carbs and fiber, giving some energy and helping digestion.

Together, this meal provides the building blocks for energy, growth, and repair a perfect balance of all major macromolecules. It also helps you to built muscle, lose extra fat and stay lean.

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Macromolecules that are in fried chicken are proteins and fat that will help your body

as you chew glands in your mouth release saliva. This digestive liquid contains enzymes that break down food

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Fried chicken has high protein levels, carbohydrates from the coating, and lipids from the frying oil. Protein is an important enzyme for hormone production. Fried chicken also has lots of vitamins in the chicken itself and in the oil it's fried in. There's vitamin A, D, E, and K. Fried chicken is also a comfort food and releases the "feel-good" chemical serotonin. It also has phosphorus and selenium which are essential for bone and immune system health.

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: Proteins and lipids are present in this food

: The salmon is broken down by enzymes in the stomach and intestines

: dehydration synthesis

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The main components of sushi—rice, fish, and seaweed—are broken down into their base molecules (glucose, amino acids, and fatty acids) through mechanical and chemical digestion. The body uses these molecules for energy, growth, and repair.

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Pancakes contain molecules from both dry and wet ingredients, including starch and protein, fatty acids and sugars.

MOLECULES:

Protein repairs tissues and repairs muscles, bones and skin.

Starch provides energy and fuels muscles and organs.

Fatty acids serve as a primary energy source, providing more than double the calories compared to protiens.

DIGESTION:

Proteins are broken down by enzymes in the stomach.

Starch digestion involves the breakdown of complex carbohydrates into simple sugars.

Fatty acids are broken down in the body through a process called beta-oxidation

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sushi its main components are rice seaweed and sometimes it could have vegetables as well as fish so it base components are protein, lipids, carbohydrates and RNA and trough chemical and mechanical digestion using enzymes in the stomach it can be used to grow, repair or use as energy.

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Macromolecules that can be found in apple pie include Carbohydrates (Fibers, Starch, and Sugar) Lipids, and Proteins.

Apple pie is broken down by enzymes during digestion which turns the apple pie into energy.

Our body breaks them down into energy and building blocks to help us grow and stay active.

The glucose goes through the bloodstream and into the cells to help provide energy. Meanwhile Glucose gives energy or gets stored as fat or glycogen.

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The rich bone broth of this dish contains amino acids, which not only helps provide the rich flavor to the broth, but also helps us as humans with the benefits of muscle growth and tissue repair. The beef of the dish has fatty acids which serves as an energy source.

DIGESTION:

The Fatty acid of the beef can take up to 2-6 hours to digest, although larger amounts of fats take longer to digest.

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Present Macromolecules:

• Proteins: Largely present in the fish and in the seaweed.

• Carbohydrates: Found mostly in rice.

• Lipids: Found in the fish, including the heart-healthy omega-3 fatty acids.

• Nucleic acids: Found in all living cells, so both the fish and the seaweed have small amounts.

Digestion:

• The carbohydrates in the rice are absorbed as glucose.

• The proteins in the fish and in the seaweed are broken down to amino acids.

• The lipids in the fish are broken down to fatty acids and glycerol.

• Nucleic acids are broken down to nucleotides.

How the body will use the molecules:

• The glucose will be used to provide energy, also it can also be converted to glycogen for storage for later energy.

• Amino acids from proteins are used to build new proteins that are used in muscles, enzymes, and to repair cells.

• The fatty acids are used to build up cell membranes and make hormones.

• Nucleotides from nucleic acids are recycled to build DNA and RNA yourself.

Summary:

Sushi is an example of how food is broken down into usable raw materials for the chemistry of your body. As you eat it, your body breaks the food down to small molecules, which in turn become part of you, your cells, energy, and structure.

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There are proteins, carbohydrates, fats/lipids and nucleic acids. The simple sugars like glucose are fuel for the body and are the building blocks the body needs for chemical reactions

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Shepherds pie contains mashed potatoes, minced meat, onions, carrots, peas, and bound all together by a broth, but how does the body break it down, and what IS it breaking down?

For one, we know that we're ingesting protein from the meat-one of the bigger and more prominent ingredients, which is made of amino acids. The meat in this will be broken down into an amino group to build and repair our body tissues, giving us a hearty fill and restoring our muscles, bones, and helping our skin. To digest this, the enzymes in our body break down the proteins and moves to the small intestine, and eventually the enzymes in the small intestine break the peptides down into individual amino acids to be absorbed by our bloodstream, and then the liver!

Secondly, there are the potatoes! This delicious starchy ingredient serves to provide energy for our muscles and organs. Similarly to how we ingest starch from things like potatoes for energy and fuel, plants store it too for the same purpose! This carbohydrate is also made of polypeptides, which is a long chain of monosaccharides! The body also digests this through breaking it down by breaking it down into simple sugars like glucose, and eventually absorbed into the bloodstream.

For the rest of this delicious dish like carrots and peas, we have polymers! The monomers link together to give us that amazing orange color, and are made of starch, sugar, and fiber-giving us amazing benefits like improving our vision and immune system! They also have simple sugars like sucrose, or even glucose, and are a macromolecule made of amino acids!

Overall this delicious meal not only warms your heart, but fuels you for another day while fixing you up too and boosting your immune system! Delicious flavor, amazing benefits!

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There are 3 primary macromolecules presents in soup dumplings, which are carbohydrates, proteins, & lipids/fats.

The carbohydrates are broken down into monosaccharides like glucose. Whereas the protein is broken down by an enzyme into smaller polypeptides and amino acids. And the lipids are broken down to fatty acids and glycerol.

The body uses amino acids help to build new proteins, such as enzyme, hormones, and muscle tissue.

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The picture contains a sandwich of eggs, tomatoes, lettuce, and mayonnaise.

---------------------------------------------

• Macromolecules

↓

Carbohydrates: Bread

Protiens: Egg

Lipids: Egg Yolk and mayonnaise

Fiber: Lettuce

Nucleic acid: Eggs and vegatables

---------------------------------------------

• Digestion

↓

Carbohydrates are broken down by enzymes into glucose for energy.

Protiens are broken down to amino acids that helps build muscles and tissues.

Fats are broken down into fatty acids and glycerol that store energy and make cell membranes.

---------------------------------------------

• How it helps the body

↓

Glucose gives the body fuel, amino acids repair cells, and fats protect organs and stores energy!

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The main macromolecules that are in cinnamon rolls are carbohydrates, lipids, and proteins.

The carbohydrates in cinnamon rolls are flour, starch, and sugars. Starch is a complex carbohydrate, and sugar is a disaccharide composed of glucose and fructose.

The lipids that are in cinnamon rolls are butter and oils; these fats are triglycerides, which are made of glycerol and fatty acid chains.

Proteins are present in small amounts in cinnamon rolls, but the main source of proteins is in the flour. The flour contains gluten proteins and is used to hold the shape of the dough.

The cinnamon rolls are first broken down by the mouth. Then starches and other carbohydrates are broken down by enzymes and made into glucose. The butter, oils, and other lipids are broken down by lipase into glycerol and fatty acids. The proteins are broken down by proteases into amino acids.

After the proteins, lipids, and carbohydrates are broken down, the body absorbs the glucose, amino acids, and fatty acids to make energy.

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Milk is broken down into macromolecules (proteins/fats). Proteins are broken down by enzymes into amino acids during digestion. Milk has lactose, which is a disaccharide. Enzymes break down lactose into glucose. Milk is high in calcium, potassium, and vitamin D. Milk is good for bone health.

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1. Food: Apple

2. Macromolecules: Carbohydrates, some protein, little fat

3. Carbs break down into: Glucose

4. Protein breaks down into: Amino acids

5. Fat breaks down into: Fatty acids

6. Glucose is used for: Energy

7. Amino acids are used for: Building proteins

8. Fatty acids are used for: Cell membranes and energy storage

9. Apple is healthy because: It gives energy and fiber for digestion

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Some of the stuff found in sushi is rice, seaweed, sometimes avocado, and fish, sometimes shrimp or other seafood and sometimes with toppings like spicy mayo and such. Sushi contains good protein because of the fish, and rice provides good carbs so you can maintain and get energy but also has protein and fat. so it keeps your blood sugar on a more steady rate. It overall doesn't contain much fat. But, the main things like the seaweed, fish and rice which are present in sushi gets broken down into molecules like amino acids, glucose and fatty acids by use two types of digestion: chemical and mechanical. We need this so that our bodies can grow and develop, repair, be used for energy for our everyday tasks and more.

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Chicken contains proteins, lipids, and small amounts of carbohydrates during digestion proteins are broken down by enzymes like pepsin and trypsin into amino acids and lipids are broken down by bile and lipase into fatty acids and glycerol and carbohydrates are broken down by amylase into glucose the resulting amino acids, fatty acids and glucose are absorbed into the bloodstream and used to build new proteins, cell membranes, and energy storage molecules that the body needs.

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Pancakes have salt for minerals, butter for fat and protein, flour for carbohydrates and maybe sugar which is gluclose and eggs for protein they then are broken down by the enzyms in your stomach to make into other stuff for your body.

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The main macromolecule in candy corn is carbohydrates. Candy corn is broken down during digestion by separating its main ingredients sugars, gelatin, and oils. After you eat candy corn the sugar is digested and converted into glucose This glucose is then used by the body to make a variety of essential macromolecules.

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Pancakes have salt for minerals, butter for fat and protein, flour for carbohydrates and maybe sugar which is gluclose and eggs for protein they then are broken down by the enzyms in your stomach to make into other stuff for your body.

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Milk contains proteins, carbohydrates, and fats three important macromolecules.

The proteins (like casein and whey) are broken down by enzymes into amino acids, which help build and repair muscles and tissues.

The carbohydrate in milk is lactose, broken down by lactase into glucose and galactose for quick energy.

The fats are broken down by lipase (with help from bile) into fatty acids and glycerol, which give long-lasting energy and help build cells.

Overall, milk gives the body energy and the building blocks it needs to grow, stay strong, and stay healthy.

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The macromolecules in chicken (or specifically fried chicken) are proteins which comes from the meat, and lipids AND carbohydrates which come from the skin and coating after frying it. The breading adds carbohydrates, and frying it increases the lipids in the chicken.

Proteins are digested and is turned into amino acids

Lipids are digested and broken down into fatty acids and glycerol

Carbohydrates are digested and broken down into glucose

Glucose is used for energy

Amino acids are used for building proteins, like muscle tissue

Fatty acids and glycerol are used for energy storing

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When chicken is cooked, heat changes the proteins, promotes Maillard browning (which adds flavor and color), melts the fats, and takes out the water Enzymes break down proteins into amino acids and lipids into glycerol and fatty acids during digestion Cells absorb these chemicals and use them to make new proteins or get energy. (by cruz)

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Carbohydrates = lactose and glucose

Proteins = ?

Fats = triglycerides

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Glucose from milk gives the human body energy and also helps with blood sugar.

The protein in milk is known to help with bone heath.

Triglycerides from milk help with fullness and providing energy.

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Protein, fat, and water:

Heat causes these protein coils to unwind and unravel, a process called denaturation.

When the temperature increases, the denatured protein strands link together into a dense, solid network.

This molecular "coagulation" explains why raw chicken's translucent pink flesh turns opaque and white when cooked.

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1. Food: Apple

2. Macromolecules: Carbohydrates, some protein, little fat

3. Carbs break down into: Glucose

4. Protein breaks down into: Amino acids

5. Fat breaks down into: Fatty acids

6. Glucose is used for: Energy

7. Amino acids are used for: Building proteins

8. Fatty acids are used for: Cell membranes and energy storage

9. Apple is healthy because: It gives energy and fiber for digestion

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Bread primally consists of carbohydrates, mainly in the form of starch. It also contains some protein and a small amount of fat.

The digestion of bread begins in the mouth with the enzyme amylase in saliva breaking down starch into smaller sugars like maltose. in the stomach, the acidic environment halts amylase activity. In the stomach, the small intestine, pancreatic amylase continues the breakdown of starch into maltose. Enzymes like maltase then break down maltose into glucose, which is absorbed into the bloodstream. Proteins in bread are broken down into amino acids by enzymes like pepsin in the stomach and trypsin and chymotrypsin in the small intestine. Fats, though minimal, are emulsified by bile and broken down by lipase into fatty acids and glycerol.

The glucose from bread digestion is used in several ways. It can be used immediately for energy through cellular respiration. Excess glucose can be stored as glycogen in the liver and muscles for later use. Glucose can be also be converted into fatty acids and stored as fat in adipose tissue. Amino acids from protein digestion are used to build new proteins needed by the body, such as enzymes, structural proteins and hormones. Fatty acids and glycerol are used to build cell membranes and other lipids needed for various functions, such as hormone production and insulation.

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Macromolecules in Chicken:

Chicken has mostly protein, some fat, and almost no carbs. The protein helps our body build and fix muscles. The fat gives us energy.

How it's broken down when we eat:
When we eat chicken, our stomach breaks the protein into small parts. In the small intestine, it breaks down more into amino acids. The fat breaks down into tiny pieces so our body can use it for energy.

How the pieces help our body:
The amino acids help make new muscles and other things our body needs. The fat can give us energy or help make cells. Our body uses all these parts to grow and stay strong.

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The molecular breakdown and transformation of a tomato mozzarella pizza involve the hydrolysis of carbohydrates into sugars, the denaturation of proteins, and the melting and oxidation of lipids during cooking. Digestion further breaks down these molecules into glucose, amino acids, fatty acids, and glycerol, which are then absorbed for energy and other things to help the body.

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The macromolecules present

Protein (yogurt and nuts)

Carbohydrate (strawberries)

Breakdown Process

The stomach acid crumbles the snack into smaller bits so it flows into body's bloodstream to use up the fuel

The glucose in the strawberry fuels the body for a short period of time.

Yogurt and nuts help construct new amino acids from nucleic acids to combine into peptide then become polypeptide for constructing proteins.

The proteins then stabilizes DNA's structure to maintain healthy.

The remaining glucose uses its atoms, carbon, hydrogen and oxygen, to form lipid's structure

Thanks for reading! (´▽`ʃ♡ƪ)

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Whole Wheat Bread has carbohydrates. One of them is starch, whole grain bread is rich in starch, which is a complex carbohydrate

It is also rich in fiber, which is a carbohydrate too. It has also glucose.

It also has protein too and small amount of lipids.

Whole grain bread overall is a great energy source, it is rich in carbohydrates. Our bodies need carbohydrates for energy. Starch is made of many molecules of glucose. Glucose is essential for the body. It uses during cellular respiration. Our cells mix the glucose with oxygen to make ATP, the energy our bodies need.

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Macromolecules: Dinuguan has proteins, mainly in the form of Pork blood, or Chicken, with fats, irons, and sodium.

The break down:

The Proteins break down into amino acids, Fats break down into Fatty acids, and sodium is used for electrolytes, iron is used to produce hemoglobin and transporting oxygen.

Dinuguan is a great dish because: It gives proteins and vitamins to build muscles and to support blood flow.

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Pan-cooked Salmon has Proteins and Lipids and a very small amount of Carbohydrates. First the Salmon is broken down when we eat it. Then, the Carbohydrates are broken down into glucose which helps give energy for the body's cells and it helps fuel the brain and muscles enabling them to function properly. After, Lipids are broken down into fatty acids which helps in energy storage, cell structure, hormone production, insulation, protection, and nutrient absorption. Lastly, the Proteins are broken down into amino acids which helps in building muscle, repairing tissue, making enzymes and hormones, and supporting the immune system.

Pan-cooked Salmon will provide you nutrients, Energy, Protein, Fatty acids, and vitamins.

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An apple contains mostly carbohydrates and small amounts of protein and fat. During digestion, these are broken down into glucose, amino acids, and fatty acids. The glucose provides energy, while amino acids and fatty acids help build new molecules the body needs.

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it is beef flank or skirt streak-lean, fibrous packed with myofibrillar proteins, collagen, fat, and water. The molecular break down of carne asada is that it has Acid and salt in the marinade break down proteins, sugar and aminos acids fuse in the Maillard reaction . Eating carne asada helps you in protein boost, iron + zinc, b vitamins, healthy fats.

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Potatoes process breaking down and its other macromolecules

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Starch is the main part of a potato that will be broken down into glucose, which is a simple sugar that your body uses for energy. Glucose is the main energy source derived from potato digestion. The first step is the mouth when you chew a potatoes it breaks down into little pieces In your mouth, the enzyme salivary amylase starts to chop up the large starch molecules into smaller fragments, specifically dextrin's. the next step is into the stomach as the chewed food enters the stomach, the highly acidic environment inactivates the salivary amylase. Therefore, very little carbohydrate digestion occurs in the stomach. The last and final step in in the small intestine, this is where the majority of carbohydrate digestion occurs. As the food mixture enters the small intestine, the pancreas releases pancreatic amylase.

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Whole Wheat Bread has carbohydrates. One of them is starch, whole grain bread is rich in starch, which is a complex carbohydrate

It is also rich in fiber, which is a carbohydrate too. It has also glucose.

It also has some protein and lipids, but in little amounts

Whole grain bread overall is a great energy source, it is rich in carbohydrates. Our bodies need carbohydrates for energy. Starch is made of many molecules of glucose. Glucose is essential for the body. It uses during cellular respiration. Our cells mix the glucose with oxygen to make ATP, the energy our bodies need. Your body uses this energy for nearly life process, from as simple as walking to a complex as digesting.

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So, believe in a hashbrown as a flavorful small source of energy. When you chow down, your body starts breaking down the mostly carbs from the potato and fat from the oil. It's a whole process that starts in your mouth, where your spit gets to work on the potato's starches. Then, in your stomach and especially your little gut, a bunch of little chemical helpers called enzymes finish the job. They turn those big, complicated carbs into simple sugars, and the fats into fatty acids and glycerol. Your body also grabs the little bit of protein in the potato and breaks that down into amino acids.

Once everything is broken down into these small, easy-to-handle pieces, your body sucks them up and sends them out to your cells. That sugar can be used right away for energy to power everything you do. Any extra gets stored in your liver and muscles for later use. The fatty acids and glycerol are used to build things like new cell walls or can be tucked away as long-term energy storage. And those amino acids? They are the building blocks for creating all the new proteins your body needs, like fixing up your muscles after a workout or making new enzymes to keep everything running smoothly. It's a neat little recycling system that turns your crispy hashbrown into fuel and building materials for your body.

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My macromolecules in burritos are carbohydrates, proteins, and lipids.

When this food is digested enzymes break down the chemical reactions in faster time, then stores it into energy for our body.

The "product" that enzymes breaks down is glucose.

Glucose is the building block of making ATP that our body use for energy. Glucose also results in making molecules for other macromolecules such as nucleic acid.

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Brownies are really healthy... Trust. - Henry K

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Brownies contain carbohydrates, proteins, and lipids. When you digest the macromolecules

When you digest the brownie, the carbohydrates (Sugar, flower, etc.) will get broken down mainly into simple sugars - The sugar - and complex carbs - stuff like flower, etc. - These can be used to provide energy to your body, however due to the simple sugars, it will run out pretty quickly.

The proteins in this brownie (Milk, eggs, etc.) will get broken down into individual amino acids. Now, in most brownies these are minimal, however they could still benefit your body. Now, these amino acids can help build other proteins and help repair you muscles/make them stronger.

The lipids in the brownie (Butter, oil, etc.) will get broken down into fatty acids. These can then get turned into other lipids that the body can use.

Overall, brownies are reallyyyy healthy and really good... (Don't go fact checking the healthy part.)

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The molecular breakdown and transformation of mashed potatoes involve the gelatinization of starch during cooking and the breakdown of carbohydrates during digestion. Starch in the potatoes is converted into simpler sugars, which are then absorbed and used by the body for energy and other essential functions.

Macromolecules:
Potatoes contain carbohydrates (mainly starch), a small amount of protein, and fiber.

The breakdown:
Carbohydrates break down into glucose, proteins break down into amino acids, and fiber aids in digestion. The glucose is absorbed and used as energy or stored as glycogen. Amino acids help build and repair tissues.

Why potatoes are great:
They provide a good source of energy from carbohydrates, along with nutrients that help support body functions like muscle activity, tissue repair, and healthy digestion.

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I decided to choose a Chicken Breast because it's a great example of just one main macromolecule: Protein, though it does have a little bit of Lipids (fat). When I eat it, the protein breakdown starts in my stomach with the enzyme pepsin, but most of the work happens in my small intestine where enzymes like trypsin split those long protein chains all the way down into individual amino acids. At the same time, the small amount of fat gets broken down by bile and the enzyme lipase, turning it into fatty acids and glycerol, and then all those tiny pieces get absorbed into my bloodstream. Once absorbed, I use these molecules as super important building blocks: I grab the amino acids to build basically every other kind of protein my body needs, like new muscle tissue when I work out or antibodies to fight off a cold, while I use the fatty acids and glycerol to build things like my cell membranes and store them as energy reserves for later.

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This post may contain affiliate links. Please read my disclosure policy.
My all-time favorite oven baked chicken breasts recipe! It never fails me, thanks to this simple 5-step method that is easy to make and customize with your favorite seasonings.
A few weeks ago on Insta, I asked if you all might be interested in a back-to-basics series about the best ways to bake proteins (i.e. chicken, pork, steak, seafood, tofu, etc.) in the oven. And your answer? A resounding yes please. Tons of you had requests and questions about methods for cooking various proteins, plus more than a few tales to tell about proteins gone not-so-right over the years. And oh boy, I hear ya. My little kitchen has seen more than its share of overcooked steaks, completely dried out pork chops, salmon skin glued to pans, and not-so-crispy tofu over the years too. Which are never fun, especially since proteins can be pricey and intended for special occasions. But hey, it's all part of the adventure of learning how to cook. And eventually, I've trial-and-errored my way to some basic methods for baking proteins that have become super-reliable, super-delicious staples in my kitchen.

So over the next two weeks, I thought we could work our way through each of them, beginning today with the #1 most requested protein here on Gimme Some Oven...

...chicken.

Specifically, boneless skinless chicken breasts.

Over the years, I've received countless requests for new chicken breast recipes, and many more for tips on how to bake chicken breasts in the oven. Because anyone who worked with chicken breasts before know that they can be incredibly versatile, yet also incredibly finicky to work with, especially when baked in the oven. Cook them the wrong way and you'll end up with a dry, rubbery, tough, and flavorless disaster. But cooked the right way?! We're talkin' juicy, tender, flavorful, perfectly baked chicken breasts that you will love.

The good news is that they're also totally easy to customize with your favorite seasonings or sauces. And also, incredibly easy to make with my 5-step baked chicken breasts method. Thousands of our readers have tried it over the years and reported back that this method was a game-changer with cooking chicken. So if you have yet to give it a try, let's bake some chicken together!

Baked Chicken Breasts Recipe | 1-Minute Video

Baked Chicken Breast Ingredients:

To make this baked chicken breasts recipe, you will need:

Boneless, skinless chicken breasts: You can either purchased fresh (my preference) or frozen (which you will need to completely thaw before using). Some chicken also comes pre-brined nowadays, in which case you can skip step one below.

Butter or olive oil: Your pick! I like the extra flavor of butter, but olive oil will also work well.

Kosher Salt: An essential ingredient in our brine, and also to season the chicken.

Seasonings: I included an all-purpose blend of smoked paprika, garlic powder, salt and black pepper in the recipe below, which is super-simple and goes with just about anything. But feel free to sub in any dry seasoning blend that you prefer.

Also, if you make baked chicken (or any other kind of baked proteins) regularly in the oven, I one million percent recommend having a cooking thermometer on hand too. It is quite simply the most foolproof way to ensure that your chicken is not over- or under-cooked, and works like a charm. I recommend either this:

Instant-read cooking thermometer (pictured below): which I have owned and used for years when cooking chicken, which retails for about $9.99 on Amazon.

Dual-probe wireless meat thermometer: which I also own and love because it can be used inside of a hot oven (especially helpful for baking steak, salmon and pork), which retails for about $24.99 on Amazon.

How To Bake Chicken Breasts:

Alright, so here's the secret! To make perfectly baked chicken bbrrreasts, you simply need to follow this 5-step acroymn: B.B.R.R.R.
Step 1: Brine
I'm telling you - this step is an absolute must for anytime you want to bake chicken breasts in the oven. Brining chicken is super-easy, it makes your chicken extra juicy, and best of all, it can be effectively done in just 15 minutes. Plus, if you brine chicken in lukewarm water, it also helps bring the chicken to room temperature, which makes for more even cooking. Win-win!

To brine chicken, simply fill a big bowl with lukewarm (not hot) water. Stir in a handful of salt until it mostly dissolves. Then add your chicken breasts and let them sit in the saltwater to brine for at least 15 minutes. If you are doing this in advance, you can cover and refrigerate the bowl of chicken and saltwater for up to 6 hours. But you don't want to let the chicken brine for much longer than that.

When you're ready to go, remove the chicken from the brine. Give it a good rinse it with cold water to wash off the salt, and then pat it dry with some paper towels. And voila - your chicken is officially brined.

Really, don't skip over this step! It makes a world of difference.
Note: That said, some store-bought chicken breasts are now sold pre-brined. So double-check your packaging beforehand. And if your chicken has already been pre-brined in a sodium solution, just move onto step two. :)Step 2: Brush
...your chicken breasts with melted butter. Or at least, I highly recommend using butter. It adds great flavor and helps give a nice golden crust on the outside. But if you'd rather use olive oil (or another favorite cooking oil), feel free.

Brush the breasts liberally on both sides to prevent the chicken from sticking to the pan, and also to help the seasonings stick. Then place the chicken breasts in a large baking dish or roasting pan.
Step 3: Rub
If you're really wanting to keep things simple, you can simply sprinkle some salt and pepper onto the chicken breasts. But again, chicken will pick up the flavor of whatever seasonings you add. So even if you're making a simple dish that calls for "plain" chicken breasts, I highly recommend the simple chicken seasoning recipe I have included below that includes salt, pepper, garlic powder and paprika.
Step 4: Roast
So this is the step that causes some squabbles amongst chicken lovers - how long to bake chicken breasts? And what is the correct temperature to bake chicken? Do you bake it low and slow (as in, 30 minutes at 350°F)? Or do you roast chicken high and quick (as in, 15 minutes at 450)? I have tested out both - and just about every interval in between - dozens upon dozens upon dozens of times. And in the end, I fall firmly in the latter camp when it comes to baked chicken.

I like to roast my chicken breasts on high heat. ?

Depending on the thickness of your chicken breasts, roasting chicken at 450°F should require a cooking time of about 15-18 minutes (depending on the thickness/size of your chicken breasts). It's speedy and it's easy. But mostly I love it because cooking at high heat quickly develops a nice crispier "crust" on the outside of the breasts, which also helps to lock in those juices and keep the oven roasted chicken perfectly tender on the inside. It's the best of both worlds.

I highly recommend investing in a small cooking thermometer to measure the cooked chicken temp in order to tell if it is ready to go (the FDA says that the safe cooked chicken temp is 165°F), versus cutting into it with a fork, which lets those good juices seep out. I use this instant-read thermometer (affiliate link) that I bought on Amazon for $10, and it will accurately measure your internal chicken temperature in seconds.
Step 5: Rest
This one is a non-negotiable. You must, must let your beautifully baked chicken breasts rest before cutting into them - a tip which applies to cooking any meat, really. If you cut in right away, you will lose all of the amazing juices and some of the tenderness that we're going for. But if you give your freshly baked chicken breasts a brief rest, it will finish cooking and lock in all of those delicious juices, resulting in the most tender and juicy and delicious baked chicken.

I recommend loosely tenting a sheet of aluminum foil over the pan to keep the heat in while the chicken rests. And thenafter 5-10 minutes, you can finally serve and enjoy your perfectly-cooked chicken breasts.

And enjoy every last bite. ♡

How To Season Baked Chicken Breasts:

Again, I'm a big fan of the classic paprika-garlic-pepper mix in the recipe below. But if you'd like to mix things up, feel free to sub in any of your favorite dry seasoning mixes, such as:

How To Use/Serve Baked Chicken Breasts:

The easiest way, of course, is just to serve these roasted chicken breasts fresh outta the oven. But feel free to also slice, shred, or dice these oven baked chicken breasts for use in another recipe, such as these faves:

How To Store/Freeze Baked Chicken Breasts:

Once the chicken has been baked, it can be stored in a sealed container in the refrigerator for up to 3 days. Or you can freeze it for up to 3 months. (<- I recommend shredding, dicing or slicing the chicken before freezing for easier use.)

Side Dish Recipe Ideas:

Looking for some side dishes to serve with this baked chicken recipe? Here are a few of my faves:

More Baked Protein Tutorials:

Be sure to check out our tutorials for how to bake other meats, seafood and tofu too!
Print

Baked Chicken Breasts

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4 servings 1x

Mixing Bowls Baking Dish

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This post may contain affiliate links. Please read my disclosure policy. My all-time favorite oven baked chicken breasts recipe! It never fails me, thanks to this simple 5-step method that is easy to make and customize with your favorite seasonings.

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The macromolecules from a pizza are carbohydrates, proteins, and lipids. These are broken down by the body's digestive system. This makes smaller molecules like glucose, fatty acids, and then made into energy for the body.

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carbohydrates-lactase

lipids -lipases

proteins - peptidases

Carbohydrates can be broken down into glucose which can then be used through the process of cellular respiration to create ATP

Lipids can be broken down into fatty acids and glycerol which can be used to build cell membranes or stored as fat

proteins can be broken down into amino acids which can then be used to make other proteins, hormones, enzymes, and even muscle tissue

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Meet your invincible macromolecule sidekick!

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Sweet potatoes are often assumed to be unhealthy simply because they’re related to the word “potato.” But in reality, sweet potatoes contain a variety of macromolecules that help our bodies function and thrive.

Sweet potatoes mostly contain carbohydrates, especially starch and natural sugars. However, this is not the only thing this amazing root vegetable also has! Actually, sweet potatoes include small amounts of lipids and a surprisingly fair amount of protein! And then, like most other fruits and vegetables, sweet potatoes also contain many vitamins and minerals. This vegetable is particularly rich in beta-carotene, which actually helps create vitamin A, which greatly helps our skin and eyesight!

When we eat a sweet potato, the first thing that happens is the breaking down of the food through mechanical digestion. After this, the nutrients are broken down for our body to use and are spread throughout the body to their respective places. Below is a breakdown of each of the macromolecules as they are digested and broken down.

Carbohydrates: The carbohydrates/starch is broken down by enzymes such as amylase into glucose, which is used as ATP, the energy source for a majority of the body's functions.

Proteins: The handful of proteins that the sweet potato contains are broken down by enzymes as well, but different ones which are set for these specific macromolecules. After the proteins are broken down into amino acids, they are used to build muscles and other enzymes! Ironic, isn't it?

Lipids: Finally, the last macromolecule, lipids. These macromolecules are not very abundant in sweet potatoes and are only slightly present, but they are important nonetheless! If lipids are present in the sweet potatoes, then they will be broken down by a digestive enzyme that is specific to lipids, and it is called lipase. This enzyme breaks down the lipids into fatty acids and glycerol, which help build the cell membrane and also store energy.

After all these molecules are broken down, these molecules travel through our blood, sending nutrients around our body just like a mailman delivering mail around a neighborhood. The glucose created by carbohydrates and lipids is used to power our cells, and amino acids from proteins repair our muscles and help build enzymes to make sure the macromolecule breakdown process goes smoothly!

Hope you enjoyed this very detailed explanation of sweet potatoes! Now, the next time you eat sweet potatoes, you're gonna be like, "Sweet potatoes? Nah, I'm eating a potato nutrient ninja ready for war!!!"

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carbohydrates - glycogen

proteins - amino acids

lipids - saturated fats

Proteins are broken down by an enzyme called pepsin. pepsin breaks the long protein chains into smaller peptides.

Lipids are broken down by the pancreatic lipase and is turned into glycerol and fatty acids

Carbohydrates are broken down into glycogen which can then be used for ATP. Glycogen can also be turned into glucose