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    Risk and benefits of Hamburger

    By s mSeptember 17, 2018Updated:September 17, 2018No Comments4 Mins Read
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    Hamburger commonly known as burger or beefburger is a sandwich which consists of cooked patties of ground meat commonly beef and is placed inside sliced bun or bread roll. Patties are grilled, pan fried or flame broiled. Usually it is served with lettuce, cheese, bacon, tomato, pickles, onion or chiles and condiments such as mayonnaise, mustard, relish, ketchup and special sauce. The hamburger which is topped with cheese is known as cheeseburger.

    Hamburger is a meat product which consists of 2.2 to 2.4% salt and 50% of daily recommended amount of sodium in serving size of 100 grams. In spite having high content of sodium, hamburgers are consumed widely and play a vital nutritional impact on diet. Hamburgers could be found in diners, fast food restaurants and high end restaurants. An origin of hamburger is not known but patty and sandwich are brought by German immigrants to United States in 19th century.

    History

    The origin of hamburger is unclear but there are many claims. In 1758, Hannah Glasse included a recipe in the popular book “The Art of Cookery made Plain and Easy” as Hamburgh sausage which is served roasted with toasted bread under it. Similar type of snack was favored by name Rundstuck warm in 1869 or earlier and consumed by emigrants on their way to America. Hamburg steak is served between two pieces of bread on Hamburg America Line which operated in 1847. The Chicago Daily Turbine on July 58, 1896 made highly specific claim concerning a hamburger sandwich in an article about Sandwich car.

    Hamburger Image Gallery
    Hamburger-1 Hamburger-1
    Hamburger-2 Hamburger-2
    Hamburger-with-cheese Hamburger-with-cheese

    Health benefits of Hamburger

    Moderate consumption of hamburger helps to obtain these health benefits:

    1. Iron content

    Iron delivers oxygen to tissues, cells and organs. Hamburger consists of red meats considered to be the best source of heme iron that could be found in animal based foods, highly bioavailable and easier to utilize for the body. The body absorbs 35 percent of heme iron from meat and 2 to 20 percent of nonheme iron from plant foods. Women require 18 milligrams of iron per day and an adult requires eight milligrams. Pregnant women should consume upto 27 milligrams and breastfeeding mother requires nine milligrams.

    1. Function of red blood cells

    Vitamin B12 is required for producing new red blood cells. Without sufficient B-12, red blood cells form abnormal shapes that lower delivery of oxygen throughout body. Adults require 2.4 micrograms of B12 each day. Pregnant women require 2.6 micrograms per day and for breastfeeding mothers it increases to 2.8 micrograms.

    1. High protein content

    Hamburger is packed with protein but one should select lean varieties such as 90 percent lean to avoid consumption of too much calories and fat. Protein assist structure of cells, acts as backup source of energy and build lean muscle mass. The diet composes of 10 to 35 percent protein. The serving size of four ounce of cooked hamburger meat offers more than 30 grams of protein.

    Precautions                                                                                                 

    • It may contain harmful bacteria causing food borne illness such as Escherichia coli.
    • If it is not cooked or handled properly, it causes food poisoning when consumed.
    • Consume it in moderate amounts.
    • The high content of calories in Hamburger promotes gaining weight and get obese.
    • Hamburger also contains high amount of saturated fat and cholesterol which is associated with cardiovascular problems.
    • The consumption of fast food is associated with diabetes caused by overweight and poor lifestyle.
    • Fast foods and junk foods contain synthetic additives such as thickeners, preservatives and emulsifiers which are the contributors to promote stress level. Stress promotes the production of energy in form of metabolic fuels causing liver to secrete more bad cholesterol.

    Other Facts        

    • Hamburgers are also known as Liberty Sandwich. American soldiers introduced this name during WWI as they wanted to avoid German name.
    • An average American consumes 30 pounds of hamburger per year.
    • White Castle (in Wichita, Kansas) was the first restaurant to serve burger.

    References:

    http://www.ifrj.upm.edu.my/24%20(01)%202017/(25).pdf

    https://www.britannica.com/topic/hamburger

    https://en.wikipedia.org/wiki/Hamburger

    https://mobile-cuisine.com/did-you-know/hamburger-fun-facts/

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    Facts of Hamburger

    Hamburger Quick Facts
    Name: Hamburger
    Origin Germany
    Calories 251 Kcal./cup
    Major nutrients Selenium (45.27%)
    Iron (34.13%)
    Vitamin B-12 (32.92%)
    Sodium (31.27%)
    Total Fat (27.40%)
    Health benefits Iron content, Function of red blood cells, High protein content
    Name Hamburger
    Course Main course
    Place of Origin Germany
    Serving temperature Hot
    Main ingredients Ground meat, bread
    Common/English Name Beefburger, Burger
    Health Benefits
    • Iron content
    • Function of red blood cells
    • High protein content
    Major Nutritions Selenium, Se 24.9 µg (45.27%)
    Iron, Fe 2.73 mg (34.13%)
    Vitamin B-12 (Cobalamine) 0.79 µg (32.92%)
    Sodium, Na 469 mg (31.27%)
    Total Fat (lipid) 9.59 g (27.40%)
    Vitamin B3 (Niacin) 4.317 mg (26.98%)
    Protein 12.27 g (24.54%)
    Carbohydrate 28.77 g (22.13%)
    Vitamin B1 (Thiamin) 0.235 mg (19.58%)
    Vitamin B2 (Riboflavin) 0.227 mg (17.46%)
    Calories in 1 sandwich (95 g) 251 Kcal.
    • McDonald's
    • Pickle relish
    Nutritional value of McDONALD'S, Hamburger
    Serving Size:1 sandwich, 95 g

    Calories 251 Kcal. Calories from Fat 86.31 Kcal.

     

    Proximity Amount % DV
    Water 42.3 g N/D
    Energy 251 Kcal N/D
    Energy 1048 kJ N/D
    Protein 12.27 g 24.54%
    Total Fat (lipid) 9.59 g 27.40%
    Ash 2.07 g N/D
    Carbohydrate 28.77 g 22.13%
    Total dietary Fiber 1.2 g 3.16%
    Total Sugars 5.73 g N/D
    Glucose (dextrose) 2 g N/D
    Fructose 3.13 g N/D
    Maltose 0.6 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 121 mg 12.10%
    Iron, Fe 2.73 mg 34.13%
    Magnesium, Mg 20 mg 4.76%
    Phosphorus, P 102 mg 14.57%
    Potassium, K 182 mg 3.87%
    Sodium, Na 469 mg 31.27%
    Zinc, Zn 1.85 mg 16.82%
    Copper, Cu 0.091 mg 10.11%
    Manganese, Mn 0.306 mg 13.30%
    Selenium, Se 24.9 µg 45.27%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.235 mg 19.58%
    Vitamin B2 (Riboflavin) 0.227 mg 17.46%
    Vitamin B3 (Niacin) 4.317 mg 26.98%
    Vitamin B9 (Folate) 61 µg 15.25%
    Vitamin B-12 (Cobalamine) 0.79 µg 32.92%
    Vitamin C (Ascorbic acid) 0.6 mg 0.67%
    Fat soluble Vitamins
    Vitamin A, IU 52 IU N/D

     
    Lipids Amount % DV
    Fatty acids, total saturated 3.329 g N/D
    capric acid 10:00 (decanoic acid) 0.01 g N/D
    Lauric acid (dodecanoic acid) 12:00 0.008 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 0.207 g N/D
    pentadecanoic acid (15:00) 0.036 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 1.832 g N/D
    Margaric acid (heptadecanoic acid) 17:00 0.09 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 1.12 g N/D
    Arachidic acid 20:00 (Eicosanoic acid) 0.014 g N/D
    Behenic acid (docosanoic acid) 22:00 0.01 g N/D
    Lignoceric acid (tetracosanoic acid) 24:00 0.005 g N/D
    Fatty acids, total monounsaturated 3.58 g N/D
    Myristoleic acid 14:1 (tetradecenoic acid) 0.063 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.246 g N/D
    16:1 c 0.22 g N/D
    16:1 t 0.026 g N/D
    17:01 0.061 g N/D
    18:1 undifferentiated 3.168 g N/D
    18:1 c 2.84 g N/D
    18:1 t 0.329 g N/D
    20:01 0.033 g N/D
    22:1 undifferentiated 0.006 g N/D
    22:1 c 0.006 g N/D
    24:1 c 0.003 g N/D
    Fatty acids, total polyunsaturated 1.349 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 1.172 g N/D
    18:2 n-6 c,c 1.078 g N/D
    18:2 CLAs 0.042 g N/D
    18:2 t not further defined 0.052 g N/D
    18:3 undifferentiated 0.131 g N/D
    18:3 n-3 c,c,c (ALA) 0.127 g N/D
    18:3 n-6 c,c,c 0.004 g N/D
    20:2 n-6 c,c 0.004 g N/D
    20:3 undifferentiated 0.012 g N/D
    20:3 n-6 0.01 g N/D
    20:4 undifferentiated 0.016 g N/D
    20:5 n-3 (EPA) 0.002 g N/D
    22:04 0.007 g N/D
    22:5 n-3 (DPA) 0.006 g N/D
    Fatty acids, total trans 0.407 g N/D
    Fatty acids, total trans-monoenoic 0.354 g N/D
    Cholesterol 26 mg N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

    Nutritional value of Pickle relish, hamburger
    Serving Size:1 tbsp, 15 g

    Calories 19 Kcal. Calories from Fat 0.72 Kcal.

     

    Proximity Amount % DV
    Water 9.17 g N/D
    Energy 19 Kcal N/D
    Energy 81 kJ N/D
    Protein 0.09 g 0.18%
    Total Fat (lipid) 0.08 g 0.23%
    Ash 0.48 g N/D
    Carbohydrate 5.17 g 3.98%
    Total dietary Fiber 0.5 g 1.32%

     
    Minerals Amount % DV
    Calcium, Ca 1 mg 0.10%
    Iron, Fe 0.17 mg 2.13%
    Magnesium, Mg 1 mg 0.24%
    Phosphorus, P 3 mg 0.43%
    Potassium, K 11 mg 0.23%
    Sodium, Na 164 mg 10.93%
    Zinc, Zn 0.02 mg 0.18%
    Copper, Cu 0.012 mg 1.33%
    Manganese, Mn 0.002 mg 0.09%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.003 mg 0.25%
    Vitamin B2 (Riboflavin) 0.006 mg 0.46%
    Vitamin B3 (Niacin) 0.093 mg 0.58%
    Vitamin B5 (Pantothenic acid) 0.001 mg 0.02%
    Vitamin B6 (Pyridoxine) 0.002 mg 0.15%
    Vitamin C (Ascorbic acid) 0.3 mg 0.33%
    Fat soluble Vitamins
    Vitamin A, RAE 2 µg 0.29%
    Vitamin A, IU 40 IU N/D

     
    Lipids Amount % DV
    Fatty acids, total saturated 0.008 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.006 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.001 g N/D
    Fatty acids, total monounsaturated 0.04 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.016 g N/D
    Gadoleic acid 20:1 (eicosenoic acid) 0.005 g N/D
    Erucic acid 22:1 (docosenoic acid) 0.019 g N/D
    Fatty acids, total polyunsaturated 0.02 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.01 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.01 g N/D

     
    Amino acids Amount % DV
    Tryptophan 0.001 g 0.23%
    Threonine 0.003 g 0.17%
    Isoleucine 0.003 g 0.18%
    Leucine 0.004 g 0.11%
    Lysine 0.004 g 0.12%
    Methionine 0.001 g N/D
    Cystine 0.001 g N/D
    Phenylalanine 0.003 g N/D
    Tyrosine 0.002 g N/D
    Valine 0.003 g 0.14%
    Arginine 0.006 g N/D
    Histidine 0.002 g 0.16%
    Alanine 0.003 g N/D
    Aspartic acid 0.006 g N/D
    Glutamic acid 0.022 g N/D
    Glycine 0.004 g N/D
    Proline 0.003 g N/D
    Serine 0.003 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

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