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GAIN ENERGY APPRENTICE LEVEL1

THE ENERGY BLOCKAGE REMOVAL PROCESS

LEVEL2

THE KARMA CLEARING PROCESS APPRENTICE LEVEL3

MASTERY OF  RELATIONSHIPS TANTRA APPRENTICE LEVEL4

 

STUDENTS EXPERIENCES  2005 AND 2006

 

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 - FIFTY FULL TESTIMONIALS

2003 COURSE

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Seeds of Light Foundation

Nutrition Tables for Vegetarians.

CEREALS.

Note: This page contains wide tables, so use your scroll bars to navigate.


Food per 100g Calories
per
100g
Protein
g
Fat
g
Carbohydrate
g
Water
g
Calcium
mg
Iron
mg
Sodium mg Retinol / Carotene
equiv
(vit A) ug
Thiamin (vit B)
mg
Riboflavin (vit B)
mg

Nicotinic Acid
(vit B) mg

Ascorbic Acid
(vit C)
mg
Barley.                          
Pearl, raw. 360 7.7 1.7 83.6 10.6 9.7 0.67 2.6   0.12   2.5  
Pearl, cooked.   2.6 0.6 27.6 69.6 3.4 0.23 0.8          
Biscuits.                          
Cream crackers   9.6 16.3 68.3 4.3 (106) (1.65) (611)          
Digestives. 557 9.6 20.5 66.0 4.5 (111) (2.01) (435)          
Plain mixed 433 7.4 13.2 75.3 5.2 (126) (1.78) (244)          
Rusks   6.0 8.4 81.6 6.4 (181) (3.29) (206)          
Sweet mixed.   5.5 30.7 66.5 0.7 (83) (1.20) (216)          
Bread.                          
Brown 243 8.7 2.1 49.9 37.7 (95) (2.44) (549)          
Currant   6.4 3.4 51.8 37.7 (90) (2.70) (164)          
Hovis   9.0 2.3 47.6 39.7

(107)

2.68 (529)   0.20   2.5  
White large loaves. 243 7.8 1.4 52.7 38.3 (92) (1.80) (515)   0.18   1.7  
White fried.   7.6 37.2 51.3 4.0 (90) (1.75) (502)          
White toasted.   9.6 1.7 64.9 24.0 (113) (2.22) (635)          
Cornflakes. 366 6.6 0.8 88.2 8.0 7.4 2.80 (1050)          
Cornflour.   0.5 0.7 92.0 12.5 15.3 1.43 51.6          
Custard powder.   0.5 0.7 92.0 12.5 15.3 1.43 51.6          
Energen rolls.   44.0 4.1 45.7 8.5 46.6 3.96 22.4          
Flour.                          
100% Wholewheat.   8.9 2.2 73.4 15.0 35.5 3.05 3.4   0.40 0.16 5.0  
85% Wholewheat.   8.6 1.5 79.1 15.0 24.5 2.22 2.9          
Manitoba 100% wholewheat.   13.6 2.5 69.1 15.0 27.6 3.81 3.2          
Grapenuts.   11.7 3.0 75.2 4.8 47.8 5.64 (658)          
Macaroni.                          
Raw.   10.7 2.0 79.2 12.4 26.3 1.43 25.6   0.14   2.0  
Cooked.   3.4 0.6 25.2 72.2 8.1 0.45 7.9          
Oatmeal.                          
Raw. 405 12.1 8.7 72.8 8.9 55.3 4.12 33.4   0.50 0.10 1.0  
Porridge.   1.4 0.9 8.2 89.1 6.3 0.47 (578)   0.05 0.01 0.10  
Puffed Wheat.   13.9 2.0 75.3 7.8 35.3 3.29 5.8          
Rice Krispies.   5.7 1.1 85.1 7.2 6.1 0.72 (799)          
Rice.                          
Raw. 359 6.2 1.0 86.8 11.7 3.7 0.45 6.3   0.08 0.03 1.5  
Cooked.   2.1 0.3 29.6 69.9 1.3 0.16 2.2   0.01

0.01

0.30  
Rye (100%)   8.0 2.0 75.9 15.0 31.5 2.70     0.40 0.25 1.0  
Ryvita.   9.1 2.1 76.8 7.5 40.5 3.73 (615)          
Semolina.   10.7 1.8 77.5 14.0 18.2 1.04 11.8   0.12   2.0  
Shredded Wheat.   9.7 2.8 79.0 8.0 34.8 4.48 16.5          
Soya.                          
Full fat flour.   40.3 23.5 13.3 7.0 208 6.93   Tr. 0.75   2.0  
Spaghetti.   9.9 1.0 84.0 12.4 22.6 1.21 4.8          
Tapioca.   0.4 0.1 95.0 12.2 8.2 0.32 4.2          
Vita Wheat.   8.6 10.3 77.8 4.9 44.0 3.40 (605)          
Weetabix.   10.9 1.9 77.0 8.2 35.5 4.11 (316)          

Tr. - means trace to low to be meaningful.

() - The figures in brackets refer to elements in salts etc, that have been added in the preparation process.


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