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Nutritional Data for 100 grams of WHEAT FLOUR, WHOLE-GRAIN

Mean value per 100.00 grams edible part;  0.0% refuse 
Portions:  1/2 CUP = 60.00 gm, 1 CUP = 120.00 gm
4.9% Cals from fat, 16.5% Cals from protein, 78.6% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  339.000    11.7%    15.4%
Protein                 Gms :   13.700    21.7%    27.4%
Total lipid (fat)       Gms :    1.870     1.9%     2.6%
Carbohydrate, by diff.  Gms :   72.570    15.4%    21.7%
Total saturated fat     Gms :    0.322     1.0%     1.3%
Ttl monounsaturated fat Gms :    0.232
Ttl polyunsaturated fat Gms :    0.779
Cholesterol             Mg  :    0.000     0.0%     0.0%
Sodium                  Mg  :    5.000     1.0%     1.0%
Total dietary fiber     Gms :   12.200    48.8%    48.8%
Vitamin A               Re  :    0.000     0.0%     0.0%
Vitamin A               IU  :    0.000
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.447    29.8%    40.6%
Riboflavin              Mg  :    0.215    12.6%    16.5%
Niacin                  Mg  :    6.365    33.5%    42.4%
Vitamin B6              Mg  :    0.341    17.1%    21.3%
Folacin                 Mcg :   44.000    22.0%    24.4%
Vitamin B12             Mcg :    0.000     0.0%     0.0%
Potassium               Mg  :  405.000    20.2%    20.2%
Calcium                 Mg  :   34.000     4.2%     4.2%
Phosphorus              Mg  :  346.000    43.2%    43.2%
Magnesium               Mg  :  138.000    39.4%    49.3%
Iron                    Mg  :    3.880    38.8%    25.9%
Zinc                    Mg  :    2.930    19.5%    24.4%
Pantothenic acid        Mg  :    1.008    20.2%    20.2%
Copper                  Mg  :    0.382    19.1%    19.1%
Manganese               Mg  :    3.799   108.5%   108.5%
Ash                     Gms :    1.600
Water                   Gms :   10.270
Food energy             KJ  : 1420.000
Caprylic acid  (8:0)    Gms :    0.018
Lauric acid   (12:0)    Gms :    0.000
Myristic acid (14:0)    Gms :    0.003
Palmitic acid (16:0)    Gms :    0.271
Stearic acid  (18:0)    Gms :    0.015
Palmitoleic acid(16:1)  Gms :    0.013
Oleic acid      (18:1)  Gms :    0.219
Linoleic acid (18:2/n6) Gms :    0.738    11.5%    15.1%
Linolenic acid(18:3/n3) Gms :    0.038     2.4%     3.2%
Eicosatetraenoic(20:4)  Gms :    0.002
Histidine               Gms :    0.317    33.4%    41.7%
Isoleucine              Gms :    0.508    64.3%    80.6%
Leucine                 Gms :    0.926    83.4%   105.2%
Lysine                  Gms :    0.378    39.8%    49.7%
Methionine              Gms :    0.212
Cystine                 Gms :    0.317
Methionine+Cystine      Gms :    0.529    51.4%    64.5%
Phenylalanine           Gms :    0.646
Tyrosine                Gms :    0.400
Phenylalanine+Tyrosine  Gms :    1.046    94.2%   118.9%
Threonine               Gms :    0.395    71.8%    44.9%
Tryptophan              Gms :    0.212    75.7%    96.4%
Valine                  Gms :    0.618    78.2%    98.1%
Arginine                Gms :    0.642
Alanine                 Gms :    0.487
Aspartic acid           Gms :    0.703
Glutamic acid           Gms :    4.325
Glycine                 Gms :    0.552
@Y:    1.422
Serine                  Gms :    0.646
Protein Score: 100, 51% ideal. EAA score: 1.53. 
Limiting Amino Acid: Histidine             


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