Examples of using The nutritional value in English and their translations into Swedish
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The nutritional value of paste peanuts?
It can also improve the nutritional value.
The nutritional value of peanuts? Recruitment.
Is it possible to improve the nutritional value of a beverage?
The nutritional value is highest when the protein is eaten in its natural form without warming up.
People also translate
Young mummies often feel anxious about the nutritional value of their milk.
Note that the nutritional value of fungi(sugar, proteins
For food, you must provide information about the nutritional value and ingredients.
And the nutritional value of the berries will save,
For determining the nutritional value of fat- and oil-containing foods margarine,
It can also work with manufacturers to improve the nutritional value of processed food.
Improving the nutritional value of their diet also offers protection against cardiovascular disease,
how to keep the nutritional value of foods.
We need to make sure that the nutritional value is good
I firmly believe that we must focus on meaningfulness when indicating the nutritional value of foods.
How to recognize horses Lasagna: the nutritional value is not specified on the package in kcal, sondern PS.
The nutritional value of most alcoholic beverages is very low,
Improve the nutritional value of agricultural products, especially increase the protein content in seeds, improve the nutritional value of food.
Preserving is a great way to maintain the nutritional value and flavours of food harvested in the summer.
taste but improve the nutritional value of food;
without an option of only stating the nutritional value per portion.
Take free advice to lose weight naturally and know the nutritional value of certain foods for a healthy weight loss.
as well as the labelling and presentation of the nutritional value of foods.
Cut back on dairy products-they do not contain the nutritional value that is claimed and they clog circulatory systems.
it is completely safe and the nutritional value of the product has not been impaired.
Enzymes can improve the texture, the appearance and the nutritional value of food, and can be used as alternatives to chemical-based technology.
However, I regret that the Commission's proposal does not include a colour-coded labelling system clearly indicating the nutritional value of the product low, medium, high.