Sis Kebabi

Possible health benefits

General information, not medical advice.

1. Yogurt High in iodine · Source of calcium · Source of phosphorus

   High in iodine · 59 µg per 100 g, 39% of the reference intake per 100 g

   • Iodine contributes to normal cognitive function.
   • Iodine contributes to normal energy-yielding metabolism.
   • Iodine contributes to normal functioning of the nervous system.

   2 more authorised claims

   • Iodine contributes to the maintenance of normal skin.
   • Iodine contributes to the normal production of thyroid hormones and normal thyroid function.

   Iodine is a mineral found in some foods. The body needs iodine to make thyroid hormones. NIH fact sheet

   Source of calcium · 167 mg per 100 g, 21% of the reference intake per 100 g

   • Calcium contributes to normal blood clotting.
   • Calcium contributes to normal energy-yielding metabolism.
   • Calcium contributes to normal muscle function.

   5 more authorised claims

   • Calcium contributes to normal neurotransmission.
   • Calcium contributes to the normal function of digestive enzymes.
   • Calcium has a role in the process of cell division and specialisation.
   • Calcium is needed for the maintenance of normal bones.
   • Calcium is needed for the maintenance of normal teeth.

   Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet

   Source of phosphorus · 127 mg per 100 g, 18% of the reference intake per 100 g

   • Phosphorus contributes to normal energy-yielding metabolism.
   • Phosphorus contributes to normal function of cell membranes.
   • Phosphorus contributes to the maintenance of normal bones.

   1 more authorised claims

   • Phosphorus contributes to the maintenance of normal teeth.

   Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

   Nutrients per 100 g of “Yogurt, plain, nonfat”, USDA FoodData Central.

2. Pork Source of potassium · Source of phosphorus · Source of zinc

   Source of potassium · 318 mg per 100 g, 16% of the reference intake per 100 g

   • Potassium contributes to normal functioning of the nervous system.
   • Potassium contributes to normal muscle function.
   • Potassium contributes to the maintenance of normal blood pressure.

   Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

   Source of phosphorus · 173 mg per 100 g, 25% of the reference intake per 100 g

   • Phosphorus contributes to normal energy-yielding metabolism.
   • Phosphorus contributes to normal function of cell membranes.
   • Phosphorus contributes to the maintenance of normal bones.

   1 more authorised claims

   • Phosphorus contributes to the maintenance of normal teeth.

   Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

   Source of zinc · 2.2 mg per 100 g, 22% of the reference intake per 100 g

   • Zinc contributes to normal DNA synthesis.
   • Zinc contributes to normal acid-base metabolism.
   • Zinc contributes to normal carbohydrate metabolism.

   15 more authorised claims

   • Zinc contributes to normal cognitive function.
   • Zinc contributes to normal fertility and reproduction.
   • Zinc contributes to normal macronutrient metabolism.
   • Zinc contributes to normal metabolism of fatty acids.
   • Zinc contributes to normal metabolism of vitamin A.
   • Zinc contributes to normal protein synthesis.
   • Zinc contributes to the maintenance of normal bones.
   • Zinc contributes to the maintenance of normal hair.
   • Zinc contributes to the maintenance of normal nails.
   • Zinc contributes to the maintenance of normal skin.
   • Zinc contributes to the maintenance of normal testosterone levels in the blood.
   • Zinc contributes to the maintenance of normal vision.
   • Zinc contributes to the normal function of the immune system.
   • Zinc contributes to the protection of cells from oxidative stress.
   • Zinc has a role in the process of cell division.

   Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet

   Nutrients per 100 g of “Pork, ground, raw”, USDA FoodData Central.

3. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

   High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

   • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
   • Vitamin C contributes to normal collagen formation for the normal function of bones.
   • Vitamin C contributes to normal collagen formation for the normal function of cartilage.

   11 more authorised claims

   • Vitamin C contributes to normal collagen formation for the normal function of gums.
   • Vitamin C contributes to normal collagen formation for the normal function of skin.
   • Vitamin C contributes to normal collagen formation for the normal function of teeth.
   • Vitamin C contributes to normal energy-yielding metabolism.
   • Vitamin C contributes to normal functioning of the nervous system.
   • Vitamin C contributes to normal psychological function.
   • Vitamin C contributes to the normal function of the immune system.
   • Vitamin C contributes to the protection of cells from oxidative stress.
   • Vitamin C contributes to the reduction of tiredness and fatigue.
   • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
   • Vitamin C increases iron absorption.

   Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

   High in protein · 1.7 g per 100 g, 25% of the energy from protein

   • Protein contributes to a growth in muscle mass.
   • Protein contributes to the maintenance of muscle mass.
   • Protein contributes to the maintenance of normal bones.

   Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

   • Vitamin B6 contributes to normal cysteine synthesis.
   • Vitamin B6 contributes to normal energy-yielding metabolism.
   • Vitamin B6 contributes to normal functioning of the nervous system.

   7 more authorised claims

   • Vitamin B6 contributes to normal homocysteine metabolism.
   • Vitamin B6 contributes to normal protein and glycogen metabolism.
   • Vitamin B6 contributes to normal psychological function.
   • Vitamin B6 contributes to normal red blood cell formation.
   • Vitamin B6 contributes to the normal function of the immune system.
   • Vitamin B6 contributes to the reduction of tiredness and fatigue.
   • Vitamin B6 contributes to the regulation of hormonal activity.

   Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

   Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

4. Lemon juice High in vitamin C

   High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

   • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
   • Vitamin C contributes to normal collagen formation for the normal function of bones.
   • Vitamin C contributes to normal collagen formation for the normal function of cartilage.

   11 more authorised claims

   • Vitamin C contributes to normal collagen formation for the normal function of gums.
   • Vitamin C contributes to normal collagen formation for the normal function of skin.
   • Vitamin C contributes to normal collagen formation for the normal function of teeth.
   • Vitamin C contributes to normal energy-yielding metabolism.
   • Vitamin C contributes to normal functioning of the nervous system.
   • Vitamin C contributes to normal psychological function.
   • Vitamin C contributes to the normal function of the immune system.
   • Vitamin C contributes to the protection of cells from oxidative stress.
   • Vitamin C contributes to the reduction of tiredness and fatigue.
   • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
   • Vitamin C increases iron absorption.

   Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

   Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).