Nutritional Content of Fruits and Vetgetables

[wildheart]

I was busy reading "Parrots for Dummies" to my girl and reached the food section. I read that a high calcium diet is necessary for African Greys and that was when it hit me - I've been researching food for the past 4 years and I felt guilty for not sharing my info with you! I have made a whole file for myself about nutrition that I keep in my kitchen and always check on because there is just too much to remember.
I hope my info can help somebody and please add the information that you have - I can never learn enough.

When it comes to a high Calcium diet then you must try and achieve a ratio of 2:1 Calcium to Phosphorus. What this means is that for every gram of phosphorus ingested in the diet, the body must match that with 1 to 2 grams of calcium before the phosphorus can be absorbed into the bloodstream. If the required calcium is not available from the diet, the body will obtain it from wherever it can, such as from the storage depots in the bones. Oxalates inhibits the absorption of calcium and other important minerals. Some examples of food high in oxalates are spinach, beet greens, chard, kale, soybeans and almonds. Phytate (salt of phytic acid) served in high amounts can also inhibit the absorption of calcium. Examples of these foods are dry, dominant seeds, pulses and grains.

Goitrogens act by blocking the production of thyroxine, Hyperplasia of the thyroid gland is a response to the body's need to produce more thyroxine and cause an enlargement of the thyroid glands . Foods containing goitrogenic agents include soybean, rapeseed, flaxseed, kale, cabbage, broccoli, and turnips.

Acorn squash

Good source of fiber. STAPLE VEGGIE
Ca 0.9:1 , Pro: 0.8%, Fat: 0.1%, Water: 88%, Fiber: 1.5%


Apples :
Ca 0.6:1 , Pro: 0.15%, Fat: 0.3%, Water: 84.5%, Fiber:
1.9%

Asparagus: Very good source of protein.
Ca 0.38:1 , Pro: 2.3%, Fat: 0.2%, Water: 92%, Fiber: 2.1%


Bananas:
Ca 0.3:1 , Pro: 1%, Fat: 0.5%, Water: 75%, Fiber: 2.4%

Beets & beet greens

High in oxalates.
Beets: Ca 0.4:1 , Pro: 1.6%, Fat: 0.17%, Water: 87%, Fiber: 2.8%
Beet greens: Ca 3:1 , Pro: 1.8%, Fat: 0.06%, Water: 92%, Fiber: 3.7%


Bell peppers:
Ca 0.5:1 , Pro: 0.9%, Fat: 0.2%, Water: 92%, Fiber:2%

Blackberries:
Ca 1.5:1, Pro: 0.7%, Fat: 0.4%, Water: 86%, Fiber: 5.3%

Bok choy

Also known as or equivalent to Chinese cabbage, bok choi, pak choi, and various other names. High in goitrogens.
Ca 2.8:1, Pro: 1.5%, Fat: 0.2%, Water: 95%, Fiber: 1%


Broccoli: High in oxalates and goitrogens.
Ca 0.7:1 , Pro: 3%, Fat: 0.4%, Water: 91%, Fiber: 3%

Brussels Sprouts

High in goitrogens.
Ca 0.6:1 , Pro: 3.3%, Fat: 0.3%, Water: 86%, Fiber: 3.8%

Butternut squash: Very good staple vegetable and excellent source of fiber.
Ca 0.6:1, Pro: 1.2%, Fat: 0.2%, Water: 94%

Cabbage: High in goitrogens.
Ca 2:1 , Pro: 1.5%, Fat: 0.27%, Water: 92%, Fiber: 2.3%


Cantelope

Great source of additional water content.
Ca 0.7:1, Pro: 0.9%, Fat: 0.3%, Water: 90%, Fiber: 0.8%

Carrots: (Carrot tops can be high in oxalates.)
Ca 0.6:1, Pro: 1%, Fat: 0.2%, Water: 88%, Fiber: 3%


Cauliflower: High in goitrogens
Ca 1:2, Pro: 2%, Fat: 0.2%, Water: 92%, Fiber: 2.5%


Celery
Ca 1.6:1 , Pro: 0.75%, Fat: 0.14%, Water: 95%, Fiber: 1.7%

Chicory greens
(Escarole)

High in calcium.
Ca 1:0.9, Pro: 1.7%, Fat: 0.3%, Water: 92%, Fiber: 4%

Collard greens: High in calcium and somewhat high in goitrogrens.
Ca 14.5:1 , Pro: 2.5%, Fat: 0.4%, Water: 91%, Fiber: 3.6%
STAPLE GREEN
Sorry SA we dont have Collard in our country - I had to order the seed from America.

Coriander (cilantro): High in oxalates.
Ca 1.4:1 , Pro: 2.1%, Fat: 0.5%, Water: 92%, Fiber: 2.8%


Corn: Extremely low in calcium and high in phosphorus.
Ca 0.03:1 , Pro: 9.4%, Fat: 4.7%, Water: 10.4%

Cucumber: Lacks in nutrition, but okay on occasion for additional water and flavor.
Ca 0.7:1 , Pro: 0.7%, Fat: 0.18%, Water: 96%, Fiber: 0.8%


Dandelion greens

High in calcium. Use caution when using wild dandelion greens by making sure no pesticides or other chemicals have been used. Both the flowers and leaves are okay to feed.
Ca 2.8:1, Pro: 2.7%, Fat: 0.7%, Water: 86%, Fiber: 3.5%


Endive

High in calcium.
Ca 1.86:1, Pro: 1.2%, Fat: 0.4%

Grapes: High in oxalates.
Ca 0.8:1, Pro: 0.7%, Fat: 0.6%, Water: 81%, Fiber: 1%


Green beans:
Ca 1:1 , Pro: 1.8%, Fat: 0.1%, Water: 90%, Fiber: 3.4%


Honeydew melon

Ca 0.6:1 , Pro: 0.5%, Fat: 0.1%, Water: 90%, Fiber: 0.6%


Kabocha squash

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Ca[FONT=&quot] 0.6:1 , Pro: 1.2%, Fat: 0.2%, Water: 94%, Fiber: 1.9%
STAPLE VEGGIE[/FONT][/FONT]

 

[wildheart]

Kale

High in oxalates and goitrogens.
Ca 2.4:1, Pro: 3.3%, Fat: 0.7%, Water: 84%, Fiber: 2%

Kiwi fruit:
Ca 0.7:1, Pro: 1%, Fat: 0.4%


Lentils
Ca 0.14:1 , Pro: 9%, Fat: 0.5%, Water: 67%, Fiber: 22%

Lettuces: Lettuces are very poor in overall nutritional value.
Romaine - Ca 0.8:1 , Pro: 1.6%, Fat: 0.2%, Water: 95%, Fiber: 1.7%
Iceberg - Ca 1:1 , Pro: 1%, Fat: 0.2%, Water: 96%, Fiber: 1.4%
Loose leaf - Ca 0.4:1 , Pro: 1.3%, Fat: 0.3%, Water: 94%, Fiber: 1.9%
RARELY OR NEVER

Mango:
Ca 0.9:1, Pro: 0.5%, Fat: 0.3%, Water: 82%, Fiber: 1.8%

Mushrooms: Very high in phosphorus.
Ca 0.05:1 , Pro: 2.9%, Fat: 0.3%, Water: 92%, Fiber: 1.2%

Mustard greens

High in calcium, but somewhat high in goitrogens.
Ca 2.4:1, Pro: 2.7%, Fat: 0.2%, Water: 91%, Fiber: 3.3% Vitamin A 210% - Vitamin C 116% - Iron 8% - Calcium 10% - per 100grams
STAPLE GREEN

Nasturtiums

Both flowers and leaves are okay to feed. Use caution and do not use plants that may have been treated with any pesticides or other chemicals.


Okra

Ca 1.3:1, Pro: 2%, Fat: 0.1%, Water: 90%, Fiber: 3.2%

Papaya

Good source of fiber.
Ca 4.8:1, Pro: 0.6%, Fat: 0.1%, Water: 89%, Fiber: 1.8%

Parsley: Good source of calcium but high in oxalates.
Ca 2.4:1 , Pro: 3%, Fat: 0.8%, Water: 88%, Fiber: 3.3%

Parsnip

Very good source of fiber and carbohydrates.
Ca 1:2, Pro: 1.2%, Fat: 0.3%, Water: 80%, Fiber: 4.9%

Pasta (cooked):
Ca 0.1:1 , Pro: 5.2%, Fat: 1%, Water: 69%

Peaches: High goitrogens.
Ca 0.4:1, Pro: 0.7%, Fat: 0.09%, Water: 88%, Fiber: 2%

Pears: High in oxalates.
Ca 1:1, Pro: 0.4%, Fat: 0.4%, Water: 84%, Fiber: 2.4%


Pumpkin

Ca 0.5:1 , Pro: 1%, Fat: 0.1%, Water: 92%, Fiber: 0.5%

Raspberries: Excellent source of extra fiber content.
Ca 1.8:1, Pro: 0.9%, Fat: 0.6%, Water: 87%, Fiber: 6.8%

Rice (cooked): Ca 0.08:1 , Pro: 2.4%, Fat: 0.2%, Water: 68%

Rutabaga

Ca 0.8:1 , Pro: 1.2%, Fat: 0.2%, Water: 90%, Fiber: 2.5%

Snap peas:
Ca 0.1:1, Pro: 0.8%, Fat: 0.04%

Spaghetti squash

ca 0.6:1 , Pro: 1.2%, Fat: 0.2%, Water: 94%, Fiber: 1.9%

Spinach: High in calcium, but very high in oxalates and goitrogens.
Ca 2:1, Pro: 2.9%, Fat: 0.4%, Water: 92%, Fiber: 2.7%

Strawberries: High in oxalates and goitrogens.
Ca 0.7:1, Pro: 0.6%, Fat: 0.4%, Water: 92%, Fiber: 2.3%


Sweet potato

Fairly high in phosphorus, so best used as a substitute for other orange veggies occasionally.
Ca 0.8:1, Pro: 1.7%, Fat: 0.3%, Water: 73%, Fiber: 3%



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[wildheart]

Swiss chard

Very high in oxalates.
Ca 1.8:1, Pro: 0.2%, Fat: 0.1%

Tomatoes: High in oxalates.
Ca 0.2:1, Pro: 0.9%, Fat: 0.3%, Water: 94%, Fiber: 1.1%

Turnip greens

Very high in calcium, although somewhat high in goitrogens.
Ca 4.5:1, Pro: 1.5%, Fat: 0.3%, Water: 91%, Fiber: 3.2%

Watercress

Very high in calcium.
Ca 2:1, Pro: 2%, Fat: 0%

Watermelon: Very little nutrition, but an excellent source for additional water content.
Ca 0.9:1, Pro: 0.6%, Fat: 0.4%, Water: 92%, Fiber: 0.5%

Whole wheat bread: Very high in phosphorus
Ca 0.3:1 , Pro: 9.7%, Fat: 4.2%, Water: 38%, Fiber: 6.9%

Yellow squash

Ca 0.57:1, Pro: 1.2%, Fat: 0.2%, Water: 94%, Fiber: 1.9%

Yucca root (Cassava)

Very tough. Should be peeled, washed, boiled and mashed. Raw yucca may contain chemicals that cause digestive upset.
Ca 1:1.7, Pro: 1.36%, Fat: 0.28%, Water: 59.7%, Fiber: 1.8%

Zucchini

Ca 0.47:1, Pro: 1.1%, Fat: 0.1%, Water: 95%, Fiber: 1.2%

 

[Auggie's Dad]

Here's another great source ... but sometimes you have to scroll through search results to find just the plain food such as "blueberries" rather than the first entries for "Blueberry flavored popsicles" or other such nonsense.

Nutrition facts, calories in food, labels, nutritional information and analysis – NutritionData.com


Also, I am familiar with the importance of the 2:1 Ca ratio, but isn't it based on molarity not mass? If so you'd need a bit more than 2 times the weight of Ca than P as Ca weights 1.5 times as much.

 

[wildheart]

2:1 Ca ratio, but isn't it based on molarity not mass? If so you'd need a bit more than 2 times the weight of Ca than P as Ca weights 1.5 times as much.

How would you go about to measure the food or decide how to put a diet together that will closely be 2:1? Or are you saying that we should increase the Calcium to even more than 2? I've always had problems with this.

Ps: AD PLEASE I usually need a dictionary to translate your posts- please say it in simple English so I can understand with my Afrikaans brain.

 

[Auggie's Dad]

I'm not *sure* if the 2:1 ratio is for weight or for molar quantities.

If it's the former then it's just a matter of getting the proper weights: 1 gram of calcium carbonate doesn't have 1 gram of calcium, but rather about 0.4 grams. 1 gram of calcium glucuronate has about .17 grams of Calcium.

If it's the latter then you need to consider the weights of Ca and P as well and actually go for a weight-to-weight ratio of 2.6:1 (Ca).

 

[Auggie's Dad]

Chemistry I get. But when nutritional experts start talking chemistry I can never quite figure out what they actually mean as they never use precise (or unambiguous) language.

 

[Mel]

Thanks for the info... very interesting.

I have always been fascinated by nutrition - for humans and animals. It's such a complex topic that can so easily become overwhelming. Although there are general guidelines to follow for all species, each and every individual is just that - an individual and when it comes to medications, diet, exercise, behaviour etc everyone should be treated as an individual.

All the whole, natural, raw foods found in nature have all the nutirents needed in perfect ratio, it's when we start adding things and processing that we screw up that balance. Look at eggs, free range organice eggs although have cholesterol in them, the quality of fats is of much higher value than cage eggs and they contain lecithin which stops cholesterol absorption. Nature is pretty amazing!!

 

[Spiritbird]

Now if we could only tell our birds what is the best diet for them.
I have been offering Rosie Kale for just over a year now and wasted so much. Just recently she began to actually eat it and I was so pleased. It is about the only green leafy she eats now. Linky do you grow any vegies for the animals??

 

[wildheart]

Yes Tannie, I grow ALL the food. Our shops do not sell any of the greens that my iguana must eat so I started planting a month before he was born.

I am growing: mustard, turnip, alfalfa, rocket, coriander, watercress, collard (had to import the seed from US), basil, Thyme, Fennel, Oregano, Mint, Rosemary, Nasturtium, petunia, Johnny-Jump-Up, [FONT=Verdana, Arial, Helvetica, sans-serif]Marigolds, [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Aloe, [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Hen and chicken and I cant remember the rest now.

Sterretjie goes out with me each day when I go and pick it. She sits on the border of the container and picks the plants with me. She mostly loves alfalfa and the stems of the mustard plants. She eats the stems until there is nothing left of it, it has a burn just like chillies.

I do plant Kale on and off and then they only get a couple of leafs a week because they are so high in [/FONT]oxalates and goitrogens which binds calcium.

I use the herbs alternatively to change the flavor of their food and because herbs has A LOT medical uses.