Hi, I am looking for someone to write an article on the chemistry of falafel Paper must be at least 2500 words. Please, no plagiarized work! In general, falafel can be considered one of the Middle East’s famous cuisines. It is highly nutritious both in protein and vegetables (Gisslen & Smith 2010, Pg 697).

Most foods are labeled as a prerequisite of the Nutrition Labelling and Education Act of 1990. For proper informative labeling, food must be analyzed both for qualitative and quantitative parameters. Most products are thus found with a nutritional label specifying quantities of various minerals and nutrients. The total mineral content of food is often represented by the ash content (Nielsen 2010, pg. 103). Ashing is the first step in elemental analysis of a food sample and so is considered a proximate analysis in nutritional analyses. Fresh foods have been found to rarely have an ash content that is greater than 5%, fats and pure oils are found to have little or no ash. Sodium, iron and calcium content of food due to their contribution to hypertension, osteoporosis and anemia are frequently labeled in food products (Nielsen 2010, pg. 191). Minerals such as salt have both functional and nutritional properties. Salt fortified with iodine is used to fight goiter. In addition, it adds flavor, modifies ionic strength thereby affecting the solubilization of proteins and other components of food while at the same time acts as a preservative. The moisture content of food plays a significant role in the determination of quality, resistance to deterioration and preservation. In addition, it can be used in the calculation of other constituents e.g. carbohydrate content. Total solids are the weight (dry weight) that remains after moisture analysis (Nielsen 2010, Pg 25). Lipids are compounds that are sparingly soluble in water but have variable solubility in organic solvents such as ethyl ether, petroleum ether, acetone, ethanol, methanol, and benzene (Coultate 2009, Pg 97).&nbsp.