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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Go beyond brown rice with these carbs that pack more fiber per serving. ... A 1/2-cup serving of cooked buckwheat has about 2.3 g of fiber. ... offering more than brown rice per serving. A 1/2-cup ...
Cooked, long-grain brown rice is 70% water, 26% carbohydrates, 3% protein, and 1% fat. In a reference amount of 100 grams (3.5 oz), cooked brown rice supplies 123 calories of food energy, and is a rich source (20% or more of the Daily Value, DV) of manganese (36% DV) and moderate source (11-17% DV) of magnesium, phosphorus, niacin, and thiamine.
Fagopyrum tataricum, also known as Tartary buckwheat, [2] green buckwheat, [3] ku qiao, [3] Tatar buckwheat, [citation needed] or bitter buckwheat, [4] is a domesticated food plant in the genus Fagopyrum in the family Polygonaceae.
Brown rice is a whole grain, meaning it contains all three parts of the grain: the fiber-containing bran, the nutritious germ, and the carb-rich endosperm. ... ShutterstockRice is often feared for ...
With a 100-gram serving of dry buckwheat providing 1,440 kilojoules (343 kilocalories) of food energy, or 380 kJ (92 kcal) cooked, buckwheat is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, four B vitamins (riboflavin, niacin, pantothenic acid, Vitamin B6) and several dietary minerals, with content especially ...
The largest gross buckwheat consumption per capita is in Russia, with 15 kg (33 lb) per year, followed by Ukraine, with 12 kg (26 lb) per year. [6] Buckwheat comprises 20% of all cereal consumption in Russia. [7] In Russian, buckwheat is referred to formally as гречиха (grechi(k)ha), or colloquially as гречка (grechka), which gave ...
Glycemic load of a 100 g serving of food can be calculated as its carbohydrate content measured in grams (g), multiplied by the food's GI, and divided by 100. For example, watermelon has a GI of 72. A 100 g serving of watermelon has 5 g of available carbohydrates (it contains a lot of water), making the calculation (5 × 72)/100=3.6, so the GL ...