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Nutrient content of 10 major staple foods per 100 g dry weight [1] Staple Maize (corn) Rice, white Wheat Potatoes Cassava Soybeans, green Sweet potatoes Yams Sorghum Plantain RDA; Water content (%) 10 12 13 79: 60 68 77 70 9 65 Raw grams per 100 g dry weight 111: 114: 115: 476: 250: 313: 435: 333: 110: 286: Nutrient; Energy (kJ) 1698: 1736 ...
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]
Dietary fiber is defined to be plant components that are not broken down by human digestive enzymes. [1] In the late 20th century, only lignin and some polysaccharides were known to satisfy this definition, but in the early 21st century, resistant starch and oligosaccharides were included as dietary fiber components.
Spinach is a moderate source (10–19% of DV) of the B vitamins, riboflavin and vitamin B 6, vitamin E, potassium, iron, magnesium, and dietary fiber (table). Although spinach contains moderate amounts of iron and calcium, it also contains oxalates, which may inhibit absorption of calcium and iron in the stomach and small intestine. Cooked ...
Daily Totals: 1,519 calories, 62g fat, 114g protein, 179g carbohydrate, 35g fiber, 1,164mg sodium Make it 1,800 calories: Add 1 medium apple with 2 Tbsp. natural peanut butter as an evening snack.
Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [ 2 ] Water makes up a large proportion of the total mass ingested as part of a normal diet but it does not provide any nutritional value.
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[8] [9] 80-90% of the weight of an uncooked rice grain is starch, and 7-10% is protein. [9] [10] Other important components of rice include fat, fibers, and minerals, all comprising less than 1% of rice by weight. [11] The ratio of the two types of starch, linear amylose and branched amylopectin, affects cooked rice texture.