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Milk alternatives vary quite a bit in texture, from thick and creamy soy milk or canned coconut milk to thinner and more watery options like rice, almond, hemp, and flax milk.
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]
Today, most skim milk is created by spinning whole milk in a centrifuge so that the fat droplets separate out. [5] To make low fat milk, one can simply mix skim and whole milk in a fixed ratio. [6] The fat content of the raw milk produced by cows ranges from about 3.3% up to 5%.
When it comes to skim milk and low-fat yogurt, the lack of fat makes it harder to detect the lactose, milk solids, and acidity present. That's part of the reason why many people compare the taste ...
United States milk producers also use a color-coding system to identify milk types, usually with the bottle cap or colored accents on the packaging. Whole milk is often denoted by red, while 2% is most often colored blue. 1% and skim colors vary by region or dairy, with common colors for these lines being purple, green, yellow, pink, or light blue.
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
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Plain yogurt (regular or otherwise) can replace milk in both sweet and savory dishes. Again, you’ll want to add enough water to make the amount equal to the milk that your recipe calls for.