Ads
related to: 100g egg white nutrition facts usda
Search results
Results From The WOW.Com Content Network
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens, it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. [1] It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect ...
FoodData Central is USDA's integrated data system that contains five types of data containing information on food and nutrient profiles: [6] Standard Reference, using earlier approaches to determining nutrient profiles of foods in the marketplace, provides a comprehensive list of values for nutrients and food components that are derived from calculations and analyses.
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]
Fox News Digital spoke to an egg expert based in Maine to find out why egg yolks come in different colors — and if these different colors mean anything significant in terms of nutrition.
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question.
Nutrition facts (per 1/2 can): 96 cal, 5g fat, ... This soy-based plant protein is a versatile way to get 20g of the stuff per 100g, and it's also a good source of calcium and potassium ...
11.2.2 USDA school nutrition. 12 See also. 13 References. ... Nutritional value per 100 g (3.5 oz) Energy: 660 kJ (160 kcal) ... frozen egg white or dried egg white ...
Egg yolk becomes a gel, or solidifies, between 61 and 70 °C (142 and 158 °F). Egg white gels at different temperatures: 60 to 73 °C (140 to 163 °F). The white contains exterior albumen which sets at the highest temperature. In practice, in many cooking processes the white gels first because it is exposed to higher temperatures for longer. [36]