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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]
Egg white has many uses in food and many other ... Nutritional value per 100 g (3.5 oz) ... A 50-gram (1.8 oz) medium/large chicken egg provides approximately 70 ...
Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many ...
The amount of energy required to warm one gram of air-free water from 3.5 to 4.5 °C at standard atmospheric pressure. [b] 15 °C calorie: cal 15: ≈ 4.1855 J ≈ 0.003 9671 BTU ≈ 1.1626 × 10 −6 kW⋅h ≈ 2.6124 × 10 19 eV The amount of energy required to warm one gram of air-free water from 14.5 to 15.5 °C at standard atmospheric ...
Fruits and vegetables are 70 to 95% water. Most meats are on average about 70% water. Breads are approximately 36% water. [3] Some foods have a water content of less than 5%, e.g., peanut butter, [3] crackers, and chocolate cake. [4] Water content of dairy products is quite variable. Butter is 15% water. Cow's milk ranges between 88 and 86% water.
There are plenty of food options much higher in vitamin C, though: a 100-gram serving of kale contains roughly 93 mg, a medium kiwi contains about 56 mg and broccoli contains about 51 mg. Are ...
Rates on a 15-year mortgage stand at an average 6.30% for purchase and 6.33% for refinance, down 4 basis points from 6.34% for purchase and 1 basis point from 6.34% for refinance this time last week.
Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History ... Nutritional value per 100 g (3.5 oz) Energy: