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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]
In Canada "whole" milk refers to creamline (unhomogenized) milk. "Homogenized" milk (abbreviated to "homo" on labels and in speech) refers to milk which is 3.25% butterfat (or milk fat). [13] There are also skim, 1%, and 2% milk fat milks. Modern commercial dairy processing techniques involve first removing all of the butterfat, and then adding ...
The Nutrition. Jack Andersen - Getty Images. ... 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 ...
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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.
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.
In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt. [1] It may also include milk, sugar, or other ingredients that contribute to the taste or texture. An egg or milk wash can be used to decorate the outside, as well as coarse sugar.