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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]
This template presents a comparison table for major staple foods. It is intended to be transcluded into other pages. If it is transcluded into an article for one of the staple foods listed in the table e.g., the Wheat article, then the column for that food will be automatically highlighted.
Roasted gram flour is commonly added to season Burmese salads, and is the principal ingredient of Burmese tofu. [6] Roasted gram flour is also used to thicken several noodle soup dishes, including mohinga and ohn no khao swè. [7] [6] Gram flour is also used to make jidou liangfen, a Yunnanese dish similar to Burmese tofu salad.
Usually, "rice flour" refers to dry-milled rice flour (Korean: 건식 쌀가루, romanized: geonsik ssal-garu), which can be stored on a shelf. In Korea, wet-milled rice flour (Korean: 습식 쌀가루, romanized: seupsik ssal-garu) is made from rice that was soaked in water, drained, ground using a stone-mill, and then optionally sifted. [4]
Flour made from all parts of the grain (extraction rate: 100%) leaves about 2 grams (0.071 oz) ash or more per 100 grams (3.5 oz) dry flour. Plain white flour with an extraction rate of 50–60% leaves about 0.4 grams (0.014 oz).
Glycemic load of a 100 g serving of food can be calculated as its carbohydrate content measured in grams (g), multiplied by the food's GI, and divided by 100. For example, watermelon has a GI of 72. A 100 g serving of watermelon has 5 g of available carbohydrates (it contains a lot of water), making the calculation (5 × 72)/100=3.6, so the GL ...
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.
In domestic cooking, bulk solids, notably flour and sugar, are measured by volume, often cups, though they are sold by weight at retail. Weight measures are used for meat . Butter may be measured by either weight ( 1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume ( 1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in ...