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Syzygium cumini, commonly known as Malabar plum, [3] Java plum, [3] black plum, jamun, jaman, jambul, or jambolan, [4] [5] is an evergreen tropical tree in the flowering plant family Myrtaceae, and favored for its fruit, timber, and ornamental value. [5] It is native to the Indian subcontinent and Southeast Asia.
Syzygium jambos is a large shrub or small-to-medium-sized tree, typically 3 to 15 metres (10 to 49 feet) high, with a tendency to low branching. Its leaves and twigs are glabrous and the bark, though dark brown, is fairly smooth too, with little relief or texture.
In a 100-gram (3 + 1 ⁄ 2-ounce) reference serving, raw plums supply 192 kilojoules (46 kilocalories) of food energy and are a moderate source only of vitamin C (12% Daily Value), with no other micronutrients in significant content (table).
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] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
A template (that is US-centric) for recording the nutritional value of foods. SI units must be inserted manually with a {{nbsp}} between the unit and the value. (g = grams, μg = micrograms, IU = international units). Percentage daily value (%DV) are roughly. estimated using US recommendations for adults from the USDA. Template parameters [Edit template data] This template prefers block ...
Gulab jamun (also spelled gulaab jamun; lit. ' Rose water berry ' or 'Rose berry') is a sweet confectionary or dessert, originating in the Indian subcontinent , and a type of mithai popular in India , Pakistan , Nepal , the Maldives and Bangladesh , as well as Myanmar .
Approximately 315 per 100g ... khowa or mawa [1] is a dairy food widely ... (green khoa) and is used in recipes where the khoa is thoroughly cooked, e.g., gulab jamun.
Chhena (Hindustani: [ˈtʃʰeːna]) or chhana (Bengali:) is a kind of acid-set cheese originating in the Indian subcontinent that is made from water buffalo [1] [2] or cow [2] milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining out the whey. [3]