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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.
Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn grain. [2] The starch is obtained from the endosperm of the kernel . Corn starch is a common food ingredient, often used to thicken sauces or soups , and to make corn syrup and other sugars . [ 3 ]
Solid and melted butter. Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking ...
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The mixture should be heated only until the mixture thickens and removed immediately to prevent the mixture from thinning. Overheating tends to break down arrowroot's thickening property. Two teaspoons of arrowroot can be substituted for one tablespoon of cornstarch, or one teaspoon of arrowroot for one tablespoon of wheat flour. [10]
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 packages marked to facilitate common divisions by eye. (As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.)
Whole grain wheat may contain as high as 14% resistant starch, while milled wheat flour may contain only 2%. [46] Resistant starch content of cooked rice was found to decrease due to grinding; resistant starch content of oats dropped from 16 to 3% during cooking.