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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]
Corn is also a good source of vitamin C, which supports immune function, healthy tissue growth and repair, collagen synthesis, iron absorption and more. One serving of corn can provide about 10% ...
Rather than consuming empty carbs like white rice, pasta and refined grains which can spike blood sugar levels, leafy greens and non-starchy vegetables are a better choice, since they are high in ...
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In particular, vitamin C and folic acid are susceptible to loss during the commercial process. In addition, studies have shown that thawing frozen vegetables before cooking can accelerate the loss of vitamin C. [3] [4] Over the years, there has been controversy as to whether frozen vegetables are better or worse than fresh ones.
Tolerable upper intake levels (UL), to caution against excessive intake of nutrients (like vitamin A and selenium) that can be harmful in large amounts. This is the highest level of sustained daily nutrient consumption that is considered to be safe for, and cause no side effects in, 97.5% of healthy individuals in each life stage and sex group.
Frozen carrots are just as solid an option and may contain less sodium than canned depending on the brand, but when you factor in cost and shelf-life, canned is the way to go.
Blueberries consist of 14% carbohydrates, 0.7% protein, 0.3% fat, and 84% water. They contain only negligible amounts of micronutrients, with moderate levels (relative to respective Daily Values) (DV) of the essential dietary mineral manganese, vitamin C, vitamin K and dietary fiber. Generally, the nutrient contents of blueberries are a low ...