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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]
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question. Not all protein is equally digestible.
Chapati: An unleavened flatbread (also known as roti), [7] it is a common staple of cuisine in South Asia, as well as amongst South Asian expatriates. Versions of the dish are also found in Central Asia and the Horn of Africa, with the laobing flatbread serving as a local variation in China. Chapati is known as doday in Pashto. Chivda
Roti (also known as chapati) [5] is a round flatbread originating from the Indian subcontinent.It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries.
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Chapati (alternatively spelled chapathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo (in East Africa), sada roti (in the Caribbean), poli (in Marathi), and roshi (in the Maldives), [1] is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh ...
Various noodles commonly found in Southeast Asia Misua noodle-making in Lukang, Taiwan. This is a list of notable types of noodles.A separate list is available for noodle dishes.
People of the state prefer their food to be made with fresh ingredients and through simple recipes. Roti (a form of chapati) is a staple food in Haryana, made from a variety of grains and flour (such as wheat, gram flour, and barley). Since Haryana is rich with agriculture and cattle, the use of dairy products is abundant in their food.