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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]
248 calories. 5.5 grams of protein. 2 grams of fat. 52 grams of carbohydrates. 3 grams of fiber. Quinoa nutrition. In one cup of cooked quinoa you'll get: 222 calories. 8 grams of protein. 3.5 ...
Although a 100 g (3 + 1 ⁄ 2 oz) serving of cooked quinoa increases to 72% water, most nutritional evaluations are reduced, such as, 21% carbohydrates, 4% protein, and 2% fat, [72] and the food energy of cooked quinoa is reduced to 503 kJ (120 kcal).
A sample nutrition facts label, with instructions from the U.S. Food and Drug Administration [1] Nutrition facts placement for two Indonesian cartons of milk The nutrition facts label (also known as the nutrition information panel, and other slight variations [which?]) is a label required on most packaged food in many countries, showing what nutrients and other ingredients (to limit and get ...
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Quinoa, a common pseudocereal. A pseudocereal or pseudograin is one of any non-grasses that are used in much the same way as cereals (true cereals are grasses).Pseudocereals can be further distinguished from other non-cereal staple crops (such as potatoes) by their being processed like a cereal: their seed can be ground into flour and otherwise used as a cereal.
Fish couscous: This couscous is popular in the city of Jijel and often features fish, such as sea bass or red snapper, as well as tomatoes, and bell peppers. [ 17 ] [ 18 ] [ 19 ] Kabyle couscous : This couscous dish, locally called Seksou, involves preparing green beans, meat, onions, carrots, squash and tomato-based sauce in a couscous pot.
Couscous proper is about 2 mm in diameter, but there also exists a larger variety (3 mm more) known as berkoukes, as well as an ultra-fine version (around 1 mm). [20] In Morocco, Algeria, Tunisia, and Libya, it is generally served with vegetables ( carrots , potatoes , and turnips ) cooked in a spicy or mild broth or stew, usually with some ...