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Cooked chickpeas are 60% water, 27% carbohydrates, 9% protein and 3% fat (table). [45] Seventy-five percent of the fat content is unsaturated fatty acids for which linoleic acid comprises 43% of the total fat. [50]
This soy-based plant protein is a versatile way to get 20g of the stuff per 100g, and it's also a good source of calcium and potassium. ... Non-fat options make this choice a high protein, low ...
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]
Legumes are a significant source of protein, dietary fibre, carbohydrates, and dietary minerals; for example, a 100 gram serving of cooked chickpeas contains 18 percent of the Daily Value (DV) for protein, 30 percent DV for dietary fiber, 43 percent DV for folate and 52 percent DV for manganese. [28]
Daily Totals: 1,213 calories, 59 g protein, 143 g carbohydrates, 31 g fiber, 51 g fat, 2,134 mg sodium. Day 5 Breakfast (297 calories) 1 serving Pineapple Green Smoothie. A.M. Snack (61 calories ...
The carbohydrates occur in higher concentrations than the proteins; the carbohydrates in legumes consist mostly of the polysaccharides amylose and amylopectin. A typical nutritional composition of dried chickpeas at room temperature, by weight, is listed as 19% protein, 61% carbohydrate, 6% lipids, and 14% water. [24]
Water content (%) 10 12 13 79: 60 68 77 70 9 65 Raw grams per 100 g dry weight 111: 114: 115: ... If it is transcluded into an article for one of the staple foods ...
The product can act as a substitute for animal-based protein such as egg protein, dairy protein, meat. [3] It is gluten-free and is not a listed allergen. The protein acts as an emulsifier that combines water and fat contributing to the creation of a stable viscous mass. [4] It can be used as a raw material in, hot or cold applications. [4]