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  2. Glycemic load - Wikipedia

    en.wikipedia.org/wiki/Glycemic_load

    A 100 g serving of watermelon has 5 g of available carbohydrates (it contains a lot of water), making the calculation (5 × 72)/100=3.6, so the GL is 3.6. A food with a GI of 90 and 8 g of available carbohydrates has a GL of 7.2 (8 × 90/100=7.2), while a food with a GI of just 6 and with 120 g of carbohydrate also has a GL of 7.2 (120 × 6/100 ...

  3. Table of food nutrients - Wikipedia

    en.wikipedia.org/wiki/Table_of_food_nutrients

    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]

  4. Drinking carrot juice has 1 major benefit over just eating ...

    www.aol.com/news/eating-carrots-drinking-carrot...

    One cup of canned carrot juice contains the following nutrients, ... 0.35 grams of fat. 21.9 grams of carbs. 1.89 grams of fiber. 9.23 grams of sugar. Carrot juice benefits.

  5. Template:Comparison of major staple foods - Wikipedia

    en.wikipedia.org/wiki/Template:Comparison_of...

    Nutrient content of 10 major staple foods per 100 g dry weight [1] Staple Maize (corn) Rice, white Wheat Potatoes Cassava Soybeans, green Sweet potatoes Yams Sorghum Plantain RDA; Water content (%) 10 12 13 79: 60 68 77 70 9 65 Raw grams per 100 g dry weight 111: 114: 115: 476: 250: 313: 435: 333: 110: 286: Nutrient; Energy (kJ) 1698: 1736 ...

  6. 35 Low-Carb Breakfast Recipes That Will Keep You Full ... - AOL

    www.aol.com/35-low-carb-breakfast-recipes...

    Photo: Jason Donnelly. Design: Eat This, Not That!People go low-carb for a variety of reasons. Whether it's to lose weight, improve your blood sugar levels, or help with another specific health ...

  7. Brown rice syrup - Wikipedia

    en.wikipedia.org/wiki/Brown_rice_syrup

    The solution is then partially evaporated by boiling, until the final desired water content of the syrup is achieved. Brown rice syrup generated by this process is protein, fibre (hemicellulose) and lipid free and usually consists of 65–85% maltose, 10–15% maltotriose, 5–20% dextrins and only 2–3% glucose. The final carbohydrate mix of ...

  8. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1 ⁄ 2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.

  9. The Ideal Rice to Water Ratio For Making Perfect Rice ... - AOL

    www.aol.com/lifestyle/ideal-rice-water-ratio...

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