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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]
1 tbsp canola or vegetable oil; 1 stick unsalted butter, cut into tablespoon (8 tablespoon) 1 / 3 cup pure maple syrup, preferably grade B; 3 / 4 tsp ground cinnamon; salt; cayenne pepper; 3 cup ...
method 1 method 2 flour 100% ... 60% water/liquid, 1% yeast, 2% salt and 1% oil, lard or butter. Dough hydration. A dough with very high hydration.
Pinch ( 1 / 2 salt spoon [30] or 1 / 4 teaspoon: an amount of space that can accommodate 15 minims ( 1 / 4 fluid drachm or 1 / 32 fluid ounce) of liquid), if it is a dry ingredient; Drop (1 minim, [34] 1 / 60 fluid drachm, or 1 / 480 fluid ounce), if it is a liquid
The Parton sisters' sweet potato casserole recipe calls for sweet potatoes, butter, light brown sugar, vanilla extract, salt, ground cinnamon, raw pecans and mini marshmallows. (You can check out ...
When a 2018 study compared the effects of olive oil, butter and coconut oil (also high in saturated fat) on cholesterol levels and other heart disease markers among healthy adults, the results ...
UK: The Food Standards Agency defines the level of salt in foods as follows: "High is more than 1.5 g salt per 100 g (or 0.6 g sodium). Low is 0.3 g salt or less per 100 g (or 0.1 g sodium). If the amount of salt per 100 g is in between these figures, then that is a medium level of salt."
Salt equivalent is usually quoted on food nutrition information tables on food labels, and is a different way of defining sodium intake, noting that salt is chemically sodium chloride. To convert from sodium to the approximate salt equivalent, multiply sodium content by 2.5: