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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]
Nutrient contents of common foods for comparison. Template parameters [Edit template data] Parameter Description Type Status No parameters specified ^ "National Nutrient Database for Standard Reference Release 28". United States Department of Agriculture: Agricultural Research Service. ^ "Nutrition facts, calories in food, labels, nutritional information and analysis". NutritionData.com ...
In 1896, tables from the USA were published, incorporating nearly 2600 analyses of a wide range of foods including the main food groups, as well as some processed foods. Values for foods were presented as ‘refuse’, water, protein, fats, carbohydrates, ash, and ‘fuel value’. [7]
Superfoods are nutritional powerhouses that are packed with vitamins, minerals, fiber and other health-promoting compounds. These are the 11 foods you should add to your diet.
These foods are low in calories, nutrient-dense, and have more protein than one large egg. ... This nutty-flavored starch is full of nutritional value—including protein. ... “That could range ...
Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [2] Water makes up a large proportion of the total mass ingested as part of a normal diet but it does not provide any nutritional value.
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
FoodData Central is USDA's integrated data system that contains five types of data containing information on food and nutrient profiles: [2] Standard Reference, using earlier approaches to determining nutrient profiles of foods in the marketplace, provides a comprehensive list of values for nutrients and food components that are derived from calculations and analyses.