Search results
Results from the WOW.Com Content Network
Egg white consists primarily of ... Chicken egg whole, hard-boiled; Nutritional value per 100 g (3.5 oz) ... The U.S. Department of Agriculture grades eggs by the ...
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]
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. ... Nutrition facts (1 large egg): 70 cal, 5g total fat ...
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.
Vegetables. Wolffia arrhiza, dry weight: 40; Nori seaweed, dried sheets: 5.81; ready-to-eat green vegetables: 0.33 to 3.11; ready-to-eat starchy tubers: 0.87 to 6.17 . high scores: home-prepared potato pancakes 6.17; French fries 3.18-4.03
Balut nutrition specifications between chicken and duck have minor differences, but both eggs have around 14 grams of crude protein, 188 calories each, and around 100 milligrams of calcium. [14] A duck egg might have a higher value of nutrition than a chicken egg, but overall, both chicken and duck balut have approximately the same nutritional ...
The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white ...
Boiled eggs are typically from a chicken, and are cooked with their shells unbroken, usually by immersion in boiling water.Hard-boiled or hard-cooked eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw.