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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]
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
per 250 mL cup Human milk [1] Cow milk (whole) [2] Soy milk (unsweetened) [3] Almond milk (unsweetened) [4] Oat milk (unsweetened) [5] Energy, kJ (kcal) 720 (172) 620 (149) 330 (80) 160 (39) 500 (120) Protein (g) 2.5 7.69 6.95 1.55 3 Fat (g) 10.8 7.93 3.91 2.88 5 Saturated fat (g) 4.9 4.55 0.5 0.21 0.5 Carbohydrate (g) 17.0 11.71 4.23 1.52 16 ...
Breakfast (428 calories) 1 serving Sheet-Pan Quiche. 1 medium pear. A.M. Snack (248 calories) 1 serving Lemon-Blueberry Frozen Yogurt Bites. Lunch (575 calories) 1 serving Quinoa, Chicken ...
MyPlate is the latest nutrition guide from the USDA. The USDA's first dietary guidelines were published in 1894 by Wilbur Olin Atwater as a farmers' bulletin. [4] Since then, the USDA has provided a variety of nutrition guides for the public, including the Basic 7 (1943–1956), the Basic Four (1956–1992), the Food Guide Pyramid (1992–2005), and MyPyramid (2005–2013).
The fat content of milk is the proportion of milk, by weight, [1]: 266 made up by butterfat. The fat content, particularly of cow 's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk bottle top varied to enable quick recognition.
On the 1992–2005 pyramid, the fat circle and sugar triangle are scattered throughout the pyramid to represent the naturally-occurring fats and sugars in various foods. The idea of this is to reduce the temptation to eat so much junk food and excessive fats and sugars, as there is already enough fat and sugar in the rest of the diet.
The Dietary Reference Intake (DRI) is a system of nutrition recommendations from the National Academy of Medicine (NAM) [a] of the National Academies (United States). [1] It was introduced in 1997 in order to broaden the existing guidelines known as Recommended Dietary Allowances ( RDA s, see below).