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Butter may be measured by either weight (1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume (1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in packages marked to facilitate common divisions by eye. (As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.)
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]
Chart of milk products and production relationships, including milk. 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 ...
The original hair type chart, also known as the hair typing system, was created by Andre Walker, Oprah Winfrey's hairstylist, in the 1990s. He debuted the system on Winfrey's show to promote his ...
Butter: 215 Oyster: 206 Lobster: 200 Pate: 150 Heavy whipping cream: ... Evaporated milk: 29 Low cholesterol foods Cholesterol mg per 100 grams Cottage cheese (4% fat) 15
The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient:
Hair care or haircare is an overall term for hygiene and cosmetology involving the hair which grows from the human scalp, and to a lesser extent facial, pubic and other body hair. Hair care routines differ according to an individual's culture and the physical characteristics of one's hair.
Water content of dairy products is quite variable. Butter is 15% water. Cow's milk ranges between 88 and 86% water. Swiss cheese is 37% percent water. [3] The water content of milk and dairy products varies with the percentage of butterfat so that whole milk has the lowest percentage of water and skimmed milk has the highest.