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After talking with a nutrition coach about my health goals, we set a goal of consuming at least 100 grams of protein a day.This number sounded like a lot at first, and I was worried I would never ...
A 100-gram (3 + 1 ⁄ 2-ounce) reference serving of cooked chickpeas provides 686 kilojoules (164 kilocalories) of food energy. Cooked chickpeas are 60% water, 27% carbohydrates, 9% protein and 3% fat (table). [47] Seventy-five percent of the fat content is unsaturated fatty acids for which linoleic acid comprises 43% of the total fat. [51]
Split peas are high in protein and low in fat, with 25 grams of protein and one gram of fat per 350 calories (1,500 kJ) serving. Most of the calories come from protein and complex carbohydrates . The split pea is known to be a natural food source that contains some of the highest amounts of dietary fibre , containing 26 grams of fibre per 100 ...
Natural protein concentrates (often used in bodybuilding or as sports dietary supplements): Soy protein isolate (prepared with sodium or potassium): 80.66; Whey protein isolate: 79; Egg white, dried: 81.1; Spirulina alga, dried: 57.45 (more often quoted as 55 to 77) Baker's yeast: 38.33; Hemp husks 30
Reduced-Fat Cheddar Cheese. 3.9 ounces reduced fat cheddar cheese: 30 grams of protein
Roasted gram flour is commonly added to season Burmese salads, and is the principal ingredient of Burmese tofu. [6] Roasted gram flour is also used to thicken several noodle soup dishes, including mohinga and ohn no khao swè. [7] [6] Gram flour is also used to make jidou liangfen, a Yunnanese dish similar to Burmese tofu salad.
The foodstuffs listed for comparison show the essential amino acid content per unit of the total protein of the food, 100g of spinach, for example, only contains 2.9g of protein (6% Daily Value), and of that protein 1.36% is tryptophan. [2] [7] (note that the examples have not been corrected for digestibility)
Note: All nutrient values including protein are in %DV per 100 grams of the food item. Significant values are highlighted in light gray color and bold letters. [ 26 ] [ 27 ] Cooking reduction = % Maximum typical reduction in nutrients due to boiling without draining for ovo-lacto-vegetables group.