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Strawberries are considered 'super fruits' and have been linked to many health benefits, like reduced blood pressure and cholesterol and improvements in insulin resistance.
Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables. Commercially, fructose is derived from sugar cane, sugar beets, and maize. High-fructose corn syrup is a mixture of glucose and fructose as monosaccharides. Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture (USDA) 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] As foods vary by brands and stores, the figures ...
A tart and sweet [6] pie made with a strawberry and rhubarb filling. Strawberries risotto. Italy. A risotto made with strawberries. Strawberry shortcake. England, 1588 (first printed recipe) [7] Shortcakes are split and the bottoms are covered with a layer of strawberries, juice, and whipped cream.
Strawberries can be frozen or made into jam or preserves, [69] as well as dried and used in prepared foods, such as cereal bars. [70] In the United Kingdom, strawberries and cream is a popular dessert at the Wimbledon tennis tournament. [68] Desserts using strawberries include pavlova, [71] fraisier, [72] [73] and strawberry shortcake. [74]
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose ...
PER 1 PACKET (30 G) SERVING: 110 calories, 2 g fat (0.5 g saturated fat, 0 g trans fat), 150 mg sodium, 23 g carbs (2 g fiber, 8 g sugar), 3 g protein. While the allure of strawberries and cream ...
In Canada, a teaspoon is historically 1⁄6 imperial fluid ounce (4.74 mL) and a tablespoon is 1⁄2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils come in 5 mL for teaspoons and 15 mL for tablespoons, hence why it is labelled as that on the chart. The volumetric measures here are for comparison only.