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Table Of Food Nutrients
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.Home and Garden Bulletin, Number 72 United States Dept. of Agriculture (USDA) 1963, 2002 As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels. For precise details about vitamins and mineral contents, the USDA source can be used. To use the tables, click on "show" or "hide" at the far right for each food category. In the Measure column, "t" = teaspoon and "T" = tablespoon. In the food nutrient columns, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
USDA
The United States Department of Agriculture (USDA) is the federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food. It aims to meet the needs of commercial farming and livestock food production, promotes agricultural trade and production, works to assure food safety, protects natural resources, fosters rural communities and works to end hunger in the United States and internationally. It is headed by the Secretary of Agriculture, who reports directly to the President of the United States and is a member of the president's Cabinet. The current secretary is Tom Vilsack, who has served since February 24, 2021. Approximately 80% of the USDA's $141 billion budget goes to the Food and Nutrition Service (FNS) program. The largest component of the FNS budget is the Supplemental Nutrition Assistance Program (formerly known as the Food Stamp program), which is the cornerstone of USD ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ice Cream
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. It can also be made by whisking a flavored cream base and liquid nitrogen together. Food coloring is sometimes added, in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (below ). It becomes more malleable as its temperature increases. The meaning of the name "ice cream" varies from one country to another. In some countries, such as the United States, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the mai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or '' ghee'', wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortening
Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term ''shortening'' seldom refers to butter. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. In the earlier centuries, lard was the primary ingredient used to shorten dough. The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it has short fibers. Solid fat prevents cross-linkage between gluten molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces. In pastries such as cake, which should not be elastic, shortening is used to produce the desired texture. History and market Originally shortening was synonymous with lard, but with the invention of margarine from beef tallow by French chemist H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oils
An oil is any nonpolar chemical substance that is composed primarily of hydrocarbons and is hydrophobic (does not mix with water) & lipophilic (mixes with other oils). Oils are usually flammable and surface active. Most oils are unsaturated lipids that are liquid at room temperature. The general definition of oil includes classes of chemical compounds that may be otherwise unrelated in structure, properties, and uses. Oils may be animal, vegetable, or petrochemical in origin, and may be volatile or non-volatile. They are used for food (e.g., olive oil), fuel (e.g., heating oil), medical purposes (e.g., mineral oil), lubrication (e.g. motor oil), and the manufacture of many types of paints, plastics, and other materials. Specially prepared oils are used in some religious ceremonies and rituals as purifying agents. Etymology First attested in English 1176, the word ''oil'' comes from Old French ''oile'', from Latin ''oleum'', which in turn comes from the Greek (''elaion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yolk
Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example because they are laid in situations where the food supply is sufficient (such as in the body of the host of a parasitoid) or because the embryo develops in the parent's body, which supplies the food, usually through a placenta. Reproductive systems in which the mother's body supplies the embryo directly are said to be matrotrophic; those in which the embryo is supplied by yolk are said to be lecithotrophic. In many species, such as all birds, and most reptiles and insects, the yolk takes the form of a special storage organ constructed in the reproductive tract of the mother. In many other animals, especially very small species such as some fish and invertebrates, the yolk material is not in a special organ, but inside the egg cel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelet
In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History The earliest omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenne's ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scrambled
Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients. Preparation Only eggs are necessary to make scrambled eggs,Jamie Oliver, ''Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours'', , 2008 but salt, water, milk, chives, cream, crème fraîche, sour cream, or grated cheese may be added. The eggs are cracked into a bowl with some salt and pepper, and the mixture is stirred or whisked: alternatively, the eggs are cracked directly into a hot pan or skillet, and the whites and yolks stirred together as they cook. Recipes disagree on whether milk, cream, or water should be added. The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating. The heat is turned down and the eggs are stirred as they cook. This creates small, soft curds of egg. A thin pan is preferable to prevent browning. With conti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (food)
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especially chickens. Eggs of other birds, including ostriches and other ratites, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Bird and reptile eggs consist of a protective eggshell, albumen ( egg white), and vitellus ( egg yolk), contained within various thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture formerly categorized eggs as ''Meats'' within the Food Guide Pyramid (now MyPlate). Despite the nutritional value of eggs, there are some potential healt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Processed Cheese
Processed cheese (also known as process cheese, cheese food, prepared cheese, cheese product, or plastic cheese) is a food product made from cheese and unfermented dairy ingredients mixed with emulsifiers. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included. As a result, many flavors, colors, and textures of processed cheese exist. Processed cheese typically contains around 50 to 60% traditional cheese. History Processed cheese was first developed in Switzerland in 1911, when Walter Gerber and Fritz Stettler, seeking a cheese with longer shelf life and influenced by cheese sauces such as those used in fondue, added sodium citrate to melted Emmentaler cheese and found that the emulsified cheese sauce could be re-cooled into a solid again. Shortly after, in 1916, Canadian-American businessman James L. Kraft applied for the first U.S. patent covering a new method of processing cheese, which halted the maturation process. Advantages Pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Cheese
Modern American cheese is a type of processed cheese developed in the 1910s made from cheddar, Colby, or similar cheeses. It is mild with a creamy and salty flavor, has a medium-firm consistency, and has a low melting point. It is typically yellow or white in color; yellow American cheese is seasoned and colored with annatto. History British colonists made cheddar cheese soon after their arrival in North America. By 1790, American-made cheddars were being exported back to England. According to Robert Carlton Brown, author of ''The Complete Book of Cheese'', what was known in America as ''yellow cheese'' or ''store cheese'' was known as American cheddar or ''Yankee cheddar'' back in England."The English called our imitation Yankee, or American, Cheddar, while here at home it was popularly known as yellow or store cheese". Robert Carlton Brown''The Complete Book of Cheese''(New York: Programmer Publishing Company, 1955). Republished in 2006: "Bob" Brown, ''The Complete Book o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheddar Cheese
Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. Cheddar originates from the English village of Cheddar in Somerset. Cheddar cheese is produced all over the world, and ''cheddar cheese'' has no protected designation of origin either in the United Kingdom or the European Union. In 2007, the protected designation of origin name "West Country Farmhouse Cheddar" was registered in the EU and (after Brexit) the UK, defined as cheddar produced from local milk within Somerset, Dorset, Devon and Cornwall and manufactured using traditional methods. Protected Geographical Indication (PGI) was registered for ''Orkney Scottish Island Cheddar'' in 2013 in the EU, which also applies under UK law. Globally, the style and quality of cheeses labelled as cheddar may vary greatly, with some processed cheeses being packaged as "cheddar". Furthermore, certain cheeses that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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