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Refers to the process of breaking off small pieces from foods to check for doneness or to completely flake apart the food so that it can be combined with other ingredients. Foods such as cooked fish flake easily after cooking.
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USDA Nutrition Facts |
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| Calories 319 |
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| Protein 11g |
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| Total Fat 2g |
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| Total Carbohydrates 63g |
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| Dietary Fiber 27g |
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| Sugars 35g |
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| Potassium 4388mg |
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| Sodium 1435mg |
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| Cholesterol 0mg |
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| Calories 377 |
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| Protein 4g |
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| Total Fat 7g |
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| Total Carbohydrates 72g |
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| Dietary Fiber 2g |
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| Sugars 35g |
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| Potassium 197mg |
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| Sodium 167mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup |
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| Calories 353 |
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| Protein 15g |
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| Total Fat 7g |
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| Total Carbohydrates 71g |
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| Dietary Fiber 9g |
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| Sugars 0g |
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| Potassium 353mg |
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| Sodium 35mg |
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| Cholesterol 0mg |
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Flake term - Related Content |
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| A type of grain flakes made from triticale grain. The whole-grain triticale is pressed using a process that rolls and flattens the grain into flakes. The purpose of this technique ... |
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| A type of grain flakes made from quinoa seeds. The whole-grain quinoa is pressed using a process that rolls and flattens the seeds into flakes. The purpose of this technique is to ... |
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| Grain that is pressed using a process that steams and rolls the grain to produce flattened, or flaked, kernels. The advantage that flaked grain has over unprocessed grain is that ... |
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| Rice that has been parboiled and then rolled, flattened, and dried to produce flakes. The flakes come in different thicknesses depending on the pressure used in the flattening ... |
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| Dried shavings of fish that are sliced from aged pieces of bonito. A member of the tuna family of fish, bonito is a popular fish in Japan that is typically not consumed as often ... |
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