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Popovers, dry mix, enriched |
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Popovers, dry mix, enriched (USDA#18339) |
| Serving Size 1 oz |
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| Water 11g |
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| Calories 371 |
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| Energy 1552kj |
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| Protein 10g |
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| Total Fat 4g |
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| Ash 2g |
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| Total Carbohydrates 71g |
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| Calcium, Ca 32mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 25mg |
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| Phosphorus, P 100mg |
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| Potassium 100mg |
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| Sodium 906mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 37mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 3mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 4mg |
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| Folate, total 145mcg |
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| Folic acid 120mcg |
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| Folate, food 25mcg |
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| Folate, DFE 229mcg_DFE |
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| Vitamin B-12 8mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 1g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 1g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| Cholesterol 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 3g |
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| Glycine 0g |
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| Proline 1g |
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| Serine 0g |
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Popovers, dry mix, enriched usda nutrition - Related Content |
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| Unique popover that is golden brown and crispy on the outside and creamy on the inside. |
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Enriched and/or Flavored Breads
Some basic yeast bread recipes are enhanced with other ingredients that change the characteristics of the bread including the texture, ... |
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| Food Processor | Heavy-Duty Mixer
Mixing and Kneading with a Food Processor
A food processor can be used for mixing ingredients and kneading the dough for yeast breads. ... |
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| Hand Mixing on a Flat Surface | Hand Mixing in a Bowl
Hand Mixing on a Flat Surface (Well Method)
A traditional method for dough preparation is to combine the dry and ... |
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Flour is used as the main ingredient for many types of food items including breads, rolls, biscuits, pancakes, waffles, cakes, pastries, and pasta. Some food items, such as ... |
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Pasta is allowed to dry to varying degrees for different purposes. The amount of drying time varies according to the type of pasta, drying conditions and the drying method ... |
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| A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing. When commercially prepared white ... |
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| Flour that has been processed from grain to remove the bran and germ, bleached to whiten the appearance, and then reformulated with nutrients, such as thiamin, riboflavin, niacin, ... |
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| A baking pan or baking utensil as it may also be referred, specifically designed to hold popover batter so the popover, as it bakes, can rise up into a large, airy pastry-like ... |
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| An airy, puffed bread roll similar to a quick bread that is served for breakfast or dinner to accompany other foods prepared for the meal. Named for the baking reaction to the ... |
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| A rich extra dark malted beer, low to medium bodied, medium to high bitterness, intense with varying sweetness and dryness. Dark roasted barley produces a slight roasted coffee ... |
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