|
|
| back to USDA Nutrition Index |
 |
|
|
 |
Millet, raw (USDA#20031) |
| Serving Size 1 cup |
 |
 |
 |
| Water 8g |
 |
| Calories 378 |
 |
| Energy 1582kj |
 |
| Protein 11g |
 |
| Total Fat 4g |
 |
| Ash 3g |
 |
| Total Carbohydrates 72g |
 |
| Dietary Fiber 8g |
 |
| Calcium, Ca 8mg |
 |
| Iron, Fe 3mg |
 |
| Magnesium, Mg 114mg |
 |
| Phosphorus, P 285mg |
 |
| Potassium 195mg |
 |
| Sodium 5mg |
 |
| Zinc, Zn 1mg |
 |
| Copper, Cu 0mg |
 |
| Manganese, Mn 1mg |
 |
| Selenium, Se 2mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 0mg |
 |
| Riboflavin 0mg |
 |
| Niacin 4mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 85mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 85mcg |
 |
| Folate, DFE 85mcg_DFE |
 |
| Vitamin B-12 0mcg |
 |
| Vitamin A, IU 0IU |
 |
| Vitamin A, RAE 0mcg_RAE |
 |
| Retinol 0mcg |
 |
| Vitamin E (alpha-tocopherol) 5mg |
 |
| Vitamin K (phylloquinone) 0mcg |
 |
| Fatty acids, total saturated 0g |
 |
| 12:0 3g |
 |
| 16:0 0g |
 |
| 18:0 0g |
 |
| Fatty acids, total monounsaturated 0g |
 |
| 16:1 undifferentiated 0g |
 |
| 18:1 undifferentiated 0g |
 |
| 20:1 0g |
 |
| Fatty acids, total polyunsaturated 2g |
 |
| 18:2 undifferentiated 2g |
 |
| 18:3 undifferentiated 0g |
 |
| Cholesterol 0mg |
 |
| Tryptophan 0g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 1g |
 |
| Lysine 0g |
 |
| Methionine 0g |
 |
| Cystine 0g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 0g |
 |
| Arginine 0g |
 |
| Histidine 0g |
 |
| Alanine 0g |
 |
| Aspartic acid 0g |
 |
| Glutamic acid 2g |
 |
| Glycine 0g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
 |
 |
 |
|
 |
|
 |
Millet, raw usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| The subtle sweetness of millet provides a delicious flavor to this polenta variation – a perfect accompaniment for any main dish and a great substitute for potatoes. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
|
 |
|
|
 |
|
 |
| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
|
 |
|
|
 |
|
 |
| A variety of related plants bearing small seeds used as a food source. The plants may grow to a height of up to six feet and feature large seed heads, which bear many tiny seeds ... |
|
 |
|
|
 |
|
 |
| An olive that is green in color and ready to be cured. |
|
 |
|
|
 |
|
 |
| Milk that has not been pasteurized. It is thought to be healthier because it has all its natural nutrients but it is at more of a risk of becoming diseased. Dairy farms selling ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|
|
 |
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
 |
|