Nutrition facts white rice cooked
[DOC File]Carb Counting Gluten-Free Foods
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ALWAYS check the product Nutrition Facts label. For comparison only (NOT gluten free!): ... Beans, whole ½ cup cooked 20—22 6—8 Black bean flour ¼ cup 22 5 Brown rice flour ¼ cup 31 1 Buckwheat grain ¼ cup 21 5 Buckwheat flour ¼ cup 21 4 Corn, kernel ½ cup cooked 16 2 ... White rice flour ¼ cup 32 1 Carb Counting Gluten-Free Foods ...
[DOCX File]Recipe card (with instructions)
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Directions: In saucepan, bring 4 cups of water to a boil. Stir in grain blend. Cook over medium-high heat until tender, 10-12 minutes. Drain and transfer to large bowl; let cool.
[DOCX File]www.kindercare.com
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FUN NUTRITION FACTS: Proteins function as building blocks for bones, muscles, cartilage, skin, and blood. They are also building blocks for enzymes, hormones, and vitamins. Proteins are one of three nutrients that provide calories (the others are fat and carbohydrates).
[DOCX File]Grains Questions and Answers - Oregon
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Rice cakes are not considered to be a grain-based dessert, and rice cakes made with brown rice would be creditable as a whole grain-rich item. However, in the Food Buying Guide (3-30), rice cakes have a serving size of 3 cakes for one grain serving based on a weight of at least 20 grams. A half serving of grains would equal at least 1 ½ rice ...
[DOC File]TRADITIONAL BREAKFAST MEAL PATTERN ( 5 DAY)
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Vegetables ¾ cup 3 ¾ cups See template for subgroup amounts. 1 cup leafy greens counts as ½ cup vegetable. Meat/Meat Alternate 1 oz. eq. 8 oz. eq. Contribution in oz. eq. is the cooked amount. 1.34 oz. raw ground beef (that is no more than 15% fat) yields 1 oz. cooked beef (provides 1 oz. eq. M/MA) ¼ cup cooked dry beans provides 1 oz. eq. M/MA
[DOC File]TRADITIONAL BREAKFAST MEAL PATTERN ( 5 DAY)
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Lean meat/poultry, fish, alternate protein products, cheese 1 ounce 1 ½ ounces Large egg ½ egg ¾ egg Peanut butter or other nut or seed butters 2 tablespoons 3 tablespoons Cooked dry beans and peas ¼ cup 3/8 cup Yogurt 4 ounces or ½ cup 6 ounces or ¾ cup No more than 50% of the following may be used to meet the M/MA component: Peanuts ...
[DOCX File]www.maine.gov
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Freeze leftover cooked brown rice, bulgur, or barley. Heat and serve it later as a quick side dish. As snacks: Snack on ready-to-eat, whole grain cereals such as toasted oat cereal. Add whole-grain flour or oatmeal when making cookies or other baked treats. Try 100% whole-grain snack crackers. What to look for on the food label:
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