Calories per gram of fiber : Drinking only water to lose weight.
Calories Per Gram Of Fiber
- The energy needed to raise the temperature of 1 kilogram of water through 1 °C, equal to one thousand small calories and often used to measure the energy value of foods
- Either of two units of heat energy
- (caloric) thermal: relating to or associated with heat; "thermal movements of molecules"; "thermal capacity"; "thermic energy"; "the caloric effect of sunlight"
- The energy needed to raise the temperature of 1 gram of water through 1 °C (now usually defined as 4.1868 joules)
- (caloric) of or relating to calories in food; "comparison of foods on a caloric basis"; "the caloric content of foods"
- (calorie) a unit of heat equal to the amount of heat required to raise the temperature of one kilogram of water by one degree at one atmosphere pressure; used by nutritionists to characterize the energy-producing potential in food
- roughage: coarse, indigestible plant food low in nutrients; its bulk stimulates intestinal peristalsis
- any of several elongated, threadlike cells (especially a muscle fiber or a nerve fiber)
- A thread or filament from which a vegetable tissue, mineral substance, or textile is formed
- A substance formed of such threads or filaments
- A threadlike structure forming part of the muscular, nervous, connective, or other tissue in the human or animal body
- a slender and greatly elongated substance capable of being spun into yarn
- A metric unit of mass equal to one thousandth of a kilogram
- a metric unit of weight equal to one thousandth of a kilogram
- Danish physician and bacteriologist who developed a method of staining bacteria to distinguish among them (1853-1938)
- Gram-positive bacteria are those that are stained dark blue or violet by Gram staining. This is in contrast to Gram-negative bacteria, which cannot retain the crystal violet stain, instead taking up the counterstain (safranin or fuchsine) and appearing red or pink.
Recipe: from Ellie Krieger's cooking book "The Food You Crave"
Carrot Cupcakes with Cream Cheese Icing
by Ellie Krieger
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.
Nutritional Analysis per Serving
Total Fat: 10 grams
Saturated Fat: 2 grams
Protein: 4 grams
Carbohydrates: 34 grams
Fiber: 2 grams
In the Stillness of the Garlic Chives
With their white flowers, long green shoots and lack of a bulb, garlic chives bear a strong resemblance to regular chives. That's not surprising, since both are members of the onion family. However, in this case appearances are deceiving. While the standard chive has a mild flavor similar to onions, Chinese garlic chives are known for their strong “garlicky” flavor.
Garlic chives pack a major nutritional punch for a mere 30 calories per 100 grams. Low in fat and high in dietary fibre and protein, they contain high amounts of Vitamin C and carotene, and are a good source of calcium. They also contain Vitamin B1 and B2. In Chinese medicine, garlic chives are considered to be a yang or warming food.
Garlic Chives – The Ultimate Antiseptic?
Like other members of the garlic and onion family, garlic chives contain a sulphur-rich mustard oil that aids digestion and helps promote the flow of blood. The rejuvenating power of this oil has been known since ancient times, when chives were used to heal wounds. Today, Chinese cooks put garlic chives’ antiseptic qualities to good use by combining the chives with pork fat to season a wok.
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