98 votes
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What constitutes the majority of meat?

It's essentially just water. You can directly see this in the full USDA nutrition facts (link is for "Chicken, broilers or fryers, breast, meat only, cooked, roasted"). Per 100g, there is 65.26g of ...
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  • 57.3k
45 votes
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How can 100% peanut butter have more protein than 100% peanuts

There's definitely some rounding going on because the peanut butter has 100.1g of nutrients per 100g of product. This isn't enough to explain the discrepancy. Adding up the nutrients on the roasted ...
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  • 38.6k
43 votes
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Are there any calories in roasted coffee beans? Why is black coffee 0 kcal?

Flatly, the calories are in the filter: in the grounds that you dump on your compost. In the water that went through the grounds, there are mostly aromatic substances and traces of coffee oils, few ...
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  • 53.9k
37 votes
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Why should (or shouldn't) we wash rice before cooking?

Reasons to wash your rice: Reduce/Control Starch levels Often when you're cooking rice you want distinct grains of rice and for your rice to have texture. In the case of Chinese fried rice for ...
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  • 11.1k
36 votes
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What does the ash content of broken wheat really mean?

The "Ash" is not an ingredient in the flour To be clear, the "Ash" is a measure of what you'd get left - if you burned the flour. It is not an ingredient in the bag of flour. More specifically if ...
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  • 824
20 votes
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Why does processed meat contain preservatives, while canned fish needs not?

These are two different ways to preserve food. The canned salmon was boiled and then sealed into a can while it was still boiling sealed into a can and boiled under a specified combination of time ...
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  • 316
15 votes
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Why do some products have different nutritional composition stated on different containers, even when accounting for serving size?

I can only guess at it needs to be a different recipe for the can compared to the bottle. The ingredients list, though not hugely helpful, lists tea-extract at 0.3% on one pack & 0.32% on the ...
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  • 23.8k
14 votes
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Do quality adjectives have a standard?

From Googling Nutritional Claims Excellent: YES! These terms are highly regulated in the United States. In the US, the FDA sets the following standards for food products: "High," "Rich In," or ...
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  • 16.2k
12 votes
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Protein in mayonnaise...none?

It's just rounding. The Hellman's nutrition matches the USDA generic mayonnaise nutrition very closely for the single serving size (1 tbsp, 13.8g), but the USDA one also includes amounts per 100g. It'...
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  • 57.3k
12 votes

Why does processed meat contain preservatives, while canned fish needs not?

Canned salmon is sterilized. Sterilization uses heat to render a product safe. Cured hams are preserved with salt, and nitrites in some cases. Some hams are also cooked. Furthermore, some fish is ...
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  • 64.7k
11 votes

Why should (or shouldn't) we wash rice before cooking?

For Japanese (like me), our white rice is always thoroughly washed in cold water until the water runs clear. Steamed white rice is at the very core of most of our diets, and we take it really ...
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11 votes
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Calories in (cooked) pasta

The best way to be confident is to check some clear nutrition facts directly. The USDA reports that "Pasta, dry, unenriched" has 371 calories per 100g, and "Pasta, cooked, unenriched, without added ...
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  • 57.3k
10 votes

What is "Less Sodium Soy Sauce"?

Well, this is what Kikkoman has to say about it: Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy Sauce. However, after the fermentation process is ...
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  • 58.1k
10 votes

How can 100% peanut butter have more protein than 100% peanuts

My guess is that the peanut butter is 100% peanuts but not 100% of the peanuts are being used in it. That's like sea salt that is 100% from the Atlantic Ocean. It still contains a smaller amount of ...
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  • 101
10 votes

Why should (or shouldn't) we wash rice before cooking?

Most white rice produced in the US is thoroughly washed then fortified. So, Americans don't usually wash white rice. It's fine if you do, though. Rice imported from other countries may not be either ...
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  • 58.1k
10 votes
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Is cooking with an air fryer similar, nutritionally, to baking?

Using an air fryer without oil is essentially the same thing as using a convection oven. This would make it no more and no less fatty than baking. If you use oil in the air fryer then my understanding ...
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  • 2,992
10 votes
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What's the brix of a typical avocado?

The basic definition of Brix is grams sugar per 100 g solution. For an avocado, the FDA’s nutrition data says that’s 8.5 °Bx. The Brix scale is generally applied to solutions consisting mostly of ...
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  • 20.8k
9 votes
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Does cooking with solar cookers preserve the nutrients in food?

Also does it modify or make the food more nutritious with solar cooker. Not more than any other kind of similar cooking by radiant heat, like baking. There is simply no mechanism by which that could ...
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8 votes
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Nutrient content of ground bison meat

None of them are right—or, all of them are right. "Ground bison" does not fully describe the product. Any ground meat is produced from one or more cuts of varying fat content, and usually does not ...
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  • 2,136
7 votes
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In ingredient lists, does "lime" mean the fruit or the chemical?

Calcium hydroxide is pretty much insoluble, so it's hard to get every last bit of it out after nixtamalizing. A trace always remains. If the maker were selling lime flavored tortilla chips, which are ...
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7 votes

Are there any calories in roasted coffee beans? Why is black coffee 0 kcal?

Remember that calories are basically how much energy you can get by burning stuff. If you try to evaporate a cup of coffee, you will only have a small amount of dark brown residue left. If you didn't ...
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  • 1,077
7 votes
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How do the nutritional values of bananas change as they ripen?

Starch content and sweetness: Bananas become sweeter as they ripen because the starch is broken down. An unripe banana is full of complex carbohydrates, but as it ripens, these are broken down into ...
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  • 357
7 votes

Does caramelizing increase the amount of sugar in a dish?

No, neither caramelization (which is the same as pyrolysis in this context), nor the Maillard reaction increase the sugar content of onions. They actually decrease it a bit. Caramelization/pyrolisis ...
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  • 125k
7 votes

Does caramelizing increase the amount of sugar in a dish?

While rumtscho's answer is literally correct, the word "caramelization" when applied to onions includes lots of things other than literal caramelization. Yes, actual chemical caramelization turns ...
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  • 31.5k
7 votes
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Why is the nutrition information for these two items so different?

You are comparing (100 g of custard made with some of this powder and some milk) to (100g of this powder) -- ignoring the salt, anyway. The magic words are As prepared with semi-skimmed milk That's ...
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  • 10.6k
6 votes

How is bean pasta so protein-rich?

I can see three possibilities, though I don't know which is the actual case. First, it is simply possible that the beans they source are, for some reason, very high in protein. The general ...
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  • 11.6k
6 votes

How can components of a packaged food item exceed the net weight?

As Zanna said, you can't just add all the values together, some items are a fraction of others. In this case, "total carbohydrates" already includes the "sugar" and "dietary fibre" items, so the total ...
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  • 1,147
6 votes
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How does cooking food changes its content of carbohydrates and sugar?

This is a rather general question, and I will try to answer it in a general manner. First, the total amount of carbohydrates will not change, or maybe there will be a neglible reduction due to ...
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  • 125k
5 votes

Why put a stone in the soup?

There is also a french dish called "potée" that take a stone in the pot, this is suppose to mash ingredients with the boiling movement and provide a particular texture. So maybe it's the original ...
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