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Various foods. This is a categorically-organized list of foods.Food is any substance consumed to provide nutritional support for the body. It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals.
Algal food ingredients (6 P) B. Baking mixes (30 P) Blood as food (1 C, 3 P) Brewing ingredients (1 C, 14 P) C. Condiments (20 C, 131 P)
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture ( USDA) sources. Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat.  As foods vary by brands and stores, the figures ...
This is a list of American foods and dishes. There are a few foods that predate colonization, and the European colonization of the Americas brought about the introduction of many new ingredients and cooking styles. This variety continued expanding well into the 19th and 20th proportional to the influx migrants from additional foreign nations.
List of cassava dishes. List of cheese dishes. List of cherry dishes. List of chicken dishes. List of fried chicken dishes. List of chickpea dishes. List of chocolate bar brands. List of chocolate-covered foods. List of choux pastry dishes.
Calcium propionate – preservative. Calcium salts of fatty acids – emulsifier, stabiliser, anti-caking agent. Calcium silicate – anti-caking agent. Calcium sorbate – preservative. Calcium stearoyl lactylate – emulsifier. Calcium sulfate – flour treatment agent, mineral salt, sequestrant, improving agent, firming agent.