ffffffffffffffffffffffffffffffffffffffffffffffffff fffffffffffffffffff
Printable View
ffffffffffffffffffffffffffffffffffffffffffffffffff fffffffffffffffffff
Hey bk, thanks. This will come in handy for most of us, now who wants to add the fat grams?
:D
basskiller this is very helpful, i only knew a few thinks,but your variety is good man, specially for lazy people like me, don,t have time to look around, this come handy thanks bro now i what
goodies i have to eat...;)
I'd like to add Quark to the list.
250grams of quark contains 35grams of protein and 2.5grams fat(1%).
Hey Swede,Quote:
Originally posted by Swedeboy
I'd like to add Quark to the list.
250grams of quark contains 35grams of protein and 2.5grams fat(1%).
Is Quark .....cheese? Scandinavian style
bass
Quote:
Originally posted by basskiller
.
Eat hardy while cycling!
egg, boiled 6.3
egg, fried 6.7
egg, scrambled 7.1
Am i the only that noticed this.....how do you get different amounts in protein in different ways of cooking eggs....:rolleyes: ...I'm just messin with you bro, but unless there is something im missing here...shouldn't they be all the same??:confused: I could see if you just meant the white or just the yolk, but does 1 egg differ in protein from one style of cooking to another? Tobey....bring it...:D
BTW
Those are general quotes.... Please check your labels and packaging .... even those are from a base sample .... so keep mindful.....
Portion sizes can be tricky .... when you say slice of pizza ...is that a slice from a personal size or a Costco slice..hehe so please discern size and amounts ... plus extra cheese can add many calories ..kinds of sauce etc ..... never believe the printed statement of general calorie lists ...there is too many factors involved ....
can you add beer protein to this list???:) :) :)
roughly !!! a light beer has 100 calories ( like a coors )
a regular beer like Bud has about 200 ...
But these beers are nothing like a guiness... need to be carefull ...
calories sneek up on you ... they gather down low by the beltline as to escape detection...
Acholol 7 Kcal per gram.
how about MGD the 18pack is only $9.99.;) ;)
Papa Pump,Quote:
Originally posted by PaPaPumP
I could see if you just meant the white or just the yolk, but does 1 egg differ in protein from one style of cooking to another? Tobey....bring it...:D
The only thing that I can think of at the present is the author who listed these( not basskiller but the author of the source where he got this from) was referring to different size eggs.(small vs. medium vs. large) Yes there are gentically enhanced eggs which do carry varying amounts of cholestrol as well as other varying nutrional values as well. As far as cooking is concerned, I think that the fat content, maybe the cholesterol may be effected with HOW you cook the egg in question but I do not think that the protien content would change. I would be interested in where basskiller got the info from. This may shed some light on your question at hand.
IC
are you sure these are the right amount of protien in these foods?
hamburger (3 oz.) 21.8 g of protien
so your saying a normal size 16oz hamburger is 115.5 grams of protien
if this were so to obtain 3x body weight of a 200 lb person is eat 2.5 hamburgers a day?
where did you get these stats?:confused:
hey whats that calculation?
if i weight 70kilos, how much grams of protein do i need to eat a day to put on more mass and muscle?
Vinh,
70kg x 2.2 = 154lbs
1.5g - 2g protein / per pound of body wieght = 230g - 300g per day
The swedish word for quark is Kesella. I looked Kesella up in a dictionary and it said that it's called Quark in english. It's white, looks like cream but it tastes like sour milk only much thicker, you eat it with a spoon. Norammly it's used instead of cream when making food. Looks exactly as "Creme Fraiche".(Think the name is the same in USA end Sweden, since the name is french.Quote:
Originally posted by basskiller
Hey Swede,
Is Quark .....cheese? Scandinavian style
bass
A tip: Add some juice(syrup), about 2 tablespoons, and you've got a dessert that tasted really good and with a lot of protein and low fat. You hardballers can eat it without the syrup, but since it's pretty thick it feels like the stuff stays in the gullet like cement and doesn't "find" it's way to the stomach.
Sounds like yogurt.
Your Quark it the good ol' COTTAGE CHEESE
C'mon guys
work with me let's spell together
C-O-T-T-A-G-E C-H-E-E-S-E, J/K LOL
I don't mean Cottage Cheese!! I quess my explanation didn't help you guys. Don't blame it on me. Stupid dictionary said the name was Quark!Quote:
Originally posted by GenuinePL
Your Quark it the good ol' COTTAGE CHEESE
C'mon guys
work with me let's spell together
C-O-T-T-A-G-E C-H-E-E-S-E, J/K LOL
Maybe this helps. Kesella/quark is the official food of Ikea.
;)
http://www.arla.se/kampanj/kesella/smaker.htm
mole
I checked out your link. What language is it in?
IC
This is from a dictionary, I'm still with cottage cheese
quark---, noun, low-fat soft cheese: a type of soft cheese of German origin made from skim milk
Nevermind,
I don't know what it is anymore, I'm so confused. Can someone really find out what this quark really is in normal english
God, Mods, Vets anyone, anyone?
I found something usefull, here you go.
K w a r k ( Q u a r k ) – Closely related to cottage cheese but with a smoother rather than curdled texture. Excellent for cooking and with less that 1% fat. Very suitable as a spread on bread instead of butter.
Since debuting in 1987, QuarkXPress™ has been the leading layout and design software for publishers worldwide. Its advanced features support you throughout the publishing process, from detailed page layout and graphic design through pre-press and production. It is the premier tool for all those involved in the publishing process, including layout specialists, typographers, editors, and printers.
http://www.quark.com/products/xpress/
What's Quark Xpress have to do with this post?;)
G, you are such an ass. I'm for real with thisQuote:
Originally posted by GenuinePL
I found something usefull, here you go.
K w a r k ( Q u a r k ) – Closely related to cottage cheese but with a smoother rather than curdled texture. Excellent for cooking and with less that 1% fat. Very suitable as a spread on bread instead of butter.
I'll try to be less sarcastic in the future just for you PL. Only it's not in mynature so I have to try really really hard.