Plain Waffles – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Plain Waffles
Category: Baked Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 75g, 1 waffle, round

Intro: Americans love to have waffles or pancakes for breakfast! Here in the UK we just have a bowl of cereal instead, which is a lot more boring, but also a lot more healthy. Waffles are basically batter or dough that is then cooked between two surfaces with protrusions on which give the waffle its distinctive shape. You can get waffle irons now which is an electric toasting machine with the protrusions in it to help make proper waffles, but back in medieval times the forefather to the modern waffle, a wafer, was cooked using two pieces of metal hinged at the back, and that was put into the fire and turned occasionally until the wafer was ready.

Lots of different styles and recipes are used throughout the world, so if you go on holiday and see waffles on the menu, then don’t expect them to be the same as you would have at home! Although the Stroopwafel which is Dutch is probably the tastiest version as they but the waffle into two slices when it is still warm and then stick those slices together with a mixture of syrup, brown sugar, butter and cinnamon – I’ve tried them and they are delicious!

Footnotes:

None

Source:

These nutrition facts for plain waffles were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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