Guide

Baked cod protein averages about 23 g per 100 g cooked, with roughly 19–26 g per common 3–4 oz portions.

Baguette flour protein content is typically 10–12%, with French T55/T65 or a balanced AP–bread blend giving the classic crackly crust.

Baked ham delivers about 23–30 g protein per 3-oz cooked serving, depending on cut and fat.

The Bake King bread flour protein content sits around 12.4%–13.1%, giving strong gluten for tall loaves.

Raw bajra has about 11–12 g protein per 100 g; cooked millet lands near 3.5 g per 100 g.

One bowl of bajra khichdi delivers about 14–20 g protein depending on the bajra-to-dal ratio and portion size.

One medium bajra bhakri (about 60 g) delivers roughly 6 g of protein; weight, thickness, and flour mix change the final count.

One hundred grams of bajra flour delivers about 11–12 grams of protein, with a typical roti using 35–45 grams of flour.

One bajra chapati made with 35–40 g flour delivers about 4–5 g protein, depending on size, blend, and moisture.

Baked mac and cheese protein can reach 20–35 grams per serving with a few high-protein swaps.