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black rice conversion

Breadcrumbs: main menublack rice menu- 100 gram portions

Amount: 1 - 100 grams portion (100g) of black rice mass portion
Equals: 0.0032 Imperial bushels (bu - bsh) in black rice volume

black rice from - 100 grams portion to Imperial bushel - level Conversion Results:

Enter a New - 100 grams portion Amount of black rice to Convert From

* Whole numbers, decimals or fractions (ie: 6, 5.33, 17 3/8)
* Precision is how many numbers after decimal point (1 - 9)

Enter Your Amount :
Decimal Precision :

Work out the volume in Imperial bushels of black rice per 1 - 100 grams portion mass portion unit.

TOGGLE :   from Imperial bushels into - 100 gram portions in the other way around.

CONVERT :   between other black rice measuring units - complete list.

Conversion calculator for webmasters.

Black Rice uncooked

This calculator is based on the exact weight of uncooked natural black rice total which is precisely 201 grams or 7.1 ounce per one US cup.

Black rice uncooked

Convert black rice culinary measuring units between - 100 grams portion (100g) and Imperial bushels (bu - bsh) of black rice but in the other direction from Imperial bushels into - 100 gram portions.

Multi-units converting tool for rice amounts: main rice varieties converter.

Culinary arts school: black rice conversion

The black rice quantities converter for chef cooks, students of culinary arts classes and for home kitchens.

This online culinary black rice from 100g into bu - bsh converter is a handy tool not only for experienced certified professionals in food businesses and skilled chefs in state of the industry's kitchens model.

Other applications of this black rice converter are ...

With the above mentioned units converting service it provides, this black rice converter also proved to be useful as a teaching tool and for practising - 100 gram portions and Imperial bushels ( 100g vs. bu - bsh ) conversion exercises by new culinarians and students (in classrooms or kitchens at home) who have been learning this particular cooking or baking mastery art in culinary colleges, in schools of culinary arts and all other kinds of culinary training for converting weights and liquid/fluid volume measurements as well as dietary food value contained in black rice with its nutritional values we eat.

Unit symbols used by international culinary educational institutions and training for these two black rice amounts are:

Prefix or abbreviation ( abbr. ) brevis - short unit symbol for - 100 grams portion is: 100g
Prefix or abbreviation ( abbr. short brevis ) unit symbol for Imperial bushel - level is: bu - bsh

One - 100 grams portion of black rice converted to Imperial bushel - level equals to 0.0032 bu - bsh

How many Imperial bushels of black rice are in 1 - 100 grams portion? The answer is: The change of 1 100g ( - 100 grams portion ) unit in a black rice measure equals = into 0.0032 bu - bsh ( Imperial bushel - level ) as in the equivalent measure and for the same black rice type.

Professional people always ensure, and their success in fine cooking depends on, using the most precise units conversion results in measuring their rice ingredients. In speciality cooking and baking an accurate weight or volume measurements of black rice are totally crucial. If there is an exact measure in - 100 gram portions (100g) used in mass portion units, it's the rule in the culinary arts career to convert it into the Imperial bushels (bu - bsh) volume number of black rice in a precise manner. It is like an insurance policy for the master chef, so that all the meals are created perfectly every time.

Conversion for how many Imperial bushels, bu - bsh, of black rice are contained in a - 100 grams portion, 100g? Or, how much in Imperial bushels black rice in 1 - 100 grams portion? To link to this black rice - - 100 grams portion to Imperial bushels on line culinary converter for the answer, simply cut and paste the following.
The link to this tool will appear as: Culinary black rice from - 100 grams portion (100g) into Imperial bushels (bu - bsh) conversion.

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