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  2. I Asked 9 Chefs for the Best Canned Tomatoes and One Brand ...

    www.aol.com/lifestyle/asked-9-chefs-best-canned...

    Many manufacturers add this to tomatoes so that they hold their shape in cooking.” Low salt content: Avoid canned tomatoes that are high in sodium. “Salt is often a crutch for fooling patrons ...

  3. We Made Sauce With 16 Different Canned Tomatoes and the ... - AOL

    www.aol.com/lifestyle/made-sauce-16-different...

    Ingredients: Start by checking the label for minimal additives. The best canned whole tomatoes should only contain tomatoes, tomato juice, and perhaps a pinch of salt or basil. Avoid brands with ...

  4. Template:Comparison of major staple foods - Wikipedia

    en.wikipedia.org/wiki/Template:Comparison_of...

    The {{REFLIST}} tag included in this template will only be active on this template (Template:Comparison of major staple foods). Make sure that the article you transclude this template into has a {{REFLIST}} tag. (This template was created so that changes made to the table will be reflected in all articles that it is transcluded into.)

  5. Campbell's - Wikipedia

    en.wikipedia.org/wiki/Campbell's

    Many canned soups, including Campbell's condensed and chunky varieties, contain relatively high quantities of sodium and thus are not desirable for those on low-sodium diets. However, Campbell's Chunky, Healthy Request and other soups, as well as their V-8 and Tomato juices, are claimed by Campbell's to contain reduced sodium levels. [46]

  6. Monosodium glutamate - Wikipedia

    en.wikipedia.org/wiki/Monosodium_glutamate

    Monosodium glutamate (MSG), also known as sodium glutamate, is a sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. [ 2 ] [ 3 ] [ 4 ] MSG is used in cooking as a flavor enhancer with a savory taste that intensifies the umami flavor of food, as naturally occurring ...

  7. Template:Comparison of cooking fats - Wikipedia

    en.wikipedia.org/wiki/Template:Comparison_of...

    Properties of common cooking fats (per 100 g) Type of fat Total fat (g) Saturated fat (g) Mono­unsaturated fat (g) Poly­unsaturated fat (g) Smoke point; Butter [1]: 81