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Natural protein concentrates (often used in bodybuilding or as sports dietary supplements): Soy protein isolate (prepared with sodium or potassium): 80.66; Whey protein isolate: 79; Egg white, dried: 81.1; Spirulina alga, dried: 57.45 (more often quoted as 55 to 77) Baker's yeast: 38.33; Hemp husks 30
Roti (also known as chapati) [5] is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries. It is made from stoneground whole-wheat flour, traditionally known as gehu ka atta, combined into a dough with added water.
Roti telur bawang, with eggs and onions; Roti boom (or bom; 'bomb bread'), a smaller but thicker roti, with the dough wound in a spiral; served with sugar and margarine, or with curry. Roti planta, stuffed with margarine (often Planta Margarine) and sugar; Roti sardin, stuffed with canned sardine, with or without egg, and sometimes mixed with ...
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Chapati (alternatively spelled chapathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo (in East Africa), sada roti (in the Caribbean), poli (in Marathi), and roshi (in the Maldives), [1] is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh ...
A water bottle is a container that is used to hold liquids, mainly water, for the purpose of transporting a drink while travelling or while otherwise away from a supply of potable water. Water bottles are usually made of plastic , glass , metal, or some combination of those substances.
The system can be traced back to the measuring systems of the Hindus [18]: B-9 and the ancient Egyptians, who subdivided the hekat (about 4.8 litres) into parts of 1 ⁄ 2, 1 ⁄ 4, 1 ⁄ 8, 1 ⁄ 16, 1 ⁄ 32, and 1 ⁄ 64 (1 ro, or mouthful, or about 14.5 ml), [19] and the hin similarly down to 1 ⁄ 32 (1 ro) using hieratic notation, [20] as ...
As the seasons change so does the Bihari thali, every 3–4 months.The constants are rice, roti, achar, chatni, dals and milk products, with some variation.. For the frying and tempering (chhounkna / tadka) of certain vegetable dishes, Bihari cuisine makes use of vegetable oil or mustard oil and panch phoron — literally the "five spices": fennel seed (saunf), black mustard seed (sarson ...