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Provolone (/ ˌ p r oʊ v ə ˈ l oʊ n eɪ, ˌ p r oʊ v ə ˈ l oʊ n i, ˌ p r oʊ v ə ˈ l oʊ n /, [3] Italian: [provoˈloːne]) is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region, [ 4 ] near Vesuvius , where it is still produced in pear , sausage ...
Provel (/ p r oʊ ˈ v ɛ l / proh-VEL) is a white processed cheese prominent in St. Louis cuisine. [1] A combination of cheddar, Swiss, provolone, [2] [3] [4] and liquid smoke, [5] Provel has a low melting point and a gooey texture and buttery flavor. Provel cheese is the traditional topping for St. Louis–style pizza.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
But fast food meals can be a nutrition nightmare, containing an average of 1,193 calories, 2,110 milligrams of sodium, 68 grams of sugar and 14 grams of saturated fat.
Panera Bread. Nutrition Information: 340 calories, 14g fat, 36g carbs, 19g protein, 3g sugar, 5g fiber Make It Keto: Ask for no bagel Price: $6.59 Protein-rich scrambled egg meets aged white ...
The cheese used originally was provolone, but white American cheese slices are now a common ingredient in a Philadelphia cheesesteak sandwich; as of 2018, the Philadelphia/South Jersey market was responsible for 50% of Kraft Foods' white American cheese sales.
A sample nutrition facts label, with instructions from the U.S. Food and Drug Administration [1] Nutrition facts placement for two Indonesian cartons of milk The nutrition facts label (also known as the nutrition information panel, and other slight variations [which?]) is a label required on most packaged food in many countries, showing what nutrients and other ingredients (to limit and get ...
Nutritional value or nutritive value as part of food quality is the measure of a well-balanced ratio of the essential nutrients carbohydrates, fat, protein, minerals, and vitamins in items of food or diet concerning the nutrient requirements of their consumer.