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Nagercoil, also spelt as Nagarkovil [note 1] ("Temple of the Nāgas", or Nagaraja-Temple), is a city and the administrative headquarters of Kanyakumari District in Tamil Nadu state, India. Situated close to the tip of the Indian peninsula , it lies on an undulating terrain between the Western Ghats and the Arabian Sea .
Dried banana chips are 4% water, 58% carbohydrates, 34% fat, and 2% protein. In a 100-gram reference amount, dried banana chips supply 520 calories and are a rich source (20% or more of the Daily Value, DV) of magnesium (21% DV) and vitamin B6 (20% DV), with moderate amounts of iron, copper, and potassium (10% to 11% DV) (table
Banana chips: Deep-fried or dried slices of bananas (fruits of herbaceous plants of the genus Musa of the soft, sweet "dessert banana" variety), they can be covered with sugar or honey and have a sweet taste, or they can be fried in oil and spices and have a salty or spicy taste. [1] Basundi
A traditional chips or crisps, bite-size snack crackers that can be savoury or sweet. Keripik pisang: Nationwide Crispy banana chips. Keripik teripang: Surabaya, Gresik, and Lamongan in East Java A traditional chips or crisps made of dried sea cucumber. Kerupuk: Nationwide
150 calories, 9 g fat (4 g saturated fat), 165 mg sodium, 17 g carbs (5 g fiber, 12 g sugar), 2 g protein. These veggie chips pack a whopping 5 grams of fiber and just 165 milligrams of sodium per ...
Preparation of chifles in Ecuador Chifles in Thailand are known as ‘banana chips‘.. Chifles in the 2017 Encebollado World Cup (Esmeraldas, Ecuador) Gastronomy of Ecuador Chifles in the 2015 Encebollado World Cup (Esmeraldas, Ecuador) Round homemade chifles in Guayaquil, Ecuador Detailed close-up of chifles Ecuatorial plantain
Kripik (chips) and krupuk (crackers) are an integral part of Indonesian cuisine. [4] Kripik commonly are made from dried slices of roots and tubers. The most popular are kripik singkong (cassava crackers) and kripik pisang (Banana chips); other types of fruit, yam, or tuber crackers are also available.
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