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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] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
Many of us don't have the time and energy to find out which essential vitamins and minerals we're lacking so why not consume a smaller variety of foods that are high in more than 1 nutrient in ...
Raw cauliflower is 92% water, 5% carbohydrates, 2% protein, and contains negligible fat (see table). A 100-gram ( 3 + 1 ⁄ 2 -ounce) reference amount of raw cauliflower provides 104 kilojoules (25 kilocalories) of food energy , and has a high content (20% or more of the Daily Value , DV) of vitamin C (58% DV) and moderate levels of several B ...
Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw (asbeh nayeh or sawda naye in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in the various forms of Middle Eastern mixed grill (e.g. meurav Yerushalmi).
These big slabs of cauliflower are a great way to get you fiber, folate, and vitamins C and K. You can even top them with chimichurri or hot sauce for added flavor. Get the Cauliflower Steak recipe .
A raw rib roast A serving of prime rib roast Wagyu cattle are an example of a breed raised primarily for beef. Beef is the culinary name for meat from cattle (Bos taurus).Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers.
Kibbeh nayyeh – a Levantine mezze consisting of minced raw lamb or raw beef mixed with fine bulgur and spices. Kielbasa; Kiviak; Kohlwurst; Koi; Korean barbecue – refers to the Korean method of roasting meat, typically beef, pork, or chicken. Such dishes are often prepared at diner table on gas or charcoal grills, built into the table ...
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