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Euryale ferox, commonly known as prickly waterlily, [3] makhana, or Gorgon plant, is a species of water lily found in southern and eastern Asia, and the only extant member of the genus Euryale. The edible seeds, called fox nuts or makhana , are dried, [ a ] and eaten predominantly in Asia.
¼ cup unsalted dry-roasted almonds. Lunch (476 calories) 1 serving Chickpea Tuna Salad. ... Eat a Wide Variety of Protein: ... brown rice, farro, bulgur, barley, sorghum and freekeh. Including ...
Brown rice is a whole grain, meaning it contains all three parts of the grain: the fiber-containing bran, the nutritious germ, and the carb-rich endosperm. This makes it a valuable addition to a ...
Eat at least 400 grams of fruits and vegetables per day (not counting potatoes, sweet potatoes, cassava, and other starchy roots). A healthy diet also contains legumes (e.g. lentils, beans), whole grains, and nuts. [11] Limit the intake of simple sugars to less than 10% of caloric intake (below 5% of calories or 25 grams may be even better). [12]
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]
Brown japonica rice is typically used in Korea. [3] The rice is washed, soaked, roasted in a dry pan or pot, and cooled. Around 50 g (1.8 oz) of roasted brown rice is added to 600 ml (21 imp fl oz; 20 US fl oz) of boiling water and simmered for a short time, around five to ten minutes. [4] Rice grains may be strained before serving. [3]
Per 1/12 of the pie (202 grams): 470 calories, 30 g fat (12 g sat fat), 880 mg sodium, 38 g carbs (2 g fiber, 2 g sugar), 13 g protein At its core, chicken pot pie is a mix of chicken, vegetables ...
Flattened rice is a breakfast staple in South Asia where it is called poha, aval, and other names depending on the local language. It is particularly popular in India, Nepal, and Bangladesh. Poha is made by de-husking rice grains and then parboiling or soaking them in hot water for 45 minutes. They are then dried, roasted, and then flattened ...
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