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Nutrition (per order): 270 calories, 20 g fat (6 g saturated fat), 750 mg sodium, 20 g carbs (2 g fiber, 13 g sugar), 3 g protein Although this soup is made with lycopene-rich tomatoes, this soup ...
The first menu, including the famous BBQ Chicken Pizza, was developed by Ed LaDou, then the pizza chef at Wolfgang Puck's Spago restaurant. CPK became an immediate success, and the company expanded throughout Southern California. By 1992, there were 26 CPKs. [12] Flax and Rosenfield served as co-CEO and co-chairmen of CPK from 1985 through to ...
This is a list of pizza chains of the United States. This list is limited to pizza chain restaurants that are based, headquartered or originated in the United States . The distinction between national chains and primarily regional chains is only indicative of geographic footprint and not necessarily of the overall size of the chain.
Reference Daily Intake. In the U.S. and Canada, the Reference Daily Intake ( RDI) is used in nutrition labeling on food and dietary supplement products to indicate the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97–98% of healthy individuals in every demographic in the United States.
Covered in bean sprouts, shredded carrot, roasted peanuts, and fresh cilantro, it sure doesn't look like a pizza at all. Still, underneath the flavors of rice wine vinegar, ground ginger, sesame ...
Limit intake of fats to no more than 30% of total caloric intake, preferring unsaturated fats to saturated fats. Avoid trans fats. 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.
Blaze Pizza. Nutrition (Per 1 slice, 11-inch pie): Calories: 150. Fat: 6 g (Saturated fat: 2 g) Sodium: 290 mg. Carbs: 18 g (Fiber: 1 g, Sugar: 2 g) Protein: 5 g. At Blaze, 11-inch personal pizzas ...
California-style pizza (also known as California pizza) is a style of pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is generally attributed to chef Ed LaDou, and Chez Panisse, in Berkeley, California. Wolfgang Puck, after meeting LaDou, popularized the style of pizza ...