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[1] [2] [3] Introduced by Gilbert N. Lewis in his 1916 article The Atom and the Molecule, a Lewis structure can be drawn for any covalently bonded molecule, as well as coordination compounds. [4] Lewis structures extend the concept of the electron dot diagram by adding lines between atoms to represent shared pairs in a chemical bond.
Salt content is particularly high, with a serving containing as much as 380 mg of sodium. [citation needed] A one-ounce (28 gram) serving of Lay's regular potato chips has 160 Calories, and contains ten grams of fat, with one gram of saturated fat. Kettle-cooked brands have seven to eight grams of fat and one gram of saturated fat, and are 140 ...
Nutrition (Per Serving): Calories: 140 Fat: 8 g (Saturated Fat: 2 g) Sodium: 140 mg Carbs: 17 g (Fiber: 1 g, Sugar: 0 g) Protein: 2 g. These classic kettle-cooked potato chips are made with ...
Nutrition (Per serving): 140 calories, 7 g fat (1 g saturated fat), 190 mg sodium, 17 g carbs (1 g fiber, 0 g sugar), 2 g protein Made with avocado oil, these potato chips are nutritionally ...
The US Food and Drug Administration weighed in on the matter, and in 1975 they ruled Pringles could only use the word "chip" in their product name within the phrase: "potato chips made from dried potatoes". [16] Faced with such a lengthy and unpalatable appellation, Pringles eventually renamed their product potato "crisps", instead of chips.
Starch derivatives are used in many cooking recipes, for example in noodles, wine gums, cocktail nuts, potato chips, extruded snacks, battered french fries, hot dog sausages, bakery cream, processed cheese, cheese analogue and instant soups and sauces, in gluten-free recipes, [3] in kosher foods for Passover [4] and in Asian cuisine. [5]
Photos: The brands. Design: Eat This, Not That! The global food legend known as Lay's has been ceaselessly churning out colorful bags and standout flavors for over 90 years—and has rightly taken ...
Early recipes for potato chips in the US are found in Mary Randolph's Virginia House-Wife (1824) [6] and in N.K.M. Lee's Cook's Own Book (1832), [7] both of which explicitly cite Kitchiner. [8] A legend associates the creation of potato chips with Saratoga Springs, New York, decades later than the first recorded recipe. [9]