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Nutraloaf, also known as meal loaf, prison loaf, disciplinary loaf, food loaf, lockup loaf, confinement loaf, seg loaf, grue or special management meal, [1] is food served in prisons in the United States, and formerly in Canada, [2] to inmates who have misbehaved, abused food, or have inflicted harm upon themselves or others. [3]
Buckwheat. Despite its name, buckwheat doesn’t contain any wheat at all, making it a popular grain in gluten-free diets. While buckwheat groats, or kernels, contain a good amount of protein ...
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]
Oh, and one more point of note: These rankings are based on the nutritional data for a 100-gram serving, which may be less than you eat (a slice of pie, for instance, often contains more than 100 ...
Kosher foods are foods that conform to the Jewish dietary regulations of kashrut (dietary law).The laws of kashrut apply to food derived from living creatures and kosher foods are restricted to certain types of mammals, birds and fish meeting specific criteria; the flesh of any animals that do not meet these criteria is forbidden by the dietary laws.
Turkey bacon provides savory flavor and crunch while keeping fat and calories in check. Country-style whole-wheat bread (or sourdough) often comes without added sugars, making it the best choice here.
Fortification is present in common food items in two different ways: adding back and addition. Flour loses nutritional value due to the way grains are processed; enriched flour has iron, folic acid, niacin, riboflavin, and thiamine added back to it. Conversely, other fortified foods have micronutrients added to them that don't naturally occur ...
Bread bowls can be used to serve chili, New England–style clam chowder, and other thick soups and stews (often, but not always, with a cheese or cream base). Soups with thinner bases are not generally served in bread bowls, as the broth would make the bread get too soggy too quickly. The bread becomes flavored as it absorbs some of the stew's ...