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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]
Lokshen (Yiddish: לאָקשן, lokshn), also known as Itriyot (Hebrew: איטריות), locshen, lockshen, or Jewish egg noodles, is the common name of a range of Ashkenazi Jewish egg noodles that are commonly used in a variety of Jewish dishes including chicken soup, kugel, kasha varnishkes, lokshen mit kaese, and as a side dish to Jewish brisket, sweet and sour meat balls, apricot chicken ...
Egg noodles are made of a mixture of egg and flour. Youmian or thin noodles: Asian egg noodles common throughout China and Southeast Asia [27] Lokshen: wide egg noodles used in Eastern European Jewish cuisine [28] Kesme or erişte: Turkic egg noodles [29] Spätzle: Egg noodle generally associated with the southern German states of Baden ...
Day 15 Breakfast (368 calories) 1 serving Egg, Tomato & Feta Breakfast Pita. A.M. Snack (148 calories) ½ cup low-fat plain strained Greek-style yogurt. ½ cup raspberries. 1 Tbsp. sliced almonds
Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour.They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the lye water used in making the dough, which is then fried and dried into flat patty-like dried bricks.
Just two sardines provide 46 IU of vitamin D, narrowly exceeding the amount you will find in one egg. Sardines are also rich in calcium, vitamin B12 and omega-3s, making them a great option for ...
On its own, a single large egg provides about 6 grams of protein and 70 calories. Eggs also contain healthy fats, which make them even more filling. Cottage cheese is also quite high in protein ...
'knife noodles') is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its name comes from the fact that the noodles are not extruded, pulled, or spun, but cut. [2]
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