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Best: Small French Fries French fries Nutrition (per serving) : 330 calories, 21 g fat (4 g sat fat), 50 mg sodium, 32 g carbs (3 g fiber, 2 g sugar), 3 g protein
Ketchup and French fries – two products derived from plant materials, both in the genus Solanum. The ketchup as a vegetable controversy stemmed from proposed regulations of school lunches by the USDA ' s Food and Nutrition Service (FNS) in 1981, early in the presidency of Ronald Reagan.
In Australia, french fries (which Australians call "chips" or "hot chips") are common in fast food shops, cafes, casual dining and pubs.In fast food shops, fries may be sold by dollar amount, customers may order for instance "$10 worth of chips" or "the minimum chips" which is the smallest amount of chips the shop will fry at once, differing per shop.
It is made of equal parts of mayonnaise and ketchup with the addition of garlic. [20] In Japan, this sauce is known as "aurora sauce". It is different from the sauce of the same name used in French cuisine. In Russia, the mixture of ketchup and mayonnaise is known as “ketchunez”. [21] In 2019, the local Heinz division launched a sauce with ...
Nutrition: Per Regular Order: Calories: 953 Fat: 41 g (Saturated Fat: 7 g, Trans Fat: 1 g) Sodium: 962 mg Carbs: 131 g (Fiber: 15 g, Sugar: 4 g) Protein: 15 g. As fast-food fries go, Nick DeCamp ...
Best French Fry Accompaniment. Sonic Perhaps you don't like dipping fries into your shake, but guess what: We do. It's one of life's great pleasures.
An In-N-Out employee preparing potatoes for french fries. In-N-Out uses the Kennebec variety of potato for its fries and prepares them on-site as opposed to purchasing them pre-made from other companies. [3] [13] According to In-N-Out the company's french fries are cooked in "100% pure, cholesterol-free sunflower oil". [14]
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.