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Nutrition. Below is the nutritional information for 3 oz of tripe when cooked: Calories: 80. Fat: 3.44 grams (g) Sodium: 57.8 milligrams (mg) Carbohydrates: 1.69 g. Fiber: 0 g. Sugar: 0 g. Protein ...
Coriander (/ ˌ k ɒr i ˈ æ n d ər, ˈ k ɒr i æ n d ər /; [1] Coriandrum sativum), also known as cilantro (/ s ɪ ˈ l æ n t r oʊ,-ˈ l ɑː n-/) [1]: 90 , is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
Persicaria odorata. (Lour.) Soják 1974. Persicaria odorata, with common names Vietnamese coriander, rau răm, laksa leaf (calque from Malay 'daun laksa'), [2] Vietnamese cilantro, phak phai (from Thai: ผักแพว), praew leaf, hot mint, Cambodian mint[3] and Vietnamese mint, [4] is an herb whose leaves are used in Southeast Asian and ...
A sample nutrition facts label, with instructions from the U.S. Food and Drug Administration [1] Nutrition facts placement for two Indonesian cartons of milk The nutrition facts label (also known as the nutrition information panel, and other slight variations [which?]) is a label required on most packaged food in many countries, showing what nutrients and other ingredients (to limit and get ...
Add the minced cilantro mixture and stir until well combined. Turn heat down to low and cook the stew until beef is tender, around 2.5 hours. After 2.5 hours, add potato chunks into the stew.
Mediterranean diet. The Mediterranean diet is a concept first invented in 1975 by the American biologist Ancel Keys and chemist Margaret Keys. The diet took inspiration from the supposed eating habits and traditional food typical of Crete, much of the rest of Greece, and southern Italy, and formulated in the early 1960s. [1]
Caraway, also known as meridian fennel and Persian cumin (Carum carvi), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. [1][2] Caraway fruits, informally called "seeds". Caraway seeds. Nutritional value per 100 g (3.5 oz) Energy. 1,390 kJ (330 kcal)
Porophyllum ruderale is an herbaceous annual plant whose leaves can be used for seasoning food. The taste has been described as "somewhere between arugula, cilantro and rue". [1] The plant is commonly grown in Mexico and South America for use in salsas. When fully grown, the plant measures about 150 cm (5 ft) in height and 90 cm (3 ft) in diameter.