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The Hamburg variation on the Steckrübeneintopf which is popular all over North Germany is called 'Hamburger National'. Birnen, Bohnen und Speck , Labskaus , and the Hamburger Aalsuppe [ de ] are further examples for the stews of Hamburg of which the latter is a vegetable stew with root , green vegetables and dried fruit which rose to ...
Hamburg (ハンバーグ, hanbāgu, Hamburg steak)[13] is a popular dish in Japan. It is made from ground meat with finely chopped onion, egg, and breadcrumbs flavored with various spices, and made into a flat, oval shape about 4 cm thick and 10 to 15 cm in diameter. Many restaurants specialize in various styles of hamburg steak. [14]
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 ...
3 ounces = 645 IU Vitamin D (108% Daily Value) Trout is an excellent source of vitamin D, with a 3-ounce serving providing 645 IU—more than 100% of the daily recommended intake for most adults.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture (USDA) 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] As foods vary by brands and stores, the figures ...
International trade made spices and exotic food items from Asia and South America available since the 16th century, and these were soon incorporated into civic kitchens. From this basis, the cuisine of Hamburg developed its current characteristics thanks to the supraregional harmonization of the Northern German and Scandinavian cuisine.
Hamburg steak has been known by the name "Frikadelle" in Germany since (at least) the 17th century. The "Hamburger Rundstück" was popular already in 1869, and is believed to be a precursor to the modern hamburger. Other similar raw, chopped meats appeared in the 20th century.
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