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Per cup: 120 calories, 2 g fat (0 g sat fat), 750 mg sodium, 14 g carbs (2 g fiber, 6 g sugar), 13 g protein. The Chicken Tortilla Soup at Zoup! Is packed with protein from roasted chicken and ...
Plus, we provide tips on how to pick out a healthy canned soup. Related: ... For reference, a 1-cup serving of light chicken noodle soup contains 5 grams of protein, 1 gram of fiber and 8 grams of ...
Plus, the sodium content for this soup (while still high) is lower than many other fast-food soups. Nutrition information for a small (10-oz.) serving of El Pollo Loco’s Chicken Tortilla Soup ...
A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soup: Turkey: Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint Escudella: Spain Stew A traditional Catalan meat and vegetable stew and soup. Typically ...
Beeswax is a fragrant solid at room temperature. The colors are light yellow, medium yellow, or dark brown and white. Beeswax is a tough wax formed from a mixture of several chemical compounds. Beeswax has a relatively low melting point range of 62 to 64 °C (144 to 147 °F). If beeswax is heated above 85 °C (185 °F) discoloration occurs.
Zones in a candle flame The interior of the luminous zone can be much hotter, beyond 1,500 °C (2,730 °F). [3] Color and temperature of a flame are dependent on the type of fuel involved in the combustion. For example, when a lighter is held to a candle, the applied heat causes the fuel molecules in the candle wax to vaporize.
Borscht (English: / ˈ b ɔːr ʃ t / ⓘ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color.
In Iraqi and Levantine cuisine the soup is seasoned with turmeric and cumin and topped with toasted, thin vermicelli noodles called sha'iriyya (شعيرية), and served with a lemon for squeezing. In the Middle East , the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish. [ 5 ]
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