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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]
Roasted peanuts as snack food. Dry-roasting peanuts is a common form of preparation. Dry peanuts can be roasted in the shell or shelled in a home oven if spread out one layer deep in a pan and baked at a temperature of 177 °C (351 °F) for 15 to 20 min (shelled) and 20 to 25 min (in shell).
That versatility and their unique flavor makes peanuts popular ingredients in scores of recipes including in baked goods, soups, salads, Asian dishes, candies and, of course, peanut oil and peanut ...
Nutritional value per 100 g (3.5 oz) Energy: 364 kJ (87 kcal) ... Roast potatoes are commonly served as part of a Sunday roast dinner and mashed potatoes form a ...
Preheat the oven to 450°F. In a medium measuring cup, whisk together the butter, oregano, salt, and pepper. ... Roast the potatoes until the bottoms are golden brown, 20 to 25 minutes. Flip the ...
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Thus, in the case of a cooking of 25 to 30 minutes in boiling water, peeled potatoes can lose up to 40% of their vitamin C, 10% if they are cooked with the skin (in this last case, there remains 13 mg of vitamin C for 100 g of vegetable). These losses are added to those induced by the storage time, about 50% after three months. [28]
Vegetables. Wolffia arrhiza, dry weight: 40; Nori seaweed, dried sheets: 5.81; ready-to-eat green vegetables: 0.33 to 3.11; ready-to-eat starchy tubers: 0.87 to 6.17 . high scores: home-prepared potato pancakes 6.17; French fries 3.18-4.03