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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]
All percentages are percentages of calories, not of weight or volume. To understand why, consider the determination of an amount of "10% free sugar" to include in a day's worth of calories. For the same amount of calories, free sugars take up less volume and weight, being refined and extracted from the competing carbohydrates in their natural ...
The cut was known in the United States as early as 1915, called "the triangle part" of the loin butt. [4] Rondo (Ron) Brough, a butcher for the US Army during World War II working in Southern California, claimed that he created the "triangle tip" cut as a way to gain an extra portion of meat for the troops by reorienting nearby cuts and ...
Texas Roadhouse offers the strip in two sizes on its regular menu, 12- and 16-ounces, though you can often find even bigger cuts of the same steak in the display case. The regular 12-ounce cut ...
The Carolina Reaper pepper tops spice charts as one of the hottest peppers on the planet. ... Fiery Hot Big-Time Crunch. H-E-B. NUTRITION: ... (Per 4-oz. Serving) Calories: 230 Fat: 17 g ...
The steak is said to "hang" from the diaphragm of the heifer or steer. [2] The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the ...
The Quarter Pounder was created by Al Bernardin, a franchise owner and former McDonald's Vice President of product development, in Fremont, California, in 1971. [4] Bernardin had moved to Fremont in 1970 after purchasing two company-owned McDonald's restaurants. [4] Bernardin began experimenting with new menu items for his McDonald's franchises ...
[135] [136] [137] Some food writers have expressed their health related concerns over the protein's relatively high sodium content since a 4-ounce serving contains 293 calories and 803 milligrams of sodium [138] while the American Heart Association’s recommended daily amount is less than 1,500 milligrams of sodium. [139]