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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]
Here Are 21 of the Best High-Fiber Soup Recipes To Make for Dinner. 5. Red lentil pasta. ... "Aim to eat one cup of cooked pasta at your meal unless advised otherwise by a doctor or registered ...
4 cup vegetable broth; 1 cup green lentils, rinsed; 1 / 2 large onion, chopped; 1 large carrot, peeled and chopped; 2 stalks celery, chopped; 1 potato or sweet potato, diced; 1 cup canned diced ...
The Roman cookbook Apicius, compiled in the 1st century AD, includes a recipe for lentil soup with chestnuts. [3] Lentil soup is mentioned in the Bible: in Genesis 25:30-34, Esau is prepared to give up his birthright for a pot of fragrant red lentil soup being cooked by his brother, Jacob. In Jewish tradition, lentil soup has been served at ...
The lentil (Vicia lens or Lens culinaris) is a legume; it is an annual plant grown for its lens-shaped edible seeds, also called lentils. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. Lentil seeds are used around the world for culinary purposes.
Take your pick between one cup of cooked and chopped chicken breast, one cup of drained and rinsed canned chickpeas, a 1/2 cup of cooked and flaked salmon or a 1/2 cup of shelled pistachios.
Note: All nutrient values including protein are in %DV per 100 grams of the food item. Significant values are highlighted in light gray color and bold letters. [ 26 ] [ 27 ] Cooking reduction = % Maximum typical reduction in nutrients due to boiling without draining for ovo-lacto-vegetables group.
Lentil clear soup from Međimurje County, Croatia. Lentil soup is popular in Middle Eastern and Mediterranean cuisines. London particular is a thick soup of pureed (dry or split) peas and ham from England; purportedly it is named after the thick fogs of 19th-century London. Magiritsa soup is made in Greece and Cyprus using lamb offal.