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Pizza by the slice is pizza sold in individual portions as a fast food by a restaurant or street vendor. [1] Some restaurants and pizza stands only sell pizza by the slice, while others sell both slices and whole pizzas. The jumbo slice is a large-sized slice of New York–style pizza made in areas of Washington, D.C. Pizza al taglio is a style ...
Socks, buttons, and significant others: many things in life are (thankfully) replaceable. And as it turns out, the same can be true in the world of cooking, especially with high-sodium ingredients.
[13] [19] In July 2009, Di Fara raised its price for a plain slice of pizza from $4 to $5, becoming the first $5-a-slice pizza place in New York City. [11] [20] When Di Fara's opened 1965, a slice was 15 cents, equivalent to $1.39 in 2022. After the NY World's Fair, the price rose to 25 cents.
Most pre-sliced lunch meats are higher in fat, nitrates, and sodium than those that are sliced to order, as a larger exposed surface requires stronger preservatives. [1] As a result, processed meats may significantly contribute to incidence of heart disease and diabetes, even more so than red meat.
The Big Mac is made with two 1.6 oz (45 g) beef patties, a "special sauce" (similar to Thousand Island dressing), [11] shredded iceberg lettuce, one processed American cheese slice, two slices of dill pickle, and minced onions, served on a three slice sesame seed bun. [12]
Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. [15] In its dry, crystalline state it is nonreactive.
Nutritionist Theresa Albert compared 100-gram (3.5 oz) samples (about 4 slices of side bacon or turkey bacon, and 2 thick slices of peameal bacon): [1] turkey bacon: 382 calories, 2,285 mg of sodium, 3.1 g of carbohydrates and 28 g of fat; side bacon: 541 calories, 1,717 mg of sodium, 1.4 g of carbohydrates and 42 g of fat
UK: The Food Standards Agency defines the level of salt in foods as follows: "High is more than 1.5 g salt per 100 g (or 0.6 g sodium). Low is 0.3 g salt or less per 100 g (or 0.1 g sodium). If the amount of salt per 100 g is in between these figures, then that is a medium level of salt."