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  2. Shrimp and prawn as food - Wikipedia

    en.wikipedia.org/wiki/Shrimp_and_prawn_as_food

    There is a growing food fraud concern in Asia–Pacific where non-food grade gels are injected into shrimp and prawns to increase their weight and visual appeal. [ 20 ] [ 21 ] In 2022, Cambodia seized 7 tons of shrimp that had been injected with carboxymethyl cellulose (CMC) gel. [ 22 ]

  3. What Are Whole Foods and Why Are They Nutritious?

    www.aol.com/whole-foods-why-nutritious-145755120...

    Whole foods are natural, minimally processed foods free from artificial additives. They retain most of their original nutritional value. Whole foods include fresh produce, like apples or leafy ...

  4. The 8 Healthiest Pretzels at the Grocery Store—and 2 To Avoid

    www.aol.com/8-healthiest-pretzels-grocery-store...

    Nutrition per 20 twists: 110 calories, 1 g fat (0g sat fat), 330 mg sodium, 24 g carbs (1 g fiber, 1 g sugar), 1 g protein. Made of cauliflower and cassava, these delicious pretzels are certified ...

  5. Junk food - Wikipedia

    en.wikipedia.org/wiki/Junk_food

    Fast foods are ready-to-eat foods served promptly after ordering. Some fast foods are high in calories and low in nutritional value, while other fast foods, such as salads, may be low in calories and high in nutritional value." [8] Junk food provides empty calories, supplying little or none of the protein, vitamins, or minerals required for a ...

  6. Food energy - Wikipedia

    en.wikipedia.org/wiki/Food_energy

    To facilitate evaluation by consumers, food energy values (and other nutritional properties) in package labels or tables are often quoted for convenient amounts of the food, rather than per gram or kilogram; such as in "calories per serving" or "kcal per 100 g", or "kJ per package". The units vary depending on country:

  7. Mexican cuisine - Wikipedia

    en.wikipedia.org/wiki/Mexican_cuisine

    Pilcher, Jeffrey M. Planet Taco: A Global History of Mexican Food (Oxford University Press, 2012) online review; Pilcher, Jeffrey M. Que Vivan Los Tamales! Food and the Making of Mexican National Identity (1998) Hernandez-Rodriguez, R. Food Cultures of Mexico. Recipes, Customs, and Issues. (Greenwood, 2021).

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