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Mince

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To cut food into very fine pieces, generally 1/8 inch or smaller. This is the finest of all cuts which include dice, cube, chop, and julienne. It is accomplished by first chopping or dicing the food and then by placing and holding the tip of a knife down on the cutting surface, lift up the heel of the knife and chop side to side in a semi-circle motion, thus recutting the ingredients into smaller pieces. Herbs, vegetables and nuts are commonly minced into small bits to be used as ingredients and garnishes. The French term for this preparation procedure is émincé, meaning to cut into fine pieces or to cut thin slices.

USDA Nutrition Facts

Serving Size1 oz
Calories263
Protein16g
Total Fat20g
Total Carbohydrates1g
Dietary Fiber0g
Sugars0g
Potassium311mg
Sodium1245mg
Cholesterol70mg
Serving Size1 oz
Calories289
Protein2g
Total Fat10g
Total Carbohydrates48g
Dietary Fiber2g
Sugars28g
Potassium203mg
Sodium254mg
Cholesterol0mg
Calories196
Protein15g
Total Fat13g
Total Carbohydrates1g
Dietary Fiber0g
Sugars1g
Potassium461mg
Sodium1032mg
Cholesterol75mg

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