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Pate de foie gras, canned (goose liver pate), smoked |
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Pate de foie gras, canned (goose liver pate), smoked (USDA#05282) |
| Serving Size 1 tbsp |
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| Water 37g |
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| Calories 462 |
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| Energy 1933kj |
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| Protein 11g |
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| Total Fat 43g |
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| Ash 3g |
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| Total Carbohydrates 4g |
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| Dietary Fiber 0g |
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| Calcium, Ca 70mg |
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| Iron, Fe 5mg |
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| Magnesium, Mg 13mg |
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| Phosphorus, P 200mg |
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| Potassium 138mg |
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| Sodium 697mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 44mcg |
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| Vitamin C, total ascorbic acid 2mg |
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| Thiamin 8mg |
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| Riboflavin 0mg |
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| Niacin 2mg |
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| Pantothenic acid 1mg |
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| Vitamin B-6 5mg |
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| Folate, total 60mcg |
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| Folic acid 0mcg |
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| Folate, food 60mcg |
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| Folate, DFE 60mcg_DFE |
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| Vitamin B-12 9mcg |
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| Vitamin A, IU 3333IU |
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| Vitamin A, RAE 1001mcg_RAE |
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| Retinol 1001mcg |
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| Fatty acids, total saturated 14g |
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| 10:0 0g |
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| 12:0 2g |
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| 14:0 0g |
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| 16:0 9g |
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| 18:0 4g |
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| Fatty acids, total monounsaturated 25g |
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| 16:1 undifferentiated 1g |
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| 18:1 undifferentiated 24g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 150mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 1g |
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| Glutamic acid 1g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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Pate de foie gras, canned (goose liver pate), smoked usda nutrition - Related Content |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Methods ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Methods | Canning Safety, Storage, and Tips
Canning - ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Safety, ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning Temperatures and Processing TimesCanning Methods | Canning Safety, Storage, ... |
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Additional Canning Information:
Canning Supplies | Ingredients | Food Preparation | Jar and Lid PreparationFood Acidity | Packing the Jars | Processing Temperature ... |
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| A traditional French delicacy (translated it means "fat or fatty liver") that consists of a fattened goose or duck liver that is marinated several times before being served either ... |
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| A utensil used for providing a smoke flavor to grilled foods as they cook. A Smoker Box holds the wood chips that are to be placed over a charcoal or gas fire for the smoked ... |
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| Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals. The liver should smell fresh, be bright colored and ... |
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| Bands and lids used to seal foods in canning jars. The set includes a lid that has a rubber seal around the outer edge and a screw on band that is placed over the lid and screwed ... |
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| A type of cooking fat that is often sought by chefs desiring to add a rich flavor to a variety of foods. Similar to Duck Fat, Goose Fat is often produced by collecting the fat as ... |
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