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Salami, dry or hard, pork, beef |
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Salami, dry or hard, pork, beef (USDA#07072) |
| Serving Size 3 slices 1 serving |
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| Water 37g |
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| Calories 385 |
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| Energy 1610kj |
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| Protein 23g |
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| Total Fat 30g |
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| Ash 5g |
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| Total Carbohydrates 3g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 8mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 17mg |
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| Phosphorus, P 142mg |
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| Potassium 378mg |
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| Sodium 2010mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 8mg |
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| Selenium, Se 26mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 4mg |
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| Vitamin B-6 0mg |
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| Folate, total 2mcg |
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| Folic acid 0mcg |
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| Folate, food 2mcg |
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| Folate, DFE 2mcg_DFE |
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| Choline, total 106mg |
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| Betaine 4mg |
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| Vitamin B-12 1mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 1mcg |
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| Fatty acids, total saturated 10g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 5g |
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| 12:0 3g |
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| 14:0 0g |
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| 16:0 6g |
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| 18:0 3g |
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| Fatty acids, total monounsaturated 14g |
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| 16:1 undifferentiated 1g |
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| 18:1 undifferentiated 13g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 2g |
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| 18:2 undifferentiated 2g |
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| 18:3 undifferentiated 0g |
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| 18:4 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 100mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Direct
Indirect
Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are ... |
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Cooking | Peeling | Serving
Using the term "boiled" when referring to cooking eggs in the shell can be misleading, because eggs referred to as "hard-boiled" or "soft-boiled" ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
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