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Pie, fried pies, lemon (USDA#18445) |
| Serving Size 1 oz |
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| Water 37g |
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| Calories 316 |
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| Energy 1322kj |
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| Protein 3g |
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| Total Fat 16g |
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| Ash 1g |
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| Total Carbohydrates 42g |
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| Dietary Fiber 2g |
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| Calcium, Ca 22mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 10mg |
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| Phosphorus, P 43mg |
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| Potassium 65mg |
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| Sodium 374mg |
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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 2mcg |
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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 1mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 2mg |
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| Folate, total 18mcg |
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| Folic acid 15mcg |
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| Folate, food 3mcg |
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| Folate, DFE 29mcg_DFE |
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| Vitamin B-12 8mcg |
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| Vitamin A, IU 32IU |
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| Vitamin A, RAE 2mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 2g |
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| 4:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 3g |
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| 16:0 1g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 7g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 7g |
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| 20:1 8g |
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| 22:1 undifferentiated 3g |
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| Fatty acids, total polyunsaturated 5g |
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| 18:2 undifferentiated 4g |
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| 18:3 undifferentiated 0g |
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| Cholesterol 0mg |
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| Tryptophan 4g |
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| Threonine 8g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 5g |
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| Cystine 5g |
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| Phenylalanine 0g |
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| Tyrosine 8g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 9g |
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| Aspartic acid 0g |
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| Glutamic acid 0g |
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| Glycine 9g |
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| Proline 0g |
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| Serine 0g |
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| Method One: Traditional Methods | Method Two: Egg Ring Method
Method One: Traditional Methods
Frying is another popular method of cooking eggs and it is easy to ... |
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Tips
The following tips may assist in a more successful pie making experience or help you with some problem areas.
Dry Dough:
If the dough is dry and does not stick ... |
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| Safety First | Turkey Deep-Fry CookersSelecting the Oil | Measuring the Oil | Preparing the TurkeyPreparing the Cooker | Placing the Turkey into the Cooker | Cooking the ... |
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Preserved lemon adds an exotic flavor to North African tagines but it can also contribute a tasty and interesting element to many other cuisines. Experiment. Remember to reduce ... |
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There are many creative ways in which the edges of a pie can be finished. Shown below are some common ways to trim the edge of a pie, but don't hesitate to use your ... |
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| Designed for making batter Fried Onion Blossoms, this utensil prepares an onion by shaping and slicing the whole onion so it can be blossomed and ready to fry. Made from plastic ... |
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| Made from steel, plastic or wood, this utensil is designed for use in serving individual pieces of pie, quiche, tart, or any food item that is cut into wedge-shaped slices. The ... |
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| The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert. A Pie Crust is made from dough that is prepared with flour, ... |
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| A popular quick bread in Britain and the United States that is usually flavored with lemon zest or lemon extract to provide a distinct lemon flavor. There are a wide range of ... |
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