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CALORIES IN A BOILED POTATO - CALORIES IN A
CALORIES IN A BOILED POTATO - CALORIES IN MCDONALDS SOUTHWEST SALAD - 700 CALORIE MEALS
Calories In A Boiled Potato
- The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word potato may refer to the plant itself as well as the edible tuber.
- The energy needed to raise the temperature of 1 kilogram of water through 1 °C, equal to one thousand small calories and often used to measure the energy value of foods
- (caloric) thermal: relating to or associated with heat; "thermal movements of molecules"; "thermal capacity"; "thermic energy"; "the caloric effect of sunlight"
- Either of two units of heat energy
- The energy needed to raise the temperature of 1 gram of water through 1 °C (now usually defined as 4.1868 joules)
- (caloric) of or relating to calories in food; "comparison of foods on a caloric basis"; "the caloric content of foods"
- (calorie) a unit of heat equal to the amount of heat required to raise the temperature of one kilogram of water by one degree at one atmosphere pressure; used by nutritionists to characterize the energy-producing potential in food
- (IN-AS) Assam (Assamese: ??? Oxom ) is a northeastern state of India with its capital at Dispur located in the city of Guwahati.
- previous part of Lesson 1, work was defined as a force acting upon an object to cause a displacement. When a force acts to cause an object to be displaced, three quantities must be known in order to calculate the work.
Nutty Orange-Glazed Beets and Sweet Potatoes
Recipe:
Preparation Time: 20 minutes
1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
2 cups chopped, peeled raw sweet potato (1/2-inch pieces)
1 cup orange juice, divided
? cup chopped yellow bell pepper
4 green onions, sliced 1/2 inch thick (including greens)
1/8 teaspoon salt
? cup pecans, toasted
Black pepper to taste
1. Drain beets; reserve 2 tablespoons beet liquid. Cut beets into halves; set aside.
2. Heat sweet potatoes and 3/4 cup orange juice in large nonstick skillet over medium-high heat. Bring to a boil; cover and reduce heat. Simmer 8 to 10 minutes or just until potatoes are tender. Stir in bell peppers. Remove from heat; stir in green onions. Place mixture in a shallow serving bowl; add beets.
3. In same skillet, combine reserved 2 tablespoons beet liquid, remaining 1/4 cup orange juice and salt. Bring to a boil over medium heat; boil about 3 to 5 minutes or until slightly thickened and syrupy. Spoon over beet mixture, tossing lightly. Sprinkle with pecans. Season with black pepper, if desired. Serve immediately.
Makes 6 side-dish servings.
Nutrition information per serving (1/6 of recipe): 130 calories; 2 g protein; 24 g carbohydrate;
4 g fat; 334 mg sodium; 0 mg cholesterol; 2 g dietary fiber; less than 1 mg iron; less than 1 mg thiamin; 6449 IU Vvitamin A; 129 mg Vvitamin C.
All materials courtesy of Aunt Nellie’s® Beets (Seneca Foods Corporation).
Bonnie Dundee Potatoes
These are my first potatoes harvested this year.
Bonnie Dundee are a famous old Scottish variety that are a deep red skinned round potato with creamy
flesh which make this potato ideal for boiling and salads.
I think it is unlikely to find this variety in the supermarket.
These were dug out of the container I grow them in and were boiled, smothered in butter and eaten within one hour of being harvested and believe me, they were delicious.
The smoothering in butter is because I have lost too much weight recently and I am supposed to be on a high calorie diet.
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Post je objavljen 27.10.2011. u 23:46 sati.