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This information is not intended to be a substitute for professional medical advice. You should not use this material to diagnose or treat a health condition or disease without consulting with your healthcare provider.
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User: MILLSAPS Food: Stuffed Bell Pepper Serving Size: 1 Half Calories 340 cal Vitamin E 5.1 mg Protein 19.3 g Thiamine 0.21 mg Carbohydrate 22 g Riboflavin 0.246 mg Total Fat 19 g Niacin 4.3 mg Saturated Fat 6.1 g Vitamin B6 0.28 mg Mono-Unsaturated 7.8 g Vitamin B12 1.6 mcg Poly-Unsaturated 3.
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1/2 cup nonfat plain yogurt 1 tsp. honey 2 Tbsp. chopped dill Freshly ground black pepper 1 bag (5 oz.) baby spinach, coarsely chopped (about 4 cups) 1 large red bell pepper, diced (about 1 cup) 1 stalk celery, trimmed and diced (about 1 cup) 1/4 cup thinly sliced green onions (scallions) 1 oz.
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Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Add garlic and sauté for 1-2 minutes, until fragrant. Then toss in turkey and cook for 2-3 minutes.
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BROCCOLI The name "broccoli" comes from the Latin word brachium, which means "branch," or "arm"---an apt description for a vegetable with numerous thick, fleshy stalks supporting a head of compact florets. Fortunately, broccoli is one of the healthiest food you can eat.
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Serving Size 1.00 item(s) or 148 grams. This data is based on the analysis of one omelet with 4 oz of omelet mix, 1 oz of cheddar and 1.5 oz of broccoli.
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24 0 0.0 grams 0.0 grams 0.0 milligrams 19.6 milligrams 3.9 grams 2.0 grams 1.0 grams 2.
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User: MILLSAPS Food: Broccoli Spears Serving Size: 4 Ounce(s) Calories 66 cal Vitamin E N/A mg Protein 3.4 g Thiamine 0.05 mg Carbohydrate 5.6 g Riboflavin 0.08 mg Total Fat 3.7 g Niacin 0.
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Broccoli, Raw Scientific Name: Brassica oleracea (Botrytis Group) Courtesy of Rick Hall, About.com Nutrition Guide nutrition.about.com Nutrient Units 1 cup, chopped 88.000 g Proximates Water g 79.807 Energy kcal 24.640 Energy kj 102.960 Protein g 2.622 Total lipid (fat) g 0.308 Carbohydrate, by
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"MagPortal.com provides our visitors with focused news and powerful research tools that complement any entrepreneur's toolkit. Easy setup, terrific support and low total cost of ownership make it the perfect choice." Nathan Cracraft, MySmallBiz.
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1 lb. Brussels sprouts, trimmed, quartered 1/2 lb. pearl onions, peeled 1/3 cup water 1/2 lb. mushrooms, trimmed, halved 1/2 cup KRAFT House Italian Dressing 1/4 cup KRAFT 100% Grated Parmesan Cheese
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Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY.
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99 56 6.2 grams 2.8 grams 13.3 milligrams 273.2 milligrams 6.5 grams 1.0 grams 2.8 grams 4.
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Division of Marketing and Development promotes FRESH FROM FLORIDA products. Info for consumers and agri-business. Division is part of Florida Department of Agriculture and Consumer Services. FRESH FROM FLORIDA is the Florida Agricultural Promotional Campaign or FAPC.
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A leafy vegetable that forms a tight head. Cabbages can be green or purple and vary in size from heads only 15cm across to heads as large as 30cm in diameter. Green and red cabbage have smooth leaves; savoy cabbage has wrinkled leaves.
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1 chicken breast, skinned and boned 1 teaspoon oil 1 1/2 cups sliced cabbage 1-2 teaspoons cornstarch 1/4 teaspoon ground ginger 1/8 teaspoon garlic powder 1/4 cup water 1-2 teaspoons soy sauce 1. Cut chicken breast into strips.
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If coleslaw is the first thing that comes to mind when you have cabbage on hand, try this simple combination, with its tart dressing, for an appealing, lowfat, high-vitamin C variation.
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CLEMSONE X T E N S I O N Department of Applied Economics and Statistics Phone: 864-656-3475 SPRING CABBAGE - IRRIGATED ESTIMATED COSTS AND RETURNS PER ACRE, 2006/2007 700 BOXES (50 LBS PER BOX) - HARVEST IN MAY PRICE OR TOTAL YOUR UNIT QUANTITY COST/UNIT PER ACRE FARM 1.
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User: MILLSAPS Food: Cabbage cooked Serving Size: 1/2 Cup(s) Calories 16 cal Vitamin E 1 mg Protein 0.7 g Thiamine 0.043 mg Carbohydrate 3.6 g Riboflavin 0.041 mg Total Fat 0.2 g Niacin 0.2 mg Saturated Fat 0.024 g Vitamin B6 0.1 mg Mono-Unsaturated 0.014 g Vitamin B12 0 mcg Poly-Unsaturated 0.
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The Commercial Vegetable Production Guides are a source of information on producing vegetables crops in the Pacific Northwest, particulary in Oregon. They include information on varieties, fertilizer applications, harvesting, handling, storage, pest control, and other cultural practices, as well as
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