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Kronos Foods, Inc., is a Chicago -based company which is a foodservice manufacturer of Mediterranean food in the United States and the largest manufacturer of gyros in the world. [ 1][ 2] Kronos Foods is known for being one of the first to produce, standardize, and market gyro cones (an argument exists as to who exactly was the first to "invent ...
Gyros, sometimes anglicized as a gyro [2] [3] [4] (/ ˈ j ɪər oʊ, ˈ dʒ ɪər-, ˈ dʒ aɪ r-/; Greek: γύρος, romanized: yíros/gyros, lit. 'turn', pronounced) in some regions, is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.
Daily supply of food energy per person in different countries, 1700 to 2018. Food consumption is the amount of food available for human consumption as estimated by Our World in Data.
A negative-calorie food is food that supposedly requires more food energy to be digested than the food provides. Its thermic effect or specific dynamic action —the caloric "cost" of digesting the food—would be greater than its food energy content. Despite its recurring popularity in dieting guides, there is no evidence supporting the idea ...
The CDC’s powerhouse fruit and vegetable categorization (PFV) is based on the amounts of 17 qualifying nutrients in a 100-calorie portion of each fruit and vegetable, explains dietitian Sherri ...
Ninurta, [1] Enlil [2] In Ancient Greek religion and mythology, Cronus, Cronos, or Kronos (/ ˈkroʊnəs / or / ˈkroʊnɒs /, from Greek: Κρόνος, Krónos) was the leader and youngest of the first generation of Titans, the divine descendants of the primordial Gaia (Mother Earth) and Uranus (Father Sky). He overthrew his father and ruled ...
The family of Elin Etienne told NBC News and local media outlets WPLG and WSVN that the 71-year-old was admitted to the nursing center on Aug. 14 as he recovered from a brain aneurysm. A week ...
Based on the work of Atwater, it became common practice to calculate energy content of foods using 4 kcal/g for carbohydrates and proteins and 9 kcal/g for lipids. [2] The system was later improved by Annabel Merrill and Bernice Watt of the USDA, who derived a system whereby specific calorie conversion factors for different foods were proposed. [3]
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