Disclaimer: This description is part of a partially automated process of collecting data and might not be entirely accurate or even related.
A casserole, from the French word for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.
Source: Wikipedia. Source link.
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|Food Item||Casserole base, Jegergryte, no meat, prepared|
|SubCat||Soup, sauce/gravy, stew base|
|Dietary fibre (g)||0.2|
|Edible part (%)||100|
|Vitamin A (RAE)||328|
|Vitamin B12 (µg)||0|
|Vitamin B6 (mg)||0.01|
|Vitamin C (mg)||0|
|Vitamin D (µg)||0|
|Vitamin E (alfa-TE)||0.6|