Foods begin with V

25 Tasty and Healthy Foods That Start With V

Anastasia Blogger Recipes Leave a Comment

Exploring foods that start with the letter V offers a delightful variety of flavors and culinary possibilities!

These hearty foods provide a fascinating range of tastes and applications, from basic ingredients like vermicelli noodles and veal to more complex dishes like velouté sauce and vada pav. 

How many of these have you tried, and which ones are you excited to cook with next?

Popular foods and dishes that start with V

Foods begin with V

Tasty and Healthy Foods That Start With V

25. Vienna Sausage Rolls for Breakfast

Vienna Sausage Breakfast Rolls are a delightful treat that combines easy-to-make, from-scratch yeast dough with the savory goodness of Vienna sausages.

These homemade rolls are a versatile option for breakfast or brunch, and they’re also perfect for sharing at potlucks or holiday gatherings.

This dish holds a special place in Bulgarian culinary tradition, reminiscent of the offerings at local bakeries, where it is served alongside the famous Bulgarian Cheese Pie (Banitsa).

If you ever find yourself in Bulgaria, these rolls are a must-try treat that continues to be a favorite to this day.

For those who prefer a quicker option, the yeast dough can be substituted with puff pastry. However, taking the time to prepare soft yeast dough from scratch adds a homemade touch that truly enhances the dish.

My kids absolutely love these rolls for breakfast or brunch, and I’m excited to share how I make them, preserving a piece of Bulgarian culinary heritage in each bite.

Vienna Sausage Rolls for Breakfast

24. How to Use Vegemite Butter

The art of spreading Vegemite on toast is a highly personal affair, often leading to lively debates about the perfect quantity. To solve this delicious dilemma, we’ve created the ultimate solution: butter-mite!

This delightful recipe combines butter and Vegemite, ensuring each bite contains just the right balance of flavors.

When you whip the two together, you not only achieve a perfect mix but also enhance the texture to something light and fluffy, reminiscent of a savory buttercream.

This approach mirrors the popularity of whipped butter that once took the culinary world by storm, but with a uniquely Australian twist.

Butter-mite isn’t just for toast—it’s incredibly versatile. Spread it on your favorite crackers or slather it on sandwiches for an extra layer of flavor.

For a more gourmet touch, melt a bit of butter-mite over grilled steak to elevate the taste, or stir it into instant noodles or pasta for a quick, flavor-packed meal.

With butter-mite, the possibilities to enrich your dishes are endless, making every meal an opportunity for a taste sensation.

How to Use Vegemite Butter

23. Creamy Chicken Vol-au-vent Recipe

This creamy chicken vol-au-vent recipe offers a straightforward yet elegant puff pastry appetizer that’s sure to impress, all while utilizing a few clever shortcuts to reduce effort without sacrificing flavor.

The term “vol-au-vent” translates from French as “flight in the wind,” a poetic description of the light and airy texture of the puff pastry shells that characterize this dish.

These delicate pastry cases are traditionally filled to the brim with a luxurious mixture, often featuring chicken, seafood, or an assortment of vegetables, all bound together in a creamy sauce.

The concept of vol-au-vent dates back to the early 19th century in Paris, where it is often attributed to the renowned French chef Marie-Antoine Carême.

The dish is similar in concept to the smaller, almost bite-sized “bouchée à la reine,” offering a rich and decadent taste experience that has been cherished through the ages.

Whether served at a formal gathering or as a sophisticated part of a casual meal, these creamy chicken vol-au-vents promise a delightful combination of classic culinary artistry with modern convenience, making them a perfect choice for any host looking to add a touch of historical elegance to their table.

Creamy Chicken Vol-au-vent Recipe

22. Vadouvan Spice Blend (Indian Condiment)

Vadouvan is a French adaptation of the traditional Indian spice blend that incorporates a unique twist on classic flavors.

This particular version, inspired by chef Inaki Aizpitarte of Le Chateaubriand, was further refined by Grimes to achieve a deep, meaty flavor through roasting.

Prepare a large batch of this aromatic blend and store it in the freezer—you’ll find yourself adding a pinch to enhance a variety of dishes with its rich, savory notes.

Vadouvan Spice Blend (Indian Condiment)

21. Roasted Vidalia Onions with Parmesan – Delicious Side Dish Recipe

Roasted Vidalia Onions with Parmesan offer a mouthwatering side dish that’s incredibly simple to prepare.

Vidalia onions, known for their sweetness, pair beautifully with the savory sharpness of Parmesan cheese, creating a dish that’s both comforting and sophisticated.

While sweet onions are higher in carbs, enjoying this dish in moderation can make it a delightful treat for any meal.

Roasted Vidalia Onions with Parmesan - Delicious Side Dish Recipe

20. Vietnamese Fried Spring Rolls with Pork, Shrimp and Veggie

These Vietnamese Fried Spring Rolls are a must-try appetizer, brimming with a mix of pork, shrimp, and vegetables. Wrapped in rice paper and lightly fried, they achieve a perfect balance of crispy and crunchy textures.

Each bite is packed with flavor, making them an irresistible choice at any gathering. Serve these delightful spring rolls with a spicy homemade Vietnamese dipping sauce for an authentic taste experience.

Vietnamese Fried Spring Rolls with Pork, Shrimp and Veggie

Vegetable Soup recipes start with the letter V

19. Classic Vichyssoise Soup with Leek and Potato

Vichyssoise soup, a classic dish perfect for summer, offers a refreshing escape from the heat with its cool, creamy consistency.

This light recipe is exceptionally easy to prepare and delivers a delightful flavor that’s especially welcome during hot, humid days.

At its heart, Vichyssoise is a creamy leek and potato soup, a combination that might sound simple but is irresistibly delicious.

What sets it apart is its versatility in serving temperature; you can enjoy it warm, but it’s particularly refreshing served cold during the summer months. This feature makes it one of my favorite soups to prepare as a starter for any summertime meal.

For those who prefer a vegetarian version like I do, it’s easy to substitute vegetable stock for chicken stock and use plant-based milk or cream.

However, the traditional recipe with regular milk/cream and chicken stock is just as delightful if you prefer a non-vegetarian variant.

Storing Vichyssoise is straightforward—it keeps well in the refrigerator for about three days and can also be frozen for longer preservation.

When serving, I love to garnish it with fresh dill, chives, or finely diced cucumbers for an added touch of freshness.

With just a few essential ingredients, you can whip up this exquisite soup. Let’s get started and bring some cool delight to your summer meals!

Classic Vichyssoise Soup with Leek and Potato

18. Vori Vori de Pollo – Traditional Soup from Paraguay

Vori vori is a cherished dish in Paraguayan cuisine, notable not just for its unique and catchy name but also for the delectable cheesy dumplings that define the soup.

The name “vori vori” is derived from Guarani, an official language of Paraguay, where repeating a word suggests plurality or abundance, perfectly capturing the generous amount of dumplings served in the soup.

The core of these famous dumplings consists of cornmeal and Queso Paraguayo, a traditional Paraguayan cheese, blended together with water to form the dough.

While the composition of the dumplings may seem simple, almost every family has their own take on the recipe, with some adding spring onions or various herbs to infuse additional flavors into the dough.

Regardless of the variations, the combination of cornmeal and cheese remains the essential and unifying elements of this beloved dish.

Vori vori de pollo soup, with its rich and comforting broth and hearty, cheesy dumplings, is more than just a meal; it’s a celebration of Paraguayan culture and culinary tradition, enjoyed by families and celebrated across generations.

Vori Vori de Pollo - Traditional Soup from Paraguay

Meat recipes: list of foods that start with V

17. Chicken Vindaloo Recipe (Popular Indian Curry)

Vindaloo is a famously spicy and robust curry hailing from the Goa region of India, known for its fiery heat and distinctive tangy flavors. It typically features meat such as pork, beef, goat, or chicken, marinated in a vibrant, spiced vinegar-based sauce.

For those who prefer a vegetarian option, substituting potatoes for the meat creates a delightful variation that still captures the essence of the dish.

The origin of the word “vindaloo” traces back to the Portuguese dish “carne de vinha d’alhos,” which means “meat in garlic wine marinade.”

This dish was introduced to Goa by the Portuguese during their colonization, and over time, it was adapted using local spices and ingredients, including the substitution of palm vinegar for wine, which helped transform it into the Goan vindaloo known today.

What sets vindaloo apart is its liberal use of red chilies, providing its signature heat, complemented by the sharpness of the vinegar. This combination makes vindaloo a particularly intense curry that is both challenging and delightful for spice lovers.

In this recipe, I prefer to use chicken thighs, which are tender and absorb the marinade beautifully, enhancing the depth of flavors in the vindaloo.

This choice of meat, paired with the powerful spices as chutney and tangy notes, creates a truly memorable dish that’s a favorite among those who appreciate bold Indian curries.

Chicken Vindaloo Recipe (Popular Indian Curry)

Tasty and Healthy Foods That Start With V

16. Marinated Venison Steaks – for Thanksgiving Table in Montana

In Montana, Thanksgiving traditions take on a unique character, intertwining the state’s rich history of hunting with its culinary practices.

According to Errol Rice of the Montana Stockgrowers Association, Thanksgiving in Montana is more about hunting big game than watching football.

The big game hunting season culminates over the Thanksgiving weekend, creating a holiday rush as hunters aim to bag a buck before time runs out.

Dennis Konopatzke, who runs the Great Northern Brewing Company in Whitefish, notes that this urgency often leads to hastened Thanksgiving dinners as enthusiasts head back to the woods.

The Thanksgiving table in Montana reflects a melange of influences from the various settlers in the region. Dishes like huckleberries, Norwegian cured fish known as lutefisk, pork pies, and stuffed pasties are common, showcasing the state’s diverse settler history.

However, game meat remains a central feature of the holiday meal.

Here’s a tried-and-true recipe from the members of the Rocky Mountain Elk Foundation, ideal for wild venison but equally effective for other proteins.

This marinade enhances the meat’s flavor, making it a perfect match for traditional Thanksgiving sides.

To prepare, simply marinate your steaks, then broil to perfection and serve with your favorite Thanksgiving accompaniments for a true Montana-style feast.

Marinated Venison Steaks - for Thanksgiving Table in Montana

15. Veal Piccata (Classic Version)

Veal piccata is a classic Italian dish that gets its name from the culinary technique used to prepare the meat. The term “piccata” means “to be pounded flat,” a key step that ensures the veal cooks quickly and evenly.

While you can certainly ask your butcher to flatten the cutlets for you, doing it yourself at home adds a personal touch to the cooking process and allows you to control the thickness to your preference.

To properly flatten veal cutlets, simply place them between two sheets of wax paper or plastic wrap. Using the flat side of a meat mallet or a similarly flat, heavy object, gently pound the cutlets.

The bottom of a skillet works wonderfully for this purpose if you don’t have a meat mallet. Veal cutlets are typically sliced about 1/4 inch thick from the rump, but after pounding, they should be about 1/8 inch thick.

This thinness is crucial as it allows the cutlets to cook very quickly.

Cooking the flattened veal cutlets involves heating them in a very hot pan just until the outside is golden brown. Thanks to their thinness, by the time they achieve this lovely exterior, the cutlets are usually perfectly cooked through.

This method ensures that the veal remains tender and juicy, making veal piccata a delightful and elegant dish to serve.

Veal Piccata (Classic Version)

Desserts that start with V

14. Vanille Vla – Dutch Custard Dessert

Vla is a beloved pudding-like dessert cream that is extremely popular in Belgium and the Netherlands.

Traditionally made from a simple yet delicious blend of eggs, milk, sugar, and typically flavored with vanilla, vla is cherished for its rich and creamy texture.

It is thicker than custard but not as dense as pastry cream (crème pâtissière), striking a delightful balance that has earned it the nickname “Dutch custard.”

Typically, vla is served cold and often accompanied by a dollop of whipped cream, enhancing its creamy texture and flavor. This classic dessert is not only enjoyed on its own but also serves as a versatile ingredient in various pastry recipes.

For instance, it’s commonly used as a coating for cakes, where it is spread in a thin layer to add moisture and flavor. This technique is especially popular in traditional Dutch baking, as seen in the cherished recipes of many Dutch grandmothers.

While the original vla recipes included eggs as a thickening agent, modern industrial production has seen some variations. Today, many commercial variants of vla use cornstarch instead of eggs to achieve the desired thickness and texture.

This change makes the cream more accessible and preserves its characteristic smoothness and flavor, allowing everyone to enjoy a taste of this classic Dutch treat.

Vanille Vla - Dutch Custard Dessert

13. Vacherin – Summer Dessert with Vanilla Ice Cream

Vacherin, a dessert distinct from the cheese of the same name, is a sumptuous treat enjoyed across parts of France and French-speaking Switzerland, especially during the summer months.

This delightful dessert is composed of layers of crisp meringue, luscious cream, and fresh fruit, bearing a resemblance to the famous pavlova in its composition and elegance.

The creation of Vacherin is often linked to the legendary Parisian chef Marie-Antoine Carême, known for his profound influence on French cuisine.

Carême, credited with inventing iconic culinary masterpieces such as the croquembouche, mille-feuille, and even the modern chef’s hat, also contributed to the development of Vacherin Glacé.

His version of this dessert closely resembles the Vacherin enjoyed today, which features the harmonious blend of crunchy meringue and creamy textures complemented by the tartness of fruit.

Interestingly, there is also a notable Swiss variant of Vacherin, innovated by the confectioner Giacomo Puccini in 1893.

Puccini’s adaptation included the addition of marzipan and was celebrated for its elaborate and decorative presentation, distinguishing it from its French counterpart.

This Swiss version emphasizes the dessert’s versatility and the regional interpretations that add unique local flavors and flair to the classic base of meringue, cream, and fruit.

Both versions of Vacherin offer a delightful taste experience, capturing the essence of summer with their light, airy textures and refreshing flavors, making it a perfect dessert for warm weather celebrations.

Vacherin - Summer Dessert with Vanilla Ice Cream

12. Russian Vatrushka Recipe

Vatrushka, a delightful Russian pastry, is sure to capture your heart with its comforting flavors and textures.

These sweet buns, similar to a cheese Danish, are perfect for enjoying alongside a cup of coffee or tea, making them an excellent choice for breakfast or a cozy afternoon snack.

The heart of a vatrushka is its filling—Tvorog, which is also known as farmers cheese or quark. This mildly tangy cheese pairs beautifully with the slightly sweet, yeasty dough that encases it.

The combination of the soft, fluffy bun and the creamy filling makes each bite of vatrushka a truly satisfying experience.

From my own childhood memories, vatrushka holds a special place as one of the most beloved pastries. Its simple yet delightful flavors are reminiscent of home and tradition.

Vatrushka is best enjoyed warm, straight out of the oven, when the cheese is still slightly melty and the aroma of freshly baked bread fills the air.

Whether you’re familiar with Russian cuisine or trying it for the first time, making vatrushka at home can bring a taste of Russian culinary heritage right into your kitchen.

Russian Vatrushka Recipe

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11. Victoria Sponge – Favorite Layer Cake of Queen Victoria

The Victoria sponge cake, affectionately known as a Victoria sandwich, is a quintessential British dessert that has earned its place at afternoon teas and various celebrations across the UK.

This beloved treat was a favorite of Queen Victoria, lending the cake its regal name, and it continues to delight with its elegant simplicity and delicious flavors.

Consisting of two light and fluffy sponge cake layers, the Victoria sponge is traditionally filled with a layer of sweet strawberry jam and sumptuous vanilla whipped cream.

This combination of soft cake with the creaminess of the filling and the slight tartness of the jam creates a perfectly balanced dessert that’s not overly sweet but thoroughly indulgent.

For an added touch of finesse, you can dust the top of the cake with powdered sugar. This not only enhances its visual appeal but also adds a subtle extra sweetness.

The Victoria sponge cake is more than just a dessert; it’s a slice of British culinary heritage, embodying a tradition of leisurely afternoon teas where each bite offers a moment of comfort and celebration.

Whether served at a formal gathering or enjoyed casually, it’s the perfect sweet treat to brighten any day.

Victoria Sponge - Favorite Layer Cake of Queen Victoria

10. Homemade Vanilla Wafers

That sounds absolutely delightful! Homemade vanilla wafers are such a versatile treat.

Whether you’re enjoying them solo as a light, sweet snack or incorporating them into a classic dessert like banana pudding, their crisp texture and rich vanilla flavor make them a crowd-pleaser.

The fact that you can whip them up in less than 30 minutes with basic pantry staples is even more impressive—especially since there’s no chilling required. This makes them a convenient choice for a quick baking session.

Whether you’re a novice baker or a seasoned pro, these wafers are a simple yet satisfying treat to add to your repertoire. What’s your favorite way to enjoy these homemade vanilla wafers?

Homemade Vanilla Wafers

Drinks that start with V

9. The Relaxing Valerian Root Tea

Valerian Root tea is a wonderful natural remedy that has been cherished for centuries, known for its ability to promote relaxation and improve sleep quality.

Native to Europe and Asia, this herb’s roots possess a distinct, earthy aroma that contributes to its potent effects.

The active compounds in Valerian Root, including valerenic acid, have sedative and anxiolytic properties, making it an effective choice for those seeking to alleviate anxiety and foster a calm, tranquil state of mind.

These recipes make it easy to enjoy the benefits of Valerian Root tea, whether you’re looking to wind down after a long day, manage anxiety, or improve your sleep quality.

As with any herbal remedy, it’s wise to consult with a healthcare provider before adding Valerian Root to your regimen, especially if you are pregnant, nursing, or taking medications.

The Relaxing Valerian Root Tea

8. Summer Vodka Cocktail Recipe

Summer is the perfect season to relax and enjoy a homemade cocktail, especially this year.

With a pool in the backyard, I tend to keep my home open until autumn, letting the kids swim to their heart’s content while my spouse and I relax by the pool or dive into the fun ourselves.

When we’re not swimming, we often sip on a refreshing cocktail or two. This easy vodka cocktail, made with Pinnacle vodka, is quick to whip up, letting us spend more time having fun rather than being stuck bartending!

Summer Vodka Cocktail Recipe

7. Homemade Vermouth

Place your chosen herbs and spices into a stockpot and cover them with two bottles of white wine. Bring the mixture to a boil, then remove from heat. Allow it to cool, then set the pot in a cool, dark place overnight.

The next day, fortify the wine by adding 2 cups of Palo Cortado or Fino Sherry for dry Vermouth, or 2 cups of sweet or cream Sherry for sweet Vermouth. Strain the mixture before serving. This process yields about 2 liters.

Homemade Vermouth

Exotic Fruits that start with V

6. Velvet Apple (Philippines)

The velvet apple, also known as mabolo, comes from an erect evergreen tree native to the Philippines. The fruit is oblate in shape and covered with short hairs. It has a soft, mealy pulp that tastes like a blend of apple and banana.

Velvet apples are enjoyed in a variety of ways when ripe: they can be eaten fresh, fried, or boiled, and are commonly used in savory soups and meat dishes.

To enjoy the pulp as a dessert, it is often sprinkled with lime juice. When the fruit becomes overripe, it emits a strong odor similar to rotten cheese. To mitigate this, the fruits are peeled and refrigerated for a few hours to remove the smell.

Additionally, mabolo is rich in calcium, iron, and vitamin B, making it a nutritious addition to the diet.

Velvet Apple (Philippines)

5. Delicious Victoria Plum Jam

For many, the act of picking plums heralds the arrival of autumn and a season rich with fruits. Among the hundreds of plum varieties cultivated worldwide, the Victoria plum is perhaps the most celebrated English variety.

According to lore, the Victoria plum was discovered by a man named Denyer in a Sussex garden in a village named Alderton at the start of the nineteenth century.

However, this tale is suspect as there is no village named Alderton in Sussex, though there is one in Suffolk! Initially named Sharp’s Emperor, Denyer renamed the plum Denyer’s Victoria to honor Queen Victoria’s ascension to the throne in 1837.

Since then, it has been widely grown in Britain. Denyer was also responsible for introducing this plum to Sweden in 1844, where it gained substantial commercial success.

The Victoria plum tree bears fruit from late summer to early autumn, featuring yellow flesh and mottled red skin. Renowned for its dual utility, the Victoria plum is excellent both as a fresh snack and as an ingredient in culinary dishes.

Delicious Victoria Plum Jam

4. How to Use Valencia Orange

The Valencia orange, named after Valencia, Spain, is celebrated for its sweet flavor, although it’s believed to have originated in California in the late 1800s.

Resembling typical oranges, Valencia oranges have an oval shape, golden outer skin, and bright orange flesh. They feature thin skin and contain a few seeds, but are notably juicy.

Valencia oranges quickly became the preferred choice for juicing, primarily because they contain little to no limonin.

Limonin is a natural compound found in other orange varieties like navel oranges, which can cause their juice to turn bitter when exposed to air.

However, the juice from Valencia oranges remains delightfully sweet even after contact with air, making them a popular choice.

Valencia oranges can be enjoyed fresh, straight out of hand, and are the most commonly used variety for making fresh orange juice.

Their flesh, juice, and zest also lend a vibrant flavor to baked goods, cocktails, sauces, and marinades, enhancing a variety of culinary creations.

How to Use Valencia Orange

3. Voavanga – a Fruit Useful for Diabetics

Voavanga, also known as Spanish Tamarind, is a fruit that has captured the interest of many, particularly those managing diabetes, due to its distinctive flavor and nutritional benefits.

Diabetics can indeed incorporate Voavanga into their diets, but it’s important to be mindful of portion sizes and the overall balance of nutrients consumed.

Rich in fiber and essential vitamins, Voavanga supports the maintenance of stable blood sugar levels, a critical aspect for diabetics.

The fiber in Voavanga helps slow the absorption of sugar into the bloodstream, which can prevent sudden spikes in blood sugar levels.

For a diabetic-friendly diet, incorporating Voavanga along with a vegetable oil, proteins, and whole grains can be a healthful choice.

Voavanga - a Fruit Useful for Diabetics

2. How To Prepare Vanilla Beans

Vanilla beans, the prized fruits of select orchid varieties, demand precise growing conditions and meticulous care to flourish.

After harvesting, these pods undergo a meticulous process of drying, curing, and aging before they’re ready to enhance our culinary creations.

The charm of vanilla beans extends far beyond their elegant, wand-like appearance and captivating aroma that can momentarily pause time.

These beans possess a transformative power, turning simple ice cream into nostalgic delights and elevating dishes like crème brûlée to the heights of romantic gestures.

To maximize their use, scrape the seeds from the vanilla pod only when you’re ready to add them to your recipe.

Treating vanilla beans with reverence ensures that their exquisite flavor is neither wasted nor overlooked. Let’s explore the best ways to utilize a vanilla bean in your cooking endeavors.

How To Prepare Vanilla Beans

Vegetables that start with V

1. Velvet Bean (India, Pakistan, Bangladesh)

Velvet bean, or Mucuna pruriens, is a tropical legume revered in traditional Asian medicine for its diverse health benefits, including blood pressure control (Chaudhary et al., 2015).

Historically in ancient Indian medicine, this plant has been utilized to treat a wide array of diseases and ailments.

The plant has been particularly noted for its effectiveness in managing male infertility and nervous disorders, and it is also used as an aphrodisiac.

The seeds of the velvet bean, which are a staple in the major traditional medical systems of India such as Ayurveda, Siddha, and Unani-Tibb, are celebrated for their medicinal properties and have been used for centuries.

Rich in L-DOPA, a compound predominantly found in the seeds but also present in the pods, leaves, and roots, velvet bean exhibits significant potential.

The leaf ferment extracts and seeds of the plant are studied for their promise in treating conditions like Parkinson’s disease, male infertility, and nervous disorders, largely due to their antioxidant properties that combat free radicals. 

Additionally, parts of the plant are used as aphrodisiacs.

Beyond its medicinal uses, velvet bean is also featured in various culinary applications, including slow cooker recipes which can be found online, showcasing its versatility as a food ingredient.

Velvet Bean (India, Pakistan, Bangladesh)

Foods start with V

Foods begin with V

25 Best Foods That Start With V

Explore 25 different foods that start with V, featuring a variety of unique and delicious ingredients.

Ingredients

  • Vichyssoise Soup with Leek and Potato
  • Vori Vori de Pollo
  • Chicken Vindaloo Recipe
  • Marinated Venison Steaks
  • Veal Piccata
  • Vanille Vla
  • Vacherin
  • Russian Vatrushka
  • Victoria Sponge
  • Vanilla Wafers
  • Valerian Root Tea
  • Vodka Cocktail Recipe
  • Homemade Vermouth
  • Velvet Apple
  • Victoria Plum Jam
  • Valencia Orange
  • Voavanga

Instructions

  1. Choose any Foods That Start With V from the post that you like
  1. Click on the link below the photo to get the full recipes and instructions.
  2. Try the best Foods That Start With V and share your photo under my pin on Pinterest!

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