|
|
| back to USDA Nutrition Index |
 |
Soup, chunky beef with country vegetables, ready-to-serve |
|
|
Soup, chunky beef with country vegetables, ready-to-serve (USDA#06749) |
| Serving Size 1 package yields |
|
|
|
| Water 85g |
|
| Calories 62 |
|
| Energy 258kj |
|
| Protein 4g |
|
| Total Fat 1g |
|
| Ash 0g |
|
| Total Carbohydrates 8g |
|
| Iron, Fe 0mg |
|
| Sodium 367mg |
|
| Vitamin A, IU 1800IU |
|
| Vitamin A, RAE 90mcg_RAE |
|
| Fatty acids, total saturated 0g |
|
| Fatty acids, total monounsaturated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| Cholesterol 10mg |
|
| Carotene, beta 1080mcg |
|
|
|
|
|
|
|
|
Soup, chunky beef with country vegetables, ready-to-serve usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Filled with juicy beef, healthy vegetables and a rich broth, this delicious soup is a perfect lunch or dinner meal. |
|
|
 |
|
|
|
| This hearty, economical, old favorite has flavor unequalled by any ready-made version - well worth the time it takes. Cooking the meat on the bone adds a step to the process but provides a richer, deeper flavor. Amount and variety of vegetables can be varied to suit preference and availability. Reheats well - and tastes even better the next day. |
|
|
 |
|
|
|
| Chunky beef soup with an Italian flair, slow cooked to bring out the zesty flavor combinations. |
|
|
 |
|
|
|
| This great tasting soup is loaded with vegetables and beef that are slow cooked in a rich, savory broth. |
|
|
 |
|
|
|
| Slow cooking provides subtle flavors to this easy to prepare vegetable soup. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
|
|
|
|
|
|
|
|
General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
|
|
|
|
|
|
|
|
Soup pasta consists of pasta shapes that range in size from small to very tiny. The larger of the soup pastas are used in thicker based soups and the tiny and smaller ... |
|
|
|
|
|
|
| Beef Article |
|
|
|
|
|
|
|
| General Guidelines | Degree of Doneness | Meat Thermometers
General Guidelines
Even though harmful bacteria are usually only on the surface of whole beef cuts, there ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A combination of a traditional Vegetable Soup with beef and beef flavorings added. Somewhat more hearty than soups made with vegetables only, Vegetable Beef Soup contains a ... |
|
|
|
|
|
|
|
| A soup consisting of mainly vegetables and a base of water or broth. It may include other ingredients, such as meat, noodles, rice and legumes. |
|
|
|
|
|
|
|
| A type of dried bean soup that provides an earthy and somewhat savory flavor through the use of cooked lentils. Some of the typical ingredients added into a Lentil Vegetable Soup ... |
|
|
|
|
|
|
|
| A combination of the traditional Tomato Soup with an array of garden vegetables that offers a strong tomato and vegetable soup-like flavor. Made as a water-based soup, Tomato ... |
|
|
|
|
|
|
|
| Typically made with a wider variety of vegetables than traditional Chicken Vegetable Soup, this type of soup has a similar flavor but more vegetable flavored. Cooked in a chicken ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
