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Stew, dumpling with mutton (Navajo) |
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Stew, dumpling with mutton (Navajo) (USDA#35144) |
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| Water 79g |
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| Calories 101 |
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| Energy 422kj |
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| Protein 8g |
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| Total Fat 3g |
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| Ash 0g |
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| Total Carbohydrates 8g |
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| Sugars 0g |
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| Sucrose 0g |
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| Glucose (dextrose) 0g |
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| Fructose 0g |
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| Lactose 0g |
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| Maltose 0g |
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| Galactose 0g |
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| Starch 7g |
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| Calcium, Ca 14mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 8mg |
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| Phosphorus, P 63mg |
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| Potassium 82mg |
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| Sodium 46mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 5mg |
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| Manganese, Mn 6mg |
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| Selenium, Se 10mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 6mg |
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| Riboflavin 9mg |
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| Niacin 2mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 4mg |
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| Folate, total 41mcg |
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| Folate, food 41mcg |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Tocopherol, beta 0mg |
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| Tocopherol, gamma 0mg |
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| Tocopherol, delta 0mg |
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| Vitamin K (phylloquinone) 1mcg |
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| Fatty acids, total saturated 1g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 8g |
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| 15:0 2g |
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| 16:0 0g |
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| 17:0 5g |
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| 18:0 0g |
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| 20:0 6g |
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| 22:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 14:1 0g |
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| 15:1 0g |
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| 16:1 undifferentiated 6g |
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| 17:1 0g |
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| 18:1 undifferentiated 1g |
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| 20:1 7g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 7g |
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| 18:3 n-3 c,c,c 5g |
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| 18:3 n-6 c,c,c 7g |
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| 20:2 n-6 c,c 0g |
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| 20:3 undifferentiated 0g |
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| 20:4 undifferentiated 1g |
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| Cholesterol 28mg |
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Stew, dumpling with mutton (Navajo) usda nutrition - Related Content |
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| A sauce which can be served warm or cold, eaten on its own, or served as a topping on other food, such as cake, ice cream, pancakes, or waffles. |
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| Thick, rich comforting stew for the holiday season. |
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| This inexpensive cut of beef makes a wonderful stew. You could substitute canned beans, but dried beans cooked "from scratch" will take about as long as the stew will, and will taste better. |
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| With a garnish of seasoned croutons or oyster crackers, this soup is a tasty, savory favorite. |
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Stewing is a moist heat cooking process much like braising except that the turkey is submerged in liquid rather than being only surrounded by liquid as it is with braising. ... |
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Stewing is a moist heat cooking process much like braising except that the meat is totally immersed in liquid rather than being only partially immersed as it is with ... |
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| Braising | Stewing
Braising and stewing involve the slow cooking of meat in a liquid. This technique tenderizes and softens firm or tough cuts and allows for rich and ... |
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Braising and stewing are very similar moist heat methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to ... |
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Braising and stewing are very similar methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to produce ... |
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| Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb ... |
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| A mixture of meat, poultry, or fish chunks, vegetables, herbs, spices, and liquid, such as water or stock, which are cooked together slowly at a low temperature in a covered pot. ... |
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| The meat from a mature sheep, which is an animal that is 2 years old or older. The meat from sheep up to 1 year old is referred to as lamb and from 1 year to 2 years is called ... |
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| A small ball of dough that can be fried in a skillet or deep-fried, but is more often poached in a liquid such as a stew or broth. Dumplings can be prepared and seasoned in many ... |
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| A milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked ... |
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