| back to USDA Nutrition Index |
 |
Stew, hominy with mutton (Navajo) |
|
 |
Stew, hominy with mutton (Navajo) (USDA#35145) |
 |
 |
 |
| Water 81g |
 |
| Calories 83 |
 |
| Energy 347kj |
 |
| Protein 6g |
 |
| Total Fat 2g |
 |
| Ash 0g |
 |
| Total Carbohydrates 9g |
 |
| Dietary Fiber 2g |
 |
| Sugars 0g |
 |
| Sucrose 0g |
 |
| Glucose (dextrose) 0g |
 |
| Fructose 0g |
 |
| Lactose 0g |
 |
| Maltose 0g |
 |
| Galactose 0g |
 |
| Starch 6g |
 |
| Calcium, Ca 8mg |
 |
| Iron, Fe 0mg |
 |
| Magnesium, Mg 20mg |
 |
| Phosphorus, P 82mg |
 |
| Potassium 118mg |
 |
| Sodium 45mg |
 |
| Zinc, Zn 1mg |
 |
| Copper, Cu 0mg |
 |
| Manganese, Mn 8mg |
 |
| Selenium, Se 4mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 2mg |
 |
| Riboflavin 7mg |
 |
| Niacin 1mg |
 |
| Vitamin B-6 9mg |
 |
| Folate, total 0mcg |
 |
| Folate, food 0mcg |
 |
| Vitamin B-12 0mcg |
 |
| Vitamin A, IU 0IU |
 |
| Vitamin A, RAE 0mcg_RAE |
 |
| Retinol 0mcg |
 |
| Vitamin E (alpha-tocopherol) 0mg |
 |
| Tocopherol, beta 0mg |
 |
| Tocopherol, gamma 0mg |
 |
| Tocopherol, delta 0mg |
 |
| Vitamin K (phylloquinone) 0mcg |
 |
| Fatty acids, total saturated 0g |
 |
| 8:0 0g |
 |
| 10:0 0g |
 |
| 12:0 0g |
 |
| 14:0 3g |
 |
| 15:0 8g |
 |
| 16:0 0g |
 |
| 17:0 0g |
 |
| 18:0 0g |
 |
| 20:0 4g |
 |
| 22:0 0g |
 |
| Fatty acids, total monounsaturated 0g |
 |
| 14:1 3g |
 |
| 15:1 0g |
 |
| 16:1 undifferentiated 3g |
 |
| 17:1 0g |
 |
| 18:1 undifferentiated 0g |
 |
| 20:1 4g |
 |
| Fatty acids, total polyunsaturated 0g |
 |
| 18:2 undifferentiated 0g |
 |
| 18:3 undifferentiated 0g |
 |
| 18:3 n-3 c,c,c 2g |
 |
| 18:3 n-6 c,c,c 0g |
 |
| 20:2 n-6 c,c 0g |
 |
| 20:3 undifferentiated 0g |
 |
| 20:4 undifferentiated 8g |
 |
| Cholesterol 13mg |
 |
| Tryptophan 4g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 0g |
 |
| Lysine 0g |
 |
| Methionine 0g |
 |
| Cystine 7g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 0g |
 |
| Arginine 0g |
 |
| Histidine 0g |
 |
| Alanine 0g |
 |
| Aspartic acid 0g |
 |
| Glutamic acid 0g |
 |
| Glycine 0g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
 |
 |
 |
|
 |
|
 |
Stew, hominy with mutton (Navajo) usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| 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. |
|
 |
 |
 |
|
 |
| Tasty and economical, meatballs make quick work of stew. Can be made ahead, refrigerated (up to several days), and reheated to serve. Use the rice option to make gluten-free version. |
|
 |
 |
 |
|
 |
| Thick, rich comforting stew for the holiday season. |
|
 |
 |
 |
|
 |
| 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. |
|
 |
 |
 |
|
 |
| With a garnish of seasoned croutons or oyster crackers, this soup is a tasty, savory favorite. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
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. ... |
|
 |
|
|
 |
|
 |
|
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 ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
|
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 ... |
|
 |
|
|
 |
|
 |
|
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 ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| 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. ... |
|
 |
|
|
 |
|
 |
| A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime. The soaking forces the ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|