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Acorn stew (Apache) (USDA#35182) |
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| Water 79g |
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| Calories 95 |
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| Energy 399kj |
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| Protein 6g |
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| Total Fat 3g |
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| Ash 0g |
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| Total Carbohydrates 9g |
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| Dietary Fiber 0g |
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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 6g |
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| Calcium, Ca 14mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 12mg |
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| Phosphorus, P 62mg |
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| Potassium 110mg |
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| Sodium 130mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 2mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 8mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 2mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 33mcg |
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| Folic acid 15mcg |
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| Folate, food 18mcg |
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| Folate, DFE 44mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 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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| Vitamin E, added 0mg |
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| Tocopherol, beta 0mg |
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| Tocopherol, gamma 0mg |
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| Tocopherol, delta 5mg |
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| Vitamin K (phylloquinone) 0mcg |
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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 0g |
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| 16:0 0g |
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| 17:0 4g |
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| 18:0 0g |
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| 20:0 0g |
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| 22:0 0g |
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| 24:0 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 0g |
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| 17:1 2g |
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| 18:1 undifferentiated 1g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| 24:1 c 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:2 n-6 c,c 7g |
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| 20:3 undifferentiated 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 21:5 0g |
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| 22:4 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 20mg |
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| Tryptophan 4g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 8g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 1g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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Acorn stew (Apache) usda nutrition - Related Content |
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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 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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