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Vegetarian stew (USDA#43136) |
| Serving Size 1 cup |
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| Water 70g |
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| Calories 123 |
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| Energy 515kj |
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| Protein 17g |
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| Total Fat 3g |
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| Ash 3g |
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| Total Carbohydrates 7g |
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| Dietary Fiber 1g |
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| Sugars 1g |
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| Calcium, Ca 31mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 127mg |
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| Phosphorus, P 220mg |
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| Potassium 120mg |
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| Sodium 400mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Selenium, Se 0mcg |
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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 12mg |
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| Vitamin B-6 1mg |
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| Folate, total 103mcg |
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| Folic acid 0mcg |
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| Folate, food 103mcg |
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| Folate, DFE 103mcg_DFE |
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| Choline, total 59mg |
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| Vitamin B-12 2mcg |
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| Vitamin B-12, added 2mcg |
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| Vitamin A, IU 938IU |
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| Vitamin A, RAE 47mcg_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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| Vitamin K (phylloquinone) 1mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 2g |
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| 14:0 1g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 563mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Vegetarian stew usda nutrition - Related Content |
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| A delicious low calorie, low fat appetizer that can also be served as part of a main meal. |
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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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| Although this excellent baked bean dish requires quite a bit of time (several hours for soaking the beans and for baking), the effort is minimal and the result is worth the wait. |
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| 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. |
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| Thick, rich comforting stew for the holiday season. |
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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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| 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 person who does not consume meat or meat products. There are different categories of vegetarians based on the type of foods consumed and desired for their daily diets. ... |
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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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| 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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| A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served ... |
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