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Vegetable Soup, Lightly Curried

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)19.3225
Energy (kCal)1255.3533
Carbohydrates (g)215.9349
Protein (g)65.6076
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1/2 chopped 30.0 7.005 0.825 0.075
    green pepper 1/2 cut 14.9 3.4568 0.6407 0.1267
    red pepper 1/2 cut 0.625 0.1377 0.0292 0.0069
    celery 1/2 - 1 cup sliced 0.0 0.0 0.0 0.0
    carrot 2 peeled sliced 50.02 11.6876 1.1346 0.2928
    red potato 4 halved sliced - - - -
    cauliflower 1/2 separated 13.375 2.659 1.0272 0.1498
    beet leaf 1 cup sliced - - - -
    garbanzo bean 1 can rinsed drained 1133.4333 188.7556 61.3793 18.1109
    peanut oil olive 1 tablespoon - - - -
    curry powder 2 teaspoons 13.0 2.2332 0.5716 0.5604
    chicken stock vegetable 1 quart - - - -
    garlic salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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