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Ravioli Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.012
Energy (kCal)775.1167
Carbohydrates (g)103.2354
Total fats (g)32.972
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan, bring water and bouillon cube to a boil. | 2. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. | 3. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. | 4. Season with salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 2 cups 0.0 0.0 0.0 0.0
    chicken bouillon cube 1 - - - -
    cheese ravioli 1 lb prepared 594.2067 89.3578 24.9476 19.0509
    baby spinach leaf 2/3 cup - - - -
    mushroom 2 sliced - - - -
    carrot 1/4 cup sliced 13.12 3.0656 0.2976 0.0768
    pea carrot 1/2 cup 48.45 10.812000000000001 2.7668 0.3443
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    soy sauce 1 dash - - - -
    salt black pepper - - - -

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



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