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Zuppa Di Verdura (Italian Vegetable Soup)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)9.8515
Energy (kCal)1578.8794
Carbohydrates (g)299.8363
Protein (g)89.8675
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 chopped 64.0 14.944 1.76 0.16
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    carrot 1 cup chopped 52.48 12.2624 1.1904 0.3072
    zucchini 1/2 quartered sliced 16.66 3.0478 1.1858 0.3136
    leek 1/2 chopped - - - -
    cauliflower 1/2 chopped 13.375 2.659 1.0272 0.1498
    green bean 1/2 lb chopped 70.3069 15.8077 4.1504 0.499
    white bean 1 can rinsed drained 1083.0585 200.6559 68.0457 3.8036
    tomato 1 can diced undrained 62.068999999999996 13.7631 3.2384 0.5397
    pea 1 cup 41.16 7.399 2.7439999999999998 0.196
    orzo pasta 1 cup - - - -
    vegetable broth 1 cup 162.36 26.322 5.9532 3.8376
    extra virgin olive oil 1/2 cup - - - -
    salt pepper - - - -
    water - - - -

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



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