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Basic Vegetable Japanese Style Stock

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)1.887
Energy (kCal)435.1
Carbohydrates (g)101.9117
Protein (g)11.123
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)
    kale leaf 6 - - - -
    leek 2 108.58 25.186999999999998 2.67 0.534
    onion 2 cut 128.0 29.888 3.52 0.32
    garlic clove 6 - - - -
    carrot 2 cut 104.96 24.5248 2.3808 0.6144
    celery 2 stalks sliced 20.48 3.8016 0.8832 0.2176
    turnip 1 cut 17.08 3.9223 0.5489999999999999 0.061
    winter squash 1 cup cut 56.0 14.588 1.12 0.14
    bouquet garni - - - -
    kombu 4 inch seaweed - - - -
    water 8 -10 cups 0.0 0.0 0.0 0.0

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



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