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Vegetable Beef Soup for 50

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)374.249
Energy (kCal)10191.2301
Carbohydrates (g)806.9982
Protein (g)949.597
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)
    beef chuck 8 lbs boneless cut 5077.3448 11.2427 766.3164 220.1392
    purpose flour 1 cup - - - -
    salt 1 tablespoon - - - -
    black pepper 2 teaspoons 11.546 2.9417 0.4779 0.15
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    bay leaf 2 - - - -
    thyme 2 teaspoons dried 1.6159999999999999 0.3912 0.08900000000000001 0.0269
    water 6 quarts - - - -
    tomato sauce 60 ounces 1922.13 306.0099 100.1889 33.3396
    tomato juice 46 ounces 221.69299999999998 46.0339 11.0847 3.7818
    beef bouillon cube 12 4.2 0.024 0.684 0.132
    pearl barley 2 cups 1408.0 310.88 39.64 4.64
    potato 2 peeled cubed - - - -
    carrot 1 1/2 sliced 78.72 18.3936 1.7856 0.4608
    cabbage 1 lb chopped 113.3982 26.3084 5.806 0.4536
    onion 1 chopped 64.0 14.944 1.76 0.16
    green bean 16 ounces frozen 140.6135 31.6154 8.3007 0.9979
    pea 16 ounces 190.5086 34.2462 12.7006 0.9072

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



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