American Cooking: The Great West: Recipes

Introductory Notes
Techniques for Home Canning
How to Handle Hot Chilies
Appetizers and First Courses
Texas Broiled Shrimp
Huevos Monterey (TORTILLAS BAKED WITH ARTICHOKE HEARTS AND CHEESE-TOPPED EGGS)
Cold, Boiled Artichokes with Tuna Mayonnaise
Guacamole with Chilies (AVOCADO DIP)
Angelenos (ANGELS ON HORSEBACK, CALIFORNIA STYLE)
Chile con Queso (CHEESE-AND-GREEN-CHILI DIP)
Crab-Olive Spread
Turcos (TINY DEEP-FRIED SPICED-BEEF TURNOVERS)
Texas Caviar (PICKLED BLACK-EYED PEAS)
Caraway Twists
Zucchini Victor
Cheese Balls
Soups
Sopa de Albóndigas (SPICED MEATBALL SOUP)
Artichoke Soup
Bowl of the Wife of Kit Carson (TURKEY, CHICK-PEA AND GREEN CHILI SOUP)
Mormon Split-Pea Soup
Menudo (SPICY TRIPE-AND-PIG’S-FEET SOUP)
Dill Soup
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Ginger-Ale Salad
Beer Coleslaw
Molded Horseradish Salad
Spinach and Bacon Salad
Lime-Gelatin Salad
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Poppy-Seed Dressing
Yogurt-and-Honey Dressing
Apricot-Cream Dressing
Mayonnaise - Great West
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Basque Sheepherders Potatoes
Stuffed Baked Potatoes with Sour Cream
Stuffed Baked Potatoes with Cheese
Hashed Brown Potatoes
Cebollas Rellenas (BAKED ONIONS WITH MEAT AND.CHILI STUFFING)
Calabacitas Agrias y Dulces (SWEET-AND-SOUR SQUASH)
Eggplant-Banana Casserole
Colache (VEGETABLE STEW)
Deep-fried Okra
Okra and Tomatoes
Coliflor Fria (COLD SPICED CAULIFLOWER SALAD)
Pinto Beans
Trappers Fruit
Ginger Fruit Kabobs
Chili Jelly
Seafood
Shrimp and Chilies with Sherry Sauce
Abalone Steaks
Crab Louis
Sole-and-Crab Mousse with Shrimp Sauce
Stuffed Flounder
Sand Dab or Rex Sole en Papillote
Fillet of Rex Sole Santa Monica
Pan-fried Trout
San Francisco Fried Trout
Minted Trout
Cioppino
Poultry and Game Birds
Grapefruit Duck
Lemon Chicken
Chicken-Jalapeño Pancakes
Chicken Raphael Weill
Turkey Chili
Quail in Lemon-Wine Sauce
Spit-roasted Quail with Grapes
Spit-roasted Wild Ducks with Olives
Hearst Ranch Squab
Meats
Fresh Red Chili Sauce
Broiled Ham Steak with Cantaloupe
Vineyard Leg of Lamb
Lamb and Limas
Chuletas de Carnero con Piñones (LAMB CHOPS WITH PINE NUTS)
Lamb and Broccoli St. Francis
Carne Santa Fe (SPICED BRAISED BEEF)
Barbecued, Spareribs with Red Sauce
Red Pork Chili
Texas Chili con Carne
Zuñi Green-Chili Stew
Cowboy Short Ribs with Cornmeal Dumplings
Short-Rib Stew
Cornmeal Dumplings
Charcoal-broiled T-Bone or Porterhouse Steak
Olive Beef Stew
Rabbit in Tarragon Cream Gravy
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Mexican-American Dishes
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Green Corn Tamales
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Tostaditas (DEEP-FRIED CORN CHIPS)
Chorizo Flautas (ROLLED TORTILLAS WITH HOME MADE SAUSAGE FILLING)
Enchiladas de Jocoque (TORTILLAS FILLED WITH CHICKEN AND SOUR CREAM)
Stacked Cheese Enchiladas, New Mexico Style
Wheat Tortillas
Chimichangos Dulces (DEEP-FRIED WHEAT TORTILLAS WITH FRUIT FILLING)
Burritos and Chimichangos (ROLLED WHEAT TORTILLAS WITH BEAN-AND-POTATO FILLING)
Chiles Rellenos (BATTER-FRIED CHILIES WITH CHEESE FILLING)
Sopaipillas (DEEP-FRIED BREADS)
Salsa Cruda (UNCOOKED VEGETABLE SAUCE)
Southwestern Pizza
Jalapeño Chili Sauce
Red Tomato Taco Sauce
Poor Mans Butter (AVOCADO-AND-TOMATO SAUCE)
Ancho Sauce
Sourdough Cookery
Sourdough Starter
Sourdough Waffles
Sourdough Pancakes
San Francisco Sourdough Bread
Sources for Foods and Utensils
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Soups
Menudo
SPICY TRIPE-AND-PIG’S-FEET SOUP
To serve 8 to 12
3 pounds tripe, thoroughly defrosted if frozen, cut into 1-inch squares
3 medium-sized onions, peeled and quartered
8 whole black peppercorns
1 tablespoon plus 2 teaspoons salt
6 quarts cold water plus 1 quart boiling water
3 pounds fresh pig's feet, sawed (not chopped) into 3-inch pieces
6 dried ancho chilies
4 dried hot red chilies, each about 2 inches long (caution: see note)
6 large garlic cloves, peeled
1 teaspoon dried oregano
A 1-pound 4-ounce can of hominy, drained
1 tablespoon strained fresh lemon juice

   Place the tripe, two of the quartered onions, the peppercorns and 1 tablespoon of the salt in a heavy 7- to S-quart casserole and pour in 4 quarts of the cold water. Bring to a boil over high heat, meanwhile skimming off the scum and foam as they rise to the surface. Reduce the heat to its lowest setting, cover the casserole partially and simmer for 3 1/2 hours, or until the tripe is tender.

   At the same time, combine the pig's feet, the remaining quartered onion, the remaining 2 teaspoons of salt and 2 quarts of cold water in another large heavy pot. Bring to a boil over high heat, skimming off the surface scum and foam, then reduce the heat to its lowest setting and simmer partially covered for 3 1/2 hours, or until the pig's feet are tender.

   While the tripe and pigls feet are simmering, prepare the chilies in the following manner: Under cold running water, pull the stems off the ancho and red chilies. Tear the chilies in half and brush out their seeds. Crumble the chilies coarsely, drop them into a bowl, and pour the 1 quart of boiling water over them. Let the chilies soak for .at least 30 minutes, then drain them through a fine sieve set over a bowl and reserve the soaking water as well as the chilies.

   Drain the tripe and pig's feet in a fine sieve or colander set over a deep bowl. Pick out and discard the onion quarters and peppercorns, then measure and reserve 9 cups of the combined cooking liquid. If there is less than 9 cups, add enough of the chili soaking liquid to make that amount. Return the tripe to its casserole and transfer the pig's feet to a plate.

   With a small sharp knife cut the pig's feet meat away from the bones. Remove and discard the fat, gristle and skin and cut the meat into small pieces. Add the pieces of pig's feet meat to the tripe.

   Combine the chilies, garlic, oregano and 1 cup of the reserved cooking liquid in the jar of an electric blender and blend at high speed for 30 seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula and blend again until the chili mixture is a smooth purée.

   Add the chili purée and the remaining 8 cups of reserved cooking liquid to the meats. Stir in the hominy and bring to a simmer over moderate heat. Reduce the heat to its lowest setting and simmer gently, partially covered, for 30 minutes.

   Stir in the lemon juice and taste for seasoning. Ladle the menudo into a heated tureen or individual soup plates and serve at once. Or, if you prefer, cool it to room temperature, cover tightly and refrigerate. Then reheat it briefly before serving. Menudo is traditionally served as a midnight supper or in the morning following a late party.


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Servings
Average Servings per Recipe is: 10
Add_RecipeNutrientData
Total Moisture: 9382.038935
Total Calorie: 5463.8045
Total Protein: 583.49303
Total Total_Fat: 272.17491
Total Ash: 70.44109
Total Carbohydrate: 167.121785
Total Fiber: 42.2101
Total Sugar: 31.6867
Total Calcium: 2.6283145
Total Iron: 0.081393495
Total Magnesium: 0.7294745
Total Phosphorus: 3.95621
Total Potassium: 5.525983
Total Sodium: 14.9299775
Total Zinc: 0.05456835
Total Copper: 0.004047149
Total Manganese: 0.0857055585
Total Selenium: 0.0003919163
Total Vit_C: 0.29667915
Total Thiamin: 0.001037567
Total Riboflaven: 0.0047789515
Total Niacin: 0.053062756
Total Panto_Acid: 0.009937531
Total Vit_B6: 0.0058790515
Total Folate_Tot: 0.2139075
Total Folic_Acid: 0
Total Food_Folate: 0.2139075
Total Folate_DFE: 0.2139075
Total CholineTot: 1.075813
Total Vit_B12: 0.03672
Total Vit_A: 22.8841695
Total Vit_A_RAE: 1.2123615
Total Retinol: 0.0816
Total Alpha_Carot: 0.065334
Total Beta_Carot: 0.9881735
Total Beta_Crypt: 0.0730985
Total Lycopene: 0.00029
Total Lut_Zea: 1.4590105
Total Vit_E: 0.010055285
Total Vit_D: 0.00408
Total Vit_D_IU: 0.136
Total Vit_K: 0.04121525
Total FA_Sat: 0.073232197
Total FA_Mono: 0.1202001135
Total FA_Poly: 0.0299269305
Total Cholesterol: 4.1616


Breakdown By Ingredients:

3 pounds tripe, thoroughly defrosted if frozen, cut into 1-inch squares


Number of Grams: 1360
Total Moisture: 1056.856
Total Calorie: 1400.8
Protein: 258.4
Total Fat: 40.528
Total Ash: 12.104
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 2148.8
Total Iron: 50.592
Total Magnesium: 326.4
Total Phosphorus: 2284.8
Total Potassium: 1387.2
Total Sodium: 544
Total Zinc: 32.504
Total Copper: 1.4416
Total Manganese: 82.4976
Total Seleneium: 58.48
Total Vit_C: 0
Total Thiamin: 0.2992
Total Riboflavin: 1.4008
Total Niacin: 35.5776
Total Panto_Acid: 3.0736
Total Vit_B6: 0.1768
Total Folate_Tot: 0
Total Folic_Acid: 0
Total Food_Folate: 0
Total Folate_DFE: 0
Total Choline_Tot: 0
Total Vit_B12: 31.144
Total Vit_A_IU: 272
Total Vit_A_RAE: 81.6
Total Retinol: 81.6
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 6.936
Total Vit_D: 4.08
Total Vit_D_IU: 136
Total Vit_K: 0
Total FA_Sat: 12.5392
Total FA_Mono: 9.7648
Total FA_Poly: 2.1624
Total Cholesterol: 2706.4

3 medium-sized onions, peeled and quartered


Number of Grams: 330
Total Moisture: 294.063
Total Calorie: 132
Protein: 3.63
Total Fat: 0.33
Total Ash: 1.155
Total Carbohydrate: 30.822
Total Fiber: 5.61
Total Sugar: 13.992
Total Calcium: 75.9
Total Iron: 0.693
Total Magnesium: 33
Total Phosphorus: 95.7
Total Potassium: 481.8
Total Sodium: 13.2
Total Zinc: 0.561
Total Copper: 0.1287
Total Manganese: 0.4257
Total Seleneium: 1.65
Total Vit_C: 24.42
Total Thiamin: 0.1518
Total Riboflavin: 0.0891
Total Niacin: 0.3828
Total Panto_Acid: 0.4059
Total Vit_B6: 0.396
Total Folate_Tot: 62.7
Total Folic_Acid: 0
Total Food_Folate: 62.7
Total Folate_DFE: 62.7
Total Choline_Tot: 19.8
Total Vit_B12: 0
Total Vit_A_IU: 6.6
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 3.3
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 13.2
Total Vit_E: 0.066
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 1.32
Total FA_Sat: 0.1386
Total FA_Mono: 0.0429
Total FA_Poly: 0.0561
Total Cholesterol: 0

8 whole black peppercorns


Number of Grams: 1.45
Total Moisture: 0.18067
Total Calorie: 3.6395
Protein: 0.150655
Total Fat: 0.04727
Total Ash: 0.065105
Total Carbohydrate: 0.927275
Total Fiber: 0.36685
Total Sugar: 0.00928
Total Calcium: 6.4235
Total Iron: 0.140795
Total Magnesium: 2.4795
Total Phosphorus: 2.291
Total Potassium: 19.2705
Total Sodium: 0.29
Total Zinc: 0.017255
Total Copper: 0.019285
Total Manganese: 0.1849185
Total Seleneium: 0.07105
Total Vit_C: 0
Total Thiamin: 0.001566
Total Riboflavin: 0.00261
Total Niacin: 0.0165735
Total Panto_Acid: 0.0202855
Total Vit_B6: 0.0042195
Total Folate_Tot: 0.2465
Total Folic_Acid: 0
Total Food_Folate: 0.2465
Total Folate_DFE: 0.2465
Total Choline_Tot: 0.1595
Total Vit_B12: 0
Total Vit_A_IU: 7.9315
Total Vit_A_RAE: 0.3915
Total Retinol: 0
Total Alpha_Carot: 0.174
Total Beta_Carot: 4.495
Total Beta_Crypt: 0.3625
Total Lycopene: 0.29
Total Lut_Zea: 6.583
Total Vit_E: 0.01508
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 2.37365
Total FA_Sat: 0.020184
Total FA_Mono: 0.0107155
Total FA_Poly: 0.014471
Total Cholesterol: 0

1 tablespoon plus 2 teaspoons salt


Number of Grams: 30
Total Moisture: 0.06
Total Calorie: 0
Protein: 0
Total Fat: 0
Total Ash: 29.94
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 7.2
Total Iron: 0.099
Total Magnesium: 0.3
Total Phosphorus: 0
Total Potassium: 2.4
Total Sodium: 11627.4
Total Zinc: 0.03
Total Copper: 0.009
Total Manganese: 0.03
Total Seleneium: 0.03
Total Vit_C: 0
Total Thiamin: 0
Total Riboflavin: 0
Total Niacin: 0
Total Panto_Acid: 0
Total Vit_B6: 0
Total Folate_Tot: 0
Total Folic_Acid: 0
Total Food_Folate: 0
Total Folate_DFE: 0
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 0
Total FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 0

6 quarts cold water plus 1 quart boiling water


Number of Grams: 6636
Total Moisture: 6629.364
Total Calorie: 0
Protein: 0
Total Fat: 0
Total Ash: 6.636
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 199.08
Total Iron: 0
Total Magnesium: 66.36
Total Phosphorus: 0
Total Potassium: 0
Total Sodium: 265.44
Total Zinc: 0.6636
Total Copper: 0.6636
Total Manganese: 0
Total Seleneium: 0
Total Vit_C: 0
Total Thiamin: 0
Total Riboflavin: 0
Total Niacin: 0
Total Panto_Acid: 0
Total Vit_B6: 0
Total Folate_Tot: 0
Total Folic_Acid: 0
Total Food_Folate: 0
Total Folate_DFE: 0
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 0
Total FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 0

3 pounds fresh pig's feet, sawed (not chopped) into 3-inch pieces


Number of Grams: 1360
Total Moisture: 854.76
Total Calorie: 3236.8
Protein: 298.384
Total Fat: 218.28
Total Ash: 8.976
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 0
Total Iron: 13.328
Total Magnesium: 68
Total Phosphorus: 1115.2
Total Potassium: 448.8
Total Sodium: 992.8
Total Zinc: 14.28
Total Copper: 0.8432
Total Manganese: 0.2448
Total Seleneium: 312.8
Total Vit_C: 0
Total Thiamin: 0.2176
Total Riboflavin: 0.7752
Total Niacin: 7.956
Total Panto_Acid: 3.264
Total Vit_B6: 0.5168
Total Folate_Tot: 27.2
Total Folic_Acid: 0
Total Food_Folate: 27.2
Total Folate_DFE: 27.2
Total Choline_Tot: 1020
Total Vit_B12: 5.576
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 1.224
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 59.0648
Total FA_Mono: 108.868
Total FA_Poly: 20.944
Total Cholesterol: 1455.2

6 dried ancho chilies


Number of Grams: 102
Total Moisture: 23.0826
Total Calorie: 286.62
Protein: 12.0972
Total Fat: 8.364
Total Ash: 6.0078
Total Carbohydrate: 52.4484
Total Fiber: 22.032
Total Sugar: 0
Total Calcium: 62.22
Total Iron: 11.1486
Total Magnesium: 115.26
Total Phosphorus: 205.02
Total Potassium: 2459.22
Total Sodium: 43.86
Total Zinc: 1.4484
Total Copper: 0.51816
Total Manganese: 1.30458
Total Seleneium: 2.958
Total Vit_C: 2.04
Total Thiamin: 0.18258
Total Riboflavin: 2.3001
Total Niacin: 6.53106
Total Panto_Acid: 2.03286
Total Vit_B6: 3.6057
Total Folate_Tot: 70.38
Total Folic_Acid: 0
Total Food_Folate: 70.38
Total Folate_DFE: 70.38
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 20846.76
Total Vit_A_RAE: 1042.44
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 0.8364
Total FA_Mono: 0.50184
Total FA_Poly: 4.60122
Total Cholesterol: 0

4 dried hot red chilies, each about 2 inches long (caution: see note)


Number of Grams: 180
Total Moisture: 158.436
Total Calorie: 72
Protein: 3.366
Total Fat: 0.792
Total Ash: 1.566
Total Carbohydrate: 15.858
Total Fiber: 2.7
Total Sugar: 9.54
Total Calcium: 25.2
Total Iron: 1.854
Total Magnesium: 41.4
Total Phosphorus: 77.4
Total Potassium: 579.6
Total Sodium: 16.2
Total Zinc: 0.468
Total Copper: 0.2322
Total Manganese: 0.3366
Total Seleneium: 0.9
Total Vit_C: 258.66
Total Thiamin: 0.1296
Total Riboflavin: 0.1548
Total Niacin: 2.2392
Total Panto_Acid: 0.3618
Total Vit_B6: 0.9108
Total Folate_Tot: 41.4
Total Folic_Acid: 0
Total Food_Folate: 41.4
Total Folate_DFE: 41.4
Total Choline_Tot: 18
Total Vit_B12: 0
Total Vit_A_IU: 1713.6
Total Vit_A_RAE: 86.4
Total Retinol: 0
Total Alpha_Carot: 64.8
Total Beta_Carot: 961.2
Total Beta_Crypt: 72
Total Lycopene: 0
Total Lut_Zea: 1276.2
Total Vit_E: 1.242
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 25.2
Total FA_Sat: 0.0756
Total FA_Mono: 0.0432
Total FA_Poly: 0.4302
Total Cholesterol: 0

6 large garlic cloves, peeled


Number of Grams: 18
Total Moisture: 10.5444
Total Calorie: 26.82
Protein: 1.1448
Total Fat: 0.09
Total Ash: 0.27
Total Carbohydrate: 5.9508
Total Fiber: 0.378
Total Sugar: 0.18
Total Calcium: 32.58
Total Iron: 0.306
Total Magnesium: 4.5
Total Phosphorus: 27.54
Total Potassium: 72.18
Total Sodium: 3.06
Total Zinc: 0.2088
Total Copper: 0.05382
Total Manganese: 0.30096
Total Seleneium: 2.556
Total Vit_C: 5.616
Total Thiamin: 0.036
Total Riboflavin: 0.0198
Total Niacin: 0.126
Total Panto_Acid: 0.10728
Total Vit_B6: 0.2223
Total Folate_Tot: 0.54
Total Folic_Acid: 0
Total Food_Folate: 0.54
Total Folate_DFE: 0.54
Total Choline_Tot: 4.14
Total Vit_B12: 0
Total Vit_A_IU: 1.62
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0.9
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 2.88
Total Vit_E: 0.0144
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.306
Total FA_Sat: 0.01602
Total FA_Mono: 0.00198
Total FA_Poly: 0.04482
Total Cholesterol: 0

1 teaspoon dried oregano


Number of Grams: 1.8
Total Moisture: 0.17874
Total Calorie: 4.77
Protein: 0.162
Total Fat: 0.07704
Total Ash: 0.14166
Total Carbohydrate: 1.24056
Total Fiber: 0.765
Total Sugar: 0.07362
Total Calcium: 28.746
Total Iron: 0.6624
Total Magnesium: 4.86
Total Phosphorus: 2.664
Total Potassium: 22.68
Total Sodium: 0.45
Total Zinc: 0.04842
Total Copper: 0.011394
Total Manganese: 0.08982
Total Seleneium: 0.081
Total Vit_C: 0.0414
Total Thiamin: 0.003186
Total Riboflavin: 0.009504
Total Niacin: 0.08352
Total Panto_Acid: 0.016578
Total Vit_B6: 0.018792
Total Folate_Tot: 4.266
Total Folic_Acid: 0
Total Food_Folate: 4.266
Total Folate_DFE: 4.266
Total Choline_Tot: 0.576
Total Vit_B12: 0
Total Vit_A_IU: 30.618
Total Vit_A_RAE: 1.53
Total Retinol: 0
Total Alpha_Carot: 0.36
Total Beta_Carot: 18.126
Total Beta_Crypt: 0.126
Total Lycopene: 0
Total Lut_Zea: 34.11
Total Vit_E: 0.32868
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 11.1906
Total FA_Sat: 0.027918
Total FA_Mono: 0.012888
Total FA_Poly: 0.024642
Total Cholesterol: 0

A 1-pound 4-ounce can of hominy, drained


Number of Grams: 412.5
Total Moisture: 340.43625
Total Calorie: 297
Protein: 6.105
Total Fat: 3.63
Total Ash: 3.5475
Total Carbohydrate: 58.8225
Total Fiber: 10.3125
Total Sugar: 7.5075
Total Calcium: 41.25
Total Iron: 2.5575
Total Magnesium: 66
Total Phosphorus: 144.375
Total Potassium: 37.125
Total Sodium: 1423.125
Total Zinc: 4.33125
Total Copper: 0.12375
Total Manganese: 0.28875
Total Seleneium: 12.375
Total Vit_C: 0
Total Thiamin: 0.012375
Total Riboflavin: 0.02475
Total Niacin: 0.136125
Total Panto_Acid: 0.63525
Total Vit_B6: 0.020625
Total Folate_Tot: 4.125
Total Folic_Acid: 0
Total Food_Folate: 4.125
Total Folate_DFE: 4.125
Total Choline_Tot: 12.375
Total Vit_B12: 0
Total Vit_A_IU: 4.125
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 123.75
Total Vit_E: 0.20625
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.825
Total FA_Sat: 0.507375
Total FA_Mono: 0.952875
Total FA_Poly: 1.645875
Total Cholesterol: 0

1 tablespoon strained fresh lemon juice


Number of Grams: 15.25
Total Moisture: 14.077275
Total Calorie: 3.355
Protein: 0.053375
Total Fat: 0.0366
Total Ash: 0.032025
Total Carbohydrate: 1.05225
Total Fiber: 0.04575
Total Sugar: 0.3843
Total Calcium: 0.915
Total Iron: 0.0122
Total Magnesium: 0.915
Total Phosphorus: 1.22
Total Potassium: 15.7075
Total Sodium: 0.1525
Total Zinc: 0.007625
Total Copper: 0.00244
Total Manganese: 0.00183
Total Seleneium: 0.01525
Total Vit_C: 5.90175
Total Thiamin: 0.00366
Total Riboflavin: 0.0022875
Total Niacin: 0.0138775
Total Panto_Acid: 0.0199775
Total Vit_B6: 0.007015
Total Folate_Tot: 3.05
Total Folic_Acid: 0
Total Food_Folate: 3.05
Total Folate_DFE: 3.05
Total Choline_Tot: 0.7625
Total Vit_B12: 0
Total Vit_A_IU: 0.915
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0.1525
Total Beta_Crypt: 0.61
Total Lycopene: 0
Total Lut_Zea: 2.2875
Total Vit_E: 0.022875
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 0.0061
Total FA_Mono: 0.000915
Total FA_Poly: 0.0032025
Total Cholesterol: 0


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