2 quarts water
2 medium-sized onions, peeled and coarsely chopped
1 medium-sized bay leaf, crumbled
1/2 teaspoon crumbled dried tarragon
2 teaspoons salt
4 ten-ounce brook trout, cleaned but with heads and tails left on, thoroughly defrosted if frozen
4 envelopes unflavored gelatin
4 egg whites
4 egg shells, finely crushed
1 or 2 large green leaves from the top of a leek or scallion
1 medium-sized carrot, scraped and sliced into 1/4-inch-thick rounds
The white of 1 hard-cooked egg
4 sprigs of watercress
Combine the fish trimmings and water in a 5- to 6-quart enameled or stainless-steel pot. The water should cover the trimmings completely; add more if necessary. Bring to a boil over high heat, skimming off the foam as it rises to the surface. Add the onions, bay leaf, tarragon and salt, reduce the heat, and simmer partially covered for 20 minutes.
Strain the contents of the pot through a fine sieve into a heavy 12-inch skillet, pressing down hard on the fish trimmings to extract all their juices before discarding them. Set the pot aside.
Let the stock cool to lukewarm, then wash the trout inside and out under cold running water and place them in the skillet. Bring to a simmer over moderate heat, reduce the heat, and simmer uncovered for 5 minutes, or until the fish feel firm when prodded gently with a finger.
With a slotted spatula, arrange the trout side by side on a flat platter or jelly-roll pan. While they are still warm, skin each of the fish in the following fashion: With a small, sharp knife, cut the skin crosswise about an inch above the base of the tail and about an inch below the gilt. Gently pull off the skin in strips from tail to gill, then turn the fish over and peel the upturned side. Drape a dampened kitchen towel over the trout and refrigerate them while you prepare the aspic.
Measure 6 cups of the fish stock remaining in the skillet into the reserved pot and let it cool to room temperature. Sprinkle the gelatin evenly over it and let it soften for a few minutes. Add the wine, egg whites and egg shells and, stirring constantly, bring to a boil over moderate heat. When the mixture begins to froth and rise, remove the pot from the heat and let the stock rest for 10 minutes. Then pour the entire contents of the pot into a fine sieve lined with a double thickness of dampened cheese-cloth and set over a shallow, enameled or stainless-steel pan. Allow the liquid to drain through undisturbed. Season with more salt if needed.
Set the pan in a large bowl half filled with crushed ice or ice cubes and water, and stir the aspic with a metal spoon until it thickens enough to flow sluggishly off the spoon. Pour aspic to a depth of about 1/4 inch into a chilled serving platter large enough to hold the four trout attractively, and refrigerate the platter until the aspic is firm.
Keep the remaining aspic at room temperature so that it remains liquid and ready to use; if it begins to set, warm briefly over low, heat to soften it, then stir it over ice again until it is thick but still fluid.
Meanwhile, prepare the garnish. Drop the leek or scallion leaves into boiling water for 1 or 2 minutes. Transfer them to a sieve, run cold water over them, then spread them on paper towels and pat them dry. Cut the leaves into a dozen or more long, thin strips to use as stems.
Boil the carrot rounds briskly in the same water for about 5 minutes, until they are barely tender. Drain, run cold water over them, then spread the rounds on paper towels and pat them dry. With a lily-of-the-valley truffle cutter or with the tip of a sharp knife, make carrot flowers. Slice a 1/4-inch-thick round from the egg white and cut out four small circles from the round to cover the eyes of the trout.
Set stems, flower and egg-white circles aside, covered with wax paper.
Arrange the trout on the aspic-coated platter and glaze them with a few tablespoonful's of the liquid aspic. Refrigerate until the glaze is firm. Dip the carrot flowers and green leaf stems into the aspic and arrange them fancifully on top of the fish. Dip the egg-white circles in the aspic and place them over the eyes. Chill again until the decorations are anchored firmly. Then carefully spoon aspic over the trout two more times, chilling the fish after each coating to set the glaze.
Melt the aspic remaining in the pan over low heat, and pour it into a small loaf pan. Refrigerate until the aspic has set firm. Run a thin knife around the edges to loosen them and dip the bottom into hot water.
Place an inverted plate over the pan and, grasping pan and plate together firmly, turn them over. The aspic should slide out easily. Cut the aspic into paper-thin slices, and then into fine dice. Scatter the dice around the edge of the fish platter. Garnish the top with sprigs of watercress and refrigerate the trout in the aspic until ready to serve.
Total Calorie: 2366.33866666667
Total Protein: 321.881786666667
Total Total_Fat: 55.3950333333333
Total Ash: 47.5466666666667
Total Carbohydrate: 49.04692
Total Fiber: 8.6306
Total Sugar: 20.25674
Total Calcium: 1.13026333333333
Total Iron: 0.0130496133333333
Total Magnesium: 0.630969333333333
Total Phosphorus: 4.36820333333333
Total Potassium: 23.399408
Total Sodium: 25.7659706666667
Total Zinc: 0.01525608
Total Copper: 0.00342627333333333
Total Manganese: 0.00413603666666667
Total Selenium: 0.000207919
Total Vit_C: 0.07328
Total Thiamin: 0.00225387
Total Riboflaven: 0.00367102
Total Niacin: 0.0853383086666667
Total Panto_Acid: 0.0177532033333333
Total Vit_B6: 0.00600910333333333
Total Folate_Tot: 0.316706
Total Folic_Acid: 0
Total Food_Folate: 0.316706
Total Folate_DFE: 0.316706
Total CholineTot: 0.185566
Total Vit_B12: 0.0634434333333333
Total Vit_A: 12.4705966666667
Total Vit_A_RAE: 0.835205333333333
Total Retinol: 0.252613333333333
Total Alpha_Carot: 2.12097
Total Beta_Carot: 5.84545
Total Beta_Crypt: 0
Total Lycopene: 0.00061
Total Lut_Zea: 1.87866
Total Vit_E: 0.0042654
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.2428136
Total FA_Sat: 0.0121919446666667
Total FA_Mono: 0.0173094253333333
Total FA_Poly: 0.0168515273333333
Total Cholesterol: 5.526032
Breakdown By Ingredients:
4 pounds fish trimmings: the heads, tail and bones of any firm white-fleshed fish
Number of Grams: 1864
Total Moisture: 1800.624
Total Calorie: 298.24
Protein: 42.1264
Total Fat: 15.0984
Total Ash: 13.7936
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 55.92
Total Iron: 0.1864
Total Magnesium: 130.48
Total Phosphorus: 1043.84
Total Sodium: 23859.2
Total Zinc: 1.1184
Total Copper: 1.08112
Total Manganese: 0.96928
Total Seleneium: 18.64
Total Vit_C: 1.864
Total Thiamin: 0.61512
Total Riboflavin: 1.41664
Total Vit_B6: 0.68968
Total Folate_Tot: 37.28
Total Folic_Acid: 0
Total Food_Folate: 37.28
Total Folate_DFE: 37.28
Total Choline_Tot: 130.48
Total Vit_B12: 12.8616
Total Vit_A_IU: 111.84
Total Vit_A_RAE: 37.28
Total Retinol: 37.28
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 3.1688
Total Vit_D: 0
Total Vit_D_IU: 0
Total FA_Mono: 4.39904
Total FA_Poly: 2.57232
Total Cholesterol: 0
2 quarts water
Number of Grams: 1896
Total Moisture: 1894.104
Total Calorie: 0
Protein: 0
Total Fat: 0
Total Ash: 1.896
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 56.88
Total Iron: 0
Total Magnesium: 18.96
Total Phosphorus: 0
Total Sodium: 0
Total Zinc: 0.1896
Total Copper: 0.1896
Total Manganese: 0
Total Seleneium: 0
Total Vit_C: 0
Total Thiamin: 0
Total Riboflavin: 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 FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 0
2 medium-sized onions, peeled and coarsely chopped
Number of Grams: 220
Total Moisture: 196.042
Total Calorie: 88
Protein: 2.42
Total Fat: 0.22
Total Ash: 0.77
Total Carbohydrate: 20.548
Total Fiber: 3.74
Total Sugar: 9.328
Total Calcium: 50.6
Total Iron: 0.462
Total Magnesium: 22
Total Phosphorus: 63.8
Total Sodium: 0
Total Zinc: 0.374
Total Copper: 0.0858
Total Manganese: 0.2838
Total Seleneium: 1.1
Total Vit_C: 16.28
Total Thiamin: 0.1012
Total Riboflavin: 0.0594
Total Vit_B6: 0.264
Total Folate_Tot: 41.8
Total Folic_Acid: 0
Total Food_Folate: 41.8
Total Folate_DFE: 41.8
Total Choline_Tot: 13.2
Total Vit_B12: 0
Total Vit_A_IU: 4.4
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 2.2
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 8.8
Total Vit_E: 0.044
Total Vit_D: 0
Total Vit_D_IU: 0
Total FA_Mono: 0.0286
Total FA_Poly: 0.0374
Total Cholesterol: 0
1 medium-sized bay leaf, crumbled
Number of Grams: 1.8
Total Moisture: 0.09792
Total Calorie: 5.634
Protein: 0.13698
Total Fat: 0.15048
Total Ash: 0.06516
Total Carbohydrate: 1.34946
Total Fiber: 0.4734
Total Sugar: 0
Total Calcium: 15.012
Total Iron: 0.774
Total Magnesium: 2.16
Total Phosphorus: 2.034
Total Sodium: 27.936
Total Zinc: 0.0666
Total Copper: 0.007488
Total Manganese: 0.147006
Total Seleneium: 0.0504
Total Vit_C: 0.837
Total Thiamin: 0.000162
Total Riboflavin: 0.007578
Total Vit_B6: 0.03132
Total Folate_Tot: 3.24
Total Folic_Acid: 0
Total Food_Folate: 3.24
Total Folate_DFE: 3.24
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 111.33
Total Vit_A_RAE: 5.562
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 FA_Mono: 0.02952
Total FA_Poly: 0.04122
Total Cholesterol: 1.476
1/2 teaspoon crumbled dried tarragon
Number of Grams: 0.8
Total Moisture: 0.06192
Total Calorie: 2.36
Protein: 0.18216
Total Fat: 0.05792
Total Ash: 0.09624
Total Carbohydrate: 0.40176
Total Fiber: 0.0592
Total Sugar: 0
Total Calcium: 9.112
Total Iron: 0.2584
Total Magnesium: 2.776
Total Phosphorus: 2.504
Total Sodium: 1.104
Total Zinc: 0.0312
Total Copper: 0.005416
Total Manganese: 0.063736
Total Seleneium: 0.0352
Total Vit_C: 0.4
Total Thiamin: 0.002008
Total Riboflavin: 0.010712
Total Vit_B6: 0.01928
Total Folate_Tot: 2.192
Total Folic_Acid: 0
Total Food_Folate: 2.192
Total Folate_DFE: 2.192
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 33.6
Total Vit_A_RAE: 1.68
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 FA_Mono: 0.003792
Total FA_Poly: 0.029584
Total Cholesterol: 6.816
2 teaspoons salt
Number of Grams: 12
Total Moisture: 0.024
Total Calorie: 0
Protein: 0
Total Fat: 0
Total Ash: 11.976
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 2.88
Total Iron: 0.0396
Total Magnesium: 0.12
Total Phosphorus: 0
Total Sodium: 0
Total Zinc: 0.012
Total Copper: 0.0036
Total Manganese: 0.012
Total Seleneium: 0.012
Total Vit_C: 0
Total Thiamin: 0
Total Riboflavin: 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 FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 0
4 ten-ounce brook trout, cleaned but with heads and tails left on, thoroughly defrosted if frozen
Number of Grams: 1133.33333333333
Total Moisture: 814.526666666667
Total Calorie: 1348.66666666667
Protein: 232.106666666667
Total Fat: 39.2133333333333
Total Ash: 14.8466666666667
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 759.333333333333
Total Iron: 7.93333333333333
Total Magnesium: 351.333333333333
Total Phosphorus: 3071.33333333333
Total Sodium: 1450.66666666667
Total Zinc: 12.24
Total Copper: 1.23533333333333
Total Manganese: 1.79066666666667
Total Seleneium: 142.8
Total Vit_C: 27.2
Total Thiamin: 1.394
Total Riboflavin: 1.19
Total Vit_B6: 4.60133333333333
Total Folate_Tot: 136
Total Folic_Acid: 0
Total Food_Folate: 136
Total Folate_DFE: 136
Total Choline_Tot: 0
Total Vit_B12: 50.4333333333333
Total Vit_A_IU: 702.666666666667
Total Vit_A_RAE: 215.333333333333
Total Retinol: 215.333333333333
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 FA_Mono: 12.7953333333333
Total FA_Poly: 14.0193333333333
Total Cholesterol: 4216
4 envelopes unflavored gelatin
Number of Grams: 28
Total Moisture: 3.64
Total Calorie: 93.8
Protein: 23.968
Total Fat: 0.028
Total Ash: 0.364
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 15.4
Total Iron: 0.3108
Total Magnesium: 6.16
Total Phosphorus: 10.92
Total Sodium: 149.8
Total Zinc: 0.0392
Total Copper: 0.60508
Total Manganese: 0.0294
Total Seleneium: 11.06
Total Vit_C: 0
Total Thiamin: 0.007
Total Riboflavin: 0.0644
Total Vit_B6: 0.00196
Total Folate_Tot: 8.4
Total Folic_Acid: 0
Total Food_Folate: 8.4
Total Folate_DFE: 8.4
Total Choline_Tot: 10.64
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 FA_Mono: 0.0168
Total FA_Poly: 0.0028
Total Cholesterol: 5.6
2 cups dry white wine
Number of Grams: 470.4
Total Moisture: 408.58944
Total Calorie: 385.728
Protein: 0.32928
Total Fat: 0
Total Ash: 0.9408
Total Carbohydrate: 12.2304
Total Fiber: 0
Total Sugar: 4.51584
Total Calcium: 42.336
Total Iron: 1.27008
Total Magnesium: 47.04
Total Phosphorus: 84.672
Total Sodium: 51.744
Total Zinc: 0.56448
Total Copper: 0.018816
Total Manganese: 0.550368
Total Seleneium: 0.4704
Total Vit_C: 0
Total Thiamin: 0.02352
Total Riboflavin: 0.07056
Total Vit_B6: 0.2352
Total Folate_Tot: 4.704
Total Folic_Acid: 0
Total Food_Folate: 4.704
Total Folate_DFE: 4.704
Total Choline_Tot: 18.816
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 FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 1011.36
4 egg whites
Number of Grams: 132
Total Moisture: 115.5924
Total Calorie: 68.64
Protein: 14.388
Total Fat: 0.2244
Total Ash: 0.8316
Total Carbohydrate: 0.9636
Total Fiber: 0
Total Sugar: 0.9372
Total Calcium: 9.24
Total Iron: 0.1056
Total Magnesium: 14.52
Total Phosphorus: 19.8
Total Sodium: 33
Total Zinc: 0.0396
Total Copper: 0.03036
Total Manganese: 0.01452
Total Seleneium: 26.4
Total Vit_C: 0
Total Thiamin: 0.00528
Total Riboflavin: 0.57948
Total Vit_B6: 0.0066
Total Folate_Tot: 5.28
Total Folic_Acid: 0
Total Food_Folate: 5.28
Total Folate_DFE: 5.28
Total Choline_Tot: 1.32
Total Vit_B12: 0.1188
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 FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 0
4 egg shells, finely crushed
Number of Grams: 237
Total Moisture: 236.763
Total Calorie: 0
Protein: 0
Total Fat: 0
Total Ash: 0.237
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 7.11
Total Iron: 0
Total Magnesium: 2.37
Total Phosphorus: 0
Total Sodium: 0
Total Zinc: 0.0237
Total Copper: 0.03792
Total Manganese: 0
Total Seleneium: 0
Total Vit_C: 0
Total Thiamin: 0
Total Riboflavin: 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 FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 0
1 or 2 large green leaves from the top of a leek or scallion
Number of Grams: 100
Total Moisture: 89.83
Total Calorie: 32
Protein: 1.83
Total Fat: 0.19
Total Ash: 0.81
Total Carbohydrate: 7.34
Total Fiber: 2.6
Total Sugar: 2.33
Total Calcium: 72
Total Iron: 1.48
Total Magnesium: 20
Total Phosphorus: 37
Total Sodium: 145
Total Zinc: 0.39
Total Copper: 0.083
Total Manganese: 0.16
Total Seleneium: 0.6
Total Vit_C: 18.8
Total Thiamin: 0.055
Total Riboflavin: 0.08
Total Vit_B6: 0.061
Total Folate_Tot: 64
Total Folic_Acid: 0
Total Food_Folate: 64
Total Folate_DFE: 64
Total Choline_Tot: 5
Total Vit_B12: 0
Total Vit_A_IU: 997
Total Vit_A_RAE: 50
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 598
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 1137
Total Vit_E: 0.55
Total Vit_D: 0
Total Vit_D_IU: 0
Total FA_Mono: 0.027
Total FA_Poly: 0.074
Total Cholesterol: 277
1 medium-sized carrot, scraped and sliced into 1/4-inch-thick rounds
Number of Grams: 61
Total Moisture: 53.8569
Total Calorie: 25.01
Protein: 0.5673
Total Fat: 0.1464
Total Ash: 0.5917
Total Carbohydrate: 5.8438
Total Fiber: 1.708
Total Sugar: 2.8914
Total Calcium: 20.13
Total Iron: 0.183
Total Magnesium: 7.32
Total Phosphorus: 21.35
Total Sodium: 28.67
Total Zinc: 0.1464
Total Copper: 0.02745
Total Manganese: 0.08723
Total Seleneium: 0.061
Total Vit_C: 3.599
Total Thiamin: 0.04026
Total Riboflavin: 0.03538
Total Vit_B6: 0.08418
Total Folate_Tot: 11.59
Total Folic_Acid: 0
Total Food_Folate: 11.59
Total Folate_DFE: 11.59
Total Choline_Tot: 4.88
Total Vit_B12: 0
Total Vit_A_IU: 10190.66
Total Vit_A_RAE: 509.35
Total Retinol: 0
Total Alpha_Carot: 2120.97
Total Beta_Carot: 5053.85
Total Beta_Crypt: 0
Total Lycopene: 0.61
Total Lut_Zea: 156.16
Total Vit_E: 0.4026
Total Vit_D: 0
Total Vit_D_IU: 0
Total FA_Mono: 0.00854
Total FA_Poly: 0.07137
Total Cholesterol: 4.88
The white of 1 hard-cooked egg
Number of Grams: 33
Total Moisture: 28.8981
Total Calorie: 17.16
Protein: 3.597
Total Fat: 0.0561
Total Ash: 0.2079
Total Carbohydrate: 0.2409
Total Fiber: 0
Total Sugar: 0.2343
Total Calcium: 2.31
Total Iron: 0.0264
Total Magnesium: 3.63
Total Phosphorus: 4.95
Total Sodium: 8.25
Total Zinc: 0.0099
Total Copper: 0.00759
Total Manganese: 0.00363
Total Seleneium: 6.6
Total Vit_C: 0
Total Thiamin: 0.00132
Total Riboflavin: 0.14487
Total Vit_B6: 0.00165
Total Folate_Tot: 1.32
Total Folic_Acid: 0
Total Food_Folate: 1.32
Total Folate_DFE: 1.32
Total Choline_Tot: 0.33
Total Vit_B12: 0.0297
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 FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 0
4 sprigs of watercress
Number of Grams: 10
Total Moisture: 9.511
Total Calorie: 1.1
Protein: 0.23
Total Fat: 0.01
Total Ash: 0.12
Total Carbohydrate: 0.129
Total Fiber: 0.05
Total Sugar: 0.02
Total Calcium: 12
Total Iron: 0.02
Total Magnesium: 2.1
Total Phosphorus: 6
Total Sodium: 10.6
Total Zinc: 0.011
Total Copper: 0.0077
Total Manganese: 0.0244
Total Seleneium: 0.09
Total Vit_C: 4.3
Total Thiamin: 0.009
Total Riboflavin: 0.012
Total Vit_B6: 0.0129
Total Folate_Tot: 0.9
Total Folic_Acid: 0
Total Food_Folate: 0.9
Total Folate_DFE: 0.9
Total Choline_Tot: 0.9
Total Vit_B12: 0
Total Vit_A_IU: 319.1
Total Vit_A_RAE: 16
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 191.4
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 576.7
Total Vit_E: 0.1
Total Vit_D: 0
Total Vit_D_IU: 0
Total FA_Mono: 0.0008
Total FA_Poly: 0.0035
Total Cholesterol: 2.9