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
Salads and Dressings
Caviar-Potato Salad
Ginger-Ale Salad
Beer Coleslaw
Molded Horseradish Salad
Spinach and Bacon Salad
Lime-Gelatin Salad
Strawberry-and-Sour-Cream Dressing
Poppy-Seed Dressing
Yogurt-and-Honey Dressing
Apricot-Cream Dressing
Mayonnaise - Great West
Vegetables and Garnishes
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
Breads
Date, Pecan and, Orange Bread
Wheat-Germ Hamburger Buns
Desserts and Pastries
C Lazy U Doughnuts
Lemon Bars
Mexican-American Dishes
All-Day Beans
Refried Beans
Bocoles (CORN-FLOUR-AND-BEAN CAKES)
Green Corn Tamales
Corn Tortillas
Chicken Tostadas
Beef Tacos (DEEP-FRIED FOLDED TORTILLAS WITH BEEF FILLING)
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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Appetizers and First Courses
Zucchini Victor
To serve 4 to 6 as a first course
1 large firm ripe zucchini (about 1 pound)
1 large firm ripe yellow straight-neck squash (about 1 pound)
5 cups chicken stock, fresh or canned
2 celery tops
8 fresh parsley sprigs
1 medium-sized bay leaf
1/4 cup distilled white vinegar
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2/3 cup olive oil
1 canned pimiento, drained and cut lengthwise into 1/8-inch-wide strips
8 flat anchovy fillets, drained
Sprigs of watercress for garnish

   Zucchini Victor is adapted from celery Victor--a poached-celery salad created by chef Victor Hirtzler of the St. Francis Hotel in San Francisco

   Tie 2 celery tops, 8 fresh parsley sprigs and 1 medium-sized bay leaf, together with string.

   Using a vegetable brush, scrub the zucchini and straight-neck squash thoroughly under cold running water and pat them dry with paper towels. With a sharp knife, remove the stems and cut both squash in half crosswise. Then slice each half lengthwise into eight thin strips.

   In a heavy 3- to 4-qtart saucepan, bring the chicken stock and the tied celery leaves, parsley sprigs and bay leaf to a boil over high heat. Add the squash, cover the pan partially, and reduce the heat to moderate. Cook for about 5 minutes, or until a slice of squash shows only slight resistance when pierced with the point of a small sharp knife. Pick out and discard the tied herbs and drain the squash in a sieve or colander. (If you like, you may drain the stock into a bowl and reserve it for another use.)

   Meanwhile, combine the vinegar, salt and pepper in a deep bowl and stir with a wire whisk until the salt dissolves. Whisking constantly, Pour in the olive oil in a slow, thin stream and beat until the marinade mixture is thick and smooth. Taste for seasoning. Add the squash and turn the pieces about gently with a spoon to coat them evenly. Then cover the bowl tightly with foil or plastic wrap and marinate the squash in the refrigerator for about 1 2 hours or overnight.

   To serve, transfer the squash to a chilled platter with a slotted spoon. Moisten the squash with a few spoonfuls of the marinade and arrange the pimiento strips and anchovies attractively on top. Garnish the platter with watercress and serve at once.

American Cooking: The Great West: Recipes - Appetizers and First Courses

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Servings
Average Servings per Recipe is: 5
Add_RecipeNutrientData
Total Moisture: 1880.72325
Total Calorie: 1923.381
Total Protein: 48.57616
Total Total_Fat: 163.93722
Total Ash: 17.06799
Total Carbohydrate: 68.433
Total Fiber: 8.6799
Total Sugar: 38.432
Total Calcium: 0.253189
Total Iron: 0.00836713
Total Magnesium: 0.203295
Total Phosphorus: 0.684006
Total Potassium: 3.372293
Total Sodium: 3.543948
Total Zinc: 0.00485029
Total Copper: 0.001141181
Total Manganese: 0.001393767
Total Selenium: 4.99906E-05
Total Vit_C: 0.226987
Total Thiamin: 0.00079105
Total Riboflaven: 0.001830604
Total Niacin: 0.029173186
Total Panto_Acid: 0.00191823
Total Vit_B6: 0.002098815
Total Folate_Tot: 0.270065
Total Folic_Acid: 0
Total Food_Folate: 0.270065
Total Folate_DFE: 0.270065
Total CholineTot: 0.199155
Total Vit_B12: 0.0002816
Total Vit_A: 4.644015
Total Vit_A_RAE: 0.245914
Total Retinol: 0.01584
Total Alpha_Carot: 0.0148
Total Beta_Carot: 2.54643
Total Beta_Crypt: 0.3626
Total Lycopene: 0
Total Lut_Zea: 14.677285
Total Vit_E: 0.0241906
Total Vit_D: 0.000544
Total Vit_D_IU: 0.02208
Total Vit_K: 0.276658
Total FA_Sat: 0.025034603
Total FA_Mono: 0.113366487
Total FA_Poly: 0.019203073
Total Cholesterol: 0.0632


Breakdown By Ingredients:

1 large firm ripe zucchini (about 1 pound)


Number of Grams: 323
Total Moisture: 306.1717
Total Calorie: 54.91
Protein: 3.9083
Total Fat: 1.0336
Total Ash: 1.8734
Total Carbohydrate: 10.0453
Total Fiber: 3.23
Total Sugar: 8.075
Total Calcium: 51.68
Total Iron: 1.1951
Total Magnesium: 58.14
Total Phosphorus: 122.74
Total Potassium: 843.03
Total Sodium: 25.84
Total Zinc: 1.0336
Total Copper: 0.17119
Total Manganese: 0.57171
Total Seleneium: 0.646
Total Vit_C: 57.817
Total Thiamin: 0.14535
Total Riboflavin: 0.30362
Total Niacin: 1.45673
Total Panto_Acid: 0.65892
Total Vit_B6: 0.52649
Total Folate_Tot: 77.52
Total Folic_Acid: 0
Total Food_Folate: 77.52
Total Folate_DFE: 77.52
Total Choline_Tot: 29.07
Total Vit_B12: 0
Total Vit_A_IU: 646
Total Vit_A_RAE: 32.3
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 387.6
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 6863.75
Total Vit_E: 0.3876
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 13.889
Total FA_Sat: 0.27132
Total FA_Mono: 0.03553
Total FA_Poly: 0.29393
Total Cholesterol: 0

1 large firm ripe yellow straight-neck squash (about 1 pound)


Number of Grams: 323
Total Moisture: 306.1717
Total Calorie: 54.91
Protein: 3.9083
Total Fat: 1.0336
Total Ash: 1.8734
Total Carbohydrate: 10.0453
Total Fiber: 3.23
Total Sugar: 8.075
Total Calcium: 51.68
Total Iron: 1.1951
Total Magnesium: 58.14
Total Phosphorus: 122.74
Total Potassium: 843.03
Total Sodium: 25.84
Total Zinc: 1.0336
Total Copper: 0.17119
Total Manganese: 0.57171
Total Seleneium: 0.646
Total Vit_C: 57.817
Total Thiamin: 0.14535
Total Riboflavin: 0.30362
Total Niacin: 1.45673
Total Panto_Acid: 0.65892
Total Vit_B6: 0.52649
Total Folate_Tot: 77.52
Total Folic_Acid: 0
Total Food_Folate: 77.52
Total Folate_DFE: 77.52
Total Choline_Tot: 29.07
Total Vit_B12: 0
Total Vit_A_IU: 646
Total Vit_A_RAE: 32.3
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 387.6
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 6863.75
Total Vit_E: 0.3876
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 13.889
Total FA_Sat: 0.27132
Total FA_Mono: 0.03553
Total FA_Poly: 0.29393
Total Cholesterol: 0

5 cups chicken stock, fresh or canned


Number of Grams: 1200
Total Moisture: 1105.8
Total Calorie: 432
Protein: 30.24
Total Fat: 14.4
Total Ash: 7.56
Total Carbohydrate: 42.36
Total Fiber: 0
Total Sugar: 18.96
Total Calcium: 36
Total Iron: 2.52
Total Magnesium: 48
Total Phosphorus: 324
Total Potassium: 1260
Total Sodium: 1716
Total Zinc: 1.68
Total Copper: 0.648
Total Manganese: 0
Total Seleneium: 26.4
Total Vit_C: 2.4
Total Thiamin: 0.42
Total Riboflavin: 1.02
Total Niacin: 19.008
Total Panto_Acid: 0
Total Vit_B6: 0.732
Total Folate_Tot: 60
Total Folic_Acid: 0
Total Food_Folate: 60
Total Folate_DFE: 60
Total Choline_Tot: 108
Total Vit_B12: 0
Total Vit_A_IU: 36
Total Vit_A_RAE: 12
Total Retinol: 12
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 12
Total Vit_E: 0.36
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 2.4
Total FA_Sat: 3.852
Total FA_Mono: 6.984
Total FA_Poly: 2.556
Total Cholesterol: 36

2 celery tops


Number of Grams: 8
Total Moisture: 7.6344
Total Calorie: 1.28
Protein: 0.0552
Total Fat: 0.0136
Total Ash: 0.06
Total Carbohydrate: 0.2376
Total Fiber: 0.128
Total Sugar: 0.1072
Total Calcium: 3.2
Total Iron: 0.016
Total Magnesium: 0.88
Total Phosphorus: 1.92
Total Potassium: 20.8
Total Sodium: 6.4
Total Zinc: 0.0104
Total Copper: 0.0028
Total Manganese: 0.00824
Total Seleneium: 0.032
Total Vit_C: 0.248
Total Thiamin: 0.00168
Total Riboflavin: 0.00456
Total Niacin: 0.0256
Total Panto_Acid: 0.01968
Total Vit_B6: 0.00592
Total Folate_Tot: 2.88
Total Folic_Acid: 0
Total Food_Folate: 2.88
Total Folate_DFE: 2.88
Total Choline_Tot: 0.48
Total Vit_B12: 0
Total Vit_A_IU: 35.92
Total Vit_A_RAE: 1.76
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 21.6
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 22.64
Total Vit_E: 0.0216
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 2.344
Total FA_Sat: 0.00336
Total FA_Mono: 0.00256
Total FA_Poly: 0.00632
Total Cholesterol: 0

8 fresh parsley sprigs


Number of Grams: 8
Total Moisture: 7.0168
Total Calorie: 2.88
Protein: 0.2376
Total Fat: 0.0632
Total Ash: 0.176
Total Carbohydrate: 0.5064
Total Fiber: 0.264
Total Sugar: 0.068
Total Calcium: 11.04
Total Iron: 0.496
Total Magnesium: 4
Total Phosphorus: 4.64
Total Potassium: 44.32
Total Sodium: 4.48
Total Zinc: 0.0856
Total Copper: 0.01192
Total Manganese: 0.0128
Total Seleneium: 0.008
Total Vit_C: 10.64
Total Thiamin: 0.00688
Total Riboflavin: 0.00784
Total Niacin: 0.10504
Total Panto_Acid: 0.032
Total Vit_B6: 0.0072
Total Folate_Tot: 12.16
Total Folic_Acid: 0
Total Food_Folate: 12.16
Total Folate_DFE: 12.16
Total Choline_Tot: 0.96
Total Vit_B12: 0
Total Vit_A_IU: 673.92
Total Vit_A_RAE: 33.68
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 404.32
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 444.88
Total Vit_E: 0.06
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 131.2
Total FA_Sat: 0.01056
Total FA_Mono: 0.0236
Total FA_Poly: 0.00992
Total Cholesterol: 0

1 medium-sized bay leaf


Number of Grams: 0.6
Total Moisture: 0.03264
Total Calorie: 1.878
Protein: 0.04566
Total Fat: 0.05016
Total Ash: 0.02172
Total Carbohydrate: 0.44982
Total Fiber: 0.1578
Total Sugar: 0
Total Calcium: 5.004
Total Iron: 0.258
Total Magnesium: 0.72
Total Phosphorus: 0.678
Total Potassium: 3.174
Total Sodium: 0.138
Total Zinc: 0.0222
Total Copper: 0.002496
Total Manganese: 0.049002
Total Seleneium: 0.0168
Total Vit_C: 0.279
Total Thiamin: 5.4E-05
Total Riboflavin: 0.002526
Total Niacin: 0.01203
Total Panto_Acid: 0
Total Vit_B6: 0.01044
Total Folate_Tot: 1.08
Total Folic_Acid: 0
Total Food_Folate: 1.08
Total Folate_DFE: 1.08
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 37.11
Total Vit_A_RAE: 1.854
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: 0.01368
Total FA_Mono: 0.00984
Total FA_Poly: 0.01374
Total Cholesterol: 0

1/4 cup distilled white vinegar


Number of Grams: 59.5
Total Moisture: 56.3941
Total Calorie: 10.71
Protein: 0
Total Fat: 0
Total Ash: 0.0119
Total Carbohydrate: 0.0238
Total Fiber: 0
Total Sugar: 0.0238
Total Calcium: 3.57
Total Iron: 0.01785
Total Magnesium: 0.595
Total Phosphorus: 2.38
Total Potassium: 1.19
Total Sodium: 1.19
Total Zinc: 0.00595
Total Copper: 0.00357
Total Manganese: 0.032725
Total Seleneium: 0.2975
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

1/4 teaspoon salt


Number of Grams: 1.5
Total Moisture: 0.003
Total Calorie: 0
Protein: 0
Total Fat: 0
Total Ash: 1.497
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 0.36
Total Iron: 0.00495
Total Magnesium: 0.015
Total Phosphorus: 0
Total Potassium: 0.12
Total Sodium: 581.37
Total Zinc: 0.0015
Total Copper: 0.00045
Total Manganese: 0.0015
Total Seleneium: 0.0015
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

1/8 teaspoon ground white pepper


Number of Grams: 0.3
Total Moisture: 0.03426
Total Calorie: 0.888
Protein: 0.0312
Total Fat: 0.00636
Total Ash: 0.00477
Total Carbohydrate: 0.20583
Total Fiber: 0.0786
Total Sugar: 0
Total Calcium: 0.795
Total Iron: 0.04293
Total Magnesium: 0.27
Total Phosphorus: 0.528
Total Potassium: 0.219
Total Sodium: 0.015
Total Zinc: 0.00339
Total Copper: 0.00273
Total Manganese: 0.0129
Total Seleneium: 0.0093
Total Vit_C: 0.063
Total Thiamin: 6.6E-05
Total Riboflavin: 0.000378
Total Niacin: 0.000636
Total Panto_Acid: 0
Total Vit_B6: 0.0003
Total Folate_Tot: 0.03
Total Folic_Acid: 0
Total Food_Folate: 0.03
Total Folate_DFE: 0.03
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: 0.001878
Total FA_Mono: 0.002367
Total FA_Poly: 0.001848
Total Cholesterol: 0

2/3 cup olive oil


Number of Grams: 144
Total Moisture: 0
Total Calorie: 1272.96
Protein: 0
Total Fat: 144
Total Ash: 0
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 1.44
Total Iron: 0.8064
Total Magnesium: 0
Total Phosphorus: 0
Total Potassium: 1.44
Total Sodium: 2.88
Total Zinc: 0
Total Copper: 0
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: 20.664
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 86.688
Total FA_Sat: 19.88352
Total FA_Mono: 105.06384
Total FA_Poly: 15.15312
Total Cholesterol: 0

1 canned pimiento, drained and cut lengthwise into 1/8-inch-wide strips


Number of Grams: 74
Total Moisture: 68.2354
Total Calorie: 22.94
Protein: 0.7326
Total Fat: 0.222
Total Ash: 0.3478
Total Carbohydrate: 4.4622
Total Fiber: 1.554
Total Sugar: 3.108
Total Calcium: 5.18
Total Iron: 0.3182
Total Magnesium: 8.88
Total Phosphorus: 19.24
Total Potassium: 156.14
Total Sodium: 2.96
Total Zinc: 0.185
Total Copper: 0.01258
Total Manganese: 0.08288
Total Seleneium: 0.074
Total Vit_C: 94.498
Total Thiamin: 0.03996
Total Riboflavin: 0.0629
Total Niacin: 0.72446
Total Panto_Acid: 0.23458
Total Vit_B6: 0.21534
Total Folate_Tot: 34.04
Total Folic_Acid: 0
Total Food_Folate: 34.04
Total Folate_DFE: 34.04
Total Choline_Tot: 3.7
Total Vit_B12: 0
Total Vit_A_IU: 2316.94
Total Vit_A_RAE: 116.18
Total Retinol: 0
Total Alpha_Carot: 14.8
Total Beta_Carot: 1201.76
Total Beta_Crypt: 362.6
Total Lycopene: 0
Total Lut_Zea: 37.74
Total Vit_E: 1.1692
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 3.626
Total FA_Sat: 0.01998
Total FA_Mono: 0.00222
Total FA_Poly: 0.0518
Total Cholesterol: 0

8 flat anchovy fillets, drained


Number of Grams: 32
Total Moisture: 16.096
Total Calorie: 67.2
Protein: 9.2448
Total Fat: 3.1072
Total Ash: 3.552
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 74.24
Total Iron: 1.4816
Total Magnesium: 22.08
Total Phosphorus: 80.64
Total Potassium: 174.08
Total Sodium: 1173.76
Total Zinc: 0.7808
Total Copper: 0.10848
Total Manganese: 0.032
Total Seleneium: 21.792
Total Vit_C: 0
Total Thiamin: 0.02496
Total Riboflavin: 0.11616
Total Niacin: 6.36896
Total Panto_Acid: 0.29088
Total Vit_B6: 0.06496
Total Folate_Tot: 4.16
Total Folic_Acid: 0
Total Food_Folate: 4.16
Total Folate_DFE: 4.16
Total Choline_Tot: 27.2
Total Vit_B12: 0.2816
Total Vit_A_IU: 12.8
Total Vit_A_RAE: 3.84
Total Retinol: 3.84
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 1.0656
Total Vit_D: 0.544
Total Vit_D_IU: 22.08
Total Vit_K: 3.872
Total FA_Sat: 0.70496
Total FA_Mono: 1.2064
Total FA_Poly: 0.81984
Total Cholesterol: 27.2

Sprigs of watercress for garnish


Number of Grams: 7.5
Total Moisture: 7.13325
Total Calorie: 0.825
Protein: 0.1725
Total Fat: 0.0075
Total Ash: 0.09
Total Carbohydrate: 0.09675
Total Fiber: 0.0375
Total Sugar: 0.015
Total Calcium: 9
Total Iron: 0.015
Total Magnesium: 1.575
Total Phosphorus: 4.5
Total Potassium: 24.75
Total Sodium: 3.075
Total Zinc: 0.00825
Total Copper: 0.005775
Total Manganese: 0.0183
Total Seleneium: 0.0675
Total Vit_C: 3.225
Total Thiamin: 0.00675
Total Riboflavin: 0.009
Total Niacin: 0.015
Total Panto_Acid: 0.02325
Total Vit_B6: 0.009675
Total Folate_Tot: 0.675
Total Folic_Acid: 0
Total Food_Folate: 0.675
Total Folate_DFE: 0.675
Total Choline_Tot: 0.675
Total Vit_B12: 0
Total Vit_A_IU: 239.325
Total Vit_A_RAE: 12
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 143.55
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 432.525
Total Vit_E: 0.075
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 18.75
Total FA_Sat: 0.002025
Total FA_Mono: 0.0006
Total FA_Poly: 0.002625
Total Cholesterol: 0


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