Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
| Calories | 95.5 | Total Fat | 4.9 g |
|---|---|
| Saturated Fat | 0.7 g |
| Polyunsaturated Fat | 0.7 g |
| Monounsaturated Fat | 3.4 g |
| Cholesterol | 0.0 mg |
| Sodium | 215.8 mg |
| Potassium | 355.7 mg |
| Total Carbohydrate | 11.8 g |
| Dietary Fiber | 3.1 g |
| Sugars | 6.1 g |
| Protein | 2.6 g |
| Vitamin A | 23.7 % | Vitamin B-12 | 0.0 % |
|---|---|
| Vitamin B-6 | 5.9 % |
| Vitamin C | 27.5 % |
| Vitamin D | 0.0 % |
| Vitamin E | 2.9 % |
| Calcium | 4.2 % |
| Copper | 5.4 % |
| Folate | 22.5 % |
| Iron | 5.4 % |
| Magnesium | 7.5 % |
| Manganese | 19.2 % |
| Niacin | 2.6 % |
| Pantothenic Acid | 2.7 % |
| Phosphorus | 4.8 % |
| Riboflavin | 3.7 % |
| Selenium | 1.7 % |
| Thiamin | 3.7 % |
| Zinc | 2.5 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories in Root Vegetable Stew
View the full Root Vegetable Stew Recipe & Instructions
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Root Vegetable Stew
40 calories of Extra Light Olive Oil, (0.33 tbsp)
19 calories of Beets, fresh, (0.33 cup)
14 calories of Parsnips, (0.13 cup slices)
9 calories of Turnips, (0.25 cup, cubes)
5 calories of sweet yellow onion, raw (1 medium onion), (0.08 serving)
3 calories of CHICKEN STOCK - ORGANIC - KIRKLAND - SVG=1cup, (0.67 serving)
3 calories of Spinach, fresh, (0.42 cup)
2 calories of Garlic, (0.42 clove)
Calories per serving of Root Vegetable Stew
40 calories of Extra Light Olive Oil, (0.33 tbsp)
19 calories of Beets, fresh, (0.33 cup)
14 calories of Parsnips, (0.13 cup slices)
9 calories of Turnips, (0.25 cup, cubes)
5 calories of sweet yellow onion, raw (1 medium onion), (0.08 serving)
3 calories of CHICKEN STOCK - ORGANIC - KIRKLAND - SVG=1cup, (0.67 serving)
3 calories of Spinach, fresh, (0.42 cup)
2 calories of Garlic, (0.42 clove)
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