Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 365.8
Total Fat 8.1 g
Saturated Fat 2.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 2.8 g
Cholesterol 119.1 mg
Sodium 616.1 mg
Potassium 1,103.3 mg
Total Carbohydrate 42.0 g
Dietary Fiber 10.6 g
Sugars 7.7 g
Protein 36.5 g
Vitamin A 295.5 %
Vitamin B-12 8.3 %
Vitamin B-6 41.6 %
Vitamin C 97.8 %
Vitamin D 0.0 %
Vitamin E 4.8 %
Calcium 11.4 %
Copper 22.5 %
Folate 17.8 %
Iron 18.1 %
Magnesium 23.9 %
Manganese 28.7 %
Niacin 56.2 %
Pantothenic Acid 30.2 %
Phosphorus 33.9 %
Riboflavin 23.4 %
Selenium 35.9 %
Thiamin 18.7 %
Zinc 23.5 %
*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 Chicken Vegetable Stew

View the full Chicken 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 Chicken Vegetable Stew

169 calories of Chicken Thigh, (141.88 grams)

45 calories of Goya Black Beans, (0.25 cup)

41 calories of Butternut Squash, (0.50 cup, cubes)

21 calories of Yellow Sweet Corn, Frozen, (0.13 cup kernels)

12 calories of Muir Glen Organic Diced Tomatoes, (51.38 gram(s))

12 calories of Onions, raw, (0.19 cup, chopped)

10 calories of Carrots, raw, (25 grams)

10 calories of Shiitake Mushrooms, (17.75 grams)

10 calories of Extra Virgin Olive Oil, (0.08 tbsp)

7 calories of Zucchini, (0.25 cup, sliced)

7 calories of Kale, (0.19 cup, chopped)

6 calories of Beans, Green Cut Frozen (Great Value) 2/3 cup, (0.19 serving)

5 calories of Nature's Place Organic Low Sodium Chicken Broth, (1 cup)

5 calories of Butter, unsalted, (0.13 pat (1" sq, 1/3" high))

3 calories of bell pepper, red, sweet, raw, (12.50 gram(s))

2 calories of Celery, raw, (0.13 cup, diced)

2 calories of Garlic, (0.50 clove)

1 calories of Ginger Root, (0.38 tsp)


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