Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories | 242.8 | Total Fat | 4.8 g |
---|---|
Saturated Fat | 1.7 g |
Polyunsaturated Fat | 0.5 g |
Monounsaturated Fat | 1.8 g |
Cholesterol | 41.5 mg |
Sodium | 643.5 mg |
Potassium | 917.0 mg |
Total Carbohydrate | 34.0 g |
Dietary Fiber | 8.7 g |
Sugars | 6.6 g |
Protein | 19.0 g |
Vitamin A | 124.9 % | Vitamin B-12 | 40.9 % |
---|---|
Vitamin B-6 | 26.1 % |
Vitamin C | 62.6 % |
Vitamin D | 0.0 % |
Vitamin E | 6.9 % |
Calcium | 7.4 % |
Copper | 15.4 % |
Folate | 14.8 % |
Iron | 22.8 % |
Magnesium | 16.5 % |
Manganese | 23.2 % |
Niacin | 21.1 % |
Pantothenic Acid | 7.3 % |
Phosphorus | 23.7 % |
Riboflavin | 17.4 % |
Selenium | 16.5 % |
Thiamin | 18.6 % |
Zinc | 30.7 % |
*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 Leftover pot roast stew
View the full Leftover pot roast 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 Leftover pot roast stew
89 calories of Beef chuck, (2.25 oz)
69 calories of Mixed Vegetables, frozen, (0.38 package (10 oz))
35 calories of Red Potato, (50 grams)
22 calories of Del Monte Petite Cut Diced Tomatoes, (0.44 cup)
20 calories of Tomato Sauce, (0.25 cup)
9 calories of Green Beans (snap), (0.25 cup)
Calories per serving of Leftover pot roast stew
89 calories of Beef chuck, (2.25 oz)
69 calories of Mixed Vegetables, frozen, (0.38 package (10 oz))
35 calories of Red Potato, (50 grams)
22 calories of Del Monte Petite Cut Diced Tomatoes, (0.44 cup)
20 calories of Tomato Sauce, (0.25 cup)
9 calories of Green Beans (snap), (0.25 cup)
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