Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
193
Calories
7g
Protein
2g
Fat
37g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 bay leaf
- 1 cup water
- 2 tbsp wine vinegar
- 1/2 cup corn
- 1/2 cup broccoli flowerets
- 1/2 cup carrot
- 1/2 cup cauliflowerets
- 1/4 cup piniento, chopped
- salt to taste(very little
- -for me
- fresh ground pepper
- =
Directions
1
Ecombine bay leaf, water, wine vinegar in medium saucepan. Bring to a boil; add vegetables. Simmer(steam for me) until vegetables are tender. If you must simmer, drain, remove bay leaf. Add salt and pepper food exchange per serving: 1 vegetable exchange (in the book, it said 1 starch/bread exchange cal: 51 the complete diabetic cookbook by mary jane finsand
Recipe sourced from
fandom