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Nutrition Facts For Vegetable and beef stew with potato

Data sources: Nutriely Data Sources
Last updated on December 22, 2024.

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Vegetable and beef stew with potato Nutrition Facts

Serving Size: 1,455.00g

% Daily Value*

Energy 257kcal (1,075 kj)

13%

Carbohydrates 19g

8%

Starch 15g

Sugars 3.66g **

Added Sugars 0g

Sucrose 1.50g

Maltose 0g

Fructose 1.09g

Galactose 0.00g

Glucose 1.07g

Fibre, total 2.35g

7%

Polyols 0g

Protein 31g

21%

Fat 5g

12%

Polyunsaturated fatty acids 0.46g

Monounsaturated fatty acids 2.12g

Saturated fatty acids 2.35g

Sterols 14mg

Cholesterol 75mg

Water 262g

11%

Alcohol 0g

Salt 2,521mg **

Calcium 37mg

4%

Chromium 7ug

27%

Copper 0.22mg

24%

Fluoride 0.06mg

Iodine 39ug

26%

Iron 3.82mg

21%

Magnesium 56mg

20%

Manganese 0.38mg

21%

Molybdenum 0.01mg

36%

Phosphorus 291mg

48%

Potassium 1,046mg

34%

Selenium 25ug

45%

Sodium 989mg

Zinc 8mg

106%

Vitamin A (RAE) 195ug

28%

Vitamin D 0.27ug

2%

Vitamin E 0.83mg

6%

Vitamin K 14ug

16%

Vitamin B1 0.21mg

19%

Vitamin B2 0.22mg

20%

Vitamin B3 (Niacin) equivalents 8mg

61%

Vitamin B6 0.72mg

55%

Vitamin B9 (Folate) 28ug

7%

Vitamin B12 1.24ug

51%

Vitamin C 8mg

9%

* The daily nutrient requirements provided by this calculator are intended for healthy adults only. If you have any medical conditions, are pregnant or breastfeeding, or under the age of 18, please consult a healthcare professional or a registered dietitian for personalized nutritional advice. Individual needs may vary, and it is important to consider your specific health circumstances when determining your dietary requirements.

** The suggested value is the maximum suggested amount and has no actual required amount.

*** Italic values are estimated using ingredient algorithm.

Ingredients

This recipe yields: 1 servings

Serving Size: 1455g

Beef chuck, beef shoulder

Type: Food

Meat dishes -> Steaks and chops

500.00

grams
Meat bouillon

Type: Recipe

Miscellaneous -> Savoury sauces

400.00

grams
Potato, peeled

Type: Food

Potatoes -> Cooked potatoes

300.00

grams
Carrot

Type: Food

Vegetable dishes -> Vegetables

100.00

grams
Onion

Type: Food

Vegetable dishes -> Vegetables

100.00

grams
Celeriac, turnip-rooted celery, knob celery, celery root

Type: Food

Vegetable dishes -> Vegetables

50.00

grams
Salt, iodised

Type: Food

Miscellaneous -> Spices

5.00

grams

Food Preferences

Egg free

Gluten free

Milk free

Low gluten

Soy free

Vegetable and beef stew with potato

The ratio of macro elements (protein, fat, carbs) in Vegetable and beef stew with potato

Fat 20%

Carbohydrates 30%

Protein 50%

Component Breakdown

Macro

Mineral

Vitamin

Amino

Carbs

Fats

Energy 257kcal
(1,074.74kj)

13% of 1,995.81kcal
(8350.48kj)

Carbohydrates 18.81g

8% of (249.48 g)

21% of (149.69 g)

12% of (44.35 g)

11% of (2,450.00 g)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Salt 2,520.64mg

50% of maximum (5,000.00 mg)

Calcium 37.41mg

4% of (1,000.00 mg)

Chromium 6.83ug

27% of (25.00 ug)

24% of (0.90 mg)

Fluoride 0.06mg

26% of (150.00 ug)

21% of (18.00 mg)

Magnesium 55.81mg

20% of (280.00 mg)

Manganese 0.38mg

21% of (1.80 mg)

Molybdenum 0.01mg

36% of (0.04 mg)

Phosphorus 290.55mg

48% of (600.00 mg)

Potassium 1,046.24mg

34% of (3,100.00 mg)

Selenium 24.92ug

45% of (55.00 ug)

Sodium 989.27mg

66% of maximum (1,500.00 mg)

106% of (8.00 mg)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Vitamin A (RAE) 194.55ug

28% of (700.00 ug)

Vitamin D 0.27ug

2% of (15.00 ug)

Vitamin E 0.83mg

6% of (15.00 mg)

Vitamin K 14.02ug

16% of (90.00 ug)

Vitamin B1 0.21mg

19% of (1.10 mg)

Vitamin B2 0.22mg

20% of (1.10 mg)

Vitamin B3 (Niacin) equivalents 8.49mg

61% of (14.00 mg)

Vitamin B6 0.72mg

55% of (1.30 mg)

Vitamin B9 (Folate) 28.11ug

7% of (400.00 ug)

Vitamin B12 1.24ug

51% of (2.40 ug)

Vitamin C 8.42mg

9% of (90.00 mg)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Phenylalanine -

Aspartic acid -

Glutamic acid -

Hydroxyproline -

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

7% of maximum (49.90 g)

Added Sugars 0.00g

0% of maximum (25.00 g)

Galactose 0.00g

Fibre, total 2.35g

7% of (35.00 g)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Polyunsaturated fatty acids 0.46g

Alpha-linolenic acid 64.41mg

EPA fatty acid 16.45mg

DHA fatty acid 0.00mg

Linoleic acid 301.58mg

Arachidonic acid 45.06mg

Monounsaturated fatty acids 2.12g

Oleic acid 1,922.99mg

Saturated fatty acids 2.35g

11% of maximum (22.18 g)

Palmitic acid 1,312.46mg

Stearic acid 0.80g

Sterols 13.78mg

Cholesterol 74.78mg

Trans fatty acids 0.03g

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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