Soup, minestrone, homemade
Proximates, vitamins and minerals were derived from a composite of 6 samples of homemade minestrone soup prepared in the laboratory using all essential ingredients (AGAL, 1991). Ingredients were soaked, chopped and mixed with water and simmered for 2 hours with lid on, then cooled. Weight loss on cooking was 25%. Fatty acids were imputed from bacon middle rashers lean and fat. Cholesterol imputed zero.
Soups
| Name | Value (g) |
|---|---|
| Dietry Fibre | 3.7 |
| Energy | |
| Omega-6 | 0.1 |
| Omega-3 | 0.01 |
| Protein | 0.01 |
| Total Fat | 1.4 |
| Total Fructose | 0.0 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Soups
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