Soup, vegetable, homemade
Proximates, vitamins and minerals were derived from a composite of 5 samples of homemade vegetable soup prepared in the laboratory. All ingredients were added together and boiled and then simmered for an hour (AGAL, 1991). Weight loss on cooking was 15 percent. Cholesterol imputed zero.
Soups
| Name | Value (g) |
|---|---|
| Dietry Fibre | 2.6 |
| Energy | |
| Omega-6 | |
| Omega-3 | |
| Protein | |
| Total Fat | 0.3 |
| Total Fructose | 0.0 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Soups
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