National Nutrient Database
National Nutrient Database for Standard Reference
Release 25
Basic Report

Nutrient data for 43136, Vegetarian stew

Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g

cup
247g
Proximates
Water g 70.00 172.90
Energy kcal 123 304
Protein g 17.00 41.99
Total lipid (fat) g 3.00 7.41
Carbohydrate, by difference g 7.00 17.29
Fiber, total dietary g 1.1 2.7
Sugars, total g 1.25 3.09
Minerals
Calcium, Ca mg 31 77
Iron, Fe mg 1.30 3.21
Magnesium, Mg mg 127 314
Phosphorus, P mg 220 543
Potassium, K mg 120 296
Sodium, Na mg 400 988
Zinc, Zn mg 1.10 2.72
Vitamins
Vitamin C, total ascorbic acid mg 0.0 0.0
Thiamin mg 0.700 1.729
Riboflavin mg 0.600 1.482
Niacin mg 12.000 29.640
Vitamin B-6 mg 1.100 2.717
Folate, DFE µg 103 254
Vitamin B-12 µg 2.20 5.43
Vitamin A, RAE µg 47 116
Vitamin A, IU IU 938 2317
Vitamin E (alpha-tocopherol) mg 0.49 1.21
Vitamin D (D2 + D3) µg 0.0 0.0
Vitamin D IU 0 0
Vitamin K (phylloquinone) µg 1.3 3.2
Lipids
Fatty acids, total saturated g 0.475 1.173
Fatty acids, total monounsaturated g 0.729 1.801
Fatty acids, total polyunsaturated g 1.555 3.841
Cholesterol mg 0 0
Other
Caffeine mg 0 0