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Suggest a better descriptionSoak peas overnight, drain, rinse well and pick over. Bring peas to a very low boil. Add butter, ham hock or fat back. Cook for 1 hour. Salt and pepper to taste. Yield: 6 servings Nutritional Information: Calories: 362, Fat: 18 grams. Recipe courtesy of Chef Terrie Mangrum of The Hog Pit in New York City. Recipe by: Recipe for Health Show RHJ107 Posted to MC-Recipe Digest V1 #843 by 4paws@netrax.net (Shermeyer-Gail) on Oct 13, 1997
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 344 | ||
Calories from Fat: 278 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 19.4g | 97 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 81mg | 25 % | |
Sodium 382.9mg | 13 % | |
Potassium 222.7mg | 6 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 9.7g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 344
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