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Suggest a better description4 SERVINGS DAIRY-FREE This colorful medley of greens and crunchy root veggies with curry will lift spirits fast. In vegetable steamer, combine spinach, kale and collard greens. Layer grated carrots and parsnips on top of greens. Cover pot and steam vegetables just until greens are bright in color and vegetables are tender. Drain water, remove steamer and transfer greens and vegetables to pot. Stir in curry, sesame seeds and salt. Mix well and serve hot. PER SERVING: 211 CAL.; 8G PROT.:5G TOTAL FAT (1G SAT. FAT); 40G CARB.; 0 CHOL.; 141MG SOD.; 13G FIBER Recipe by: Vegetarian Times Magazine, February 1999, page 50
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 14 servings | ||
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Calories: 28 | ||
Calories from Fat: 18 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.5mg | 1 % | |
Potassium 60.4mg | 2 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.3g | ||
Protein 0.8g | 1 % | |
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: 28
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