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Suggest a better descriptionx Salt & Pepper to taste; 1 ts Rosemary; 1 ts Sage; 1 ts Thyme; 1 ts Tarragon; 1 lg Onion; coarsely chopped 2 lg Celery stalks; cut into 2" ~pieces (include leaves) 2 lg Carrots; cut into 2" pieces Recipe By : From: Gary Watson
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Serving Size: 1 Serving (449g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 965 | ||
Calories from Fat: 608 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.5g | 90 % | |
Saturated Fat 19.3g | 97 % | |
Monounsaturated Fat 28g | ||
Polyunsanturated Fat 14.5g | ||
Cholesterol 336mg | 103 % | |
Sodium 313.7mg | 11 % | |
Potassium 849.9mg | 22 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 83.4g | 119 % | |
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: 965
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