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Suggest a better description1. Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment
2. Peel the ginger root and slice into 1/8-inch thick slices using a mandolin. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 50 minutes or until the ginger is tender.
3 .
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Serving Size: 1 Serving (2093g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2125 | ||
Calories from Fat: 37 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 106.9mg | 4 % | |
Potassium 1891.5mg | 50 % | |
Total Carbohydrate 534.3g | 157 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 525.2g | ||
Protein 8.3g | 12 % | |
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: 2125
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