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Suggest a better descriptionIn a bowl combine ingredients and mix well. Season to taste with salt and pepper. Serve atop the butternut squash soup. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2211 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 07:35:47 -0500 From: Meg Antczak
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 196 | ||
Calories from Fat: 19 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 447.1mg | 15 % | |
Potassium 765.8mg | 20 % | |
Total Carbohydrate 35.2g | 10 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 23.6g | ||
Protein 11.5g | 16 % | |
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: 196
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