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How To Make Vegetable Stock
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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SaveIngredients
- 1 to 2 onions
- 2 to 3 carrots
- 3 to 4 celery stalks
- 4 to 5 sprigs fresh thyme
- 1 small bunch parsley
- 1 teaspoon whole peppercorns
Instructions
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Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 318 % Daily Value *
- Total Fat: 1 g 1.94%
- Saturated Fat: 0 g 1.25%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 458 mg 19.08%
- Calcium: 290 mg 29%
- Potassium: 1711 mg 48.87%
- Magnesium: 0 mg 0%
- Iron: 3 mg 16.17%
- Zinc: 0 mg 0%
- Total Carbohydrate: 73 g %
- Dietary Fiber: 21 g 82.04%
- Sugar: 32 g
- Protein: 9 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 1305.43%
- Vitamin C 95.53%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables15
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total6 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
