• low fat <1g <1%
  • low sat fat <1g <1%
  • low sugar 1g 1%
*As guideline of daily recommended intake per 100g

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Cooking method:

  1. In a large saucepan, place veal, water, bay leaves, whole parsley stalks, pepper, beans and lentils.
  2. Heat until liquid begins to boil, cover, turn off heat and leave for 1 hour.
  3. Bring back to the boil and leave to simmer, covered, for 1? hours.
  4. Remove parsley and bay leaves.
  5. Add rice, eggplant and 6 cups of vegetables. Cook for a further ? hour.
  6. Remove veal knuckle from soup.
  7. Separate meat from bones and return meat to saucepan.
  8. Add broccoli and cauliflower and simmer for 15 minutes.
  9. Add basil and serve.

Nutritional information:

Average Quantity per Serving Average Quantity per 100g
Energy 972kJ (232Cal) 169kJ (40Cal)
Protein 19.0g 3.3g
Fat, Total 1.6g less than 1g
- Saturated less than 1g less than 1g
- Monunsaturated less than 1g less than 1g
- Polyunsaturated less than 1g less than 1g
Cholesterol 39.6mg 6.9mg
Carbohydrate 31.4g 5.5g
Carbohydrate-Available 31.4g 5.5g
- Sugars 5.8g 1.0g
Water 511g 89.0g
Dietary Fibre 6.8g 1.2g
Sodium 115mg 20mg
Potassium 842mg 147mg
Magnesium 73.7mg (23%RDI) 12.8mg
Calcium 68.4mg (9%RDI) 11.9mg
Phosphorus 275mg (27%RDI) 47.9mg
Iron 2.8mg (24%RDI) less than 1mg
Zinc 2.8mg (23%RDI) less than 1mg
Thiamin 0.3mg (24%RDI) 0.0mg
Riboflavin 0.3mg (19%RDI) 0.1mg
Niacin 4.8mg 0.8mg
Niacin Equivalents 8.6mg (86%RDI) 1.5mg
Vitamin C 57.4mg (144%RDI) 10.0mg
Folate 108ug (54%RDI) 18.8ug
Vitamin A 532ug (71%RDI) 92.6ug
Retinol 0.7ug 0.1ug
B-Carotene Equivalents 3180ug 553ug

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This page has been produced in consultation with and approved by: Gut Foundation Research Institute

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