Basic Vegetable Japanese Style Stock

1. Slice the leeks into thin rounds. The bouquest garni consists of 2 bay leaves, 3 sprigs parsley, 1 sprig thyme.

2. EZ method: Pressure cooker. Put everyting in the pressure cooker. Bring to high. Reduce and cook over low for 10 minutes. Cool and strain.

3. Non pressure cooker: Bring to everything to a boil, lower heat and simmer uncovered for 30 minutes. Again cool and strain.

4. Storage:.

5. Will store for 5 days in airtight container in refrigerator. Also freezes well.

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Nutrient	Quantity
Total fats	1.887 g
Protein	11.123 g
Carbohydrates	101.9117 g
Energy	435.1 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2549 g
Water	959.9975 g
Aspartic acid	1.3354 g
Calcium, Ca	378.8 mg
Lutein + zeaxanthin	4465.6 g
Fiber, total dietary	21.058 g
Carotene, beta	23646.4 g
Niacin	5.2333 mg
Vitamin A, RAE	2338.7 g
Arginine	0.8064 g
Riboflavin	0.3936 mg
Tocopherol, beta	0.0256 mg
Glutamic acid	2.5554 g
Sodium, Na	372.51 mg
Fatty acids, total saturated 16:1 undifferentiated	0.007 g
Total lipid (fat)	1.887 g
Manganese, Mn	2.0824 mg
Fructose	6.0096 g
Proline	0.3722 g
Fatty acids, total saturated 16:0	0.3447 g
Sucrose	12.4608 g
Choline, total	73.537 mg
Sugars, total	36.6776 g
Serine	0.4559 g
Fatty acids, total saturated 18:0	0.03 g
Vitamin B-6	1.5172 mg
Selenium, Se	5.275 g
Ash	8.1192 g
Fatty acids, total saturated 18:1 undifferentiated	0.1326 g
Pantothenic acid	2.3386 mg
Phenylalanine	0.4135 g
Copper, Cu	0.6413 mg
Betaine	1.472 mg
Thiamin	0.6703 mg
Methionine	0.1167 g
Iron, Fe	6.597 mg
Carbohydrate, by difference	101.9117 g
Phosphorus, P	342.29 mg
Folate, total	302.39 g
Lycopene	2.56 g
Alanine	0.5852 g
Valine	0.444 g
Fatty acids, total saturated 18:2 undifferentiated	0.5861 g
Glycine	0.4058 g
Carotene, alpha	8901.12 g
Glucose (dextrose)	8.3264 g
Fatty acids, total saturated 14:0	0.0141 g
Zinc, Zn	1.8851 mg
Isoleucine	0.4268 g
Fatty acids, total polyunsaturated	0.8416 g
Leucine	0.6361 g
Tocotrienol, alpha	0.1664 mg
Vitamin A, IU	46829.54 IU
Folate, DFE	302.39 g
Tryptophan	0.1293 g
Vitamin C, total ascorbic acid	92.322 mg
Phytosterols	59.95 mg
Galactose	0.6144 g
Starch	3.6608 g
Tyrosine	0.2851 g
Vitamin K (phylloquinone)	156.297 g
Fatty acids, total saturated	0.3902 g
Histidine	0.2366 g
Fatty acids, total monounsaturated	0.139 g
Threonine	0.7427 g
Folate, food	302.39 g
Vitamin E (alpha-tocopherol)	3.7551 mg
Magnesium, Mg	178.15 mg
Lysine	0.6194 g
Potassium, K	2541.91 mg
Cystine	0.2877 g
Fluoride, F	16.832 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	2	104.96	24.5248	0.6144
Onion	2	128	29.888	0.32
Celery	2 stalks	20.48	3.8016	0.2176
Water	8 cups	0	0	0
Garlic Clove	6	0	0	0
leek	2	108.58	25.187	0.534
turnip	1	17.08	3.9223	0.061
kale leaf	6	0	0	0
winter squash	1 cup	56	14.588	0.14
kombu	4 inch	0	0	0
bouquet garni	0	0	0	0