Cachupinha

1. Scrape off the fresh corn kernels into a boiler pot.

2. Add to the corn the squash, fava beans, tomatoes, and peppercorns and enough water to cover

3. Gently saute onion, linguica, and pepper in olive oil; add to corn pot.

4. Bring to a boil.

5. Reduce heat and let simmer until tender.

6. Prior to serving, season with salt and garnish with chopped flat leaf coriander (cilantro).

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Nutrient	Quantity
Total fats	35.5145 g
Protein	50.5848 g
Carbohydrates	86.7983 g
Energy	835.8513 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6401 g
Water	765.5995 g
Aspartic acid	3.256 g
Calcium, Ca	324.5513 mg
Lutein + zeaxanthin	100.6657 g
Fiber, total dietary	27.5545 g
Fatty acids, total saturated 22:0	0.0358 g
Carotene, beta	1921.72 g
Niacin	6.3856 mg
Vitamin A, RAE	212.397 g
Arginine	2.1334 g
Riboflavin	0.6892 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0137 g
Fatty acids, total saturated 20:1	0.0947 g
Glutamic acid	6.1325 g
Sodium, Na	262.6914 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3842 g
Total lipid (fat)	35.5145 g
Manganese, Mn	2.0073 mg
Fructose	2.4398 g
Proline	0.9755 g
Fatty acids, total saturated 16:0	4.1137 g
Fatty acids, total saturated 8:0	0.0023 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0124 g
Sucrose	1.504 g
Choline, total	205.2591 mg
Sugars, total	33.3575 g
Serine	1.1125 g
Fatty acids, total saturated 10:0	0.0076 g
Fatty acids, total saturated 18:0	0.8659 g
Fatty acids, total saturated 20:4 undifferentiated	0.0622 g
Vitamin B-6	1.067 mg
Selenium, Se	28.3053 g
Ash	7.2502 g
Vitamin D	0.3573 IU
Fatty acids, total saturated 18:1 undifferentiated	21.011 g
Pantothenic acid	3.666 mg
Phenylalanine	1.0425 g
Copper, Cu	1.4757 mg
Betaine	0.177 mg
Thiamin	0.9613 mg
Retinol	34.8934 g
Methionine	0.2212 g
Iron, Fe	10.0015 mg
Carbohydrate, by difference	86.7983 g
Phosphorus, P	726.8576 mg
Folate, total	417.7155 g
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 4:0	0.0114 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0262 g
Fatty acids, total saturated 22:1 undifferentiated	0.0001 g
Alanine	1.0331 g
Cholesterol	61.0441 mg
Valine	1.0829 g
Fatty acids, total saturated 18:2 undifferentiated	6.153 g
Glycine	1.0317 g
Carotene, alpha	421.0788 g
Glucose (dextrose)	3.3455 g
Fatty acids, total saturated 14:0	0.0415 g
Zinc, Zn	4.2293 mg
Isoleucine	0.978 g
Fatty acids, total saturated 12:0	0.0118 g
Fatty acids, total polyunsaturated	6.9383 g
Fatty acids, total saturated 14:1	0.0013 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	1.7655 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	3672.1708 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	417.7155 g
Tryptophan	0.2573 g
Vitamin C, total ascorbic acid	144.6283 mg
Phytosterols	175.17 mg
Fatty acids, total polyunsaturated 16:1 c	0.001 g
Fatty acids, total polyunsaturated 18:1 c	0.0019 g
Fatty acids, total saturated 20:0	0.1121 g
Fatty acids, total saturated 6:0	0.0043 g
Tyrosine	0.7625 g
Vitamin B-12	1.144 g
Vitamin K (phylloquinone)	90.4305 g
Fatty acids, total saturated	5.2466 g
Histidine	0.6226 g
Fatty acids, total monounsaturated	21.5376 g
Threonine	0.8967 g
Folate, food	417.7155 g
Fatty acids, total polyunsaturated 17:0	0.0062 g
Vitamin D (D2 + D3)	0.0089 g
Fatty acids, total polyunsaturated 24:0	0.0013 g
Cryptoxanthin, beta	0.0893 g
Vitamin E (alpha-tocopherol)	6.9789 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0383 g
Magnesium, Mg	242.1684 mg
Lysine	1.5657 g
Potassium, K	2463.6945 mg
Cystine	0.3461 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Onion	1	60	14.01	0.15
Tomato	2	124.1379	27.5262	1.0795
Water	3 cups	0	0	0
peppercorn	2	50.384	0.3127	5.4851
fava bean	0.5	255.75	43.7175	1.1475
linguica sausage	0.25 lb	100.8669	0	0.5667
ear corn cob	5	100.8669	0	0.5667
squash	0.25	6.0325	1.2319	0.0857
flat leaf coriander	1 bunch	100.8669	0	0.5667