Calde Verde (Portuguese Soup)

1. Fill large pot with water. Add potatoes, onion, sausage, and chicken broth.

2. Cook until potatoes soft.

3. Remove sausage.

4. Puree.

5. Add collards and cook for about 15 minutes.

6. Puree.

7. Chop sausage into small slices.

8. Add oil and sausage to pot.

9. Enjoy.

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Nutrient	Quantity
Total fats	21.5832 g
Protein	37.8702 g
Carbohydrates	19.68 g
Energy	426.3083 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1867 g
Water	840.0034 g
Aspartic acid	0.1365 g
Calcium, Ca	96.7117 mg
Lutein + zeaxanthin	6 g
Fiber, total dietary	2.55 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	1.5 g
Niacin	17.1886 mg
Vitamin A, RAE	4.25 g
Arginine	0.156 g
Riboflavin	0.4096 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.1176 g
Glutamic acid	0.387 g
Sodium, Na	4710.6633 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6251 g
Total lipid (fat)	21.5832 g
Manganese, Mn	1.7055 mg
Fructose	1.935 g
Proline	0.018 g
Fatty acids, total saturated 16:0	3.3266 g
Sucrose	1.485 g
Choline, total	89.4628 mg
Sugars, total	9.006 g
Serine	0.0315 g
Fatty acids, total saturated 18:0	0.7283 g
Fatty acids, total saturated 20:4 undifferentiated	0.0074 g
Vitamin B-6	0.3482 mg
Selenium, Se	20.518 g
Ash	14.5298 g
Fatty acids, total saturated 18:1 undifferentiated	12.5995 g
Pantothenic acid	0.4869 mg
Phenylalanine	0.0375 g
Copper, Cu	0.8499 mg
Betaine	0.1635 mg
Thiamin	0.1314 mg
Retinol	4.25 g
Methionine	0.003 g
Iron, Fe	3.6885 mg
Carbohydrate, by difference	19.68 g
Phosphorus, P	522.6 mg
Folate, total	60.865 g
Tocopherol, gamma	0.112 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0033 g
Alanine	0.0315 g
Cholesterol	14.6433 mg
Valine	0.0315 g
Fatty acids, total saturated 18:2 undifferentiated	2.8541 g
Glycine	0.0375 g
Glucose (dextrose)	2.955 g
Fatty acids, total saturated 14:0	0.0819 g
Zinc, Zn	1.9087 mg
Isoleucine	0.021 g
Fatty acids, total polyunsaturated	3.1334 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.0375 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	17.1667 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0017 g
Folate, DFE	60.865 g
Tryptophan	0.021 g
Vitamin C, total ascorbic acid	11.1 mg
Phytosterols	52.335 mg
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.021 g
Vitamin B-12	1.6537 g
Vitamin K (phylloquinone)	8.7412 g
Fatty acids, total saturated	4.2887 g
Histidine	0.021 g
Fatty acids, total monounsaturated	13.4349 g
Threonine	0.0315 g
Folate, food	60.865 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	2.1136 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0047 g
Magnesium, Mg	32.9533 mg
Lysine	0.0585 g
Potassium, K	1536.9183 mg
Cystine	0.006 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1	60	14.01	0.15
Potato	5	0	0	0
Green	1 collard	0	0	0
chicken broth	3 cups	234.36	5.67	7.8624
chorizo sausage	0.5	12.6083	0	0.0708