Chinese Dinner (Crock Pot)

1. Brown pork strips in small amount of oil. Remove excess fat.

2. Place pork and all other ingredients in the crock pot and cook on low 6-8 hours.

3. Serve with hot rice.

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Nutrient	Quantity
Total fats	122.6362 g
Protein	176.381 g
Carbohydrates	110.7903 g
Energy	2211.968 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8109 g
Water	1280.4895 g
Aspartic acid	17.3071 g
Calcium, Ca	550.6978 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.6596 g
Lutein + zeaxanthin	1574.5 g
Fiber, total dietary	23.8139 g
Carotene, beta	42579.4933 g
Niacin	68.0686 mg
Hydroxyproline	0.5712 g
Vitamin A, RAE	4316.2868 g
Fatty acids, total trans-polyenoic	0.2924 g
Arginine	11.5765 g
Riboflavin	3.2314 mg
Tocopherol, beta	0.0512 mg
Fatty acids, total polyunsaturated 15:0	0.068 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.7072 g
Fatty acids, total saturated 20:1	0.7956 g
Glutamic acid	29.032 g
Sodium, Na	1168.0573 mg
Fatty acids, total saturated 16:1 undifferentiated	2.5942 g
Total lipid (fat)	122.6362 g
Manganese, Mn	1.6854 mg
Fructose	5.9465 g
Proline	7.1759 g
Fatty acids, total saturated 16:0	26.2569 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	16.592 g
Sucrose	45.4784 g
Choline, total	623.6043 mg
Fatty acids, total polyunsaturated 18:1 t	0.7888 g
Sugars, total	65.224 g
Serine	7.5313 g
Fatty acids, total saturated 10:0	0.1292 g
Fatty acids, total saturated 18:0	13.9145 g
Fatty acids, total saturated 20:4 undifferentiated	0.5304 g
Vitamin B-6	4.6724 mg
Selenium, Se	243.753 g
Ash	15.1954 g
Vitamin D	353.624 IU
Fatty acids, total saturated 18:1 undifferentiated	48.7001 g
Pantothenic acid	14.0283 mg
Phenylalanine	7.49 g
Copper, Cu	1.4246 mg
Betaine	24.059 mg
Thiamin	3.7482 mg
Retinol	27.3134 g
Methionine	4.687 g
Iron, Fe	10.3976 mg
Carbohydrate, by difference	110.7903 g
Phosphorus, P	1663.9821 mg
Folate, total	163.8402 g
Lycopene	5.12 g
Alanine	10.4198 g
Cholesterol	571.2013 mg
Valine	9.0431 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0816 g
Fatty acids, total saturated 18:2 undifferentiated	17.4511 g
Glycine	8.048 g
Carotene, alpha	17817.8933 g
Glucose (dextrose)	12.6188 g
Fatty acids, total saturated 14:0	1.536 g
Zinc, Zn	25.9865 mg
Isoleucine	8.4571 g
Fatty acids, total saturated 12:0	0.102 g
Fatty acids, total polyunsaturated	19.6288 g
Leucine	14.5265 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.2108 g
Tocotrienol, alpha	0.1112 mg
Fatty acids, total trans-polyenoic 18:3i	0.0816 g
Vitamin A, IU	85922.4735 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0952 g
Folate, DFE	163.8402 g
Tryptophan	2.0678 g
Vitamin C, total ascorbic acid	102.2773 mg
Phytosterols	29.16 mg
Fatty acids, total polyunsaturated 18:1 c	47.8245 g
Fatty acids, total saturated 20:0	0.1836 g
Campesterol	4.5359 mg
Starch	7.3216 g
Tyrosine	6.9346 g
Vitamin B-12	5.1 g
Vitamin K (phylloquinone)	73.7733 g
Fatty acids, total saturated	42.5982 g
Histidine	7.0378 g
Fatty acids, total monounsaturated	52.09 g
Threonine	8.5615 g
Folate, food	163.8402 g
Fatty acids, total polyunsaturated 17:0	0.4012 g
Vitamin D (D2 + D3)	9.0672 g
Cryptoxanthin, beta	5.52 g
Vitamin D2 (ergocalciferol)	0.9072 g
Vitamin D3 (cholecalciferol)	8.16 g
Vitamin E (alpha-tocopherol)	5.5281 mg
Fatty acids, total trans	1.0812 g
Fatty acids, total trans-monoenoic	0.7888 g
Magnesium, Mg	249.8203 mg
Lysine	15.508 g
Potassium, K	4512.4557 mg
Cystine	2.3394 g
Fluoride, F	19.514 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Brown sugar	3 tablespoons	102.6	26.4843	0
Carrot	4	209.92	49.0496	1.2288
Onion	1	60	14.01	0.15
Mushroom	8 ounces	77.1106	15.3994	1.1113
Vinegar	1.5 1/2	4.6935	0.2079	0
Worcestershire sauce	2 teaspoons	8.84	2.2055	0
Tomato Sauce	1 can	0	0	0
green pepper	1	14.8	3.4336	0.1258
pork	1.5	1734.0039	0	120.0203