French Consomme

1. Put the beaf with the bones in a pot with the water.

2. add salt and boil slowly.

3. remove the scum from the top as it is formed.

4. add the vegetables and cook slowly for 3 hours.

5. remove the bones

6. place the mixture in a blender.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	34.7788 g
Protein	227.2003 g
Carbohydrates	143.8878 g
Energy	1764.8024 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8351 g
Water	4669.0194 g
Aspartic acid	2.1379 g
Calcium, Ca	643.8602 mg
Lutein + zeaxanthin	11308.7 g
Fiber, total dietary	19.694 g
Carotene, beta	16591.42 g
Niacin	67.8421 mg
Vitamin A, RAE	1577.54 g
Fatty acids, total trans-polyenoic	0.1995 g
Arginine	0.8871 g
Riboflavin	1.6019 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total polyunsaturated 15:0	0.0997 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.136 g
Fatty acids, total saturated 20:1	0.0272 g
Glutamic acid	3.5451 g
Sodium, Na	2595.7678 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7409 g
Total lipid (fat)	34.7788 g
Manganese, Mn	3.9928 mg
Fructose	1.094 g
Proline	0.9631 g
Fatty acids, total saturated 16:0	6.3548 g
Fatty acids, total saturated 8:0	0.0504 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.3717 g
Sucrose	4.8502 g
Choline, total	717.5753 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1541 g
Fatty acids, total polyunsaturated 18:1 t	0.8251 g
Sugars, total	34.8776 g
Serine	0.9208 g
Fatty acids, total saturated 10:0	0.1114 g
Fatty acids, total saturated 18:0	3.6586 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	7.9124 mg
Selenium, Se	203.0731 g
Ash	33.6683 g
Fatty acids, total saturated 18:1 undifferentiated	10.0356 g
Pantothenic acid	8.2239 mg
Phenylalanine	0.7069 g
Copper, Cu	2.1424 mg
Betaine	69.7188 mg
Thiamin	1.1583 mg
Retinol	12.6 g
Methionine	0.2672 g
Iron, Fe	31.5892 mg
Carbohydrate, by difference	143.8878 g
Phosphorus, P	2352.5577 mg
Folate, total	573.8269 g
Fatty acids, total saturated 4:0	0.1008 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0181 g
Lycopene	34.04 g
Alanine	0.8663 g
Cholesterol	508.7478 mg
Valine	0.8101 g
Fatty acids, total saturated 18:2 undifferentiated	4.8723 g
Glycine	0.6828 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	1.2202 g
Fatty acids, total saturated 14:0	0.857 g
Zinc, Zn	36.5437 mg
Isoleucine	0.7161 g
Fatty acids, total saturated 12:0	0.0892 g
Fatty acids, total polyunsaturated	5.8265 g
Fatty acids, total saturated 14:1	0.1088 g
Leucine	1.1607 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.1995 g
Tocotrienol, alpha	0.0128 mg
Vitamin A, IU	31399.78 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0363 g
Folate, DFE	573.8269 g
Tryptophan	0.1807 g
Vitamin C, total ascorbic acid	134.026 mg
Phytosterols	9.1 mg
Fatty acids, total polyunsaturated 18:1 c	7.4256 g
Fatty acids, total saturated 20:0	0.0272 g
Fatty acids, total saturated 6:0	0.0756 g
Starch	24.7654 g
Tyrosine	0.514 g
Vitamin B-12	11.6155 g
Vitamin K (phylloquinone)	334.606 g
Fatty acids, total saturated	11.736 g
Histidine	0.3537 g
Fatty acids, total monounsaturated	10.9615 g
Threonine	0.8701 g
Folate, food	573.8269 g
Fatty acids, total polyunsaturated 17:0	0.2357 g
Vitamin E (alpha-tocopherol)	9.0411 mg
Fatty acids, total trans	1.0245 g
Fatty acids, total trans-monoenoic	0.8251 g
Magnesium, Mg	459.7738 mg
Lysine	0.9774 g
Potassium, K	5705.167 mg
Cystine	0.3427 g
Fluoride, F	2140.096 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Carrot	1 cup	52.48	12.2624	0.3072
Potato	1 cup	115.5	26.235	0.135
Parsley	0	0	0	0
Cold water	3 liters	0	0	0
leek	6	325.74	75.561	1.602
beef	2	1060.8024	0	24.3894
turnip	1 cup	36.4	8.359	0.13
soup	1 cup	173.88	21.4704	8.2152