Hamburg Chowder

1. Sauté meat in dutch oven until brown.

2. Add remaining ingredients bring to a boil. Lower heat and simmer for 45 minutes or until vegetable are tender.

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Nutrient	Quantity
Total fats	30.9885 g
Protein	71.0423 g
Carbohydrates	227.8503 g
Energy	1460.2759 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0807 g
Water	2453.5007 g
Aspartic acid	7.4319 g
Calcium, Ca	458.5878 mg
Lutein + zeaxanthin	2431.9152 g
Fiber, total dietary	25.6593 g
Carotene, beta	44970.627 g
Niacin	28.2009 mg
Hydroxyproline	0.2425 g
Vitamin A, RAE	4511.8195 g
Arginine	4.8955 g
Riboflavin	1.0267 mg
Tocopherol, beta	0.0959 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0045 g
Fatty acids, total saturated 20:1	0.0136 g
Glutamic acid	14.2925 g
Sodium, Na	802.2692 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5434 g
Total lipid (fat)	30.9885 g
Manganese, Mn	3.6256 mg
Fructose	9.6842 g
Proline	2.9583 g
Fatty acids, total saturated 16:0	5.0676 g
Fatty acids, total saturated 8:0	0.4488 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.5531 g
Sucrose	18.5424 g
Choline, total	249.8412 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0476 g
Fatty acids, total polyunsaturated 18:1 t	0.6709 g
Sugars, total	38.7258 g
Serine	2.9911 g
Fatty acids, total saturated 10:0	0.5032 g
Fatty acids, total saturated 18:0	2.3934 g
Fatty acids, total saturated 20:4 undifferentiated	0.0952 g
Vitamin B-6	2.4634 mg
Selenium, Se	89.1235 g
Ash	13.2813 g
Vitamin D	9.0667 IU
Fatty acids, total saturated 18:1 undifferentiated	8.5706 g
Pantothenic acid	6.6009 mg
Phenylalanine	3.0293 g
Copper, Cu	1.039 mg
Betaine	42.1369 mg
Thiamin	1.8543 mg
Retinol	4.5333 g
Methionine	1.8378 g
Iron, Fe	16.9778 mg
Carbohydrate, by difference	227.8503 g
Phosphorus, P	1005.3241 mg
Folate, total	694.5665 g
Tocopherol, gamma	0.5361 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0023 g
Lycopene	11500.6822 g
Alanine	4.2601 g
Cholesterol	149.6003 mg
Valine	3.4886 g
Fatty acids, total saturated 18:2 undifferentiated	2.1752 g
Glycine	3.0878 g
Carotene, alpha	18253.4844 g
Glucose (dextrose)	9.4135 g
Fatty acids, total saturated 14:0	2.625 g
Zinc, Zn	22.1703 mg
Isoleucine	3.1695 g
Fatty acids, total saturated 12:0	6.392 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.4828 g
Fatty acids, total polyunsaturated	2.3534 g
Fatty acids, total saturated 14:1	0.0884 g
Fatty acids, total polyunsaturated 17:1	0.1405 g
Leucine	5.7276 g
Tocotrienol, alpha	0.1161 mg
Vitamin A, IU	90179.2159 IU
Folate, DFE	996.8165 g
Tryptophan	0.8051 g
Vitamin C, total ascorbic acid	97.6784 mg
Phytosterols	56.3144 mg
Folic acid	432.9 g
Galactose	0.9696 g
Fatty acids, total polyunsaturated 18:1 c	5.7324 g
Fatty acids, total saturated 6:0	0.0272 g
Starch	7.3216 g
Tyrosine	2.4296 g
Vitamin B-12	7.0598 g
Vitamin K (phylloquinone)	168.8246 g
Fatty acids, total saturated	17.6559 g
Histidine	2.1736 g
Fatty acids, total monounsaturated	9.3544 g
Threonine	3.7683 g
Folate, food	261.6665 g
Fatty acids, total polyunsaturated 17:0	0.1723 g
Vitamin D (D2 + D3)	0.2267 g
Fatty acids, total polyunsaturated 24:0	0.0181 g
Vitamin D3 (cholecalciferol)	0.2267 g
Vitamin E (alpha-tocopherol)	7.4779 mg
Fatty acids, total trans	0.6709 g
Fatty acids, total trans-monoenoic	0.6709 g
Magnesium, Mg	274.9222 mg
Lysine	5.4671 g
Potassium, K	4234.6625 mg
Cystine	1.2466 g
Fluoride, F	39.0899 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 tablespoons	0	0	0
Cabbage	1	0	0	0
Rice	1 cup	702	154.713	1.131
Carrot	4	209.92	49.0496	1.2288
Bay leaf	1	0	0	0
Tomato	2 cans	80.4198	17.3796	0.8936
Celery	2 cups	32.32	5.9994	0.3434
Water	5 cups	0	0	0
Vegetable oil	1 tablespoon	117.232	0	13.6
beef bouillon cube	3	1.05	0.006	0.033
chuck	0.5 lb	317.3341	0.7027	13.7587