Japanese Hamburger Dish

1. Saute almo nds in butter or margarine in skillet until lightly browned.

2. Remove from pan and set aside. Brown beef well in butter remaining in skillet. Stir in water and salt and bring to a boil.

3. Stir in noodles.

4. Cover and simmer for 2 minutes.

5. Add vegetables.

6. Bring to a full boil over medium heat, separating vegetables with a fork and stirring frequently.

7. Cover and simmer for 3 minutes.

8. Stir in soy sauce and sprinkle with almonds.

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Nutrient	Quantity
Total fats	105.098 g
Protein	70.0397 g
Carbohydrates	4.7173 g
Energy	1249.3455 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3005 g
Water	477.1593 g
Aspartic acid	0.363 g
Calcium, Ca	132.8034 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0034 g
Fiber, total dietary	1.523 g
Fatty acids, total saturated 22:0	0.0102 g
Niacin	17.6308 mg
Fatty acids, total saturated 18:4	0.0068 g
Vitamin A, RAE	0.45 g
Fatty acids, total trans-polyenoic	0.4627 g
Arginine	0.4703 g
Riboflavin	0.6268 mg
Fatty acids, total polyunsaturated 15:0	0.2654 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2415 g
Fatty acids, total saturated 20:1	0.0611 g
Glutamic acid	0.8484 g
Sodium, Na	1126.0524 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5291 g
Total lipid (fat)	105.098 g
Manganese, Mn	0.4155 mg
Proline	0.2009 g
Fatty acids, total saturated 16:0	13.5407 g
Fatty acids, total saturated 8:0	0.0034 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.6158 g
Sucrose	0.016 g
Choline, total	232.4372 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.3708 g
Fatty acids, total polyunsaturated 18:1 t	2.0922 g
Sugars, total	0.064 g
Serine	0.2077 g
Fatty acids, total saturated 10:0	0.017 g
Fatty acids, total saturated 18:0	7.9664 g
Fatty acids, total saturated 20:4 undifferentiated	0.0408 g
Vitamin B-6	1.2537 mg
Selenium, Se	48.3876 g
Ash	9.1668 g
Fatty acids, total saturated 18:1 undifferentiated	55.3631 g
Pantothenic acid	2.1111 mg
Phenylalanine	0.1981 g
Copper, Cu	0.4805 mg
Betaine	31.9836 mg
Fatty acids, total trans-polyenoic 15:1	0.0068 g
Thiamin	0.3644 mg
Methionine	0.1037 g
Iron, Fe	7.3784 mg
Carbohydrate, by difference	4.7173 g
Phosphorus, P	734.7007 mg
Folate, total	37.3517 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0034 g
Alanine	0.1866 g
Cholesterol	210.9207 mg
Valine	0.2023 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0034 g
Fatty acids, total saturated 18:2 undifferentiated	14.0677 g
Glycine	0.2305 g
Glucose (dextrose)	0.048 g
Fatty acids, total saturated 14:0	1.1917 g
Zinc, Zn	16.3141 mg
Isoleucine	0.1658 g
Fatty acids, total saturated 12:0	0.0306 g
Fatty acids, total polyunsaturated	14.4908 g
Fatty acids, total saturated 14:1	0.2517 g
Leucine	0.2905 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.4627 g
Vitamin A, IU	10.05 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	37.3517 g
Tryptophan	0.0739 g
Phytosterols	144.97 mg
Fatty acids, total polyunsaturated 18:1 c	12.7505 g
Fatty acids, total saturated 20:0	0.0646 g
Tyrosine	0.1509 g
Vitamin B-12	6.7018 g
Vitamin K (phylloquinone)	7.5571 g
Fatty acids, total saturated	23.6384 g
Histidine	0.1064 g
Fatty acids, total monounsaturated	57.1579 g
Threonine	0.1542 g
Folate, food	37.3517 g
Fatty acids, total polyunsaturated 17:0	0.5001 g
Vitamin E (alpha-tocopherol)	22.5547 mg
Fatty acids, total trans	2.5549 g
Fatty acids, total trans-monoenoic	2.0922 g
Magnesium, Mg	95.617 mg
Lysine	0.1467 g
Potassium, K	1114.8626 mg
Cystine	0.0729 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Water	1 cup	0	0	0
Almond	0.25 cup	481.78	0	54.5
beef	0.75	673.5855	0	43.3068
fine noodle	1 cup	0	0	0
japanese vegetable	1 package	0	0	0