New England Boiled Dinner

1. Place meat in dutch oven.

2. Add spices from pkg if desired.

3. Add water to cover meat.

4. Bring to a boil, reduce heat and simmer, covered 2 hours.

5. Add all vegetables EXCEPT cabbage.

6. Cover, return to boiling.

7. Reduce heat and simmer 15 minutes.

8. Add cabbage.

9. Cover; cook for 20 minutes more.

10. Season with salt and pepper.

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Nutrient	Quantity
Total fats	35.5247 g
Protein	108.6454 g
Carbohydrates	123.3058 g
Energy	1231.75 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5204 g
Water	1545.0677 g
Aspartic acid	9.3165 g
Calcium, Ca	511.63 mg
Lutein + zeaxanthin	631.96 g
Fiber, total dietary	30.02 g
Carotene, beta	15173.47 g
Niacin	25.5619 mg
Vitamin A, RAE	1528.05 g
Arginine	6.5409 g
Riboflavin	1.2994 mg
Tocopherol, beta	0.0183 mg
Glutamic acid	15.8694 g
Sodium, Na	594.054 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5913 g
Total lipid (fat)	35.5247 g
Manganese, Mn	1.8783 mg
Fructose	18.8537 g
Proline	4.2996 g
Fatty acids, total saturated 16:0	7.7858 g
Sucrose	14.8193 g
Choline, total	542.94 mg
Sugars, total	60.9134 g
Serine	3.7795 g
Fatty acids, total saturated 18:0	3.355 g
Fatty acids, total saturated 20:4 undifferentiated	0.1361 g
Vitamin B-6	3.4336 mg
Selenium, Se	82.0774 g
Ash	13.353 g
Fatty acids, total saturated 18:1 undifferentiated	14.3312 g
Pantothenic acid	3.839 mg
Phenylalanine	3.8862 g
Copper, Cu	0.856 mg
Betaine	1.152 mg
Thiamin	1.4624 mg
Methionine	2.4491 g
Iron, Fe	13.5369 mg
Carbohydrate, by difference	123.3058 g
Phosphorus, P	1506.746 mg
Folate, total	308.442 g
Lycopene	109.91 g
Alanine	5.965 g
Cholesterol	281.232 mg
Valine	4.7868 g
Fatty acids, total saturated 18:2 undifferentiated	1.3518 g
Glycine	5.3167 g
Carotene, alpha	6362.91 g
Glucose (dextrose)	27.1097 g
Fatty acids, total saturated 14:0	1.0147 g
Zinc, Zn	22.5562 mg
Isoleucine	4.4227 g
Maltose	0.1544 g
Fatty acids, total polyunsaturated	2.0082 g
Leucine	7.7171 g
Tocotrienol, alpha	0.1863 mg
Vitamin A, IU	30595.82 IU
Folate, DFE	308.442 g
Tryptophan	1.1332 g
Vitamin C, total ascorbic acid	234.877 mg
Phytosterols	63 mg
Starch	5.7049 g
Tyrosine	3.2946 g
Vitamin B-12	11.0225 g
Vitamin K (phylloquinone)	34.0488 g
Fatty acids, total saturated	12.2007 g
Histidine	3.348 g
Fatty acids, total monounsaturated	15.9678 g
Threonine	4.5428 g
Folate, food	308.442 g
Cryptoxanthin, beta	7.72 g
Vitamin E (alpha-tocopherol)	5.0593 mg
Magnesium, Mg	322.688 mg
Lysine	8.1687 g
Potassium, K	5050.28 mg
Cystine	1.2211 g
Fluoride, F	10.476 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cabbage	1	0	0	0
Carrot	3	75.03	17.5314	0.4392
Onion	6	168	39.228	0.42
Potato	4	0	0	0
beef brisket	1	703.08	0	33.4303
parsnip	3	0	0	0
rutabaga	2	285.64	66.5464	1.2352