Pinakbet ( Philippine Vegetable Stew)

1. Brown the ginger, garlic and onions.

2. Add two cups of water and all the ingredients.

3. Simmer vigourously for 20 minutes.

4. Stirring often.

5. It is done when the liquid is thick and the vegetables are tender.

6. Add salt if necessary.

7. Remove the ginger.

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Nutrient	Quantity
Total fats	5.4998 g
Protein	118.1476 g
Carbohydrates	97.977 g
Energy	854.7694 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.413 g
Water	1657.8568 g
Aspartic acid	2.5431 g
Calcium, Ca	1444.3366 mg
Lutein + zeaxanthin	3356.85 g
Fiber, total dietary	35.775 g
Fatty acids, total saturated 22:0	0.0057 g
Carotene, beta	4332.55 g
Niacin	20.1067 mg
Vitamin A, RAE	511.2403 g
Arginine	1.3538 g
Riboflavin	1.7422 mg
Fatty acids, total polyunsaturated 15:0	0.0019 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0819 g
Glutamic acid	3.9119 g
Sodium, Na	394.9822 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0737 g
Total lipid (fat)	5.4998 g
Manganese, Mn	8.6076 mg
Fructose	10.148 g
Proline	0.758 g
Fatty acids, total saturated 16:0	0.8799 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0743 g
Sucrose	7.2033 g
Choline, total	437.9028 mg
Sugars, total	24.9504 g
Serine	0.853 g
Fatty acids, total saturated 10:0	0.0114 g
Fatty acids, total saturated 18:0	0.2192 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	3.1446 mg
Selenium, Se	84.9417 g
Ash	16.2005 g
Fatty acids, total saturated 18:1 undifferentiated	0.5719 g
Pantothenic acid	3.4117 mg
Phenylalanine	1.0409 g
Copper, Cu	2.6669 mg
Betaine	0.11 mg
Thiamin	3.2163 mg
Retinol	136.0003 g
Methionine	0.3013 g
Iron, Fe	14.7641 mg
Carbohydrate, by difference	97.977 g
Phosphorus, P	1571.3085 mg
Folate, total	808.7262 g
Tocopherol, gamma	1.6 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	1.093 g
Cholesterol	226.6672 mg
Valine	1.3193 g
Fatty acids, total saturated 18:2 undifferentiated	0.6499 g
Glycine	0.7383 g
Carotene, alpha	270 g
Glucose (dextrose)	7.7102 g
Fatty acids, total saturated 14:0	0.0154 g
Zinc, Zn	11.6397 mg
Isoleucine	1.0339 g
Fatty acids, total saturated 12:0	0.0057 g
Fatty acids, total polyunsaturated	1.6068 g
Fatty acids, total saturated 14:1	0.0076 g
Leucine	1.6104 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	7904.1193 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	808.7262 g
Tryptophan	0.263 g
Vitamin C, total ascorbic acid	329.7628 mg
Phytosterols	256.5 mg
Fatty acids, total polyunsaturated 16:1 c	0.0057 g
Fatty acids, total polyunsaturated 18:1 c	0.0114 g
Fatty acids, total saturated 20:0	0.0019 g
Starch	3.4 g
Tyrosine	1.1371 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	319.9893 g
Fatty acids, total saturated	1.1612 g
Histidine	0.5308 g
Fatty acids, total monounsaturated	0.6633 g
Threonine	0.9664 g
Folate, food	808.7262 g
Fatty acids, total polyunsaturated 17:0	0.0019 g
Fatty acids, total polyunsaturated 24:0	0.0076 g
Vitamin E (alpha-tocopherol)	5.2363 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	739.5339 mg
Lysine	1.2908 g
Potassium, K	4881.2468 mg
Cystine	0.2814 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Ginger	5 pieces	0	0	0
Onion	1	44	10.274	0.11
okra	10	330	74.5	1.9
Garlic Clove	3	403.4676	0	2.2667
bean	5 ounces	41.1068	5.8116	0.7087
japanese eggplant	1 lb	403.4676	0	2.2667
squash	1.5 1/2	36.195	7.3914	0.5144
japanese soy sauce	4 teaspoons	403.4676	0	2.2667