Salat

1. Boil the potato and carrot in the skins, remove from heat when fork-tender and cool and peel.

2. Cut potato, carrot, cucumber, eggs, beef, and onion into small cubes.

3. Chop garlic fine or make a paste on your cutting board with the side of your chef knife blade by smacking it.

4. Mix vegetables and all else together.

5. Add peas and olives. Stir together with the mayonnaise.

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

Nutrient	Quantity
Total fats	26.9856 g
Protein	57.8288 g
Carbohydrates	34.278 g
Energy	618.3176 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2564 g
Water	574.5645 g
Aspartic acid	1.153 g
Calcium, Ca	404.429 mg
Lutein + zeaxanthin	1879.9867 g
Fiber, total dietary	9.0887 g
Fatty acids, total saturated 22:0	0.0311 g
Carotene, beta	7546.0211 g
Niacin	5.9985 mg
Fatty acids, total saturated 18:4	0.0222 g
Vitamin A, RAE	809.6431 g
Arginine	0.6307 g
Riboflavin	0.6325 mg
Tocopherol, beta	0.0203 mg
Fatty acids, total polyunsaturated 15:0	0.0389 g
Fatty acids, total saturated 20:1	0.1032 g
Glutamic acid	2.2007 g
Sodium, Na	1079.8718 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5408 g
Total lipid (fat)	26.9856 g
Manganese, Mn	0.7366 mg
Fructose	0.8272 g
Proline	0.4536 g
Fatty acids, total saturated 16:0	3.8834 g
Sucrose	3.212 g
Choline, total	217.5658 mg
Sugars, total	14.7843 g
Serine	0.5262 g
Fatty acids, total saturated 18:0	1.3237 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.8489 mg
Selenium, Se	46.9159 g
Ash	7.4795 g
Fatty acids, total saturated 18:1 undifferentiated	16.0599 g
Pantothenic acid	2.0805 mg
Phenylalanine	0.4401 g
Copper, Cu	0.9711 mg
Betaine	2.64 mg
Thiamin	0.7587 mg
Retinol	70.25 g
Methionine	0.1569 g
Iron, Fe	11.3472 mg
Carbohydrate, by difference	34.278 g
Phosphorus, P	615.0318 mg
Folate, total	161.2276 g
Tocopherol, gamma	0.0131 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Fatty acids, total saturated 22:1 undifferentiated	0.0131 g
Lycopene	37.3067 g
Alanine	0.5291 g
Cholesterol	145.17 mg
Valine	0.9067 g
Fatty acids, total saturated 18:2 undifferentiated	2.249 g
Glycine	0.5264 g
Carotene, alpha	2672.4835 g
Glucose (dextrose)	1.6661 g
Fatty acids, total saturated 14:0	0.237 g
Zinc, Zn	4.39 mg
Isoleucine	0.6139 g
Fatty acids, total saturated 12:0	0.0131 g
Fatty acids, total polyunsaturated	2.802 g
Fatty acids, total saturated 14:1	0.0732 g
Fatty acids, total polyunsaturated 17:1	0.0836 g
Leucine	0.9446 g
Tocotrienol, alpha	0.0072 mg
Vitamin A, IU	15043.1453 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	161.2276 g
Tryptophan	0.0959 g
Vitamin C, total ascorbic acid	141.2403 mg
Fatty acids, total saturated 20:0	0.0383 g
Starch	8.1248 g
Tyrosine	0.3653 g
Vitamin B-12	2.974 g
Vitamin K (phylloquinone)	98.696 g
Fatty acids, total saturated	5.6746 g
Histidine	0.202 g
Fatty acids, total monounsaturated	16.874 g
Threonine	0.5671 g
Folate, food	161.2276 g
Fatty acids, total polyunsaturated 17:0	0.0952 g
Fatty acids, total polyunsaturated 24:0	0.0108 g
Cryptoxanthin, beta	5.27 g
Vitamin E (alpha-tocopherol)	3.8313 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	119.7576 mg
Lysine	0.8431 g
Potassium, K	1432.2619 mg
Cystine	0.1847 g
Fluoride, F	76.1307 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Carrot	1	29.52	6.8976	0.1728
Potato	1	0	0	0
Mayonnaise	3 tablespoons	162.45	0	18
Cucumber	1	0	0	0
black pepper	0	0	0	0
Garlic Clove	2	201.7333	0	1.1333
hard egg	2	201.7333	0	1.1333
yellow onion	1	0	0	0
beef stew meat	0.66 cup	129.36	10.2573	7.2259
black olive	8 ounces	201.7333	0	1.1333
pea	8 ounces	95.2543	17.1231	0.4536