Sauerkraut Salad

1. Press excess juice from the sauerkraut.

2. Add green and red peppers (or use pimento for red color).

3. Add onion, celery, and carrots and mix gently.

4. Combine vinegar, oil and sugar and pour over vegetable.

5. Mix thoroughly and chill for several hours before serving.

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Nutrient	Quantity
Total fats	108.4809 g
Protein	9.2181 g
Carbohydrates	205.3677 g
Energy	1798.9925 kCal
Fatty acids, total saturated 18:3 undifferentiated	8.1588 g
Water	983.9654 g
Aspartic acid	1.1508 g
Calcium, Ca	293.5825 mg
Lutein + zeaxanthin	2567.9025 g
Fiber, total dietary	24.559 g
Fatty acids, total saturated 22:0	0.0749 g
Carotene, beta	5863.785 g
Niacin	2.5729 mg
Vitamin A, RAE	583.565 g
Fatty acids, total trans-polyenoic	1.8853 g
Arginine	0.5706 g
Riboflavin	0.2875 mg
Tocopherol, beta	1.2583 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	6.6757 g
Fatty acids, total saturated 20:1	0.5093 g
Glutamic acid	2.1656 g
Sodium, Na	3877.2425 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1444 g
Total lipid (fat)	108.4809 g
Manganese, Mn	1.621 mg
Fructose	4.6426 g
Proline	0.2951 g
Fatty acids, total saturated 16:0	3.5267 g
Fatty acids, total saturated 8:0	0.0057 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	48.5448 g
Sucrose	154.2799 g
Choline, total	86.6698 mg
Sugars, total	174.6068 g
Serine	0.372 g
Fatty acids, total saturated 10:0	0.0057 g
Fatty acids, total saturated 18:0	1.2729 g
Vitamin B-6	1.3966 mg
Selenium, Se	4.5848 g
Ash	14.9258 g
Fatty acids, total saturated 18:1 undifferentiated	38.941 g
Pantothenic acid	1.2212 mg
Phenylalanine	0.3594 g
Fatty acids, total polyunsaturated 22:1 c	0.1509 g
Copper, Cu	0.7758 mg
Betaine	3.4708 mg
Thiamin	0.3313 mg
Methionine	0.0811 g
Iron, Fe	10.1948 mg
Carbohydrate, by difference	205.3677 g
Phosphorus, P	233.775 mg
Folate, total	219.15 g
Tocopherol, gamma	107.9416 mg
Fatty acids, total saturated 22:1 undifferentiated	0.1509 g
Lycopene	0.64 g
Alanine	0.3452 g
Valine	0.3202 g
Fatty acids, total saturated 18:2 undifferentiated	49.5802 g
Glycine	0.2475 g
Carotene, alpha	2284.97 g
Glucose (dextrose)	6.219 g
Fatty acids, total saturated 14:0	0.0742 g
Zinc, Zn	1.8493 mg
Isoleucine	0.2413 g
Tocopherol, delta	33.0416 mg
Fatty acids, total saturated 12:0	0.0057 g
Fatty acids, total polyunsaturated	57.7391 g
Leucine	0.3453 g
Tocotrienol, alpha	0.074 mg
Fatty acids, total trans-polyenoic 18:3i	1.2765 g
Fatty acids, total polyunsaturated 18:2 i	0.6088 g
Vitamin A, IU	11688.4975 IU
Folate, DFE	219.15 g
Tryptophan	0.0988 g
Vitamin C, total ascorbic acid	220.5162 mg
Phytosterols	40.455 mg
Fatty acids, total polyunsaturated 16:1 c	0.1423 g
Galactose	0.3636 g
Fatty acids, total polyunsaturated 18:1 c	38.8046 g
Fatty acids, total saturated 20:0	0.3852 g
Starch	0.9152 g
Tyrosine	0.1527 g
Vitamin K (phylloquinone)	116.1088 g
Fatty acids, total saturated	5.3521 g
Histidine	0.1615 g
Fatty acids, total monounsaturated	39.7455 g
Threonine	0.3645 g
Folate, food	219.15 g
Cryptoxanthin, beta	10.43 g
Vitamin E (alpha-tocopherol)	25.1582 mg
Fatty acids, total trans	1.8853 g
Magnesium, Mg	125.77 mg
Lysine	0.3778 g
Potassium, K	1934.6525 mg
Cystine	0.1254 g
Fluoride, F	49.468 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.75 cup	604.485	151.197	0
Carrot	0.5 cup	26.24	6.1312	0.1536
Onion	1	60	14.01	0.15
Vinegar	0.25 cup	12.5475	0.5557	0
Celery	0.75 cup	12.12	2.2498	0.1288
green pepper	1	29.8	6.9136	0.2533
sauerkraut	4 cups	107.92	24.3104	0.7952
salad oil	0.5 cup	945.88	0	107
pimiento	0.5 tablespoons	0	0	0