Veal Tagine With Sweet Potato

1. Mix all except olive and sweet potato for about 1 hour.

2. Put in tagine. Arrange sweet potato in a cross on top and cover with lid.

3. Bake 1 hour at 360°F.

4. Add the olives 10 minutes before the end of the cooking time.

5. Finish cooking with the lid off.

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Nutrient	Quantity
Total fats	29.9226 g
Protein	77.6695 g
Carbohydrates	30.1937 g
Energy	685.7014 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.231 g
Water	612.348 g
Aspartic acid	6.8243 g
Calcium, Ca	97.5027 mg
Lutein + zeaxanthin	291.8323 g
Fiber, total dietary	5.6507 g
Fatty acids, total saturated 22:0	0.0378 g
Carotene, beta	1032.7485 g
Niacin	1.5554 mg
Hydroxyproline	0.374 g
Vitamin A, RAE	96.225 g
Fatty acids, total trans-polyenoic	0.1768 g
Arginine	4.5578 g
Riboflavin	0.0907 mg
Tocopherol, beta	0.0371 mg
Fatty acids, total polyunsaturated 15:0	0.0886 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0975 g
Fatty acids, total saturated 20:1	0.0591 g
Glutamic acid	13.0557 g
Stigmasterol	0.02 mg
Sodium, Na	300.8736 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5736 g
Total lipid (fat)	29.9226 g
Manganese, Mn	0.5436 mg
Fructose	5.2935 g
Proline	3.142 g
Fatty acids, total saturated 16:0	5.3332 g
Fatty acids, total saturated 8:0	0.0007 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2364 g
Sucrose	1.6497 g
Choline, total	26.2715 mg
Fatty acids, total polyunsaturated 18:1 t	0.6528 g
Sugars, total	13.0869 g
Serine	2.8592 g
Fatty acids, total saturated 10:0	0.0202 g
Fatty acids, total saturated 18:0	2.6674 g
Fatty acids, total saturated 20:4 undifferentiated	0.6154 g
Vitamin B-6	0.3836 mg
Selenium, Se	0.8634 g
Ash	5.1939 g
Fatty acids, total saturated 18:1 undifferentiated	15.3412 g
Pantothenic acid	0.4315 mg
Phenylalanine	3.0822 g
Beta-sitosterol	0.0133 mg
Copper, Cu	0.2102 mg
Betaine	0.4481 mg
Thiamin	0.1615 mg
Methionine	1.7413 g
Iron, Fe	6.4785 mg
Carbohydrate, by difference	30.1937 g
Phosphorus, P	103.1417 mg
Folate, total	67.6892 g
Tocopherol, gamma	0.4178 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0306 g
Lycopene	5747.8961 g
Alanine	4.4874 g
Cholesterol	197.2 mg
Valine	4.155 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.9237 g
Glycine	3.8768 g
Carotene, alpha	225.9312 g
Glucose (dextrose)	6.0968 g
Fatty acids, total saturated 14:0	0.5615 g
Zinc, Zn	0.6763 mg
Isoleucine	3.6969 g
Fatty acids, total saturated 12:0	0.0219 g
Fatty acids, total polyunsaturated	2.8593 g
Fatty acids, total saturated 14:1	0.1228 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	5.9783 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.1632 g
Tocotrienol, alpha	0.0912 mg
Fatty acids, total trans-polyenoic 18:3i	0.017 g
Vitamin A, IU	1913.0715 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0612 g
Folate, DFE	67.6892 g
Tryptophan	0.7809 g
Vitamin C, total ascorbic acid	48.626 mg
Phytosterols	70.3345 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	4.9751 g
Fatty acids, total saturated 20:0	0.0763 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	2.4097 g
Vitamin K (phylloquinone)	29.4247 g
Fatty acids, total saturated	8.9923 g
Histidine	2.731 g
Fatty acids, total monounsaturated	16.114 g
Threonine	3.3192 g
Folate, food	67.6892 g
Fatty acids, total polyunsaturated 17:0	0.1798 g
Cryptoxanthin, beta	2.1005 g
Vitamin E (alpha-tocopherol)	3.2263 mg
Fatty acids, total trans	0.833 g
Fatty acids, total trans-monoenoic	0.6528 g
Magnesium, Mg	43.5042 mg
Lysine	6.2044 g
Potassium, K	798.2878 mg
Cystine	0.8605 g
Fluoride, F	7.0945 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	2 slices	0	0	0
Salt	0.5 teaspoon	0	0	0
Ginger	1 teaspoon	1.6	0.3554	0.015
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1	64	14.944	0.16
Potato	1	0	0	0
Tomato	1	40.2099	8.6898	0.4468
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Coriander	2 teaspoons	0.1533	0.0245	0.0035
veal	12 ounces	455.6	4.76	15.742
purple olive	12	0	0	0