Vegetable And Rice Soup

1. Heat broth to simmering in sauce pan.

2. Meanwhile chop all vegetables and add to the broth along with lemon juice and rice.

3. Let simmer for approx 30 min or until vegetables are soft.

4. Add salt to taste.

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

Nutrient	Quantity
Total fats	8.7733 g
Protein	41.3554 g
Carbohydrates	90.6359 g
Energy	620.08 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1081 g
Water	856.4521 g
Aspartic acid	0.8216 g
Calcium, Ca	122.325 mg
Lutein + zeaxanthin	312.8075 g
Fiber, total dietary	4.2673 g
Carotene, beta	4315.8025 g
Niacin	21.4872 mg
Vitamin A, RAE	431.58 g
Arginine	0.6441 g
Riboflavin	0.4703 mg
Tocopherol, beta	0.005 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.0756 g
Glutamic acid	1.6157 g
Sodium, Na	4786.6375 mg
Fatty acids, total saturated 16:1 undifferentiated	0.457 g
Total lipid (fat)	8.7733 g
Manganese, Mn	2.7028 mg
Fructose	1.1496 g
Proline	0.3526 g
Fatty acids, total saturated 16:0	1.9426 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	2.3323 g
Choline, total	87.6457 mg
Sugars, total	7.8529 g
Serine	0.3941 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	0.4703 g
Vitamin B-6	0.4683 mg
Selenium, Se	31.8517 g
Ash	15.5463 g
Fatty acids, total saturated 18:1 undifferentiated	3.1671 g
Pantothenic acid	1.5973 mg
Phenylalanine	0.4045 g
Copper, Cu	1.0204 mg
Betaine	0.299 mg
Thiamin	0.6444 mg
Methionine	0.1693 g
Iron, Fe	7.45 mg
Carbohydrate, by difference	90.6359 g
Phosphorus, P	604.205 mg
Folate, total	286.155 g
Lycopene	0.5 g
Alanine	0.4606 g
Cholesterol	7.56 mg
Valine	0.4616 g
Fatty acids, total saturated 18:2 undifferentiated	1.7614 g
Glycine	0.3463 g
Carotene, alpha	1738.5 g
Glucose (dextrose)	1.41 g
Fatty acids, total saturated 14:0	0.0816 g
Zinc, Zn	2.7905 mg
Isoleucine	0.3417 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	1.9452 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	0.6251 g
Tocotrienol, alpha	0.0254 mg
Vitamin A, IU	8641.975 IU
Folate, DFE	430.455 g
Tryptophan	0.0935 g
Vitamin C, total ascorbic acid	13.4258 mg
Phytosterols	9.09 mg
Folic acid	206.275 g
Galactose	0.3072 g
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Starch	0.715 g
Tyrosine	0.2524 g
Vitamin B-12	1.512 g
Vitamin K (phylloquinone)	25.5845 g
Fatty acids, total saturated	2.5763 g
Histidine	0.188 g
Fatty acids, total monounsaturated	3.7767 g
Threonine	0.3516 g
Folate, food	79.88 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	0.7101 mg
Magnesium, Mg	55.7 mg
Lysine	0.3201 g
Potassium, K	1784.7825 mg
Cystine	0.1805 g
Fluoride, F	4.545 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Rice	0.5 cup	337.625	73.9538	0.6105
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Carrot	1	20.5	4.79	0.12
Onion	0.5	14	3.269	0.035
Celery	1 stalk	10.24	1.9008	0.1088
Garlic Clove	3	0	0	0
chicken broth	3 cups	234.36	5.67	7.8624
thai pepper	1	0	0	0