Vegetables In Thai Coconut Cream

1. Trim and peel vegetables and cut into ¾ inch julienne strips.

2. Steam vegetables until tender-crisp.

3. Place all remaining ingredients in a saucepan and bring to a boil add the vegetables and gently reheat.

4. Serve hot.

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Nutrient	Quantity
Total fats	86.1401 g
Protein	33.3866 g
Carbohydrates	129.9013 g
Energy	1287.515 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1402 g
Water	1402.4161 g
Aspartic acid	3.2582 g
Calcium, Ca	988.7512 mg
Lutein + zeaxanthin	15708.6081 g
Fiber, total dietary	41.8814 g
Carotene, beta	18838.4844 g
Niacin	10.1396 mg
Vitamin A, RAE	1757.0719 g
Arginine	3.2011 g
Riboflavin	1.0702 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total saturated 20:1	0.0003 g
Glutamic acid	7.2058 g
Stigmasterol	0.12 mg
Sodium, Na	310.1894 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0035 g
Total lipid (fat)	86.1401 g
Manganese, Mn	5.6906 mg
Fructose	0.704 g
Proline	1.9428 g
Fatty acids, total saturated 16:0	7.4761 g
Fatty acids, total saturated 8:0	5.8323 g
Sucrose	4.5952 g
Choline, total	89.9564 mg
Sugars, total	37.6807 g
Serine	1.5868 g
Fatty acids, total saturated 10:0	4.6344 g
Fatty acids, total saturated 18:0	4.3515 g
Vitamin B-6	1.2455 mg
Selenium, Se	8.2898 g
Ash	14.7551 g
Fatty acids, total saturated 18:1 undifferentiated	3.8989 g
Pantothenic acid	2.0323 mg
Phenylalanine	1.2795 g
Beta-sitosterol	0.08 mg
Copper, Cu	2.0883 mg
Betaine	0.512 mg
Thiamin	0.875 mg
Methionine	0.4457 g
Iron, Fe	25.5986 mg
Carbohydrate, by difference	129.9013 g
Phosphorus, P	816.7488 mg
Folate, total	907.7594 g
Lycopene	1.28 g
Alanine	1.641 g
Valine	1.6423 g
Fatty acids, total saturated 18:2 undifferentiated	1.9644 g
Glycine	1.6293 g
Carotene, alpha	4452.3594 g
Glucose (dextrose)	0.7552 g
Fatty acids, total saturated 14:0	14.5927 g
Zinc, Zn	7.4363 mg
Isoleucine	1.4127 g
Fatty acids, total saturated 12:0	36.9256 g
Fatty acids, total polyunsaturated	2.1046 g
Leucine	2.1742 g
Tocotrienol, alpha	0.0128 mg
Vitamin A, IU	35119.6519 IU
Folate, DFE	907.7594 g
Tryptophan	0.3678 g
Vitamin C, total ascorbic acid	255.6211 mg
Phytosterols	0.8 mg
Fatty acids, total saturated 6:0	0.4728 g
Starch	1.8304 g
Tyrosine	0.9978 g
Vitamin K (phylloquinone)	2555.3534 g
Fatty acids, total saturated	74.2832 g
Histidine	0.6585 g
Fatty acids, total monounsaturated	3.9029 g
Threonine	1.484 g
Folate, food	907.7594 g
Cryptoxanthin, beta	8.8612 g
Vitamin E (alpha-tocopherol)	8.3848 mg
Magnesium, Mg	350.6306 mg
Lysine	1.6784 g
Potassium, K	4704.5525 mg
Cystine	0.3022 g
Fluoride, F	4.096 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	2 teaspoons	3.2	0.7108	0.03
Coconut cream	1 cup	792	15.96	83.232
Carrot	1	52.48	12.2624	0.3072
Coriander	0.25 cup	0.92	0.1468	0.0208
Garlic Clove	2	0	0	0
leek	1	54.29	12.5935	0.267
scallion	12	384	88.08	2.28
chili	0.5 teaspoon	0.625	0.1478	0.0031