Vegetable Stock Recipe

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Ingredients:

Serving

3/4 cup broccoli
3/4 cup carrot
50 g baby corn
1/2 cup bean sprout
30 g cabbage
1 tsp ginger
1 tsp garlic
4 cups water
1 1/2 tsp salt
4 tsp bulgur wheat

Directions:

Cut all vegetables
Mix with water
Boil for 15 minutes
Serve hot

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	37.7 Kcal (158 kJ)
Calories from fat	1.23 Kcal
		% Daily Value*
Total Fat	0.14g	0%
Sodium	903.17mg	38%
Potassium	201.65mg	4%
Total Carbs	8.46g	3%
Sugars	2.68g	11%
Dietary Fiber	2.12g	8%
Protein	1.79g	4%
Vitamin C	22.2mg	37%
Vitamin A	0.2mg	8%
Iron	0.4mg	2%
Calcium	46.5mg	5%

Amount Per 100 g
Calories	11.8 Kcal (49 kJ)
Calories from fat	0.39 Kcal
		% Daily Value*
Total Fat	0.04g	0%
Sodium	282.73mg	38%
Potassium	63.13mg	4%
Total Carbs	2.65g	3%
Sugars	0.84g	11%
Dietary Fiber	0.66g	8%
Protein	0.56g	4%
Vitamin C	7mg	37%
Vitamin A	0.1mg	8%
Iron	0.1mg	2%
Calcium	14.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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