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Wednesday, January 18, 2006

How big is your head?

photo by promfh, from BigOven archivesI just had a look at a zero-point soup in the BigOven archives -- see it at the bottom of this post. I calculated USDA and DASH serving sizes. I came to the conclusion that every 6.4 fl oz serving of this soup contains 1.8 cups (that's 14.4 fl oz) of vegetables. That's a little surprising, especially since the soup is not cooked -- none of the water in the vegetables is driven off.

I understand that vegetables take up space when you liquify them in the food processor, but 48 fl oz of those vegetables were already in liquid form (V8 juice).

The next biggest contributor was the cabbage -- half a head. According to the USDA, a head of cabbage is 904 grams, and a cup of chopped cabbage is 70 grams. So half a head of cabbage gives us nearly 13 cups of chopped cabbage. That's almost 2/3 of a cup of cabbage in every 3/4 cup serving! According to my calculations, every serving (6.4 fl oz) contains:

0.6 cup Vegetable juice cocktail
0.64 cup Cabbage
0.4 cup Celery
0.025 cup Lemon juice
0.025 cup Worcestershire sauce
0.006 cup Tabasco sauce
0.1 cup Broccoli
0.05 cup Onion
I've asked Pete Romfh (the author) what size his head is. Stay tuned.

-= Exported from BigOven =-

LoCal "Zero Points" Diet Soup

Low in calories amd fat, high in fiber and flavor; this dish is great when you are dieting. It can be served hot as a soup or cold like gazpacho.

Recipe By:
Serving Size: 10
Cuisine: American
Main Ingredient: Tomato Juice
Categories: Brunch, Snacks, Soup, Simple - Easy, No Cook, Low Fat, Low Carb, Vegetarian, Atkins-Friendly, Diabetic

-= Ingredients =-
48 ounces Vegetable juice cocktail ; Like V8, 1 large can
1/2 head Cabbage, green ; coarse chopped
4 cups Celery ; coarse chopped
1/4 cup Lemon juice ; - to taste
1/4 cup Worcestershire sauce ; - to taste
1 tablespoon Tabasco sauce ; - to taste
1 cup Broccoli ; - stems are fine
1/2 cup Onion ; -chopped

-= Instructions =-
This is a basic guide. You might think of this as "clean the vegetable tray" soup.
Cut up the vegetables and buzz them in the food processor until they are fairly fine. Gradually blend in the vegetable juice cocktail (I usually buy the "house brand") and seasonings. Taste as you go along until you get a nice tangy-spicy flavor.

Rmember that cold foods don't taste as strong as when they are warm so you may want to "under shoot" at first. You can always add more later.

This will make about 1/2 gallon (64 oz) of "soup". Store it in the refrigerator or freeze it in 6 oz containers to be thawed out later.

If you are watching salt intake use the Low Sodium version of vegetable juice.

Food Group Serving(s)
DASH: Vegetables: 3.2: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish: 0.0: Seeds: 0.0: Fats: 0.0: Sweets: 0.0
USDA: Vegetables: 1.8: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish/Seeds: 0.0: Fats: 0.0: Sweets: 0.0

Nutritional Information
As given, using original V8 juice:
Servings: 10: Serving Size: 6.4 oz: Calories: 55: Fat(g): 0: Sodium (g): 574
Using Low Sodium V8® 100% Vegetable Juice:
Servings: 10: Serving Size: 6.4 oz: Calories: 55: Fat(g): 0: Sodium (g): 181

** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 159866 **
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