well i whipped up yet another batch of gel food last night, this time in hopes that i could enhance the coloration of my veryyyy pale red ranchu..anyways i think i may have gone a bit overboard on the beta carotene(is this even possible??)..so i figured i'd run the ingredients by you all and see what ya think.


1/2 bunch collard greens (about 11/2-2 cups)
1 cup parsley
approx. 1/2 cup brocolli florets
approx. 1/2 cup green beans
1 zuchinni
1 red bell pepper
1 carrot
2 bok choy leaves (about 1/2 cup)
1 8oz can pumpkin
1 tsp. paprika
1/2 trout fillet w/ skin
1 small orange roughy fillet
4 packets unflavored gelatin

Great recipe i might have to try it some time

Thought I'd try to work up a nutrient analysis for your recipe.
is the parsley fresh or dried?

is the fish cooked or raw?

So how much water did you use?

for
1/2 bunch collard greens (about 11/2-2 cups)
1 cup parsley (Raw)
approx. 1/2 cup brocolli florets
approx. 1/2 cup green beans
1 zuchinni (medium sized)
1 red bell pepper (medium sized)
1 carrot (medium sized)
2 bok choy leaves (about 1/2 cup) - couldn't find it, so I used Cabbage, chinese (pak-choi), raw
1 8oz can pumpkin - are you sure it's not 16 oz?
1 tsp. paprika
1/2 trout fillet w/ skin - used Fish, trout, mixed species, cooked, dry heat 1 fillet, doesn't mention whether it has skin on or not
1 small orange roughy fillet - used Fish, roughy, orange, cooked, dry heat 3oz, doesn't mention whether it has skin on or not
4 packets unflavored gelatin

Nutritional Breakout per 10 grams food
50% Protein (0.6 grams)
5% Fat (0.06 grams)
7% Ash (0.1 grams)
39% Carbohydrate (0.5 grams) [16% Fiber, 14% Sugars, 8% Complex]

4.8 Calories per 10 g food

per 10 grams of food:

Minerals
4.7 mg Calcium, Ca
0.1 mg Iron, Fe
2.2 mg Magnesium, Mg
6.5 mg Phosphorus, P
27 mg Potassium, K
3.2 mg Sodium, Na
0.04 mg Zinc, Zn
0.01 mg Copper, Cu
0.02 mg Manganese, Mn
0.6 mcg Selenium, Se

Vitamins
4.7 mg Vitamin C, total ascorbic acid
0.01 mg Thiamin
0.01 mg Riboflavin
0.1 mg Niacin
0.04 mg Pantothenic acid
0.02 mg Vitamin B-6
4.4 mcg Folate, total
0.05 mcg Vitamin B-12
466 IU Vitamin A, IU
0.1 mg Vitamin E (alpha-tocopherol)
0 IU Vitamin D
15.6 mcg Vitamin K (phylloquinone)

Fatty Acids (*=Essential)
0.01 g Saturated Fats
0.02 g Unsaturated fats
0.01 g Omega 3 linolenic acid *
0.01 g Omega 6 linoleic acid
0.5 mg Cholesterol

Amino Acids (*=Essential)
0.004 g Tryptophan *
0.02 g Threonine *
0.02 g Isoleucine *
0.03 g Leucine *
0.04 g Lysine *
0.02 g Methionine *
0.01 g Cystine
0.01 g Phenylalanine *
0.02 g Tyrosine
0.02 g Valine *
0.03 g Arginine *
0.03 g Histidine *
0.02 g Alanine
0.06 g Aspartic acid
0.07 g Glutamic acid
0.04 g Glycine
0.07 g Proline
0.05 g Serine

Other
233.2 mcg Beta Carotene
9.2 mcg Cryptoxanthin, beta
164.1 mcg Lutein + zeaxanthin

oh my, thanks for all that information

anyways the parsley was fresh, the fish was raw and i used about two cups of water.. and i looked and it turns out the pumpkin was in a 15oz can. as you may be able to tell my cooking isn't exactly precise, i just start throwing junk into the blender. the fish approve it though