| http://www.w3.org/ns/prov#value | - eet flavor to the soup - rich in amino acids, and minerals such as calcium and zinc carrots and corn on the cob - apart from their obvious nutritional value, these two vegetables add sweetness to the soup by the way, apparently carrots are more nutritious eaten cooked than when eaten raw (except when they are juiced) - because of their tough cellular walls, it is more difficult for the body to con
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