RecipeDB

Cooking in progress....

Low Fat Tropical Prawn and Carrot Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)577.6584
Energy (kCal)38269.2238
Carbohydrates (g)9632.0328
Total fats (g)138.0062
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Take pineapple rings out of can and chop up into sizable chunks. Set aside and reserve the required 3 TBS of pineapple liquid. | 2. Combine pineapple liquid, extra light mayo, 0% Greek yogurt and Splenda in bowl. | 3. Add carrots, pineapple, prawns and raisins and mix until the wet mixture is mixed all the way through. | 4. Cover in cling film and put in the fridge for an hour or more. | 5. Give a quick stir before eating. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pineapple ring 1 can - - - -
    pineapple juice 3 tablespoons 24.8438 6.0328 0.1688 0.0562
    mayonnaise 1/4 cup 209.38 0.0 0.2146 23.2
    greek yogurt 1/4 cup fat - - - -
    carrot 250 grated 13120.0 3065.6 297.6 76.8
    raisin 50 24915.0 6560.4 279.675 37.95
    splenda sugar substitute 2 tablespoons - - - -
    king prawn 2 cups cooked - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition