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Herbs De Provence Marinade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.6423
Energy (kCal)1926.517
Carbohydrates (g)3.4653
Total fats (g)216.5254
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, mix together the crushed fennel seeds with the chopped fresh rosemary, sage, oregano and thyme leaves. Stir in the olive oil, white wine vinegar, to taste, and some salt and freshly ground black pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel seed 1 teaspoon crushed 6.9 1.0458 0.316 0.2974
    rosemary 1 tablespoon 2.227 0.3519 0.0563 0.0996
    sage 1 tablespoon - - - -
    oregano 1 tablespoon 7.95 2.0676 0.27 0.1284
    thyme leaf 1 tablespoon chopped - - - -
    olive oil 1 cup 1909.44 0.0 0.0 216.0
    white wine vinegar 2 -3 tablespoons - - - -

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



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