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Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)129.1569
Energy (kCal)1805.5622
Carbohydrates (g)16.1548
Protein (g)137.6734
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 sliced 60.0 14.01 1.65 0.15
    veal meat 2 2/3 lb cut 1427.3312 0.0 124.831 99.3084
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    red bell pepper 4 cored seeded cut - - - -
    chicken broth 1 cup low sodium 78.12 1.89 11.1384 2.6208

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



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