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Virgin Bell Peppered Mary

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.4511
Energy (kCal)225.8778
Carbohydrates (g)52.8885
Total fats (g)1.3626
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Juice the bell peppers, cucumber, carrots, celery, cilantro(if using), parsley, garlic, and ginger in a juicer. | 2. Stir in the cayenne, salt, and pepper to taste. You may add some tomato juice now, if desired. | 3. Pour into glasses and garnish with celery sticks if you wish. | 4. Serve immediately and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 4 cups - - - -
    cucumber 1 quartered 15.6 3.7752 0.6759999999999999 0.1144
    carrot 4 cut 209.92 49.0496 4.7616 1.2288
    celery rib 6 - - - -
    cilantro 4 -6 0.0 0.0 0.0 0.0
    parsley 5 -8 0.0 0.0 0.0 0.0
    garlic clove 1 -2 - - - -
    ginger 1 inch - - - -
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194
    sea salt 1 pinch - - - -
    black pepper ground - - - -
    tomato juice - - - -
    celery rib 4 - - - -

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



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