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Portuguese Pot Roast in Wine & Garlic

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)7.8458
Energy (kCal)825.0376
Carbohydrates (g)94.753
Protein (g)105.8044
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)
    red wine 4 cups - - - -
    tomato paste 1 can 139.4 32.147 7.343999999999999 0.799
    parsley 2 tablespoons minced 2.736 0.4811 0.2257 0.06
    oregano 1 teaspoon chopped 2.65 0.6892 0.09 0.0428
    bay leaf 2 - - - -
    paprika 4 tablespoons 76.704 14.6853 3.8461 3.5061
    red pepper flake 1 1/2 1/2 crushed 403.4676 0.0 89.7602 2.2667
    salt 2 teaspoons - - - -
    rump roast 1 cut 403.4676 0.0 89.7602 2.2667
    portuguese chourico 1 1/2 lb cut 403.4676 0.0 89.7602 2.2667
    garlic clove 10 crushed 403.4676 0.0 89.7602 2.2667
    spanish onion 3 chopped 403.4676 0.0 89.7602 2.2667
    cold water 5 cups 0.0 0.0 0.0 0.0
    yukon gold potato 8 peeled quartered 403.4676 0.0 89.7602 2.2667
    carrot 8 peeled cut 200.08 46.7504 4.5384 1.1712

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



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