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El Bullitt ( Portuguese Vegetable Hot-Pot)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)145.7416
Energy (kCal)1662.932
Carbohydrates (g)89.8268
Protein (g)12.3755
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)
    carrot 2 peeled cut 104.96 24.5248 2.3808 0.6144
    potato 2 peeled cut - - - -
    turnip 2 lbs peeled cubed 254.012 58.332 8.1647 0.9072
    cabbage 1 sliced divided - - - -
    green bean 1 cup topped tailed 31.0 6.97 1.83 0.22
    water substituted - - - -
    salt - - - -
    garlic clove 5 peeled chopped - - - -
    olive oil 2/3 cup 1272.96 0.0 0.0 144.0
    salt 1/4 teaspoon - - - -
    lemon juice 1 drop - - - -

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



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