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Zuppa Di Farro Primavera

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)59.741
Energy (kCal)1588.1499
Carbohydrates (g)205.5021
Protein (g)71.6823
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 4 tablespoons 477.36 0.0 0.0 54.0
    onion 1 Diced 44.0 10.274000000000001 1.21 0.11
    carrot 3 Trimmed Diced 157.44 36.7872 3.5712 0.9216
    celery 3 stalks Diced 30.72 5.7024 1.3248 0.3264
    garlic clove 4 Peeled Minced - - - -
    tomato 1 can chopped 40.2099 8.6898 1.9658 0.4468
    pea 1 1/2 cups 61.74 11.0985 4.1160000000000005 0.294
    fava bean 1 1/2 cups Peeled 767.25 131.1525 58.77 3.4425
    farro 1 1/2 cups cracked - - - -
    salt pepper - - - -
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    basil 1/4 cup chopped 1.38 0.159 0.18899999999999997 0.0384
    vegetable broth - - - -
    parmesan cheese grated - - - -
    extra virgin olive oil - - - -

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



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