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Vegetable Tetrazzini

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)62.8063
Energy (kCal)973.9873
Carbohydrates (g)95.914
Protein (g)24.8524
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)
    mushroom 8 ounces sliced 77.1106 15.3994 5.0802 1.1113
    zucchini 1 sliced 2.31 0.3421 0.2981 0.044000000000000004
    red bell pepper 1 cup sliced - - - -
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    garlic clove 2 -4 - - - -
    margarine 1 -2 tablespoon 0.0 0.0 0.0 0.0
    broccoli floret 1 cup cooked - - - -
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    vegetable stock 1 3/4 3/4 19.3375 3.5968 0.9282 0.2707
    milk 1 cup skim 552.0 13.296 5.496 57.216
    white wine 1/2 cup - - - -
    spaghetti 16 ounces cooked 140.6135 31.3432 2.903 2.5855
    parmesan cheese 1/4 cup 74.0 8.0 8.0 1.0
    nutmeg 1/4 teaspoon ground 2.8875 0.2711 0.0321 0.1997
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187

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



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