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Firenze In Padella

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.8936
Energy (kCal)77682.1756
Carbohydrates (g)26.9206
Total fats (g)8775.575
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat olive oil in a pan, stir fry onions, capsicum and mushrooms. | 2. Add par boiled carrots, cauliflower and brussels sprouts. | 3. Deep fry sliced eggplant and add to this. | 4. Stir in par boiled yellow zucchini and season with salt. | 5. Add fresh cream and saffron. | 6. Add walnut pieces and finally stir in seedless tomato quarters. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red capsicum 1/2 cup quartered - - - -
    onion 1/2 cup quartered 32.0 7.472 0.88 0.08
    mushroom 1/4 cup sliced - - - -
    carrot 1/2 cup sliced 26.24 6.1312 0.5952 0.1536
    yellow zucchini 1/2 cup sliced - - - -
    tomato 1/2 cup quartered 13.41 2.898 0.6556 0.149
    cauliflower floret 1/2 cup - - - -
    eggplant 1/2 cup sliced 10.25 2.4108 0.4018 0.0738
    brussels sprout 4 -5 0.0 0.0 0.0 0.0
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    walnut 40 77084.8 0.0 0.0 8720.0
    saffron 1 pinch 0.1356 0.0286 0.005 0.0026
    cream 1/2 cup 396.0 7.98 4.356 41.61600000000001
    salt - - - -

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



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