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Vermicelli With Fresh Tomatoes and Herbs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.1609
Energy (kCal)1172.6433
Carbohydrates (g)183.5512
Total fats (g)32.6812
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook vermicelli to desired doneness; drain. | 2. In large bowl, combine all remaining ingredients. | 3. Add drained vermicelli; toss gently to mix. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vermicelli 7 ounces uncooked 710.4383 150.4224 21.1147 2.6195
    tomato 3 seeded chopped 66.42 14.3541 3.2472 0.738
    parmesan cheese 1/2 cup shredded 148.0 16.0 16.0 2.0
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339
    chive 2 tablespoons chopped 1.8 0.261 0.1962 0.0438
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    salt 1/2 teaspoon - - - -
    lemon 1/2 teaspoon grated rind 0.6404 0.2058 0.0243 0.0066
    black pepper 1/8 teaspoon ground 0.7216 0.1839 0.0299 0.0094
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03

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



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