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Tripe, White Bean and Vegetable Soup ( Busecca)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)111.3998
Energy (kCal)1418.8132
Carbohydrates (g)101.6087
Protein (g)24.0096
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)
    tripe 1 cut - - - -
    navy bean 1 1/2 cups 104.52 20.358 9.594 1.092
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    carrot 1 cup chopped scraped 52.48 12.2624 1.1904 0.3072
    celery 1 cup chopped 16.16 2.9997 0.6969 0.1717
    leek 1 cup chopped 54.29 12.5935 1.335 0.267
    cabbage 1 cup chopped 22.25 5.162000000000001 1.1392 0.08900000000000001
    tomato 4 ripe peeled seeded chopped firm 113.16 25.092 5.904 0.9840000000000001
    garlic clove 4 peeled chopped - - - -
    oregano 1 teaspoon crumbled 2.65 0.6892 0.09 0.0428
    salt 1 tablespoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    chicken stock 1 quart canned - - - -
    spinach 1 cup chopped 6.9 1.089 0.858 0.11699999999999999
    potato 2 peeled cut boiling - - - -
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504

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



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