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Italian Vegetable-Ravioli Soup

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)58.686
Energy (kCal)1402.6966
Carbohydrates (g)135.1209
Protein (g)93.275
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 1 tablespoon 119.34 0.0 0.0 13.5
    yellow onion 1 cup chopped 114.84 6.8382 0.8265 9.396
    red bell pepper 1 cup chopped - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    basil 1/2 teaspoon dried 0.1016 0.0117 0.0139 0.0028
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    red pepper flake 1/4 teaspoon crushed - - - -
    salt 1 teaspoon - - - -
    chicken broth 5 1/2 cups 429.66 10.395 61.2612 14.4144
    carrot 1 chopped 52.48 12.2624 1.1904 0.3072
    cheese ravioli 1 package 631.42 94.954 26.51 20.244
    zucchini 2 chopped 40.12 7.3396 2.8556 0.7552
    parmesan cheese grated - - - -

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



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