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Potato-Pea Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.0604
Energy (kCal)527.493
Carbohydrates (g)34.147
Total fats (g)39.0303
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare a dressing from the oil, vinegar, sugar, and salt and pepper to taste. Cut the potatoes and cucumber into small cubes. Cut endive into thin strips. Mix dressing, potatoes, cucumber, peas, endive, cheese and parsley. Allow the salad to marinate for at least 1 hour in the fridge. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 3 tablespoons 336.384 0.0 0.1075 38.2003
    vinegar 3 tablespoons 9.387 0.4157 0.0 0.0
    salt - - - -
    pepper - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    potato 3 cooked - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    green pea 200 g cooked 162.0 28.9 10.84 0.8
    european cucumber 1/2 seedless seedless - - - -
    curly endive lettuce 25 - - - -
    gouda cheese 200 mild cut - - - -

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



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