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Sauerkraut Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.2181
Energy (kCal)1798.9925
Carbohydrates (g)205.3677
Total fats (g)108.4809
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Press excess juice from the sauerkraut. | 2. Add green and red peppers (or use pimento for red color). | 3. Add onion, celery, and carrots and mix gently. | 4. Combine vinegar, oil and sugar and pour over vegetable. | 5. Mix thoroughly and chill for several hours before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sauerkraut 4 cups drained 107.92 24.3104 5.1688 0.7952
    green pepper 1 chopped 29.8 6.9136 1.2814 0.2533
    pimiento 1/2 tablespoons chopped - - - -
    onion 1 diced 60.0 14.01 1.65 0.15
    celery 3/4 cup sliced 12.12 2.2498 0.5227 0.1288
    carrot 1/2 cup grated 26.24 6.1312 0.5952 0.1536
    vinegar 1/4 cup 12.5475 0.5557 0.0 0.0
    salad oil 1/2 cup 945.88 0.0 0.0 107.0
    sugar 3/4 cup 604.485 151.197 0.0 0.0

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



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