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Fried Potatoes With Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0384
Energy (kCal)72.6115
Carbohydrates (g)16.9281
Total fats (g)0.5141
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a skillet, sauté onion in the oil for 1 minute. | 2. Add potatoes and sauté until golden, about 10 to 15 minutes. Season with salt and pepper. | 3. Add green pepper, cucumbers and cabbage and cook until tender, about 3 to 5 minutes. | 4. When vegetables are tender, sprinkle the top with the chopped spring onions, and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2 tablespoons - - - -
    onion 1/4 sliced 11.0 2.5685 0.3025 0.0275
    potato 3 cut - - - -
    salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    green pepper 2 seeded chopped 47.6 11.0432 2.0468 0.4046
    pickling cucumber 3 tablespoons chopped - - - -
    cabbage 1/2 cup chopped 11.125 2.5810000000000004 0.5696 0.0445
    spring onion 2 chopped - - - -

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



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