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Schnittbohnensalat (Green-Bean Salad)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.9991
Energy (kCal)544.4795
Carbohydrates (g)37.7721
Total fats (g)43.415
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook beans in boiling salted water until just tender. | 2. Reserve 1/4 cup of the cooking liquid and drain off the rest. | 3. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. | 4. Pour mixture over beans; marinate several hours before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green bean 1 sliced 31.0 6.97 1.83 0.22
    water Salted - - - -
    stock 1/4 cup 42.84 4.6683 1.5813 2.0223
    vinegar 3 tablespoons 9.387 0.4157 0.0 0.0
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    onion 2 Sliced 88.0 20.548000000000002 2.42 0.22
    dill seed 1/2 teaspoon 3.2025 0.5793 0.1678 0.1527
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0

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



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