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Spanish Bulgur

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)80.8294
Energy (kCal)1421.7378
Carbohydrates (g)235.5338
Total fats (g)26.1684
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large skillet with lid combine oil, onion, green pepper, red pepper, and garlic. | 2. Cook over medium heat, stirring occasionally, until softened (about 5 minutes). | 3. Add bulgur, tomatoes, broth, carrots, paprika, and black pepper. | 4. Cover, reduce heat to medium low for 10 minutes. | 5. Add artichokes hearts, eggplant and zucchini. | 6. Recover, and continue cooking for 10 more minutes. | 7. Stir in peas and parsley. | 8. Serve! | ---------------------------------------------------------------------------
    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
    onion 1 chopped 64.0 14.944 1.76 0.16
    green bell pepper 1/2 chopped 14.595 3.197 0.5004 0.1876
    red bell pepper 1/2 chopped 163.9083 0.0 36.465 0.9208
    garlic 2 teaspoons chopped 8.344 1.8514 0.3562 0.027999999999999997
    bulgur 1 cup 478.8 106.21799999999999 17.206 1.8619999999999999
    tomato 14 1/2 ounces diced roasted stewed 94.5456 20.9644 4.9328 0.8221
    vegetable broth 14 1/2 ounces 271.3046 43.9842 9.9478 6.4127
    carrot 1 chopped 52.48 12.2624 1.1904 0.3072
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    artichoke heart 6 1/2 ounces marinated drained 163.9083 0.0 36.465 0.9208
    eggplant 10 ounces chopped 70.8737 16.6695 2.7783 0.5103
    zucchini 10 ounces chopped 48.1941 8.8167 3.4303 0.9072
    pea 1/2 cup thawed 20.58 3.6995 1.3719999999999999 0.098
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185

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



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