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Rabo De Toro (Oxtail Stew from Spain)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)32.3685
Energy (kCal)1998.3783
Carbohydrates (g)42.746
Protein (g)365.743
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oxtail 4 lb 1613.8703 0.0 359.0408 9.0667
    onion 1 chopped 60.0 14.01 1.65 0.15
    garlic clove 5 chopped 1613.8703 0.0 359.0408 9.0667
    carrot 1 sliced 52.48 12.2624 1.1904 0.3072
    tomato 2 chopped 65.52 14.1596 3.2032 0.728
    green bell pepper 2 seeded chopped 1613.8703 0.0 359.0408 9.0667
    thyme 1/2 teaspoon dried 0.40399999999999997 0.0978 0.0222 0.0067
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    rosemary leaf 1/2 teaspoon dried 1613.8703 0.0 359.0408 9.0667
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    peppercorn 8 201.53599999999997 1.2507 0.4288 21.9403
    bay leaf 2 - - - -
    saffron strand 3 1613.8703 0.0 359.0408 9.0667
    sherry wine 2 cups 1613.8703 0.0 359.0408 9.0667
    meat stock 2 cups 1613.8703 0.0 359.0408 9.0667
    olive oil - - - -

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



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