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Spanish Tomatoes and Okra

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)104.7863
Energy (kCal)841.6381
Carbohydrates (g)47.8288
Total fats (g)29.0601
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown the ground chuck and onion in a large skillet, stirring until meat crumbles and is nolonger pink; drain. | 2. Add okra and cook 5 minutes, stirring often. | 3. Add tomato and next 3 ingredients, bring to a boil, cover, reduce heat and simmer for 15 minutes or until okra is tender. | 4. Serve over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chuck 1 lb ground 634.6681 1.4053 95.7896 27.5174
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    okra 2 cups sliced 66.0 14.9 3.86 0.38
    tomato 1 cup chopped 26.82 5.7961 1.3112 0.298
    tomato juice 1 cup 41.31 8.5779 2.0655 0.7047
    worcestershire sauce 2 teaspoons 8.84 2.2055 0.0 0.0
    salt 1/2 teaspoon - - - -
    rice cooked - - - -

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



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