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Spanish Tropical Fruit Brochettes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0345
Energy (kCal)161.35
Carbohydrates (g)40.406
Total fats (g)1.004
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut each fruit into cube-shaped pieces. | 2. Thread three different fruit cubes onto each skewer. | 3. Cover and refrigerate until required. | 4. Mix the yoghurt and honey thoroughly to make a dip and put it into a small bowl. | 5. Serve the brochettes with the dip. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mango 1 99.0 24.717 1.3530000000000002 0.627
    kiwi fruit 2 - - - -
    papaya 1 62.35 15.689 0.6815 0.377
    plain yogurt 200 - - - -
    honey 45 - - - -

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



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