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Spanish Rub

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.2815
Energy (kCal)127.2255
Carbohydrates (g)25.3043
Total fats (g)5.4052
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl or funnel into an appropriate size glass jar with tight fitting lid. | 2. Store at room temperature for up to 6 months. | 3. NOTE: Smoked paprika is a spice made from grinding smoke-dried red peppers. It can be used in many types of savory dishes and is available in many large supermarkets with other spices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    paprika 6 tablespoons smoked 115.056 22.0279 5.7691 5.2591
    paprika 3 tablespoons 115.056 22.0279 5.7691 5.2591
    cilantro 3 tablespoons dried 0.69 0.1101 0.0639 0.0156
    salt 3 tablespoons coarse - - - -
    lemon peel 1 tablespoon ground 2.82 0.96 0.09 0.018000000000000002
    black pepper 1 1/2 1/2 ground 8.6595 2.2063 0.3585 0.1125

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



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