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Spanish Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.5503
Energy (kCal)368.9916
Carbohydrates (g)55.154
Total fats (g)16.3687
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook onion and garlic in oil in a skillet until onion is tender, but not browned. | 2. Stir in corn, zucchini, tomatoes, oregano, salt and pepper. | 3. Cover and cook over low heat for 15 minutes or until tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn 1 cup frozen 124.7 27.115 4.7415 1.9575
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    zucchini 1 sliced 2.31 0.3421 0.2981 0.044000000000000004
    tomato 2 cups chopped peeled 82.8 18.36 4.32 0.72
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    salt 1 teaspoon - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094

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



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