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Coleslaw and Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.9176
Energy (kCal)2090.2923
Carbohydrates (g)194.9386
Total fats (g)145.2138
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring dressing to a boil and pour over vegetables. | 2. Seal in a gallon jar and leave for one week. | 3. Keeps in refrigerator indefinetly. | 4. Just keep adding vegetables. | 5. If desired can be used 2 hours before meal. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 1 grated shredded grated shredded 22.25 5.162000000000001 1.1392 0.08900000000000001
    carrot 1 grated 52.48 12.2624 1.1904 0.3072
    onion 1 chopped 64.0 14.944 1.76 0.16
    green pepper 1 chopped 29.8 6.9136 1.2814 0.2533
    parsley 3 tablespoons 4.104 0.7216 0.3386 0.0901
    celery seed 1 tablespoon 25.48 2.6878 1.1746 1.6426
    white sugar 3/4 cup 580.5 149.97 0.0 0.0
    vinegar 1 cup 50.19 2.2227 0.0 0.0
    salad oil 2/3 cup 1261.1733 0.0 0.0 142.6667
    salt 2 tablespoons - - - -
    mustard 1 teaspoon 0.315 0.0545 0.0334 0.0049

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



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