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Roasted Squash and Phyllo Pie

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)84.1706
Energy (kCal)1258.6882
Carbohydrates (g)119.573
Protein (g)21.1478
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    phyllo dough 0.5 package - - - -
    butternut squash 1 63.0 16.366 1.4 0.14
    red onion 2 sliced 88.0 20.548000000000002 2.42 0.22
    red pepper 1 halved stemmed seeded 1.25 0.2753 0.0584 0.0138
    red lentil 1/4 cup 171.84 30.288 11.4768 1.0416
    salt 2 teaspoons - - - -
    olive oil 1/4 cup 238.68 0.0 0.0 27.0
    ginger 1 tablespoon chopped 4.8 1.0662 0.1092 0.045
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    cinnamon 1/4 teaspoon ground - - - -
    cilantro leaf 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    raisin 1/3 cup 166.1 43.736000000000004 1.8645 0.253
    walnut 1/4 cup 481.78 0.0 0.0 54.5
    garlic clove 2 chopped - - - -
    spinach 1 33.0 5.85 3.3 0.45
    tomato sauce 1 1/2 1/2 - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    vegetable oil cooking spray - - - -

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



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