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Blueberry-Corn Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.1633
Energy (kCal)320.835
Carbohydrates (g)67.4627
Total fats (g)2.6277
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium saucepan, combine the corn kernels, onion, vinegar, honey and chopped pepper. | 2. Stir in salt and cardamom and bring mixture to a boil; reduce heat and cook, uncovered over medium heat for 4 minutes or until corn is tender. | 3. Remove from heat; cool slightly, stir in jicama. | 4. Cover and chill at least 2 hours before serving, gently stir in rinsed blueberries and enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kernel corn 1 cup frozen 184.71 36.4767 5.1042 2.0022
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    white vinegar 1/4 cup 10.71 0.0238 0.0 0.0
    honey 2 tablespoons - - - -
    serrano pepper 1 chopped 0.7 0.1466 0.0381 0.0096
    salt 1/8 - 1/4 teaspoon - - - -
    cardamom 1/4 teaspoon ground 1.555 0.3424 0.0538 0.0335
    jicama 1/2 cup chopped 22.8 5.292000000000001 0.43200000000000005 0.054000000000000006
    blueberry 1 cup rinsed drained 84.36 21.4452 1.0952 0.4884

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



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