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Roasted Root Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)41.5672
Energy (kCal)741.567
Carbohydrates (g)90.094
Protein (g)10.8096
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)
    carrot 1 cup diced 52.48 12.2624 1.1904 0.3072
    parsnip 1 cup diced 99.75 23.9267 1.5959999999999999 0.39899999999999997
    celery root 1 cup diced - - - -
    delicata squash 1 seeded diced - - - -
    shallot 2 sliced 230.4 53.76 8.0 0.32
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    thyme 2 sprigs - - - -
    salt pepper - - - -
    olive oil 1 tablespoon 358.02 0.0 0.0 40.5
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    shallot 1 minced 230.4 53.76 8.0 0.32
    dijon mustard 1 teaspoon - - - -
    apple cider vinegar 2 tablespoons - - - -
    rosemary 1 teaspoon chopped 0.917 0.1449 0.0232 0.040999999999999995
    salt pepper - - - -
    pumpkin seed 2 tablespoons roasted - - - -

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



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