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Persian Yogurt Salad

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.9951
Energy (kCal)128.7184
Carbohydrates (g)13.7589
Total fats (g)5.6819
  • Cuisine

    Asian >> Middle Eastern >> Rest Middle Eastern

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yogurt 1 container 103.7 7.922000000000001 5.899 5.525
    dill weed 2 tablespoons 0.4784 0.0781 0.0385 0.0125
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    salt black pepper to taste - - - -
    cucumber 1 peeled seeded chopped 15.6 3.7752 0.6759999999999999 0.1144

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



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