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Vegetable Tagine With Olives and Prunes

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)30.7452
Energy (kCal)982.855
Carbohydrates (g)173.5006
Protein (g)24.536
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)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    shallot 4 chopped 460.8 107.52 16.0 0.64
    celery 1 stalk diced 10.24 1.9008 0.4416 0.1088
    garlic clove 2 slivered - - - -
    cinnamon 1 - - - -
    paprika 1 1/4 1/4 8.1075 1.5522 0.4065 0.3706
    cumin 1 1/2 1/2 ground 11.8125 1.3936 0.561 0.7015
    coriander 1 1/2 1/2 ground 8.046 1.4847 0.33399999999999996 0.4798
    cardamom 1 teaspoon ground 6.22 1.3694 0.2152 0.134
    salt 1 teaspoon - - - -
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    cayenne 1/8 teaspoon 0.7155 0.1274 0.027000000000000003 0.0389
    tomato 1 can crushed diced 62.068999999999996 13.7631 3.2384 0.5397
    string bean 1/3 - - - -
    butternut squash 1 peeled cut - - - -
    cauliflower 1/2 cut 13.375 2.659 1.0272 0.1498
    fennel bulb 1/2 trimmed cut - - - -
    carrot 1 peeled sliced 29.52 6.8976 0.6696 0.1728
    vegetable broth - - - -
    saffron 1/4 teaspoon crushed 0.5425 0.1144 0.02 0.0102
    chick pea 1 cup canned - - - -
    kalamata olive 1/2 cup - - - -
    prune 1/2 cup pitted diced 122.85 32.525999999999996 1.0179 0.23399999999999999
    parsley 3 tablespoons chopped 4.104 0.7216 0.3386 0.0901

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



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