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Vegetable Achard

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1272.0
Energy (kCal)29493.1779
Carbohydrates (g)6261.595
Total fats (g)372.5536
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Julienne cabbage, carrots, green beans and cauliflower and set aside. | 2. Heat vegetable oil in large pan and sweat garlic, onions, mustard seeds and chillies. Add reserved vegetables and mix well. Add salt to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white cabbage 250 - - - -
    carrot 250 13120.0 3065.6 297.6 76.8
    green bean 250 7750.0 1742.5 457.5 55.0
    chilies 4 388.6057 96.0 0.0 0.0
    garlic clove 10 - - - -
    vegetable oil 180 ml 1427.0722 0.0 0.0 165.5536
    white onion 2 120.0 28.02 3.3 0.3
    black mustard seed 2 tablespoons - - - -
    cauliflower 250 6687.5 1329.475 513.6 74.9
    salt - - - -

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



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