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Ethiopian Ginger Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.2582
Energy (kCal)1043.8871
Carbohydrates (g)194.3718
Total fats (g)28.6351
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 minutes Remove veggies and rinse. | 2. Saute the chile and onion in oil until soft but not brown. | 3. Add the ginger, garlic, salt, and pepper and sautee 5 minutes | 4. Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green chilies 5 skinned seeded chopped 485.7571 120.0 0.0 0.0
    ginger 1 teaspoon grated 6.03 1.2892 0.1616 0.0763
    potato 6 cubed - - - -
    green bean 1/2 15.5 3.485 0.915 0.11
    carrot 4 cut 209.92 49.0496 4.7616 1.2288
    water - - - -
    onion 2 quartered separated 88.0 20.548000000000002 2.42 0.22
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic clove 2 - - - -
    salt pepper - - - -

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



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