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Moroccan Tomato and Capsicum Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4
Energy (kCal)152.875
Carbohydrates (g)44.918
Total fats (g)2.1687
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Quarter the capsicums, and remove the saeeds and membranes. | 2. Roast under a grill (broiler) or in a very hot oven until the skin blackens and blisters. | 3. Place in a paper or plastic bag for about 10 minutes. | 4. Peel. | 5. Chop the capsicum coarsely. | 6. Drop the tomatoes into boiling water, count to ten, then drain and refresh in cold water. | 7. Peel and seed, then chop coarsely. | 8. Combine the capsicum and tomatoes in a bowl, add the combined remaining ingredients and mix well. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red capsicum 1 - - - -
    green capsicum 1 - - - -
    egg tomato 2 - - - -
    lemon juice 40 134.2 42.09 2.135 1.464
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    extra virgin olive oil 40 - - - -
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    salt 1 teaspoon - - - -

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



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