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Asian Root Vegetable Stew

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)20.2572
Energy (kCal)691.4085
Carbohydrates (g)113.0894
Protein (g)23.0549
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)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 2 cups chopped 128.0 29.888 3.52 0.32
    tofu 2 drained cut firm 81.6465 1.5762 9.7919 4.9442
    water 6 cups 0.0 0.0 0.0 0.0
    daikon radish 1 cup cubed peeled - - - -
    parsnip 1 cup 99.75 23.9267 1.5959999999999999 0.39899999999999997
    rutabaga 1 cup cubed peeled 51.8 12.068 1.5119999999999998 0.22399999999999998
    carrot 1 cup 52.48 12.2624 1.1904 0.3072
    soy sauce 1/4 cup low sodium 33.7875 3.1429 5.1892 0.3634
    mirin 2 tablespoons - - - -
    shiitake mushroom 6 - - - -
    kombu 1 seaweed - - - -
    water 6 tablespoons 0.0 0.0 0.0 0.0
    cornstarch 1/4 cup 121.92 29.2064 0.0832 0.016
    dark sesame oil 2 teaspoons - - - -
    green onion 1/4 cup chopped 4.7925 1.0188 0.1722 0.0834

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



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