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Jano's Laotian Green Papaya Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.599
Energy (kCal)542.6975
Carbohydrates (g)129.0485
Total fats (g)3.9847
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a blender puree the garlic, chiles, lime juice, fish sauce and sugar. Reserve. | 2. In a large work bowl lightly pound the fruit and vegetables in batches to slighly bruise them. If the papayas and mangos are ripe and not green don’t pound them. But still pound the carrots, haricot vert, tomatoes and herbs. | 3. Lightly toss all ingredients together with rice vinegar dressing. | 4. Garnish with cucumbers whole herb leaves etc. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 6 - - - -
    serrano chilies 4 seeded - - - -
    lime juice 4 tablespoons 15.125 5.0941 0.2541 0.0424
    fish sauce 1 1/2 1/2 9.45 0.9828 1.3662 0.0027
    sugar 3 tablespoons granulated 59.9625 11.2515 1.8769 0.9359999999999999
    papaya 2 cups shredded 124.7 31.378 1.3630000000000002 0.754
    mango 2 cups shredded 198.0 49.434 2.7060000000000004 1.254
    carrot 2 cups shredded 104.96 24.5248 2.3808 0.6144
    french haricot vert 2 cups blanched - - - -
    tomato 1 cup diced 26.82 5.7961 1.3112 0.298
    cilantro leaf 1 cup packed 3.68 0.5872 0.3408 0.0832
    mint leaf 1 cup - - - -
    basil leaf 1 cup - - - -

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



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