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Pickled Asian Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.626
Energy (kCal)880.1362
Carbohydrates (g)214.0404
Total fats (g)1.5612
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan add rice vinegar, sugar and salt bring to a boil. Remove from heat and cool to room temperature. | 2. In a large mixing bowl add all of the ingredients and combine with vinegar mixture together. Place into a plastic container and cover and place into the refrigerator for the next 2 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green cabbage 1 - - - -
    carrot 2 cups 104.96 24.5248 2.3808 0.6144
    red pepper 1 cup 60.0 13.215 2.805 0.66
    jalapeno pepper 1 1.6312 0.3656 0.0512 0.0208
    vegetable 1 cup pickled mixed 109.06 24.738000000000003 4.388999999999999 0.266
    japanese cucumber 1 cup - - - -
    rice vinegar 1 cup - - - -
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    salt 1 1/2 1/2 - - - -

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



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