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Tabbouleh III

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.303
Energy (kCal)2022.9497
Carbohydrates (g)167.2554
Total fats (g)149.244
  • Cuisine

    Australasian >> Australian >> Australian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water. | 2. In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bulgur 1 cup 478.8 106.21799999999999 17.206 1.8619999999999999
    tomato 3 seeded chopped 120.6297 26.0694 5.8975 1.3403
    cucumber 2 peeled chopped 31.2 7.5504 1.3519999999999999 0.2288
    green onion 3 chopped 57.51 12.2262 2.0661 1.0011
    garlic 3 cloves minced 13.41 2.9754 0.5724 0.045
    parsley 1 cup chopped 21.6 3.798 1.7819999999999998 0.474
    mint leaf 1/3 cup - - - -
    salt 2 teaspoons - - - -
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    olive oil 2/3 cup 1272.96 0.0 0.0 144.0

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



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