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Xinjiang Style Hot Pot

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)126.8793
Energy (kCal)1668.7458
Carbohydrates (g)50.2323
Protein (g)84.4495
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 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    lamb 1 cut 1211.112 0.0 76.5677 97.9322
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753
    carrot 1 chopped 52.48 12.2624 1.1904 0.3072
    turnip 1 chopped 17.08 3.9223 0.5489999999999999 0.061
    tomato 2 chopped 80.4198 17.3796 3.9316 0.8936
    ginger 1 inch sliced - - - -
    water 1 1/4 1/4 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -

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



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