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Thai Vegetable Curry

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)15.48
Energy (kCal)734.99
Carbohydrates (g)144.87
Protein (g)14.89
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)
    onion 1 cup chopped 64.0 14.94 1.76 0.16
    vegetable oil 1 tablespoon 117.23 0.0 0.0 13.6
    eggplant 2 cups diced 41.0 9.64 1.60 0.29
    potato 2 cups diced sweet 231.0 52.47 6.15 0.27
    curry paste 3 tablespoons posted - - - -
    pineapple juice 1 1/2 cups unsweetened 198.75 48.26 1.35 0.45
    water 1/2 cup 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    cauliflower floret 2 cups - - - -
    green bean 1 cup cut 31.0 6.97 1.83 0.22
    red bell pepper 1 cup chopped - - - -
    tomato 1 diced 40.20 8.68 1.96 0.44
    lime juice 3 tablespoons 11.34 3.82 0.19 0.03
    cilantro 2 tablespoons chopped 0.46 0.07 0.04 0.01
    rice cooked - - - -
    basil 3 -5 sprigs - - - -
    peanut chopped - - - -

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



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