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Tabbouleh

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.5516
Energy (kCal)998.2753
Carbohydrates (g)167.0497
Total fats (g)32.2034
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place parsley and mint in a food processor; process until finely minced. | 2. Combine parsley mixture, cucumber, and remaining ingredients in a large bowl; toss well. | 3. Cover and marinate in refrigerator at least 4 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parsley 4 cups 86.4 15.192 7.127999999999999 1.896
    mint 1/4 cup 10.032 1.9175 0.7501 0.1664
    cucumber 2 cups diced seeded 31.2 7.5504 1.3519999999999999 0.2288
    tomato 2 cups diced seeded 82.8 18.36 4.32 0.72
    bulgur 1 cup uncooked 478.8 106.21799999999999 17.206 1.8619999999999999
    onion 3/4 cup diced 48.0 11.208 1.32 0.12
    lemon juice 1/3 cup 17.8933 5.612 0.2847 0.1952
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt 1/2 teaspoon - - - -
    garlic 1 clove minced 4.47 0.9918 0.1908 0.015

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



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