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Melon and Mint Tabbouleh

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.8931
Energy (kCal)1100.1238
Carbohydrates (g)106.4091
Total fats (g)73.7463
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour boiling water over bulgur in a bowl. | 2. Cover tightly and let stand 30 minutes. Drain in a sieve if watery. | 3. Meanwhile, purée mint with oil in a blender until smooth. | 4. Toss bulgur with mint-oil mixture, lime juice, honeydew, onion, and salt (optional). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 cup boiling 0.0 0.0 0.0 0.0
    bulgur 3/4 cup 359.1 79.6635 12.9045 1.3965
    mint leaf 1 1/2 cups - - - -
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    lime juice 3 tablespoons 11.3438 3.8206 0.1906 0.0318
    honeydew melon 1 cup cut 61.2 15.453 0.9179999999999999 0.23800000000000002
    red onion 1/2 cup sliced 32.0 7.472 0.88 0.08
    salt 1/2 teaspoon - - - -

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



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