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Vietnamese Vegetable Platter

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.7675
Energy (kCal)385.228
Carbohydrates (g)85.1821
Total fats (g)2.8458
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Use lettuce like Boston lettuce, leaves torn in half. | 2. for the cuke: peel and slice length- wise, then thinly into half-moons. | 3. On a large platter, place each ingredient in individual mounds, with the lettuce in the center and the other items surrounding it. | 4. Variations: In addition to or as a substitution for the vegetables and herbs listed use the optional ingredients. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lettuce 2 heads 42.38 7.2698 4.401 0.7172
    mint 1 cup chopped 40.128 7.6699 3.0005 0.6658
    cilantro 1 cup chopped 3.68 0.5872 0.3408 0.0832
    scallion 1 cup sliced 32.0 7.34 1.83 0.19
    cucumber 1 - - - -
    carrot 3 peeled sliced 157.44 36.7872 3.5712 0.9216
    bean sprout 1 cup - - - -
    onion 1 cup sliced 64.0 14.944 1.76 0.16
    daikon radish 1 cup shredded - - - -
    jicama 1 cup shredded 45.6 10.584000000000001 0.8640000000000001 0.10800000000000001

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



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