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Pickled Vegetables-Vietnam

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.5673
Energy (kCal)470.84
Carbohydrates (g)106.737
Total fats (g)0.1464
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. slice vegetables into match stick strips. | 2. rub vegetables with salt to drain 1/4 of its volume of water. | 3. leave to drain. | 4. mix water, vinegar and sugar and add vegetables. | 5. let it sit for at least an hour before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 25.01 5.8438 0.5673 0.1464
    daikon radish 1 - - - -
    cucumber 1 - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    white vinegar 1 cup 42.84 0.0952 0.0 0.0
    sugar 1/2 cup 402.99 100.79799999999999 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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