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Tabbouleh

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.0772
Energy (kCal)281.8617
Carbohydrates (g)30.1833
Total fats (g)1.6365
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the cracked wheat in cold water for 20 mins, drain and squeeze dry. | 2. Put the wheat in a glass bowl and season with salt and pepper. | 3. Add the lemon juice and olive oil. | 4. Allow to rest for 30 minutes. | 5. Add the parsley, mint and scallions. | 6. Check the seasoning and top the salad with the tomato quarters. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wheat bulghar 6 ounces cracked 151.3 0.0 33.66 0.85
    salt black pepper ground 151.3 0.0 33.66 0.85
    lemon 2 2.5617 0.8233 0.0972 0.0265
    extra virgin olive oil 2 tablespoons 151.3 0.0 33.66 0.85
    flat leaf parsley 3 ounces chopped 151.3 0.0 33.66 0.85
    mint leaf 1 ounce chopped 151.3 0.0 33.66 0.85
    scallion 4 sliced 128.0 29.36 7.32 0.76
    rom tomato 3 quartered 151.3 0.0 33.66 0.85

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



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