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Tabbouleh

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.5668
Energy (kCal)590.7008
Carbohydrates (g)130.8878
Total fats (g)3.1046
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover bulgur with boiling water and soak until soft-around 30 to 45 minutes, depending on the mill. | 2. Drain well, add remaining ingredients and chill. | 3. Salt and pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bulgur 1 cup uncooked 478.8 106.21799999999999 17.206 1.8619999999999999
    parsley 1 bunch - - - -
    tomato 2 44.28 9.5694 2.1648 0.49200000000000005
    onion 1 28.0 6.537999999999999 0.77 0.07
    english cucumber 1 - - - -
    red bell pepper 1 - - - -
    green onion 2 chopped 38.34 8.1508 1.3774 0.6674
    garlic clove 2 - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    extra virgin olive oil 1/3 cup - - - -
    salt pepper - - - -
    water boiling - - - -

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



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