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Curried Vegetables with Dahl

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)51.1206
Energy (kCal)2131.0348
Carbohydrates (g)346.15
Protein (g)98.0201
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red lentil 1 1/2 1/2 1031.04 181.72799999999998 68.8608 6.2496
    hot water 4 cups 0.0 0.0 0.0 0.0
    onion 1 chopped 64.0 14.944 1.76 0.16
    green chili pepper 1 minced 89.955 21.2744 4.4978 0.4498
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    potato 4 cups diced sweet 462.0 104.94 12.3 0.54
    curry powder 1 tablespoon mild 20.475 3.5173 0.9003 0.8826
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    gingerroot 2 tablespoons grated 9.6 2.1324 0.2184 0.09
    water 2 cups 0.0 0.0 0.0 0.0
    cauliflower floret 4 cups - - - -
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753
    red bell pepper 1 chopped - - - -
    baby spinach 10 ounces 65.2038 10.2909 8.107999999999999 1.1056
    lemon juice 2 -3 tablespoons 0.0 0.0 0.0 0.0
    salt - - - -

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



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