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Korean Crisp Vegetable Pancake (Pa Jun)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)25.318
Energy (kCal)513.564
Carbohydrates (g)52.831
Protein (g)28.1465
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)
    purpose flour 2 cups - - - -
    egg 2 beaten 143.0 0.72 12.56 9.51
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    scallion 5 green cut sliced 160.0 36.7 9.15 0.95
    chive 20 chopped 18.0 2.61 1.962 0.43799999999999994
    carrot 1 peeled grated 25.01 5.8438 0.5673 0.1464
    squash 1 trimmed grated - - - -
    rice vinegar 1 tablespoon - - - -
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0

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



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