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Japanese Eggplant (Aubergine) With Tofu

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)24.8693
Energy (kCal)3833.5479
Carbohydrates (g)382.4625
Protein (g)487.6337
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)
    sherry wine 1 tablespoon 2017.3379 0.0 448.801 11.3334
    dark sesame oil 1 tablespoon 2017.3379 0.0 448.801 11.3334
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    gingerroot 1 tablespoon peeled minced 2017.3379 0.0 448.801 11.3334
    rice vinegar 1 tablespoon 2017.3379 0.0 448.801 11.3334
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    cornstarch 1 teaspoon 10.16 2.4339 0.0069 0.0013
    cold water 1 tablespoon 0.0 0.0 0.0 0.0
    sesame oil vegetable 1 tablespoon 2017.3379 0.0 448.801 11.3334
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    tofu 1 carton drained diced firm - - - -
    japanese eggplant 5 halved cut 2017.3379 0.0 448.801 11.3334
    brown rice 3 cups cooked 1720.62 362.5152 34.2702 13.1772

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



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