RecipeDB

Cooking in progress....

Vegetarian Japanese Curry

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)44.7586
Energy (kCal)5212.4995
Carbohydrates (g)1063.3082
Protein (g)123.0638
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)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 1 diced 60.0 14.01 1.65 0.15
    carrot 3 cut 88.56 20.6928 2.0088 0.5184
    curry powder 2 1/2 tablespoons recommended 51.1875 8.7932 2.2507 2.2066
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    vegetable broth 3 2/3 cups low sodium 595.32 96.514 21.8284 14.0712
    yukon gold potato 2 peeled cubed - - - -
    apple 1 peeled grated 77.48 20.5769 0.3874 0.2533
    ketchup 3 tablespoons - - - -
    vegetarian worcestershire sauce 1 tablespoon - - - -
    miso 1 tablespoon 33.66 4.3129 2.1743 1.0217
    edamame 1 cup shelled shelled 128.62 8.9798 13.2396 5.5814
    white rice 6 cups cooked recommended 4051.5 887.445 79.143 7.3260000000000005

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



    Similar Recipes by Processes Similar Recipes by Category Composition