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Orange and Ginger Squash Stew

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)84.2856
Energy (kCal)3780.9259
Carbohydrates (g)691.0889
Protein (g)74.8906
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)
    onion 2 chopped 128.0 29.888 3.52 0.32
    green bell pepper 2 chopped 58.38 12.788 2.0016 0.7506
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    winter squash 3 cups peeled cut 168.0 43.763999999999996 3.36 0.42
    baking potato 3 peeled cut - - - -
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    vegetable stock 2 cups 22.1 4.1106 1.0608 0.3094
    orange juice 1/2 cup 55.8 12.895999999999999 0.868 0.248
    ginger 1/4 teaspoon ground 0.4 0.0888 0.0091 0.0038
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    parsley 2 tablespoons minced 2.736 0.4811 0.2257 0.06
    orange zest 1 tablespoon 5.82 1.5 0.09 0.012
    salt pepper - - - -
    rice 4 cups cooked cooked 2715.8 564.25 55.79600000000001 23.68

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



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