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Mexican Vegetable Saute'

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.5909
Energy (kCal)493.0
Carbohydrates (g)66.4645
Total fats (g)22.3461
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in heavy skillet over medium-high heat. | 2. Add vegetables. | 3. Saute' until crisp tender or to your liking. | 4. Season with salt and pepper. | 5. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    carrot 1 cut 29.52 6.8976 0.6696 0.1728
    zucchini 1 cut 3.36 0.4976 0.4336 0.064
    onion 1 sliced 64.0 14.944 1.76 0.16
    chayote 1 halved peeled seeded sliced - - - -
    jicama 1 peeled cut 138.7 32.193000000000005 2.628 0.3285
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    salt pepper - - - -

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



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