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Fresh Pico De Gallo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.5092
Energy (kCal)73.5507
Carbohydrates (g)6.8362
Total fats (g)5.0181
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. After washing vegetables, dice/chop/mince and place in a steel or glass bowl. Add seasonings, oil and vinegar and gently mix. Do not over mix, as this will bruise the tomatoes. | 2. Store leftover pico de gallo cold to add to your favorite dishes for up to 36 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 1 cup diced 26.82 5.7961 1.3112 0.298
    red onion 1/2 cup diced - - - -
    cilantro 1/8 cup chopped 0.46 0.0734 0.0426 0.0104
    jalapeno pepper 1 minced 1.6312 0.3656 0.0512 0.0208
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    salad oil 1 teaspoon 41.2533 0.0 0.0 4.6667
    white vinegar 1 teaspoon 0.9 0.002 0.0 0.0
    garlic 1/4 teaspoon granulated 1.043 0.2314 0.0445 0.0035

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



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