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Vegetarian Posole With Tvp

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)33.4909
Energy (kCal)1490.9651
Carbohydrates (g)265.1296
Protein (g)44.8932
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)
    new mexico chile 2 stemmed seeded - - - -
    ancho pepper 2 stemmed seeded dried - - - -
    vegetable 1 cup textured 109.06 24.738000000000003 4.388999999999999 0.266
    water 1 1/2 cups boiling 0.0 0.0 0.0 0.0
    onion 4 1/2 cups chopped 288.0 67.248 7.92 0.72
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    green bell pepper 1 1/2 cups chopped 43.785 9.591000000000001 1.5012 0.563
    hominy 1 can drained rinsed 178.1109 35.2759 3.6612 2.1769
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    vegetable broth 4 cups 649.44 105.288 23.8128 15.3504
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    oregano 2 teaspoons dried 5.3 1.3784 0.18 0.0856
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    coriander 1/8 teaspoon ground 0.6705 0.1237 0.0278 0.04
    salt 1 teaspoon - - - -
    orange juice 1/3 cup 37.2 8.5973 0.5787 0.1653
    green onion chopped - - - -
    cilantro chopped - - - -
    avocado chopped - - - -
    iceberg lettuce shredded - - - -
    hot sauce - - - -

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



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