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Berenjena a La Veracruzana - Mexican Eggplant in Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)14.5015
Energy (kCal)233.1688
Carbohydrates (g)24.0054
Protein (g)2.7042
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)
    globe eggplant 1 - - - -
    extra virgin olive oil 3 tablespoons - - - -
    yellow onion 1 1/2 cups chopped 172.26 10.2573 1.2397 14.094000000000001
    garlic clove 5 minced 22.35 4.959 0.9540000000000001 0.075
    green chilies 4 ounces canned chopped mild 30.6175 7.5636 0.0 0.0
    tomato 4 -5 ripe chopped canned chopped - - - -
    caper 1 teaspoon 0.6593 0.1402 0.0677 0.0247
    green olive 5 pimiento-stuffed cut - - - -
    bay leaf 2 - - - -
    parsley 2 tablespoons dried 2.736 0.4811 0.2257 0.06
    ancho chile powder 1 teaspoon ground dried - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    thyme 1/4 teaspoon crumbled dried 0.20199999999999999 0.0489 0.0111 0.0034
    marjoram 1/4 teaspoon crumbled dried 0.4065 0.0908 0.019 0.0106
    mexican oregano 1/4 teaspoon crumbled dried - - - -
    salt 1/2 teaspoon - - - -
    cinnamon 1/4 teaspoon ground - - - -
    sherry 1/4 cup - - - -
    salt black pepper ground - - - -
    polenta 8 - - - -
    mexican crema 1/4 cup - - - -

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



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