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Marinated Vegetable Salad With Queso Fresco

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)34.0015
Energy (kCal)1443.3036
Carbohydrates (g)221.4977
Protein (g)76.0173
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)
    tomato 1 cup diced 26.82 5.7961 1.3112 0.298
    zucchini 1 cup diced 21.08 3.8564 1.5004 0.3968
    jicama 1 cup diced 45.6 10.584000000000001 0.8640000000000001 0.10800000000000001
    green onion 1/2 cup sliced 9.585 2.0377 0.3444 0.1668
    jalapeno pepper 2 tablespoons pickled chopped 3.2625 0.7312 0.1024 0.0416
    black bean 1 can drained rinsed 991.8141 181.3769 62.8246 4.1301
    salsa 1/2 cup bottled 37.7 8.632 1.976 0.221
    lime juice 3 tablespoons 11.3438 3.8206 0.1906 0.0318
    canola oil 1 1/2 1/2 185.64 0.0 0.0 21.0
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    black pepper 1/4 teaspoon grounded 1.4432 0.3677 0.0597 0.0187
    romaine lettuce 2 cups 15.98 3.0926 1.1562 0.282
    queso fresco 1/4 cup shredded 91.195 0.9089 5.5174 7.2651

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



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