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Shrimp and Jicama Salad With Chile Vinegar

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)5.4284
Energy (kCal)856.5417
Carbohydrates (g)108.6699
Protein (g)100.7265
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)
    water 5 cups 0.0 0.0 0.0 0.0
    shrimp 1 lb unpeeled 385.3342 0.0 91.1202 2.312
    jicama 2 cups peeled shredded 91.2 21.168000000000003 1.7280000000000002 0.21600000000000003
    tomato 4 sliced 131.04 28.3192 6.4064 1.456
    tomatillo 4 husked sliced 43.52 7.9424 1.3056 1.3872
    cilantro stem - - - -
    white wine vinegar 2/3 cup - - - -
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    salt 1/8 teaspoon - - - -
    cilantro 3 tablespoons minced 0.69 0.1101 0.0639 0.0156
    jalapeno pepper 2 tablespoons seeded minced 3.2625 0.7312 0.1024 0.0416

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



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