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Mexican Sangrita

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.4956
Energy (kCal)225.8572
Carbohydrates (g)51.4467
Total fats (g)1.4905
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place first eight ingredients into a blender; whirl until smooth. | 2. Add salt to taste. | 3. Refrigerate until very cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 1/2 peeled chopped 155.1724 34.4078 8.096 1.3493
    orange 4 7.05 1.7625 0.141 0.018000000000000002
    lemon 1 1.2808 0.4116 0.0486 0.0132
    lime 2 - - - -
    green chilies 3 -4 seeded canned 0.0 0.0 0.0 0.0
    onion 1 peeled chopped 44.0 10.274000000000001 1.21 0.11
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    tabasco sauce 1/4 teaspoon - - - -
    salt - - - -
    lime - - - -

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



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