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Red Snapper (Huachinango) in Veracruz Sauce

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)56.9206
Energy (kCal)3029.8094
Carbohydrates (g)39.9984
Protein (g)558.5547
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)
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    garlic clove 3 chopped 2420.8055 0.0 538.5612 13.6
    poblano pepper green be 1 seeded chopped substitued 2420.8055 0.0 538.5612 13.6
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    cilantro 3 tablespoons chopped 0.69 0.1101 0.0639 0.0156
    green olive 10 stuffed sliced 2420.8055 0.0 538.5612 13.6
    jalapeno 2 pickled 3.2625 0.7312 0.1024 0.0416
    sherry wine 2 tablespoons 2420.8055 0.0 538.5612 13.6
    caper 2 tablespoons 3.9560000000000004 0.8411 0.4059 0.1479
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    thyme 1/4 teaspoon dried 0.20199999999999999 0.0489 0.0111 0.0034
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    red snapper fillet 6 2420.8055 0.0 538.5612 13.6
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    salt black pepper ground 2420.8055 0.0 538.5612 13.6
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0

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



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