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Caldo De Res (Mexican Beef Stew)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)39.6741
Energy (kCal)1530.991
Carbohydrates (g)80.7332
Protein (g)211.6566
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)
    beef shank 2 1161.2160000000001 0.0 197.31599999999997 34.9272
    corn 2 249.4 54.23 9.482999999999999 3.915
    chayote 1 peeled sliced - - - -
    zucchini 2 sliced 6.72 0.9952 0.8672 0.128
    carrot 2 sliced 59.04 13.7952 1.3392 0.3456
    green bean 1/2 snapped 15.5 3.485 0.915 0.11
    cabbage 1/2 chopped 11.125 2.5810000000000004 0.5696 0.0445
    red potato 2 peeled quartered - - - -
    cilantro 1/4 bunch - - - -
    garlic clove 6 peeled - - - -
    rom tomato 2 cut - - - -
    white onion 1/4 16.0 3.736 0.44 0.04
    celery 1 stalk 10.24 1.9008 0.4416 0.1088
    beef bouillon cube 5 1.75 0.01 0.285 0.055
    celery salt 1 teaspoon - - - -
    salt 1 teaspoon - - - -

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



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