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Vegetarian Posole Stew

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)72.5425
Energy (kCal)3023.1315
Carbohydrates (g)491.4976
Protein (g)123.3923
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)
    hominy 4 cans 712.4438 141.1034 14.6447 8.7076
    water 6 quarts - - - -
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    onion 1 64.0 14.944 1.76 0.16
    garlic clove 2 - - - -
    kidney bean 1 can 80.0 11.3103 11.5862 1.3793
    black bean 1 can 991.8141 181.3769 62.8246 4.1301
    cannellini bean 1 can - - - -
    zucchini 2 4.62 0.6842 0.5962 0.08800000000000001
    yellow squash 2 - - - -
    tomato 4 160.8396 34.7592 7.8633 1.7871
    red chilies 4 - - - -
    bay leaf 2 - - - -
    vegetable broth 4 cups 649.44 105.288 23.8128 15.3504
    saffron 1 teaspoon 2.17 0.4576 0.08 0.040999999999999995
    oregano 2 teaspoons 5.3 1.3784 0.18 0.0856
    thyme 1 teaspoon 0.8079999999999999 0.1956 0.0445 0.0134
    salt 1 1/2 1/2 - - - -

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



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