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Mexican Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)12.126
Energy (kCal)503.138
Carbohydrates (g)98.4101
Protein (g)19.29
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)
    zucchini 2 cut 4.62 0.6842 0.5962 0.08800000000000001
    squash 1 cut 24.13 4.9276 1.2827 0.3429
    poblano pepper 2 cut - - - -
    orange bell pepper 1 cut - - - -
    tomatillo 2 cut 290.2995 52.9797 8.709 9.2533
    white onion 1 cut 60.0 14.01 1.65 0.15
    mexican tomato 2 cans - - - -
    green bean 2 cans undrained 92.9535 20.8996 5.4873 0.6597
    water 8 cups 0.0 0.0 0.0 0.0
    beef bouillon cube 2 0.7 0.004 0.114 0.022000000000000002
    chicken bouillon cube 3 - - - -
    chili powder 1 tablespoon 22.56 3.9760000000000004 1.0768 1.1424
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    sazon goya con culantro y achiote 1 teaspoon - - - -

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



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