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Pan-Fried Mackerel With Red Pepper and Squash

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)191.2496
Energy (kCal)3139.6971
Carbohydrates (g)167.3074
Protein (g)186.1269
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)
    mackerel 2 1858.6709 0.0 168.6404 125.9363
    yellow cornmeal 1/2 cup 203.74 42.8708 5.0508 2.074
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    salt 1/2 teaspoon - - - -
    cayenne pepper 1/8 teaspoon 0.7155 0.1274 0.027000000000000003 0.0389
    paprika 1/4 teaspoon sweet 1.6215 0.3104 0.0813 0.0741
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    ginger 2 teaspoons grated 12.06 2.5783 0.3233 0.1526
    chayote 1 peeled seeded cut - - - -
    acorn squash 3 cups peeled seeded cut 168.0 43.763999999999996 3.36 0.42
    red pepper 1 cored seeded cut sweet - - - -
    lemon juice 2 tablespoons squeezed 6.71 2.1045 0.1067 0.0732
    parsley 2 tablespoons minced 2.736 0.4811 0.2257 0.06
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187

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



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