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Puerto Rican Oxtail Soup

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)8.2643
Energy (kCal)747.7211
Carbohydrates (g)149.1267
Protein (g)44.1159
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 broth 2 quarts - - - -
    oxtail 2 lb 75.65 0.0 16.83 0.425
    tomato 2 skinned quartered 124.1379 27.5262 6.4768 1.0795
    onion 2 quartered 88.0 20.548000000000002 2.42 0.22
    corn 3 cups cut frozen 374.1 81.345 14.2245 5.8725
    green pepper 2 seeded quartered 29.6 6.8672 1.2728 0.2516
    garlic clove 3 75.65 0.0 16.83 0.425
    coriander 1/3 cup 1.2267 0.1957 0.1136 0.0277
    zucchini 2 peeled cut 4.62 0.6842 0.5962 0.08800000000000001
    tomato puree 1/2 cup 47.5 11.225 2.0625 0.2625
    salt 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    orzo pasta 3 ounces 75.65 0.0 16.83 0.425

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



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