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Rabo Encendido(Cuban Oxtail Stew)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)55.023
Energy (kCal)3054.0878
Carbohydrates (g)147.8952
Protein (g)462.1622
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)
    oxtail 5 lb cut 2017.3379 0.0 448.801 11.3334
    flour 1 cup 578.28 126.6054 9.401 2.2436
    cajun seasoning 1/2 cup 2017.3379 0.0 448.801 11.3334
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    port wine 1 cup 2017.3379 0.0 448.801 11.3334
    spanish onion 1 diced 2017.3379 0.0 448.801 11.3334
    carrot 1 29.52 6.8976 0.6696 0.1728
    celery 3 stalks diced 30.72 5.7024 1.3248 0.3264
    bell pepper 3 cut 2017.3379 0.0 448.801 11.3334
    red wine 1 cup - - - -
    tomato 1 can 40.2099 8.6898 1.9658 0.4468
    chipotle chile adobo 1/2 can 2017.3379 0.0 448.801 11.3334
    sherry wine 1 cup 2017.3379 0.0 448.801 11.3334
    bay leaf 3 - - - -
    thyme 1 bunch chopped - - - -
    salt - - - -
    pepper - - - -

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



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