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Vegetable Sancocho

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.9892
Energy (kCal)970.2129
Carbohydrates (g)186.4887
Total fats (g)29.4072
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine onion, pepper and oil in a 3-quart microwaveable dish. Cover and microwave on high for 3 minutes. Stir in turmeric. | 2. Peel and chop the vegetables, dropping them into cold water as they are cut (so they won't turn brown). | 3. Add the vegetables, along with the squash, to the onion mixture. Add 3 cups water, cover, and microwave for about 20 minutes until vegetables are fork tender. | 4. Add the plantains, tomatoes and cilantro and salt (it will take about 2 teaspoons of salt). Cover and microwave for 2 to 3 minutes longer. Don't drain -- mixture will absorb liquid on standing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red onion 1 chopped 60.0 14.01 1.65 0.15
    jalapeno pepper 1 seeded minced 1.6312 0.3656 0.0512 0.0208
    corn oil 2 tablespoons 244.8 0.0 0.0 27.2
    turmeric 1/4 teaspoon ground 2.34 0.5036 0.0726 0.0244
    yucca root 3 mixed mixed mixed mixed - - - -
    butternut squash 1 lb peeled cubed 204.1168 53.025 4.5359 0.4536
    water 3 cups 0.0 0.0 0.0 0.0
    plantain 2 peeled sliced cut 436.76 114.1662 4.654 1.3246
    tomato 1/2 chopped 20.1049 4.3449 0.9829 0.2234
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    salt - - - -

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



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