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Potato Salad (Brazilian)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.7804
Energy (kCal)1184.78
Carbohydrates (g)86.2572
Total fats (g)93.6977
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the potatoes and carrots in boiling water with garlic and salt, until tender-about 12 minutes. | 2. Drain and cool. | 3. In a large bowl, combine cooled vegetables, eggs, peas, diced apple and raisins. | 4. Sir through the mayonnaise gently but thoroughly. | 5. Scatter with the chopped parsley and serve. | 6. Green olives can be added too, if you wish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 cut - - - -
    carrot 1 cut 52.48 12.2624 1.1904 0.3072
    garlic 1 clove crushed 4.47 0.9918 0.1908 0.015
    salt 1 teaspoon - - - -
    hard egg 2 sliced boiled - - - -
    pea 1 cup cooked cooled drained 41.16 7.399 2.7439999999999998 0.196
    green apple 1 peeled cored cut - - - -
    raisin 1/2 cup seedless 249.15 65.604 2.7968 0.3795
    mayonnaise 1 cup 837.52 0.0 0.8584 92.8
    parsley chopped - - - -

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



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