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Colombian Tomato and Onion Sauce (Hogao)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.1621
Energy (kCal)452.0442
Carbohydrates (g)21.3675
Total fats (g)42.1082
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened. | 2. Reduce the heat to low, add the salt, pepper and cilantro, cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    scallion 1 cup chopped 32.0 7.34 1.83 0.19
    tomato 2 cups chopped 53.64 11.5922 2.6224 0.596
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208

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



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