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Ensalada de Porotos Verdes (Green Bean and Tomato Salad)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.652
Energy (kCal)532.5547
Carbohydrates (g)40.3764
Total fats (g)42.2527
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and trim the green beans. | 2. Cut them diagonally into 1 1/2 inch pieces. | 3. Cook the bean in boiling water to cover for about 10-15 minutes, until just tender. | 4. Drain the beans and set them aside to cool. | 5. Combine the lemon juice, oil, salt and garlic. | 6. In a bowl combine the beans and tomato wedges. | 7. Toss them with the dressing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green bean 1 1/2 1/2 46.5 10.455 2.745 0.33
    lemon 1 1.2808 0.4116 0.0486 0.0132
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    salt 1 teaspoon - - - -
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    tomato 2 large cut 124.1379 27.5262 6.4768 1.0795

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



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