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Porotos Granados Con Mazamorra (Chilean Vegetable Stew)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)27.76
Energy (kCal)1843.24
Carbohydrates (g)358.25
Protein (g)135.42
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)
    navy bean 4 lbs 1215.62 236.77 111.58 12.70
    squash 1 24.13 4.92 1.28 0.34
    corn 3 cups cooked 374.1 81.34 14.22 5.87
    onion 1 64.0 14.94 1.76 0.16
    garlic clove 2 - - - -
    tomato 2 65.52 14.15 3.20 0.72
    paprika 1 teaspoon 6.48 1.24 0.32 0.29
    basil - - - -
    butter 1 tablespoon 85.5 3.92 2.67 7.2
    cumin 1 teaspoon 7.87 0.92 0.37 0.46
    salt 2 teaspoons - - - -
    pepper - - - -
    half 1/2 cup evapoated evapoated - - - -

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



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