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Porotos Granados Con Mazamorra (Chilean Vegetable Stew)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)27.7682
Energy (kCal)1843.24
Carbohydrates (g)358.251
Protein (g)135.425
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 1215.629 236.7755 111.5839 12.7006
    squash 1 24.13 4.9276 1.2827 0.3429
    corn 3 cups cooked 374.1 81.345 14.2245 5.8725
    onion 1 64.0 14.944 1.76 0.16
    garlic clove 2 - - - -
    tomato 2 65.52 14.1596 3.2032 0.728
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    basil - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    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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