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Bean, Corn and Squash Stew

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)38.3043
Energy (kCal)1459.1942
Carbohydrates (g)258.7768
Protein (g)41.9217
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)
    water 1 quart - - - -
    butternut squash 1 1/2 lb peeled seeded cut 306.1752 79.5375 6.8039 0.6804
    corn kernel 4 cups cut 738.84 145.9068 20.4168 8.0088
    kidney bean 1 can drained 80.0 11.3103 11.5862 1.3793
    basil leaf 3/4 cup chopped - - - -
    vegetable oil 1/4 cup 234.46400000000003 0.0 0.0 27.2
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    onion 1 chopped 60.0 14.01 1.65 0.15
    red bell pepper 1 chopped - - - -
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    hot paprika 2 teaspoons - - - -
    salt black pepper ground - - - -

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



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