RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.3064
Energy (kCal)	63.1733
Carbohydrates (g)	12.4402
Total fats (g)	0.59
Fatty acids, total saturated 20:0 (g)	0.0006
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0173
Fatty acids, total polyunsaturated 17:1 (g)	0.0004
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0037
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0016
Riboflavin (mg)	0.0537
Tocopherol, beta (mg)	0.0182
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0008
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0003
Fatty acids, total saturated 18:0 (g)	0.0220
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2668
Proline (g)	0.1474
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.5973
Adjusted Protein (g)	0.0000
Cystine (g)	0.0434
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.0982
Copper, Cu (mg)	0.3231
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8611
Total lipid (fat) (g)	0.5900
Vitamin K (phylloquinone) (g)	23.8197
Cholesterol (mg)	17.9917
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0018
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	12.8900
Folate, total (g)	42.8601
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1771.7033
Energy (kcal)	63.1733
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0075
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0704
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0144
Sugars, total (g)	7.4019
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0283
Vitamin C, total ascorbic acid (mg)	49.9963
Lutein + zeaxanthin (g)	276.6267
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0096
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1423
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	31.2899
Fatty acids, total saturated 16:0 (g)	0.0607
Carbohydrate, by difference (g)	12.4402
Vitamin D (IU)	0.1417
Fructose (g)	2.8401
Fluoride, F (g)	5.6877
Aspartic acid (g)	0.5112
Tyrosine (g)	0.1097
Potassium, K (mg)	561.1749
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	89.1617
Serine (g)	0.1473
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1495
Fatty acids, total trans-polyenoic 22:4 (g)	0.0003
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0001
Fatty acids, total saturated 14:0 (g)	0.0020
Histidine (g)	0.0850
Isoleucine (g)	0.1373
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.4697
Water (g)	241.5883
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0008
Carotene, beta (g)	948.1533
Sodium, Na (mg)	71.2183
Iron, Fe (mg)	0.6570
Energy (kJ)	261.7599
Ash (g)	1.4083
Caffeine (mg)	0.0000
Glycine (g)	0.1948
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1629
Fatty acids, total polyunsaturated (g)	0.2114
Vitamin E (alpha-tocopherol) (mg)	1.2642
Sucrose (g)	0.1842
Vitamin B-6 (mg)	0.1902
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2299
Beta-sitosterol (mg)	0.0600
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0014
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	4682.8600
Starch (g)	0.0000
Pantothenic acid (mg)	0.4751
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0009
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1006
Folate, food (g)	42.8601
Fatty acids, total saturated 20:1 (g)	0.0038
Fatty acids, total monounsaturated (g)	0.1060
Stigmasterol (mg)	0.0900
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0024
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0006
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	25.8840
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0917
Vitamin B-12 (g)	0.1771
Calcium, Ca (mg)	38.4266
Fatty acids, total saturated 10:0 (g)	0.0041
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1814
Glutamic acid (g)	1.1499
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	186.1400
Vitamin E, added (mg)	0.0000
Retinol (g)	0.1417
Leucine (g)	0.2210
Folate, DFE (g)	42.8601
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.4510
Tryptophan (g)	0.0422
Threonine (g)	0.1439
Fatty acids, total polyunsaturated 18:1 c (g)	0.0008
Manganese, Mn (mg)	0.2371
Protein (g)	4.3064
Cryptoxanthin, beta (g)	41.8000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0938
Betaine (mg)	0.2223
Phosphorus, P (mg)	75.8916
Tocopherol, gamma (mg)	0.2184

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Spanish and Portuguese >> Spanish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces. | 2. Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to "cook". | 3. Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lobster	1/2			10.9083	0.0	2.3403	0.1062
sea scallop	1/2			-	-	-	-
orange	4		juiced	9.3	2.1493	0.1447	0.0413
lemon	4		juiced	4.4733	1.403	0.0712	0.0488
lime	4		juiced	5.0417	1.6980000000000002	0.0847	0.0141
bermuda onion	1		sliced	-	-	-	-
tomato	2		chopped	32.76	7.0798	1.6016	0.364
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
habanero	1/2		chopped	-	-	-	-
spanish olive oil	1/4	cup		-	-	-	-
ketchup	1/4	cup		-	-	-	-
salt pepper			ground	-	-	-	-
avocado				-	-	-	-
plantain chip				-	-	-	-

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

Cooking in progress....

Lobster and Scallop Ceviche