RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	20.2105
Energy (kCal)	603.5605
Carbohydrates (g)	36.2249
Total fats (g)	44.6076
Fatty acids, total saturated 20:0 (g)	0.0442
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3208
Fatty acids, total polyunsaturated 17:1 (g)	0.0577
Fatty acids, total trans-monoenoic (g)	0.0549
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0666
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0745
Riboflavin (mg)	0.4167
Tocopherol, beta (mg)	0.5656
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0123
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.2258
Tocopherol, delta (mg)	0.0056
Arginine (g)	1.9371
Proline (g)	0.7429
Fatty acids, total polyunsaturated 18:1 t (g)	0.0510
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.3568
Adjusted Protein (g)	0.0000
Cystine (g)	0.2634
Tocotrienol, beta (mg)	0.0112
Selenium, Se (g)	15.2994
Copper, Cu (mg)	0.9274
Maltose (g)	0.0000
Zinc, Zn (mg)	3.4780
Total lipid (fat) (g)	44.6076
Vitamin K (phylloquinone) (g)	263.5740
Cholesterol (mg)	36.9600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0034
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1327
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	28.8380
Folate, total (g)	119.6055
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0213
Vitamin A, IU (IU)	1666.0795
Energy (kcal)	603.5605
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5688
Fatty acids, total saturated 14:1 (g)	0.0041
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4829
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0022
Sugars, total (g)	8.3056
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0956
Vitamin C, total ascorbic acid (mg)	41.8779
Lutein + zeaxanthin (g)	991.0860
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0028
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9354
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0034
Magnesium, Mg (mg)	90.9315
Fatty acids, total saturated 16:0 (g)	6.9077
Carbohydrate, by difference (g)	36.2249
Vitamin D (IU)	8.9600
Fructose (g)	2.2534
Fluoride, F (g)	38.9733
Aspartic acid (g)	1.7436
Tyrosine (g)	0.6727
Potassium, K (mg)	900.0295
Fatty acids, total saturated 12:0 (g)	0.0020
Vitamin A, RAE (g)	87.7925
Serine (g)	0.8294
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8225
Fatty acids, total trans-polyenoic 22:4 (g)	0.0246
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0011
Fatty acids, total saturated 22:0 (g)	0.0073
Fatty acids, total saturated 14:0 (g)	0.3539
Histidine (g)	0.5796
Isoleucine (g)	0.7738
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0269
Niacin (mg)	6.5606
Water (g)	357.6020
Fatty acids, total saturated 8:0 (g)	0.0022
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.1378
Carotene, beta (g)	968.7890
Sodium, Na (mg)	908.6160
Iron, Fe (mg)	3.7156
Energy (kJ)	2522.4520
Ash (g)	6.3473
Caffeine (mg)	0.0000
Glycine (g)	0.9756
Fatty acids, total trans-polyenoic (g)	0.0196
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0034
Fatty acids, total saturated 18:2 undifferentiated (g)	12.6207
Fatty acids, total polyunsaturated (g)	13.2412
Vitamin E (alpha-tocopherol) (mg)	0.5457
Sucrose (g)	2.1846
Vitamin B-6 (mg)	0.6679
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.2240
Vitamin D3 (cholecalciferol) (g)	0.2240
Lysine (g)	1.0358
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0409
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	1.1434
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)	0.0101
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.8639
Folate, food (g)	119.6055
Fatty acids, total saturated 20:1 (g)	0.2150
Fatty acids, total monounsaturated (g)	18.1242
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.1455
Fatty acids, total polyunsaturated 16:1 t (g)	0.0034
Fatty acids, total polyunsaturated 17:0 (g)	0.0616
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0246
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	48.6184
Fatty acids, total polyunsaturated 16:1 c (g)	0.4861
Fatty acids, total saturated (g)	10.7515
Vitamin B-12 (g)	0.3640
Calcium, Ca (mg)	318.6645
Fatty acids, total saturated 10:0 (g)	0.0012
Galactose (g)	0.2441
Tocotrienol, gamma (mg)	0.0280
Alanine (g)	0.9252
Glutamic acid (g)	3.4997
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0179
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	6.1600
Leucine (g)	1.3466
Folate, DFE (g)	119.6055
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0196
Fiber, total dietary (g)	9.1500
Tryptophan (g)	0.3064
Threonine (g)	0.7355
Fatty acids, total polyunsaturated 18:1 c (g)	8.9825
Manganese, Mn (mg)	1.3950
Protein (g)	20.2105
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	17.2667
Betaine (mg)	2.3849
Phosphorus, P (mg)	529.1710
Tocopherol, gamma (mg)	0.5189

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 30 minutes, Preparation Time - 30 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cook bacon in a skillet over medium, turning occasionally, until evenly browned and crisp, about 10 minutes; drain on paper towels. Reserve 1 tablespoon bacon drippings. | 2. Allow bacon to cool; crumble and set aside. | 3. Melt butter with the bacon drippings in a large saucepan over medium heat. Cook and stir onion, celery, green bell pepper, red bell pepper, thyme, salt, black pepper, parsley, and Creole seasoning in the butter mixture until onion is translucent, about 8 minutes. | 4. Stir in garlic and cook until fragrant, about 2 more minutes. | 5. Mix in beef broth and corn; bring to a boil. | 6. Cover the saucepan and reduce heat to low; simmer until broth is nearly evaporated and vegetables are tender, about 20 more minutes. Stir in crumbled bacon. Dish can be simmered longer or held over low heat if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	2	slices		233.52	0.7168	7.0672	22.2264
bacon dripping	1	tablespoon		-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1	cup	chopped	64.0	14.944	1.76	0.16
celery	1/2	cup	diced	8.08	1.4999	0.3484	0.0859
green bell pepper	1/2	cup	diced	-	-	-	-
red bell pepper	1/2	cup	diced	-	-	-	-
thyme	1	tablespoon	minced	2.424	0.5868	0.1334	0.0403
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185
creole seasoning	1	pinch		-	-	-	-
garlic	5	cloves	minced	22.35	4.959	0.9540000000000001	0.075
beef broth	1/2	cup		8.4	0.048	1.368	0.264
corn kernel	1	package		-	-	-	-

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

Cooking in progress....

Melody's Corn Maque Choux