RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.8974
Energy (kCal)	53.9718
Carbohydrates (g)	12.9955
Total fats (g)	1.2798
Fatty acids, total saturated 20:0 (g)	0.0053
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0557
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0010
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0955
Tocopherol, beta (mg)	0.0192
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0374
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.1174
Proline (g)	0.1547
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5707
Adjusted Protein (g)	0.0000
Cystine (g)	0.0204
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.4960
Copper, Cu (mg)	0.1268
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5516
Total lipid (fat) (g)	1.2798
Vitamin K (phylloquinone) (g)	15.1820
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0481
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.7580
Folate, total (g)	12.7658
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2420.4837
Energy (kcal)	53.9718
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0078
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0172
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.9360
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2792
Vitamin C, total ascorbic acid (mg)	22.0050
Lutein + zeaxanthin (g)	44.6838
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0679
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)	23.2253
Fatty acids, total saturated 16:0 (g)	0.1487
Carbohydrate, by difference (g)	12.9955
Vitamin D (IU)	0.0000
Fructose (g)	0.7636
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2438
Tyrosine (g)	0.0248
Potassium, K (mg)	280.3480
Fatty acids, total saturated 12:0 (g)	0.0090
Vitamin A, RAE (g)	120.7442
Serine (g)	0.0514
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0526
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0056
Fatty acids, total saturated 14:0 (g)	0.0151
Histidine (g)	0.0240
Isoleucine (g)	0.0463
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.0920
Water (g)	61.5868
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)	0.0000
Carotene, beta (g)	1228.4925
Sodium, Na (mg)	233.1363
Iron, Fe (mg)	1.9741
Energy (kJ)	225.3942
Ash (g)	1.3633
Caffeine (mg)	0.0000
Glycine (g)	0.0720
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0011
Fatty acids, total saturated 18:2 undifferentiated (g)	0.6297
Fatty acids, total polyunsaturated (g)	0.6864
Vitamin E (alpha-tocopherol) (mg)	3.3822
Sucrose (g)	0.4532
Vitamin B-6 (mg)	0.2562
Fatty acids, total trans-polyenoic 13:0 (g)	0.0022
Fatty acids, total saturated 6:0 (g)	0.0010
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0629
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.6800
Starch (g)	0.0000
Pantothenic acid (mg)	0.1973
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0553
Folate, food (g)	12.7658
Fatty acids, total saturated 20:1 (g)	0.0011
Fatty acids, total monounsaturated (g)	0.2745
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0011
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.5393
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2268
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	66.2723
Fatty acids, total saturated 10:0 (g)	0.0011
Galactose (g)	0.0101
Tocotrienol, gamma (mg)	0.2280
Alanine (g)	0.0635
Glutamic acid (g)	0.2502
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	167.4442
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0818
Folate, DFE (g)	12.7658
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)	3.9983
Tryptophan (g)	0.0120
Threonine (g)	0.0338
Fatty acids, total polyunsaturated 18:1 c (g)	0.2612
Manganese, Mn (mg)	0.2761
Protein (g)	1.8974
Cryptoxanthin, beta (g)	280.1533
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2661
Betaine (mg)	0.4446
Phosphorus, P (mg)	46.6687
Tocopherol, gamma (mg)	0.5182

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Mix ingredients for paste/rub and smear over pork loin. | 2. Leave to sit 8 hours or overnight. | 3. Mix ingredients for the basting sauce. | 4. To prepare barbecue, set a shallow pan of water on the coals to cover half the barbecue. Preheat barbecue on high. | 5. Place the marinated loin over the pan and turn off heat under the pan, but set at medium on other half of barbecue. | 6. Cook meat for 1.5 to 2 hours turning occasionally. Brush Basting Sauce over loin during the final 20 minutes or so of cooking. Cook until meat is 150-155°F. | 7. Let stand for 10 minutes, slice and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	1/2 - 1 1/2	1/2	boneless	0.0	0.0	0.0	0.0
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
garlic	1	teaspoon	granulated crushed	4.172	0.9257	0.1781	0.013999999999999999
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
cumin powder	1	teaspoon		-	-	-	-
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
lime juice	2			15.125	5.0941	0.2541	0.0424
lemon	1			1.2808	0.4116	0.0486	0.0132
salt pepper				-	-	-	-
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
honey	1/4	cup		-	-	-	-
chipotle chili flake	1	teaspoon		-	-	-	-

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

Cooking in progress....

Cinnamon Honey Barbecued Pork Loin