RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.3759
Energy (kCal)	475.0702
Carbohydrates (g)	50.0841
Total fats (g)	30.6206
Fatty acids, total saturated 20:0 (g)	0.0085
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3113
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0002
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.5954
Tocopherol, beta (mg)	0.0288
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)	0.8351
Tocopherol, delta (mg)	0.0006
Arginine (g)	0.4896
Proline (g)	0.3492
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	7.4038
Adjusted Protein (g)	0.0000
Cystine (g)	0.1063
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.3979
Copper, Cu (mg)	0.3933
Maltose (g)	0.0000
Zinc, Zn (mg)	2.1661
Total lipid (fat) (g)	30.6206
Vitamin K (phylloquinone) (g)	35.4455
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)	0.2834
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	54.9800
Folate, total (g)	279.5300
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3801.9675
Energy (kcal)	475.0702
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0153
Fatty acids, total saturated 14:1 (g)	0.0078
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1090
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	21.5159
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.3091
Vitamin C, total ascorbic acid (mg)	188.5312
Lutein + zeaxanthin (g)	8409.5724
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3698
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)	113.5388
Fatty acids, total saturated 16:0 (g)	2.6452
Carbohydrate, by difference (g)	50.0841
Vitamin D (IU)	0.0000
Fructose (g)	7.8357
Fluoride, F (g)	1.6500
Aspartic acid (g)	1.1342
Tyrosine (g)	0.2033
Potassium, K (mg)	1852.4725
Fatty acids, total saturated 12:0 (g)	12.8032
Vitamin A, RAE (g)	189.1600
Serine (g)	0.3226
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2969
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0118
Fatty acids, total saturated 22:0 (g)	0.0164
Fatty acids, total saturated 14:0 (g)	4.4965
Histidine (g)	0.1762
Isoleucine (g)	0.2886
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.2310
Water (g)	793.6994
Fatty acids, total saturated 8:0 (g)	0.8976
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)	1840.6387
Sodium, Na (mg)	1827.1413
Iron, Fe (mg)	7.1339
Energy (kJ)	1981.1978
Ash (g)	10.6466
Caffeine (mg)	0.0000
Glycine (g)	0.3381
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)	1.6252
Fatty acids, total polyunsaturated (g)	1.9421
Vitamin E (alpha-tocopherol) (mg)	5.4445
Sucrose (g)	1.7418
Vitamin B-6 (mg)	1.3983
Fatty acids, total trans-polyenoic 13:0 (g)	0.0022
Fatty acids, total saturated 6:0 (g)	0.0554
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.4389
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)	4376.1638
Starch (g)	0.0000
Pantothenic acid (mg)	1.3064
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)	0.0039
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3262
Folate, food (g)	279.5300
Fatty acids, total saturated 20:1 (g)	0.0011
Fatty acids, total monounsaturated (g)	3.4822
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1211
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0090
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	56.8614
Fatty acids, total polyunsaturated 16:1 c (g)	0.0080
Fatty acids, total saturated (g)	22.8557
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	231.2000
Fatty acids, total saturated 10:0 (g)	1.0702
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.2280
Alanine (g)	0.3979
Glutamic acid (g)	1.2840
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	175.4050
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.4718
Folate, DFE (g)	279.5300
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)	14.9565
Tryptophan (g)	0.0936
Threonine (g)	0.2391
Fatty acids, total polyunsaturated 18:1 c (g)	0.2781
Manganese, Mn (mg)	1.0288
Protein (g)	10.3759
Cryptoxanthin, beta (g)	285.1062
Fatty acids, total saturated 18:1 undifferentiated (g)	3.4496
Betaine (mg)	0.3660
Phosphorus, P (mg)	266.2475
Tocopherol, gamma (mg)	0.2756

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 210 minutes, Preparation Time - 30 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Soak beans in water overnight. Drain and rinse. | 2. In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds. | 3. Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat. | 4. Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	1	package		-	-	-	-
kidney bean	1	package		-	-	-	-
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
salt pepper	to taste			-	-	-	-
jalapeno pepper	1		seeded minced	1.6312	0.3656	0.0512	0.0208
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		chopped sweet	60.0	14.01	1.65	0.15
green bell pepper	2		chopped	58.38	12.788	2.0016	0.7506
zucchini	2		diced	66.64	12.1912	4.7432	1.2544
tomato green chile pepper	3	cans	diced	-	-	-	-
tomato sauce	1	can		-	-	-	-
chunky salsa	1/2	jar		-	-	-	-
chili sauce	2	tablespoons		31.395	6.7533	0.8531	0.1024
buffalo	2	pounds	ground	-	-	-	-

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

Cooking in progress....

West Texas-Style Buffalo Chili