RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	92.737
Energy (kCal)	505.8476
Carbohydrates (g)	10.4532
Total fats (g)	7.9333
Fatty acids, total saturated 20:0 (g)	0.0111
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1151
Fatty acids, total polyunsaturated 17:1 (g)	0.0144
Fatty acids, total trans-monoenoic (g)	0.0137
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2524
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0186
Riboflavin (mg)	0.7210
Tocopherol, beta (mg)	0.1414
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0575
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)	0.7256
Tocopherol, delta (mg)	0.0014
Arginine (g)	0.2282
Proline (g)	0.0846
Fatty acids, total polyunsaturated 18:1 t (g)	0.0127
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.1670
Adjusted Protein (g)	0.0000
Cystine (g)	0.0243
Tocotrienol, beta (mg)	0.0028
Selenium, Se (g)	79.5242
Copper, Cu (mg)	1.1821
Maltose (g)	0.0000
Zinc, Zn (mg)	4.8855
Total lipid (fat) (g)	7.9333
Vitamin K (phylloquinone) (g)	0.8933
Cholesterol (mg)	235.9072
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0328
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.5000
Folate, total (g)	88.9002
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0053
Vitamin A, IU (IU)	460.7144
Energy (kcal)	505.8476
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1904
Fatty acids, total saturated 14:1 (g)	0.0010
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0506
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1049
Sugars, total (g)	4.8040
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0482
Vitamin C, total ascorbic acid (mg)	8.1400
Lutein + zeaxanthin (g)	4.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1503
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1124
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	103.3469
Fatty acids, total saturated 16:0 (g)	1.6435
Carbohydrate, by difference (g)	10.4532
Vitamin D (IU)	2.2400
Fructose (g)	1.4190
Fluoride, F (g)	1.2100
Aspartic acid (g)	0.2654
Tyrosine (g)	0.0854
Potassium, K (mg)	1230.9890
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	137.5403
Serine (g)	0.0969
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1009
Fatty acids, total trans-polyenoic 22:4 (g)	0.0062
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0003
Fatty acids, total saturated 22:0 (g)	0.0018
Fatty acids, total saturated 14:0 (g)	0.0832
Histidine (g)	0.0872
Isoleucine (g)	0.0991
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0067
Niacin (mg)	5.6774
Water (g)	460.0821
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)	0.0344
Carotene, beta (g)	1.1000
Sodium, Na (mg)	405.3474
Iron, Fe (mg)	6.6351
Energy (kJ)	2113.1638
Ash (g)	6.1288
Caffeine (mg)	0.0000
Glycine (g)	0.1073
Fatty acids, total trans-polyenoic (g)	0.0049
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0008
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9619
Fatty acids, total polyunsaturated (g)	1.6930
Vitamin E (alpha-tocopherol) (mg)	2.3489
Sucrose (g)	1.2290
Vitamin B-6 (mg)	0.7132
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0560
Vitamin D3 (cholecalciferol) (g)	0.0560
Lysine (g)	0.2001
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0098
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2130
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)	0.0025
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6332
Folate, food (g)	88.9002
Fatty acids, total saturated 20:1 (g)	0.0462
Fatty acids, total monounsaturated (g)	2.8547
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7864
Fatty acids, total polyunsaturated 16:1 t (g)	0.0008
Fatty acids, total polyunsaturated 17:0 (g)	0.0154
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0062
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	308.0693
Fatty acids, total polyunsaturated 16:1 c (g)	0.1215
Fatty acids, total saturated (g)	2.4833
Vitamin B-12 (g)	4.6033
Calcium, Ca (mg)	560.9345
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0070
Alanine (g)	0.1243
Glutamic acid (g)	0.5537
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0045
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	137.5403
Leucine (g)	0.1730
Folate, DFE (g)	88.9002
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0049
Fiber, total dietary (g)	1.8700
Tryptophan (g)	0.0364
Threonine (g)	0.1008
Fatty acids, total polyunsaturated 18:1 c (g)	2.2438
Manganese, Mn (mg)	0.1434
Protein (g)	92.7370
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.6019
Betaine (mg)	0.6280
Phosphorus, P (mg)	868.0619
Tocopherol, gamma (mg)	0.0910

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Rest Africa >> Nigerian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Shell peas if necessary. They are fun to shell. Just pull the string from one end to the other and push the peas out with your finger. Lots of ways to do it but that is my favorite. I like to leave some of the thinner ones whole and just cut them in pieces-'snaps' to season the beans even more. | 2. Wash peas and pick out anything you don't want in the pot. Place peas in a Dutch oven and cover with water to about an inch over the peas. You can use broth or stock here but we prefer water because it lets the flavor of the peas shine through. | 3. Chop bacon in about one inch pieces and toss it and the chopped onion into the pot. (You can use salt pork if you like but I can't stand the stuff. Just make lots of slits cuts in it down to the rind but not all the way through) | 4. Cover and bring to a boil then reduce to a simmer and cook until peas are tender. About 30 to 45 minutes for fresh or frozen and about an hour and a half for dried. | 5. Stir occasionally and add more water if needed. | 6. Taste and add salt to taste. | 7. These freeze and reheat really well so make a 'mess' of them and freeze the leftovers. | 8. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black eyed pea	1	lb	black-eyed	403.4676	0.0	89.7602	2.2667
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
bacon	1/2			58.38	0.1792	1.7668	5.5566
salt				-	-	-	-

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

Cooking in progress....

Down Home Black-Eyed Peas