RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.427
Energy (kCal)	474.917
Carbohydrates (g)	122.5625
Total fats (g)	1.4542
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0930
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2117
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0009
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0293
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7186
Proline (g)	0.3155
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0068
Adjusted Protein (g)	0.0000
Cystine (g)	0.0978
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.7459
Copper, Cu (mg)	0.3593
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8197
Total lipid (fat) (g)	1.4542
Vitamin K (phylloquinone) (g)	2.9883
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)	0.0012
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.6760
Folate, total (g)	84.6978
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4064.4100
Energy (kcal)	474.9170
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0335
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0733
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	54.2033
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	70.7790
Lutein + zeaxanthin (g)	129.5562
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2364
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)	143.2278
Fatty acids, total saturated 16:0 (g)	0.3617
Carbohydrate, by difference (g)	122.5625
Vitamin D (IU)	0.0000
Fructose (g)	0.0301
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5913
Tyrosine (g)	0.1603
Potassium, K (mg)	1937.1035
Fatty acids, total saturated 12:0 (g)	0.0095
Vitamin A, RAE (g)	201.9800
Serine (g)	0.2010
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2130
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)	0.0027
Fatty acids, total saturated 14:0 (g)	0.0099
Histidine (g)	0.2577
Isoleucine (g)	0.1742
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.6170
Water (g)	241.8120
Fatty acids, total saturated 8:0 (g)	0.0004
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0021
Carotene, beta (g)	1652.7475
Sodium, Na (mg)	21.2012
Iron, Fe (mg)	2.7642
Energy (kJ)	1985.4095
Ash (g)	4.6054
Caffeine (mg)	0.0000
Glycine (g)	0.2169
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)	0.1821
Fatty acids, total polyunsaturated (g)	0.2810
Vitamin E (alpha-tocopherol) (mg)	0.6034
Sucrose (g)	0.1988
Vitamin B-6 (mg)	1.2562
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)	0.2955
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)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.0214
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)	0.2322
Folate, food (g)	84.6978
Fatty acids, total saturated 20:1 (g)	0.0004
Fatty acids, total monounsaturated (g)	0.1358
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	56.9461
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.5496
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	19.8005
Fatty acids, total saturated 10:0 (g)	0.0036
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2341
Glutamic acid (g)	0.7880
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1569.1650
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2895
Folate, DFE (g)	84.6978
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)	9.2739
Tryptophan (g)	0.0669
Threonine (g)	0.1625
Fatty acids, total polyunsaturated 18:1 c (g)	0.0103
Manganese, Mn (mg)	0.1145
Protein (g)	6.4270
Cryptoxanthin, beta (g)	1.2500
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0934
Betaine (mg)	0.5917
Phosphorus, P (mg)	165.2618
Tocopherol, gamma (mg)	0.0000

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. Select very yellow ripe plantains, some black spots should be visible. Cut Ends off plantains and peel remaining shin off. It should peel almost like a banana. Slice diagonally in a slanted cut pattern about 1 inch or a little thicker. Sprinkle generous amounts of ginger, garlic and red pepper if you like some spice. Lightly sprinkle with salt. Arrange on baking sheet and bake in preheated oven at 450 degrees. Turn plantains occasionally until both sides have a nice golden top about 15 minutes. Remove from oven and serve. | 2. you can also use fresh ginger 1 tablespoon, 4 cloves garlic and 1 small habenero pepper and a dash salt prepared in food processor with tablespoon olive oil. Let plantains marinate in mixture for hour than arrange on cookie sheet and bake or fry in oil until golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plantain	2		ripe	436.76	114.1662	4.654	1.3246
ginger	1	tablespoon	ground	4.8	1.0662	0.1092	0.045
red pepper	1	teaspoon	ground	1.25	0.2753	0.0584	0.0138
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
salt				-	-	-	-
coconut oil				-	-	-	-

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

Cooking in progress....

Baked Ripe Plantains