RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	45.0849
Energy (kCal)	476.2969
Carbohydrates (g)	42.9983
Total fats (g)	14.157
Fatty acids, total saturated 20:0 (g)	0.0065
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1126
Fatty acids, total polyunsaturated 17:1 (g)	0.0017
Fatty acids, total trans-monoenoic (g)	0.1598
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0060
Fatty acids, total saturated 4:0 (g)	0.0074
Fatty acids, total trans (g)	0.1910
Riboflavin (mg)	0.5339
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.8184
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0026
Fatty acids, total polyunsaturated 24:1 c (g)	0.0002
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.9756
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3526
Proline (g)	0.3669
Fatty acids, total polyunsaturated 18:1 t (g)	0.1598
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.9308
Adjusted Protein (g)	0.0000
Cystine (g)	0.0220
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	24.8231
Copper, Cu (mg)	1.1562
Maltose (g)	0.0896
Zinc, Zn (mg)	2.7597
Total lipid (fat) (g)	14.1570
Vitamin K (phylloquinone) (g)	11.5788
Cholesterol (mg)	22.9800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0163
Menaquinone-4 (g)	1.4400
Phytosterols (mg)	8.1000
Folate, total (g)	98.6801
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0043
Vitamin A, IU (IU)	752.7347
Energy (kcal)	476.2969
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6007
Fatty acids, total saturated 14:1 (g)	0.0322
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0708
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0014
Sugars, total (g)	20.6680
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0124
Vitamin C, total ascorbic acid (mg)	26.7991
Lutein + zeaxanthin (g)	31.0600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0002
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2527
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0379
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	69.4257
Fatty acids, total saturated 16:0 (g)	3.3176
Carbohydrate, by difference (g)	42.9983
Vitamin D (IU)	0.0000
Fructose (g)	1.9643
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.6612
Tyrosine (g)	0.1731
Potassium, K (mg)	2417.2758
Fatty acids, total saturated 12:0 (g)	0.1073
Vitamin A, RAE (g)	61.5623
Serine (g)	0.2722
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2106
Fatty acids, total trans-polyenoic 22:4 (g)	0.0002
Alcohol, ethyl (g)	0.8268
Fatty acids, total polyunsaturated 24:0 (g)	0.0014
Fatty acids, total saturated 22:0 (g)	0.0026
Fatty acids, total saturated 14:0 (g)	0.4787
Histidine (g)	0.1139
Isoleucine (g)	0.2375
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0194
Niacin (mg)	21.0557
Water (g)	1002.3315
Fatty acids, total saturated 8:0 (g)	0.0348
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0019
Carotene, beta (g)	382.2575
Sodium, Na (mg)	5528.9763
Iron, Fe (mg)	6.5574
Energy (kJ)	1995.2519
Ash (g)	18.5241
Caffeine (mg)	0.0000
Glycine (g)	0.2487
Fatty acids, total trans-polyenoic (g)	0.0312
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0014
Fatty acids, total saturated 18:2 undifferentiated (g)	2.0304
Fatty acids, total polyunsaturated (g)	2.2503
Vitamin E (alpha-tocopherol) (mg)	1.7027
Sucrose (g)	0.1686
Vitamin B-6 (mg)	0.8204
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0487
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3113
Beta-sitosterol (mg)	0.0400
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0046
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	9204.4800
Starch (g)	0.0704
Pantothenic acid (mg)	1.0132
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)	0.0410
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1813
Folate, food (g)	98.6801
Fatty acids, total saturated 20:1 (g)	0.0955
Fatty acids, total monounsaturated (g)	5.2985
Stigmasterol (mg)	0.0600
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1051
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0259
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	118.9434
Fatty acids, total polyunsaturated 16:1 c (g)	0.0706
Fatty acids, total saturated (g)	5.2285
Vitamin B-12 (g)	1.8144
Calcium, Ca (mg)	151.3375
Fatty acids, total saturated 10:0 (g)	0.0907
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2548
Glutamic acid (g)	1.6740
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0002
Carotene, alpha (g)	10.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	29.0400
Leucine (g)	0.3578
Folate, DFE (g)	98.6801
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0312
Fiber, total dietary (g)	6.5485
Tryptophan (g)	0.0651
Threonine (g)	0.2338
Fatty acids, total polyunsaturated 18:1 c (g)	0.8311
Manganese, Mn (mg)	2.3438
Protein (g)	45.0849
Cryptoxanthin, beta (g)	4.2800
Fatty acids, total saturated 18:1 undifferentiated (g)	4.4803
Betaine (mg)	0.3022
Phosphorus, P (mg)	673.9571
Tocopherol, gamma (mg)	0.2384

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving. | 2. To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
avocado	4		peeled pitted diced	-	-	-	-
shallot	1		chopped	115.2	26.88	4.0	0.16
chicken broth	3 1/2	cups		273.42	6.615	38.9844	9.1728
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
tequila	1	tablespoon		9.6757	0.9940000000000001	0.0264	0.0088
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
salt pepper	to taste			-	-	-	-
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644

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

Cooking in progress....

Avocado and Cilantro Soup