RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.8697
Energy (kCal)	181.555
Carbohydrates (g)	38.7953
Total fats (g)	2.213
Fatty acids, total saturated 20:0 (g)	0.0004
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1921
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)	0.3577
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)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0482
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2330
Proline (g)	0.1352
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	2.4800
Glucose (dextrose) (g)	0.4726
Adjusted Protein (g)	0.0000
Cystine (g)	0.0668
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.1000
Copper, Cu (mg)	0.6339
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2023
Total lipid (fat) (g)	2.2130
Vitamin K (phylloquinone) (g)	88.3098
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)	0.0037
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	12.5100
Folate, total (g)	138.6800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4140.2550
Energy (kcal)	181.5550
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0098
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0559
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	17.0173
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0151
Vitamin C, total ascorbic acid (mg)	285.2195
Lutein + zeaxanthin (g)	180.6450
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1903
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)	115.0700
Fatty acids, total saturated 16:0 (g)	0.2350
Carbohydrate, by difference (g)	38.7953
Vitamin D (IU)	0.0000
Fructose (g)	0.5608
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.6973
Tyrosine (g)	0.1055
Potassium, K (mg)	1440.5150
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	206.5150
Serine (g)	0.1722
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1754
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0004
Fatty acids, total saturated 22:0 (g)	0.0004
Fatty acids, total saturated 14:0 (g)	0.0058
Histidine (g)	0.0901
Isoleucine (g)	0.1604
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.0639
Water (g)	534.8709
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)	1944.2450
Sodium, Na (mg)	95.1775
Iron, Fe (mg)	8.1918
Energy (kJ)	755.9000
Ash (g)	4.2558
Caffeine (mg)	0.0000
Glycine (g)	0.1717
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)	0.8803
Fatty acids, total polyunsaturated (g)	1.0737
Vitamin E (alpha-tocopherol) (mg)	2.9281
Sucrose (g)	0.1736
Vitamin B-6 (mg)	1.4757
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)	0.2161
Beta-sitosterol (mg)	5.0200
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)	2.2593
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)	0.0004
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4251
Folate, food (g)	138.6800
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1767
Stigmasterol (mg)	0.0900
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0076
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	47.7419
Fatty acids, total polyunsaturated 16:1 c (g)	0.0004
Fatty acids, total saturated (g)	0.3208
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	201.7250
Fatty acids, total saturated 10:0 (g)	0.0024
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1811
Glutamic acid (g)	1.4648
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	308.4000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2596
Folate, DFE (g)	138.6800
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)	14.0295
Tryptophan (g)	0.0532
Threonine (g)	0.1542
Fatty acids, total polyunsaturated 18:1 c (g)	0.0032
Manganese, Mn (mg)	1.5025
Protein (g)	9.8697
Cryptoxanthin, beta (g)	6.0600
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1664
Betaine (mg)	0.0605
Phosphorus, P (mg)	204.5825
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat the broiler. | 2. Place peppers, and whole garlic on a silicone or parchment-lined baking sheet. | 3. Broil 8 minutes, until garlic is beginning to blacken and peppers are soft. | 4. Transfer bell and banana peppers to a bowl and cover for 3 minutes. | 5. Peel and transfer all the peppers, along with accumulated juices and roasted garlic, to food processor. | 6. Add remaining ingredients and pulse until chopped and well combined. | 7. Transfer to a non-metallic container or serving bowl and let stand at room temperature until the flavors are melded, at least 30 minutes, or can 20 minutes in a waterbath. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bell pepper	1	halved	seeded	-	-	-	-
banana pepper	2		halved seeded	66.96	13.267999999999999	4.1168	1.1159999999999999
serrano chilies	3	halved		-	-	-	-
garlic clove	5		peeled	-	-	-	-
garlic clove	5		minced	22.35	4.959	0.9540000000000001	0.075
tomato	1 1/2	cups	diced canned	62.1	13.77	3.24	0.54
cilantro	3	tablespoons	minced	0.69	0.1101	0.0639	0.0156
mint	1/4	cup	minced	17.1	3.1224	1.1958	0.3618
green onion	1/4	cup	minced	4.7925	1.0188	0.1722	0.0834
lime juice	2	tablespoons	squeezed	7.5625	2.5469999999999997	0.127	0.0212
sea salt	1/4	teaspoon		-	-	-	-

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

Cooking in progress....

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