RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.7205
Energy (kCal)	202.607
Carbohydrates (g)	26.6044
Total fats (g)	10.4218
Fatty acids, total saturated 20:0 (g)	0.0373
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1081
Fatty acids, total polyunsaturated 17:1 (g)	0.0112
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)	0.1764
Tocopherol, beta (mg)	0.0248
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)	0.2096
Tocopherol, delta (mg)	0.0118
Arginine (g)	0.2223
Proline (g)	0.1031
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.1406
Adjusted Protein (g)	0.0000
Cystine (g)	0.0497
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.3655
Copper, Cu (mg)	0.3653
Maltose (g)	0.1344
Zinc, Zn (mg)	1.0041
Total lipid (fat) (g)	10.4218
Vitamin K (phylloquinone) (g)	84.1329
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)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	57.8870
Folate, total (g)	59.1450
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4946.6800
Energy (kcal)	202.6070
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1216
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0358
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	13.1764
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0429
Vitamin C, total ascorbic acid (mg)	42.8362
Lutein + zeaxanthin (g)	863.3130
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1339
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)	65.2935
Fatty acids, total saturated 16:0 (g)	1.1593
Carbohydrate, by difference (g)	26.6044
Vitamin D (IU)	0.0000
Fructose (g)	5.9127
Fluoride, F (g)	4.1970
Aspartic acid (g)	0.6768
Tyrosine (g)	0.0823
Potassium, K (mg)	1120.6010
Fatty acids, total saturated 12:0 (g)	0.0016
Vitamin A, RAE (g)	247.5440
Serine (g)	0.1454
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1563
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)	0.0116
Fatty acids, total saturated 14:0 (g)	0.0039
Histidine (g)	0.0819
Isoleucine (g)	0.1282
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.8332
Water (g)	309.8496
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)	2880.2070
Sodium, Na (mg)	56.6905
Iron, Fe (mg)	4.3297
Energy (kJ)	844.3720
Ash (g)	3.0214
Caffeine (mg)	0.0000
Glycine (g)	0.1320
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)	1.1969
Fatty acids, total polyunsaturated (g)	1.3054
Vitamin E (alpha-tocopherol) (mg)	4.5193
Sucrose (g)	0.8416
Vitamin B-6 (mg)	0.4360
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)	0.1847
Beta-sitosterol (mg)	0.0800
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	17640.4900
Starch (g)	0.1056
Pantothenic acid (mg)	0.3983
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)	0.1743
Folate, food (g)	59.1450
Fatty acids, total saturated 20:1 (g)	0.0330
Fatty acids, total monounsaturated (g)	7.1381
Stigmasterol (mg)	0.1200
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)	0.0020
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	40.2402
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.4262
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	117.7295
Fatty acids, total saturated 10:0 (g)	0.0005
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1532
Glutamic acid (g)	1.9691
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	165.9500
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1700
Folate, DFE (g)	59.1450
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)	6.6611
Tryptophan (g)	0.0431
Threonine (g)	0.1539
Fatty acids, total polyunsaturated 18:1 c (g)	0.0036
Manganese, Mn (mg)	0.7573
Protein (g)	5.7205
Cryptoxanthin, beta (g)	8.1150
Fatty acids, total saturated 18:1 undifferentiated (g)	6.9726
Betaine (mg)	0.5410
Phosphorus, P (mg)	134.7750
Tocopherol, gamma (mg)	0.7728

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Preparation Time
Cooking Time - 15 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl. | 2. Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds. | 3. Reduce heat to medium and add lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce. | 4. Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spice mix				-	-	-	-
ancho chile powder	2	teaspoons	ground	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
salt	1/2	teaspoon		-	-	-	-
fennel seed	1/4	teaspoon	ground	1.725	0.2614	0.079	0.0744
filling				-	-	-	-
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	1		minced	28.0	6.537999999999999	0.77	0.07
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
brown green lentil	2 1/2	cups	cooked	-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
water	2	tablespoons		0.0	0.0	0.0	0.0
chipotle chile adobo sauce	2		canned seeded minced	-	-	-	-
adobo sauce				-	-	-	-
taco				-	-	-	-
vegan corn	8			-	-	-	-
lettuce	1	cup	shredded	5.4	1.0332	0.4896	0.054000000000000006
tomato	1	cup	chopped	26.82	5.7961	1.3112	0.298
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
guacamole	1	cup		-	-	-	-
lime	1		cut	-	-	-	-

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

Cooking in progress....

Lentil Tacos