RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	137.8772
Energy (kCal)	708.8066
Carbohydrates (g)	19.434
Total fats (g)	3.6461
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1276
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)	0.3536
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.0837
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0816
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)	0.2421
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2071
Proline (g)	0.1749
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1771
Adjusted Protein (g)	0.0000
Cystine (g)	0.0444
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	115.7862
Copper, Cu (mg)	1.7642
Maltose (g)	0.0000
Zinc, Zn (mg)	7.2256
Total lipid (fat) (g)	3.6461
Vitamin K (phylloquinone) (g)	1.7743
Cholesterol (mg)	340.0008
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5290
Folate, total (g)	106.8479
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	683.9567
Energy (kcal)	708.8066
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1024
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0384
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1564
Sugars, total (g)	14.2286
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	2.8080
Lutein + zeaxanthin (g)	4.0505
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2244
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1355
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)	169.5428
Fatty acids, total saturated 16:0 (g)	0.6415
Carbohydrate, by difference (g)	19.4340
Vitamin D (IU)	0.0000
Fructose (g)	0.2403
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.2822
Tyrosine (g)	0.0882
Potassium, K (mg)	1809.0939
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	204.1557
Serine (g)	0.1437
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1321
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0138
Histidine (g)	0.0668
Isoleucine (g)	0.1234
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	8.2523
Water (g)	755.1287
Fatty acids, total saturated 8:0 (g)	0.0006
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)	2.2325
Sodium, Na (mg)	2228.5733
Iron, Fe (mg)	10.4032
Energy (kJ)	2964.9132
Ash (g)	13.4299
Caffeine (mg)	0.0000
Glycine (g)	0.1155
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)	0.3239
Fatty acids, total polyunsaturated (g)	1.2683
Vitamin E (alpha-tocopherol) (mg)	3.4132
Sucrose (g)	13.7203
Vitamin B-6 (mg)	0.9763
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1479
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.1566
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)	0.8452
Folate, food (g)	106.8479
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.6318
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)	450.0100
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.9030
Vitamin B-12 (g)	6.8000
Calcium, Ca (mg)	850.8817
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1095
Glutamic acid (g)	0.5858
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	204.0005
Leucine (g)	0.2053
Folate, DFE (g)	106.8479
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)	0.5905
Tryptophan (g)	0.0369
Threonine (g)	0.1022
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.7543
Protein (g)	137.8772
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5267
Betaine (mg)	9.5872
Phosphorus, P (mg)	1298.3126
Tocopherol, gamma (mg)	0.0377

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes. | 2. Simmer covered for 1 hour or until meat is tender. | 3. Drain and reserve the sauce. | 4. Heat cooking oil in a skillet. | 5. Brown meat on all sides. | 6. Transfer to a serving dish. | 7. Pour off all remaining oil from skillet. | 8. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan. | 9. Pour sauce over meat and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder butt	1 1/2	1/2	cut	605.2014	0.0	134.6403	3.4
vinegar	1/3	cup		16.73	0.7409	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
salt	1	teaspoon		-	-	-	-
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
bay leaf	1			-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
cooking oil	2	tablespoons		-	-	-	-

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

Cooking in progress....

TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce)