RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0724
Energy (kCal)	484.6716
Carbohydrates (g)	0.7901
Total fats (g)	54.5243
Fatty acids, total saturated 20:0 (g)	0.3545
Fatty acids, total saturated 18:3 undifferentiated (g)	4.9829
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0164
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0002
Fatty acids, total trans (g)	0.2153
Riboflavin (mg)	0.0047
Tocopherol, beta (mg)	0.0150
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)	1.1383
Tocopherol, delta (mg)	0.5402
Arginine (g)	0.0008
Proline (g)	0.0015
Fatty acids, total polyunsaturated 18:1 t (g)	0.0164
Campesterol (mg)	131.3450
Glucose (dextrose) (g)	0.1134
Adjusted Protein (g)	0.0000
Cystine (g)	0.0001
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0275
Copper, Cu (mg)	0.0040
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0119
Total lipid (fat) (g)	54.5243
Vitamin K (phylloquinone) (g)	39.9293
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)	4.9825
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	2.0230
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	63.1583
Energy (kcal)	484.6716
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1169
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0001
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3170
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0200
Vitamin C, total ascorbic acid (mg)	8.1837
Lutein + zeaxanthin (g)	48.4312
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0006
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)	1.2471
Fatty acids, total saturated 16:0 (g)	2.3457
Carbohydrate, by difference (g)	0.7901
Vitamin D (IU)	0.0000
Fructose (g)	0.1787
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0057
Tyrosine (g)	0.0001
Potassium, K (mg)	19.8487
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	3.1383
Serine (g)	0.0018
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0006
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)	0.1800
Fatty acids, total saturated 14:0 (g)	0.0004
Histidine (g)	0.0001
Isoleucine (g)	0.0001
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0792
Water (g)	9.7349
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0054
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	33.0687
Sodium, Na (mg)	0.2696
Iron, Fe (mg)	0.0186
Energy (kJ)	2027.8921
Ash (g)	0.0454
Caffeine (mg)	0.0000
Glycine (g)	0.0006
Fatty acids, total trans-polyenoic (g)	0.1989
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	10.3620
Fatty acids, total polyunsaturated (g)	15.3449
Vitamin E (alpha-tocopherol) (mg)	9.7282
Sucrose (g)	0.0242
Vitamin B-6 (mg)	0.0255
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)	0.0008
Beta-sitosterol (mg)	225.0850
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)	0.0239
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.1989
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0036
Folate, food (g)	2.0230
Fatty acids, total saturated 20:1 (g)	0.7178
Fatty acids, total monounsaturated (g)	34.4874
Stigmasterol (mg)	1.6350
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	10.1623
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0001
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.7880
Fatty acids, total polyunsaturated 16:1 c (g)	0.0002
Fatty acids, total saturated (g)	4.0195
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	1.3808
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0012
Glutamic acid (g)	0.0034
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	3.7688
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0008
Folate, DFE (g)	2.0230
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)	0.1777
Tryptophan (g)	0.0001
Threonine (g)	0.0001
Fatty acids, total polyunsaturated 18:1 c (g)	33.6355
Manganese, Mn (mg)	0.0064
Protein (g)	0.0724
Cryptoxanthin, beta (g)	5.9062
Fatty acids, total saturated 18:1 undifferentiated (g)	33.6523
Betaine (mg)	0.0101
Phosphorus, P (mg)	2.1683
Tocopherol, gamma (mg)	14.9031

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Preparation Time
Cooking Time - 40 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 400 degrees F (200 degrees C). | 2. Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender. | 3. Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred. | 4. Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through. | 5. Serve the chicken and potatoes in warmed tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4		boneless skinless	-	-	-	-
cinnamon	1	tablespoon	ground	-	-	-	-
salt pepper	to taste			-	-	-	-
baking potato	2		peeled cubed	-	-	-	-
canola oil	1/4	cup		481.78	0.0	0.0	54.5
yellow onion	1		chopped	-	-	-	-
clove garlic	1		peeled minced	-	-	-	-
jalapeno pepper	1	tablespoon	chopped	1.6312	0.3656	0.0512	0.0208
lime	1		juiced	1.2604	0.4245	0.0212	0.0035
corn tortilla	12		warmed	-	-	-	-

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

Cooking in progress....

Cinnamon and Lime Chicken Fajitas