RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Total fats (g)	277.81
Energy (kCal)	5271.35
Carbohydrates (g)	4.41
Protein (g)	692.95
Fatty acids, total saturated (g)	96.40
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.00
Fructose (g)	0.01
Menaquinone-4 (g)	0.00
Tocotrienol, delta (mg)	0.00
Sugars, total (g)	0.04
Fatty acids, total trans-polyenoic 21:5 (g)	0.00
Fatty acids, total saturated 14:0 (g)	5.57
Fiber, total dietary (g)	1.74
Thiamin (mg)	1.59
Fatty acids, total trans-polyenoic 18:3i (g)	0.00
Fatty acids, total polyunsaturated 18:1 t (g)	9.72
Fatty acids, total saturated 14:1 (g)	1.27
Aspartic acid (g)	63.83
Energy (kJ)	22083.92
Tyrosine (g)	24.58
Folic acid (g)	0.00
Protein (g)	692.95
Fatty acids, total trans-polyenoic 15:1 (g)	0.00
Niacin (mg)	87.88
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.06
Copper, Cu (mg)	2.43
Fatty acids, total saturated 12:0 (g)	0.00
Fatty acids, total saturated 18:2 undifferentiated (g)	13.79
Glucose (dextrose) (g)	0.01
Theobromine (mg)	0.00
Vitamin E, added (mg)	0.00
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.02
Fatty acids, total polyunsaturated 17:1 (g)	2.15
Fatty acids, total trans-monoenoic (g)	9.72
Maltose (g)	0.00
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	6.75
Tocopherol, gamma (mg)	0.78
Fatty acids, total trans-polyenoic 13:0 (g)	0.00
Water (g)	2031.37
Choline, total (mg)	2199.57
Vitamin A, RAE (g)	47.19
Fatty acids, total saturated 6:0 (g)	0.00
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.00
Tocopherol, delta (mg)	0.00
Phosphorus, P (mg)	4680.24
Threonine (g)	31.36
Fatty acids, total trans-polyenoic (g)	0.00
Carotene, alpha (g)	0.82
Sodium, Na (mg)	1489.74
Galactose (g)	0.01
Tocotrienol, beta (mg)	0.00
Fatty acids, total polyunsaturated 22:1 t (g)	0.00
Fatty acids, total polyunsaturated 24:0 (g)	0.29
Pantothenic acid (mg)	17.32
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.02
Total lipid (fat) (g)	277.81
Vitamin A, IU (IU)	173.74
Energy (kcal)	5271.35
Fatty acids, total saturated 18:3 undifferentiated (g)	0.72
Fatty acids, total saturated 18:4 (g)	0.00
Manganese, Mn (mg)	1.24
Retinol (g)	45.33
Leucine (g)	57.37
Fatty acids, total polyunsaturated 22:1 c (g)	0.00
Carbohydrate, by difference (g)	4.41
Betaine (mg)	259.05
Selenium, Se (g)	805.00
Tocopherol, beta (mg)	0.04
Isoleucine (g)	30.33
Phenylalanine (g)	27.02
Fatty acids, total saturated 22:0 (g)	0.05
Stigmasterol (mg)	0.00
Fatty acids, total saturated 20:4 undifferentiated (g)	1.42
Cholesterol (mg)	2357.33
Fatty acids, total polyunsaturated 15:0 (g)	0.00
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.00
Fatty acids, total polyunsaturated 18:1 c (g)	93.49
Fatty acids, total saturated 22:1 undifferentiated (g)	0.00
Fatty acids, total polyunsaturated 16:1 c (g)	0.00
Tocotrienol, gamma (mg)	0.00
Fatty acids, total trans-polyenoic 22:4 (g)	0.00
Fatty acids, total polyunsaturated (g)	16.09
Vitamin D (IU)	113.33
Fatty acids, total saturated 16:1 undifferentiated (g)	8.28
Caffeine (mg)	0.00
Vitamin D (D2 + D3) (g)	2.26
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.00
Vitamin B-12, added (g)	0.00
Vitamin E (alpha-tocopherol) (mg)	7.69
Lysine (g)	62.30
Fatty acids, total saturated 10:0 (g)	0.00
Adjusted Protein (g)	0.00
Fluoride, F (g)	2.35
Riboflavin (mg)	5.61
Fatty acids, total saturated 4:0 (g)	0.00
Vitamin B-12 (g)	76.84
Tocotrienol, alpha (mg)	0.05
Cryptoxanthin, beta (g)	1.72
Valine (g)	32.06
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.00
Fatty acids, total polyunsaturated 16:1 t (g)	0.00
Fatty acids, total saturated 20:1 (g)	0.67
Histidine (g)	22.83
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.41
Potassium, K (mg)	7028.12
Fatty acids, total polyunsaturated 18:2 i (g)	0.00
Hydroxyproline (g)	3.49
Phytosterols (mg)	95.85
Iron, Fe (mg)	73.20
Folate, total (g)	182.50
Campesterol (mg)	0.00
Glycine (g)	30.85
Calcium, Ca (mg)	419.40
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.01
Cystine (g)	7.37
Folate, food (g)	182.50
Fatty acids, total saturated 18:1 undifferentiated (g)	132.08
Magnesium, Mg (mg)	524.68
Ash (g)	32.31
Vitamin D2 (ergocalciferol) (g)	0.00
Lycopene (g)	1.38
Vitamin D3 (cholecalciferol) (g)	2.26
Vitamin B-6 (mg)	7.22
Alcohol, ethyl (g)	0.00
Fatty acids, total saturated 18:0 (g)	31.61
Arginine (g)	46.57
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.00
Proline (g)	28.58
Lutein + zeaxanthin (g)	31.32
Sucrose (g)	0.00
Alanine (g)	40.04
Tryptophan (g)	7.93
Dihydrophylloquinone (g)	0.00
Starch (g)	0.00
Fatty acids, total saturated 8:0 (g)	0.00
Fatty acids, total saturated 16:0 (g)	55.90
Fatty acids, total polyunsaturated 17:0 (g)	2.66
Fatty acids, total saturated 20:0 (g)	0.25
Fatty acids, total monounsaturated (g)	144.47
Glutamic acid (g)	112.84
Vitamin C, total ascorbic acid (mg)	0.00
Vitamin K (phylloquinone) (g)	71.94
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	9.02
Methionine (g)	20.20
Fatty acids, total polyunsaturated 24:1 c (g)	0.00
Serine (g)	27.22
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.00
Carotene, beta (g)	21.39
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.77
Fatty acids, total trans (g)	9.72
Beta-sitosterol (mg)	0.00
Zinc, Zn (mg)	256.66
Lactose (g)	0.00
Folate, DFE (g)	182.50

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Preparation Time
Cooking Time - 190 minutes, Preparation Time - 20 minutes
Source
All Recipes

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new mexico chile	9		washed	-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
beef chuck roast	5	pounds	boneless	4896.01	0.0	692.24	237.09
purpose flour	1/2	cup		-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
black pepper	1	tablespoon		17.31	4.41	0.71	0.22
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
yellow onion	1		chopped	-	-	-	-
beef stock water	2	cups		-	-	-	-

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

Cooking in progress....

Chile Colorado

Estimated Nutritional Profile

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

Estimated Nutritional Profile for Ingredients