RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.8154
Energy (kCal)	20.8937
Carbohydrates (g)	5.3366
Total fats (g)	0.1344
Fatty acids, total saturated 20:0 (g)	0.0002
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0064
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)	0.0002
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0344
Tocopherol, beta (mg)	0.0096
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)	0.0010
Tocopherol, delta (mg)	0.0006
Arginine (g)	0.0425
Proline (g)	0.0151
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2647
Adjusted Protein (g)	0.0000
Cystine (g)	0.0045
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.0127
Copper, Cu (mg)	0.0557
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1617
Total lipid (fat) (g)	0.1344
Vitamin K (phylloquinone) (g)	38.5241
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)	0.0028
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.6000
Folate, total (g)	12.1638
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	886.0625
Energy (kcal)	20.8937
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0010
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0052
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.9074
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0162
Vitamin C, total ascorbic acid (mg)	20.8582
Lutein + zeaxanthin (g)	153.1912
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0208
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)	7.8838
Fatty acids, total saturated 16:0 (g)	0.0119
Carbohydrate, by difference (g)	5.3366
Vitamin D (IU)	0.0000
Fructose (g)	0.3324
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0638
Tyrosine (g)	0.0055
Potassium, K (mg)	135.9225
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	44.0825
Serine (g)	0.0220
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0143
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)	0.0002
Fatty acids, total saturated 14:0 (g)	0.0004
Histidine (g)	0.0074
Isoleucine (g)	0.0136
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2907
Water (g)	47.2016
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)	512.5312
Sodium, Na (mg)	7.3138
Iron, Fe (mg)	0.3557
Energy (kJ)	86.9338
Ash (g)	0.3900
Caffeine (mg)	0.0000
Glycine (g)	0.0153
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)	0.0265
Fatty acids, total polyunsaturated (g)	0.0330
Vitamin E (alpha-tocopherol) (mg)	0.5728
Sucrose (g)	0.1452
Vitamin B-6 (mg)	0.1271
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)	0.0212
Beta-sitosterol (mg)	0.2400
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)	0.1591
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)	0.0299
Folate, food (g)	12.1638
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0377
Stigmasterol (mg)	0.3600
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0035
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)	4.8926
Fatty acids, total polyunsaturated 16:1 c (g)	0.0002
Fatty acids, total saturated (g)	0.0146
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	23.8100
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0152
Glutamic acid (g)	0.0686
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	8.0888
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0233
Folate, DFE (g)	12.1638
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)	0.7405
Tryptophan (g)	0.0046
Threonine (g)	0.0100
Fatty acids, total polyunsaturated 18:1 c (g)	0.0014
Manganese, Mn (mg)	0.1623
Protein (g)	0.8154
Cryptoxanthin, beta (g)	30.1462
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0370
Betaine (mg)	0.0605
Phosphorus, P (mg)	20.6375
Tocopherol, gamma (mg)	0.0028

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Preparation Time
Cooking Time - 10 minutes, Preparation Time - 20 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven's broiler and set the oven rack about 6 inches from the heat source. Line a large baking sheet with aluminum foil. | 2. Arrange the tomatoes, onion, and jalapeno pepper on the prepared baking sheet. | 3. Roast the vegetables under the broiler until the skins are blackened, about 10 minutes. | 4. Combine the roasted vegetables, garlic, cilantro, lime juice, salt, and chipotle peppers in a blender; blend to desired consistency. Store unused portions in refrigerator up to 1 week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	5	halved		-	-	-	-
onion	1	halved		-	-	-	-
jalapeno pepper	1		sliced seeded	1.6312	0.3656	0.0512	0.0208
garlic	2	cloves		8.94	1.9836	0.3816	0.03
cilantro leaf	3/4	cup		2.76	0.4404	0.2556	0.0624
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
salt	4	teaspoons		-	-	-	-
chipotle pepper adobo sauce	1	teaspoon	pureed	-	-	-	-

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

Cooking in progress....

Fairly Fast Salsa