RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.8586
Energy (kCal)	18.6244
Carbohydrates (g)	2.5641
Total fats (g)	0.4223
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0201
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0244
Tocopherol, beta (mg)	0.0000
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)	0.0243
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.0190
Proline (g)	0.0306
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1017
Adjusted Protein (g)	0.0000
Cystine (g)	0.0049
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8233
Copper, Cu (mg)	0.0571
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1866
Total lipid (fat) (g)	0.4223
Vitamin K (phylloquinone) (g)	4.1406
Cholesterol (mg)	0.3150
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0040
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.5440
Folate, total (g)	6.2552
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	73.1127
Energy (kcal)	18.6244
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0199
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0058
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3899
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0125
Vitamin C, total ascorbic acid (mg)	8.3000
Lutein + zeaxanthin (g)	12.0855
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0212
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)	7.8032
Fatty acids, total saturated 16:0 (g)	0.0885
Carbohydrate, by difference (g)	2.5641
Vitamin D (IU)	0.0000
Fructose (g)	0.0992
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0668
Tyrosine (g)	0.0126
Potassium, K (mg)	135.6779
Fatty acids, total saturated 12:0 (g)	0.0020
Vitamin A, RAE (g)	3.6327
Serine (g)	0.0215
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0171
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)	0.0034
Histidine (g)	0.0084
Isoleucine (g)	0.0154
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8312
Water (g)	53.0209
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)	11.3550
Sodium, Na (mg)	196.4875
Iron, Fe (mg)	0.4694
Energy (kJ)	77.9325
Ash (g)	0.8040
Caffeine (mg)	0.0000
Glycine (g)	0.0181
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)	0.0799
Fatty acids, total polyunsaturated (g)	0.1039
Vitamin E (alpha-tocopherol) (mg)	0.1338
Sucrose (g)	0.0773
Vitamin B-6 (mg)	0.0345
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)	0.0229
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)	0.0842
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)	0.0118
Folate, food (g)	6.2552
Fatty acids, total saturated 20:1 (g)	0.0032
Fatty acids, total monounsaturated (g)	0.1604
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)	3.9589
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1237
Vitamin B-12 (g)	0.0630
Calcium, Ca (mg)	16.8497
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0252
Glutamic acid (g)	0.0551
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0296
Folate, DFE (g)	6.2552
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)	0.5395
Tryptophan (g)	0.0042
Threonine (g)	0.0106
Fatty acids, total polyunsaturated 18:1 c (g)	0.0073
Manganese, Mn (mg)	0.1856
Protein (g)	1.8586
Cryptoxanthin, beta (g)	0.1788
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1344
Betaine (mg)	0.1304
Phosphorus, P (mg)	32.8960
Tocopherol, gamma (mg)	0.1598

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Toss the squash with the salt and let stand in a colander for 30 minutes over a dish or in the sink. Rinse and pat dry. | 2. In a large skillet, saute the garlic in the vegetable broth until soft, about 3 minutes. Remove garlic and set aside. Raise heat to medium-high. | 3. Add squash to pan and saute for 8-10 minutes, until tender but a little crunchy. | 4. Stir in lime juice, oregano, parsley, pepper, roasted garlic, and. | 5. salt to taste. Mix well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
salt	1	teaspoon		-	-	-	-
chicken broth	2	tablespoons		9.765	0.2362	1.3923	0.3276
garlic clove	5		sliced	-	-	-	-
lime juice	1	tablespoon	squeezed	3.7812	1.2735	0.0635	0.0106
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
oregano	1/2	teaspoon	chopped dried	1.325	0.3446	0.045	0.0214
flat leaf parsley	2	tablespoons	chopped	-	-	-	-

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

Cooking in progress....

Summer Squash With Toasted Garlic and Lime