RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.9756
Energy (kCal)	23.1475
Carbohydrates (g)	5.6186
Total fats (g)	0.195
Fatty acids, total saturated 20:0 (g)	0.0004
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0070
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)	0.0407
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)	0.0038
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0360
Proline (g)	0.0326
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4421
Adjusted Protein (g)	0.0000
Cystine (g)	0.0142
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2915
Copper, Cu (mg)	0.0731
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1556
Total lipid (fat) (g)	0.1950
Vitamin K (phylloquinone) (g)	33.1058
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)	0.0051
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	17.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1153.0400
Energy (kcal)	23.1475
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0004
Fatty acids, total saturated 14:1 (g)	0.0007
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0090
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.9908
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	99.2178
Lutein + zeaxanthin (g)	426.4575
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0315
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)	13.1300
Fatty acids, total saturated 16:0 (g)	0.0154
Carbohydrate, by difference (g)	5.6186
Vitamin D (IU)	0.0000
Fructose (g)	0.5441
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1073
Tyrosine (g)	0.0158
Potassium, K (mg)	171.4300
Fatty acids, total saturated 12:0 (g)	0.0007
Vitamin A, RAE (g)	57.6250
Serine (g)	0.0300
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0233
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0004
Fatty acids, total saturated 22:0 (g)	0.0004
Fatty acids, total saturated 14:0 (g)	0.0018
Histidine (g)	0.0154
Isoleucine (g)	0.0244
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4287
Water (g)	63.3666
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)	677.7775
Sodium, Na (mg)	5.4400
Iron, Fe (mg)	0.5527
Energy (kJ)	96.3825
Ash (g)	0.3475
Caffeine (mg)	0.0000
Glycine (g)	0.0278
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)	0.0484
Fatty acids, total polyunsaturated (g)	0.0555
Vitamin E (alpha-tocopherol) (mg)	0.3190
Sucrose (g)	0.0940
Vitamin B-6 (mg)	0.1268
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)	0.0334
Beta-sitosterol (mg)	0.0000
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)	0.0674
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)	0.0006
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0428
Folate, food (g)	17.0000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0089
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0094
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	5.7034
Fatty acids, total polyunsaturated 16:1 c (g)	0.0004
Fatty acids, total saturated (g)	0.0294
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	16.8950
Fatty acids, total saturated 10:0 (g)	0.0051
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0307
Glutamic acid (g)	0.0990
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	8.6250
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0394
Folate, DFE (g)	17.0000
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)	0.9278
Tryptophan (g)	0.0098
Threonine (g)	0.0278
Fatty acids, total polyunsaturated 18:1 c (g)	0.0038
Manganese, Mn (mg)	0.1173
Protein (g)	0.9756
Cryptoxanthin, beta (g)	19.3600
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0079
Betaine (mg)	0.0000
Phosphorus, P (mg)	22.9075
Tocopherol, gamma (mg)	0.0000

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. Cut avocados in half and remove the pits. | 2. Set the pits aside. | 3. Peel the avocados and put the pulp in a bowl. | 4. Mash the avocado pulp. | 5. Add the rest of the ingredients and stir well. | 6. Put the avocado pits into the dip and plunge them in so that they are completely covered with the avocado dip. | 7. Cover the bowl with plastic wrap and refrigerate for at least one hour before serving. | 8. Keep at least one of the pits in the dip until it is completely gone. | 9. If the dip does turn brown it will be a very slight brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
avocado	4			-	-	-	-
green chili	1/4	cup	chopped	15.0	3.5475	0.75	0.075
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt	1/4	teaspoon		-	-	-	-

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

Cooking in progress....

Save the Pits Guacamole-Avocado Dip