RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3406
Energy (kCal)	376.9082
Carbohydrates (g)	3.2914
Total fats (g)	40.5318
Fatty acids, total saturated 20:0 (g)	0.1677
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3096
Fatty acids, total polyunsaturated 17:1 (g)	0.0506
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)	0.0085
Tocopherol, beta (mg)	0.0446
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)	0.7922
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0316
Proline (g)	0.0044
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6359
Adjusted Protein (g)	0.0000
Cystine (g)	0.0013
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1823
Copper, Cu (mg)	0.0203
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0649
Total lipid (fat) (g)	40.5318
Vitamin K (phylloquinone) (g)	24.5161
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	94.0050
Folate, total (g)	5.9521
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1.8604
Energy (kcal)	376.9082
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5084
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0007
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.4338
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0133
Vitamin C, total ascorbic acid (mg)	2.9762
Lutein + zeaxanthin (g)	1.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0066
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)	6.2717
Fatty acids, total saturated 16:0 (g)	4.5828
Carbohydrate, by difference (g)	3.2914
Vitamin D (IU)	0.0000
Fructose (g)	0.4918
Fluoride, F (g)	0.3300
Aspartic acid (g)	0.0302
Tyrosine (g)	0.0043
Potassium, K (mg)	68.9084
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0504
Serine (g)	0.0072
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0078
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)	0.0522
Fatty acids, total saturated 14:0 (g)	0.0012
Histidine (g)	0.0043
Isoleucine (g)	0.0043
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0384
Water (g)	135.9613
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)	1.0562
Sodium, Na (mg)	5.1304
Iron, Fe (mg)	0.3517
Energy (kJ)	1577.3367
Ash (g)	0.2188
Caffeine (mg)	0.0000
Glycine (g)	0.0078
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)	3.9579
Fatty acids, total polyunsaturated (g)	4.2675
Vitamin E (alpha-tocopherol) (mg)	5.8233
Sucrose (g)	0.3091
Vitamin B-6 (mg)	0.0370
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)	0.0121
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)	0.0400
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)	0.0144
Folate, food (g)	5.9521
Fatty acids, total saturated 20:1 (g)	0.1260
Fatty acids, total monounsaturated (g)	29.5533
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)	0.0089
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.0801
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.6050
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	17.6439
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0069
Glutamic acid (g)	0.0791
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0079
Folate, DFE (g)	5.9521
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)	0.5201
Tryptophan (g)	0.0043
Threonine (g)	0.0064
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1134
Protein (g)	0.3406
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	28.8680
Betaine (mg)	0.0755
Phosphorus, P (mg)	11.4369
Tocopherol, gamma (mg)	0.3361

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. To Char Poblanos: Leave the stem on the chile intact and place it directly over an open flame of a gas stove or a wood or charcoal grill. If using electricity, then smear the chile with a light coating of oil and place it right up under the broiler. Turn the chiles from time to time to allow the skin to blister and char lightly all over. Do not allow the flesh to be burnt right through. | 2. Place them immediately into a plastic bag and leave them to "sweat" for about 10 minutes. This helps to loosen the skin. The skin can now be slipped off easily- little pieces of charred skin are ok. | 3. Marinade: Mix all the marinade ingredients well and set them aside. | 4. Leaving the top of the chiles intact, slit down the side and carefully remove seeds and veins. Put the chiles into the marinade and refrigerate them at least 2 days, turning them from time to time. | 5. Guacamole: When you are ready to serve the chiles, crush the onion. Cut open the avocados and scoop out the flesh. Mash with the onion, lime juice, and salt. | 6. Serving: Drain the chiles and stuff them well with the guacamole. Arrange on a bed of lettuce leaves on a serving dish and decorate them with the pomegranate seeds or chopped cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/3	cup		0.0	0.0	0.0	0.0
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
garlic clove	1		sliced	-	-	-	-
marjoram	3	sprigs		-	-	-	-
bay leaf	1			-	-	-	-
salt				-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
poblano chile	6		charred peeled	-	-	-	-
white onion	3	tablespoons	chopped	12.0	2.802	0.33	0.03
avocado	2			-	-	-	-
lime juice	1/2	teaspoon		0.6302	0.2123	0.0106	0.0018
salt				-	-	-	-
lettuce leaf				-	-	-	-
pomegranate seed			chopped	-	-	-	-

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

Cooking in progress....

Stuffed Chile Salad