RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	47.9007
Energy (kCal)	266.4482
Carbohydrates (g)	14.5637
Total fats (g)	1.8407
Fatty acids, total saturated 20:0 (g)	0.0004
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0551
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)	0.1179
Fatty acids, total saturated 4:0 (g)	0.0004
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.4363
Tocopherol, beta (mg)	0.0191
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0272
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)	0.0993
Tocopherol, delta (mg)	0.0011
Arginine (g)	0.0956
Proline (g)	0.0620
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2889
Adjusted Protein (g)	0.0000
Cystine (g)	0.0342
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	39.8170
Copper, Cu (mg)	0.7780
Maltose (g)	0.0000
Zinc, Zn (mg)	2.5578
Total lipid (fat) (g)	1.8407
Vitamin K (phylloquinone) (g)	25.0109
Cholesterol (mg)	113.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0065
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.2930
Folate, total (g)	56.4369
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1610.9652
Energy (kcal)	266.4482
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0391
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0238
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	8.1803
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0173
Vitamin C, total ascorbic acid (mg)	64.2033
Lutein + zeaxanthin (g)	113.7870
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0792
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)	73.4203
Fatty acids, total saturated 16:0 (g)	0.2682
Carbohydrate, by difference (g)	14.5637
Vitamin D (IU)	0.0000
Fructose (g)	0.4202
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.3625
Tyrosine (g)	0.0463
Potassium, K (mg)	999.7940
Fatty acids, total saturated 12:0 (g)	0.0010
Vitamin A, RAE (g)	136.9155
Serine (g)	0.0791
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0722
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)	0.0003
Fatty acids, total saturated 14:0 (g)	0.0058
Histidine (g)	0.0409
Isoleucine (g)	0.0683
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.6837
Water (g)	380.4108
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)	748.2660
Sodium, Na (mg)	181.8931
Iron, Fe (mg)	5.0200
Energy (kJ)	1111.2818
Ash (g)	3.9626
Caffeine (mg)	0.0000
Glycine (g)	0.0713
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)	0.2775
Fatty acids, total polyunsaturated (g)	0.6053
Vitamin E (alpha-tocopherol) (mg)	2.3429
Sucrose (g)	0.0969
Vitamin B-6 (mg)	0.5561
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)	0.1011
Beta-sitosterol (mg)	0.0200
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)	1.0197
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)	0.4106
Folate, food (g)	56.4369
Fatty acids, total saturated 20:1 (g)	0.0022
Fatty acids, total monounsaturated (g)	0.4141
Stigmasterol (mg)	0.0300
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0070
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)	166.7019
Fatty acids, total polyunsaturated 16:1 c (g)	0.0003
Fatty acids, total saturated (g)	0.3804
Vitamin B-12 (g)	2.2667
Calcium, Ca (mg)	319.1527
Fatty acids, total saturated 10:0 (g)	0.0007
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0781
Glutamic acid (g)	0.8743
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	149.9265
Vitamin E, added (mg)	0.0000
Retinol (g)	68.0000
Leucine (g)	0.1076
Folate, DFE (g)	56.4369
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)	2.8074
Tryptophan (g)	0.0211
Threonine (g)	0.0658
Fatty acids, total polyunsaturated 18:1 c (g)	0.0065
Manganese, Mn (mg)	0.4094
Protein (g)	47.9007
Cryptoxanthin, beta (g)	13.9763
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3726
Betaine (mg)	0.0915
Phosphorus, P (mg)	480.5163
Tocopherol, gamma (mg)	0.0433

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. Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister. | 2. Remove from the water, cool, and peel. | 3. Coarsely chop the fresh or canned tomatoes and place in a large bowl. | 4. Stir in the remaining ingredients. | 5. Cover and refrigerate at least 4 hours. | 6. Serve with baked tortilla chips or as a side dish. | 7. For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency. | 8. Stir in shrimp. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1		ripe drained	41.86	9.282	2.184	0.364
red onion	1/2	cup	diced	-	-	-	-
jalapeno pepper	1/8	cup	seeded diced	3.2625	0.7312	0.1024	0.0416
bay shrimp	8	ounces	cooked shelled chopped	201.7333	0.0	44.88	1.1333
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
lime juice	4	teaspoons		5.0417	1.6980000000000002	0.0847	0.0141
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

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

Cooking in progress....

Joanne's Spicy Shrimp Salsa