RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.0174
Energy (kCal)	69.7125
Carbohydrates (g)	16.1096
Total fats (g)	0.2642
Fatty acids, total saturated 20:0 (g)	0.0004
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0101
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)	0.0543
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)	0.0085
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1664
Proline (g)	0.0192
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.4431
Adjusted Protein (g)	0.0000
Cystine (g)	0.0064
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9248
Copper, Cu (mg)	0.0852
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3275
Total lipid (fat) (g)	0.2642
Vitamin K (phylloquinone) (g)	40.7833
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)	0.0037
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.2000
Folate, total (g)	38.2050
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	983.1200
Energy (kcal)	69.7125
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0005
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0032
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.5128
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0640
Vitamin C, total ascorbic acid (mg)	15.2985
Lutein + zeaxanthin (g)	193.2950
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0336
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)	22.2500
Fatty acids, total saturated 16:0 (g)	0.0629
Carbohydrate, by difference (g)	16.1096
Vitamin D (IU)	0.0000
Fructose (g)	2.4403
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.1456
Tyrosine (g)	0.0224
Potassium, K (mg)	282.6625
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	48.9800
Serine (g)	0.0336
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0400
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)	0.0075
Histidine (g)	0.0224
Isoleucine (g)	0.0224
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2888
Water (g)	281.1275
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)	584.8000
Sodium, Na (mg)	13.2725
Iron, Fe (mg)	0.4973
Energy (kJ)	289.2800
Ash (g)	0.7923
Caffeine (mg)	0.0000
Glycine (g)	0.0400
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)	0.0300
Fatty acids, total polyunsaturated (g)	0.0402
Vitamin E (alpha-tocopherol) (mg)	0.1693
Sucrose (g)	1.6124
Vitamin B-6 (mg)	0.2136
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)	0.0624
Beta-sitosterol (mg)	0.0800
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)	0.2441
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)	0.0004
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0816
Folate, food (g)	38.2050
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0357
Stigmasterol (mg)	0.1200
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0076
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)	11.0352
Fatty acids, total polyunsaturated 16:1 c (g)	0.0004
Fatty acids, total saturated (g)	0.0832
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	60.5600
Fatty acids, total saturated 10:0 (g)	0.0021
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0336
Glutamic acid (g)	0.4128
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.4400
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0400
Folate, DFE (g)	38.2050
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)	3.1515
Tryptophan (g)	0.0224
Threonine (g)	0.0336
Fatty acids, total polyunsaturated 18:1 c (g)	0.0032
Manganese, Mn (mg)	0.2500
Protein (g)	2.0174
Cryptoxanthin, beta (g)	8.0800
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0349
Betaine (mg)	0.1600
Phosphorus, P (mg)	52.7575
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. In a medium sauce pan empty the can of pinto beans. Add 1/2 cup of water. Add cilantro and green onion. Set on low heat to warm. | 2. In a skillet, cut sausage into bite sized chunks and sear/brown. Strain out leaving the fat in the skillet. | 3. Add onion to the skillet. Dash of garlic salt, Dash of cumin, Dash of chili powder. Salt and pepper to taste. Lots of pepper seams to work well with this dish. Set to medium high and caramelize the onion. Add onion to the saucepan and bring to a boil. Let boil for about a minute stirring constantly. | 4. Reduce heat to a gentle boil (simmer) for another 5-7 minutes. What you are doing is trying to 'reduce' the water a little. | 5. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	1	can		-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
sausage	7 -8	ounces	smoked	0.0	0.0	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
cilantro	1/4	cup	minced	0.92	0.1468	0.0852	0.0208
green onion	1/4	cup	minced	4.7925	1.0188	0.1722	0.0834
garlic salt	1	dash		-	-	-	-
cumin	1	dash		-	-	-	-
chili powder	1	dash		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

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

Cooking in progress....

Mock Charro Pinto Bean W- Sausage