RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.1454
Energy (kCal)	318.42
Carbohydrates (g)	8.9279
Total fats (g)	22.9454
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1563
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.9518
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.5595
Tocopherol, beta (mg)	0.0111
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	2.4531
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4782
Proline (g)	0.2983
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5449
Adjusted Protein (g)	0.0000
Cystine (g)	0.1898
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	26.0640
Copper, Cu (mg)	0.2169
Maltose (g)	0.0000
Zinc, Zn (mg)	3.2047
Total lipid (fat) (g)	22.9454
Vitamin K (phylloquinone) (g)	9.3420
Cholesterol (mg)	246.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	43.2900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	11033.5600
Energy (kcal)	318.4200
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4146
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2065
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.0764
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0361
Vitamin C, total ascorbic acid (mg)	7.3500
Lutein + zeaxanthin (g)	407.6600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4846
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)	39.7500
Fatty acids, total saturated 16:0 (g)	5.7929
Carbohydrate, by difference (g)	8.9279
Vitamin D (IU)	53.6000
Fructose (g)	0.3355
Fluoride, F (g)	2.5020
Aspartic acid (g)	0.8169
Tyrosine (g)	0.2837
Potassium, K (mg)	389.6900
Fatty acids, total saturated 12:0 (g)	0.4953
Vitamin A, RAE (g)	729.5000
Serine (g)	0.5306
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3878
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	1.6635
Histidine (g)	0.1854
Isoleucine (g)	0.3933
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.7830
Water (g)	124.9322
Fatty acids, total saturated 8:0 (g)	0.0350
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	5097.6500
Sodium, Na (mg)	953.4200
Iron, Fe (mg)	1.1449
Energy (kJ)	1333.3100
Ash (g)	6.0552
Caffeine (mg)	0.0000
Glycine (g)	0.2560
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.4480
Fatty acids, total polyunsaturated (g)	1.7577
Vitamin E (alpha-tocopherol) (mg)	1.0776
Sucrose (g)	2.1899
Vitamin B-6 (mg)	0.2142
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3552
Vitamin D (D2 + D3) (g)	1.3000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.5342
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.6100
Starch (g)	0.8723
Pantothenic acid (mg)	0.9734
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0823
Folate, food (g)	43.2900
Fatty acids, total saturated 20:1 (g)	0.1245
Fatty acids, total monounsaturated (g)	6.8407
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	161.5080
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	12.0947
Vitamin B-12 (g)	1.8010
Calcium, Ca (mg)	530.4400
Fatty acids, total saturated 10:0 (g)	0.3294
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4520
Glutamic acid (g)	1.0918
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	2120.9700
Vitamin E, added (mg)	0.0000
Retinol (g)	213.8000
Leucine (g)	0.6227
Folate, DFE (g)	43.2900
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	1.8290
Tryptophan (g)	0.0934
Threonine (g)	0.4018
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.1228
Protein (g)	19.1454
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	6.2922
Betaine (mg)	0.3940
Phosphorus, P (mg)	567.9800
Tocopherol, gamma (mg)	0.2500

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. Bring a large pot of salted water to a boil. Add the carrot and cook five minutes. Next, add the potato and cook five minutes more. Then add the zucchini and cook two minutes more. Remove the vegetables and plunge immediately into an ice water bath and let sit five minutes. Drain and dry well, then finely dice and place in a medium bowl. Mix in the cotija cheese then the Oaxacan cheese(or Monterey Jack), and set it aside. Toast the chilies by broiling two to three minutes on each side.Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies. Make an incision in the chilies(enough to provide easy access but not down the entire length). Remove seeds, and stuff with vegetable cheese mixture. | 2. Heat 1 cup cooking oil in a pan over medium high heat. While the pan heats, beat the egg whites until fluffy. Gently beat in yolk, just a few strokes. Dredge chilies thoroughly in egg mixture. Fry chilies in oil until one side is golden, about 1 minute. Repeat with the other side. Serve with salsa. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1		peeled	25.01	5.8438	0.5673	0.1464
potato	1		peeled	-	-	-	-
zucchini	1		peeled	2.31	0.3421	0.2981	0.044000000000000004
cotija cheese	1/2	cup	crumbled	219.6	2.3819999999999997	12.0	18.0
monterey jack cheese	1/2	cup	pulled	-	-	-	-
poblano chile	2			-	-	-	-
cooking oil	1	cup		-	-	-	-
egg	1			71.5	0.36	6.28	4.755

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

Cooking in progress....

Lupita's Chiles Rellenos