RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	34.9134
Energy (kCal)	230.08
Carbohydrates (g)	3.4406
Total fats (g)	7.8535
Fatty acids, total saturated 20:0 (g)	0.0097
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0564
Fatty acids, total polyunsaturated 17:1 (g)	0.0025
Fatty acids, total trans-monoenoic (g)	0.2398
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0974
Fatty acids, total saturated 4:0 (g)	0.0112
Fatty acids, total trans (g)	0.2866
Riboflavin (mg)	0.3324
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.2276
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0244
Fatty acids, total polyunsaturated 24:1 c (g)	0.0004
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.7196
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0601
Proline (g)	0.1279
Fatty acids, total polyunsaturated 18:1 t (g)	0.2398
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0175
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	29.9858
Copper, Cu (mg)	0.4641
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8750
Total lipid (fat) (g)	7.8535
Vitamin K (phylloquinone) (g)	3.3912
Cholesterol (mg)	106.2400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0245
Menaquinone-4 (g)	2.1600
Phytosterols (mg)	0.0000
Folate, total (g)	31.9725
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0065
Vitamin A, IU (IU)	551.9825
Energy (kcal)	230.0800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1313
Fatty acids, total saturated 14:1 (g)	0.0482
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0326
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0413
Sugars, total (g)	2.1838
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0072
Vitamin C, total ascorbic acid (mg)	45.7928
Lutein + zeaxanthin (g)	137.3775
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0565
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0860
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0569
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	42.2875
Fatty acids, total saturated 16:0 (g)	2.0112
Carbohydrate, by difference (g)	3.4406
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1479
Tyrosine (g)	0.0626
Potassium, K (mg)	499.7500
Fatty acids, total saturated 12:0 (g)	0.1609
Vitamin A, RAE (g)	106.7025
Serine (g)	0.0838
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0681
Fatty acids, total trans-polyenoic 22:4 (g)	0.0004
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0022
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.5890
Histidine (g)	0.0408
Isoleucine (g)	0.0709
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0292
Niacin (mg)	2.0816
Water (g)	176.2065
Fatty acids, total saturated 8:0 (g)	0.0522
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0029
Carotene, beta (g)	134.8125
Sodium, Na (mg)	128.0725
Iron, Fe (mg)	2.6302
Energy (kJ)	962.5125
Ash (g)	2.3361
Caffeine (mg)	0.0000
Glycine (g)	0.0413
Fatty acids, total trans-polyenoic (g)	0.0468
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0022
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3089
Fatty acids, total polyunsaturated (g)	0.5974
Vitamin E (alpha-tocopherol) (mg)	1.1162
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2709
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0731
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1157
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0068
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1813
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)	0.0616
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2281
Folate, food (g)	31.9725
Fatty acids, total saturated 20:1 (g)	0.0104
Fatty acids, total monounsaturated (g)	1.8055
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1577
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0389
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	119.4932
Fatty acids, total polyunsaturated 16:1 c (g)	0.1058
Fatty acids, total saturated (g)	3.8702
Vitamin B-12 (g)	1.7756
Calcium, Ca (mg)	240.3350
Fatty acids, total saturated 10:0 (g)	0.1361
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0572
Glutamic acid (g)	0.2918
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0004
Carotene, alpha (g)	4.3125
Vitamin E, added (mg)	0.0000
Retinol (g)	94.5600
Leucine (g)	0.1356
Folate, DFE (g)	31.9725
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0468
Fiber, total dietary (g)	0.2812
Tryptophan (g)	0.0200
Threonine (g)	0.0650
Fatty acids, total polyunsaturated 18:1 c (g)	1.2467
Manganese, Mn (mg)	0.0498
Protein (g)	34.9134
Cryptoxanthin, beta (g)	9.7350
Fatty acids, total saturated 18:1 undifferentiated (g)	1.6126
Betaine (mg)	0.2160
Phosphorus, P (mg)	341.9850
Tocopherol, gamma (mg)	0.1080

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. Roll pastry to a 1/8 inch thickness on a lightly floured board. | 2. Cut pastry into circles that are 3 inches in diameter and set aside. | 3. Remove casings from chorizo and fry sausage in a small skillet over medium heat; drain. | 4. Combine chorizo, sour cream, and chile in a small mixing bowl. | 5. Place a spoonful of mixture, off center, on each pastry circle. | 6. Fold pastry in half over filling, and pinch edges together to seal. | 7. Pierce top of turnovers with tines of a fork. | 8. Spray top of turnovers with non-stick cooking spray or brush with olive oil. | 9. Place empanaditas on an ungreased baking sheet and bake in a 450°F oven for 10 to 12 minutes, or until golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
double crust pie	1		refrigerated	151.3	0.0	33.66	0.85
cream	3	tablespoons	sour	71.28	1.6668	0.8784	6.966
chorizo sausage mexican	6	ounces		151.3	0.0	33.66	0.85
green chili pepper	2	tablespoons	chopped	7.5	1.7738	0.375	0.0375

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

Cooking in progress....

Baked Chorizo Empanaditas