RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.9333
Energy (kCal)	61.7425
Carbohydrates (g)	14.1953
Total fats (g)	0.6485
Fatty acids, total saturated 20:0 (g)	0.0057
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0138
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)	0.0058
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0333
Tocopherol, beta (mg)	0.0032
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)	0.0133
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2757
Proline (g)	0.1121
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4316
Adjusted Protein (g)	0.0000
Cystine (g)	0.0134
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.3429
Copper, Cu (mg)	0.1112
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6875
Total lipid (fat) (g)	0.6485
Vitamin K (phylloquinone) (g)	5.1495
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)	0.0118
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	13.8905
Folate, total (g)	16.0350
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	482.9200
Energy (kcal)	61.7425
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0033
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0142
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.8129
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0474
Vitamin C, total ascorbic acid (mg)	15.3929
Lutein + zeaxanthin (g)	22.1140
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0308
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)	23.5385
Fatty acids, total saturated 16:0 (g)	0.0526
Carbohydrate, by difference (g)	14.1953
Vitamin D (IU)	0.0000
Fructose (g)	0.6239
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1139
Tyrosine (g)	0.0205
Potassium, K (mg)	217.6540
Fatty acids, total saturated 12:0 (g)	0.0016
Vitamin A, RAE (g)	24.0625
Serine (g)	0.0224
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0436
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)	0.0079
Fatty acids, total saturated 14:0 (g)	0.0034
Histidine (g)	0.0245
Isoleucine (g)	0.0246
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2879
Water (g)	30.0502
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)	250.1060
Sodium, Na (mg)	51.3075
Iron, Fe (mg)	1.5107
Energy (kJ)	258.2770
Ash (g)	0.8756
Caffeine (mg)	0.0000
Glycine (g)	0.0454
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0002
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1727
Fatty acids, total polyunsaturated (g)	0.1921
Vitamin E (alpha-tocopherol) (mg)	0.6580
Sucrose (g)	0.6756
Vitamin B-6 (mg)	0.1475
Fatty acids, total trans-polyenoic 13:0 (g)	0.0004
Fatty acids, total saturated 6:0 (g)	0.0002
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0725
Beta-sitosterol (mg)	0.0200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2835
Starch (g)	0.0000
Pantothenic acid (mg)	0.1587
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)	0.0003
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0811
Folate, food (g)	16.0350
Fatty acids, total saturated 20:1 (g)	0.0024
Fatty acids, total monounsaturated (g)	0.2232
Stigmasterol (mg)	0.0300
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0037
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)	8.2226
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0918
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	69.7225
Fatty acids, total saturated 10:0 (g)	0.0065
Galactose (g)	0.0497
Tocotrienol, gamma (mg)	0.0385
Alanine (g)	0.0309
Glutamic acid (g)	0.3099
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	28.5750
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0389
Folate, DFE (g)	16.0350
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)	2.7971
Tryptophan (g)	0.0092
Threonine (g)	0.0229
Fatty acids, total polyunsaturated 18:1 c (g)	0.0712
Manganese, Mn (mg)	0.2453
Protein (g)	1.9333
Cryptoxanthin, beta (g)	50.3550
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2169
Betaine (mg)	0.0917
Phosphorus, P (mg)	56.6455
Tocopherol, gamma (mg)	0.0529

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 large bowl, scoop out the entire avacados from their shells and lightly mash it with a spoon. | 2. Pour in all the lemon juice and mix. | 3. Next add in the salt, chili powder, cumin and onion powder. | 4. Then Add the garlic, cilantro and diced tomatoes. Mix Everything Well. | 5. Place the guacamole in the bowl you plan on serving it inches. | 6. Lastly, take the red chili and cut three thick rings. Place on top of the guacamole as a garnish. | 7. Serve with tortilla chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
avocado	3	halved	seeded	-	-	-	-
lemon juice	2	tablespoons	squeezed	6.71	2.1045	0.1067	0.0732
kosher salt	1/2	teaspoon		-	-	-	-
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
onion powder	2	tablespoons	diced	47.058	10.9186	1.4366	0.1435
rom tomato	2		seeded diced	-	-	-	-
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
garlic clove	1		Minced	-	-	-	-
chili pepper	1	mexican		-	-	-	-

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

Cooking in progress....

Holy Guacamole!