RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.6298
Energy (kCal)	250.9554
Carbohydrates (g)	41.8009
Total fats (g)	9.7787
Fatty acids, total saturated 20:0 (g)	0.0002
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1096
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)	0.0002
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2738
Tocopherol, beta (mg)	0.0096
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)	0.3328
Tocopherol, delta (mg)	0.0098
Arginine (g)	0.0781
Proline (g)	0.0782
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1930
Adjusted Protein (g)	0.0000
Cystine (g)	0.0408
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.3796
Copper, Cu (mg)	0.6040
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2486
Total lipid (fat) (g)	9.7787
Vitamin K (phylloquinone) (g)	89.0572
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)	0.0090
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.7967
Folate, total (g)	62.1768
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2364.9939
Energy (kcal)	250.9554
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0302
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0262
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	28.2364
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0087
Vitamin C, total ascorbic acid (mg)	122.7145
Lutein + zeaxanthin (g)	2214.3301
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0838
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)	122.6684
Fatty acids, total saturated 16:0 (g)	0.8931
Carbohydrate, by difference (g)	41.8009
Vitamin D (IU)	0.0000
Fructose (g)	0.2515
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4357
Tyrosine (g)	0.0550
Potassium, K (mg)	1781.2672
Fatty acids, total saturated 12:0 (g)	2.1334
Vitamin A, RAE (g)	119.2836
Serine (g)	0.0871
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0825
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)	0.0002
Fatty acids, total saturated 14:0 (g)	0.7439
Histidine (g)	0.0460
Isoleucine (g)	0.0760
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	9.8084
Water (g)	665.2861
Fatty acids, total saturated 8:0 (g)	0.1496
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)	1290.5232
Sodium, Na (mg)	38.6192
Iron, Fe (mg)	4.9943
Energy (kJ)	1042.7057
Ash (g)	3.9822
Caffeine (mg)	0.0000
Glycine (g)	0.0807
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)	2.1089
Fatty acids, total polyunsaturated (g)	2.2140
Vitamin E (alpha-tocopherol) (mg)	3.3086
Sucrose (g)	0.0817
Vitamin B-6 (mg)	0.5031
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0091
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1156
Beta-sitosterol (mg)	0.0400
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)	1.9673
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)	0.3581
Folate, food (g)	62.1768
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	1.3148
Stigmasterol (mg)	0.0600
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0035
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)	57.6721
Fatty acids, total polyunsaturated 16:1 c (g)	0.0002
Fatty acids, total saturated (g)	4.4195
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	95.7740
Fatty acids, total saturated 10:0 (g)	0.1678
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0922
Glutamic acid (g)	1.1072
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	241.9281
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1184
Folate, DFE (g)	62.1768
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)	12.2651
Tryptophan (g)	0.0244
Threonine (g)	0.0773
Fatty acids, total polyunsaturated 18:1 c (g)	0.0085
Manganese, Mn (mg)	1.0392
Protein (g)	7.6298
Cryptoxanthin, beta (g)	10.4362
Fatty acids, total saturated 18:1 undifferentiated (g)	1.2983
Betaine (mg)	0.1282
Phosphorus, P (mg)	253.6372
Tocopherol, gamma (mg)	0.2470

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. Preheat oven to 450°F. | 2. Place chipotle pepper and jalapeño pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain. | 3. Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes. | 4. Transfer to a blender and add drained peppers (you might want to seed the chipotle first and start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. Blend well until smooth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chipotle chile	1		canned dried	-	-	-	-
jalapeno pepper	1		stemmed seeded	1.6312	0.3656	0.0512	0.0208
tomatillo	1	lb		145.1497	26.4898	4.3545	4.6266
tomato	2		stemmed	56.58	12.546	2.952	0.49200000000000005
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
marjoram	1	teaspoon	dried	1.626	0.3634	0.076	0.0422
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
salt pepper				-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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

Cooking in progress....

Red and Green Salsa