RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.6928
Energy (kCal)	493.2885
Carbohydrates (g)	3.5093
Total fats (g)	54.1369
Fatty acids, total saturated 20:0 (g)	0.2246
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4160
Fatty acids, total polyunsaturated 17:1 (g)	0.0675
Fatty acids, total trans-monoenoic (g)	0.0011
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0005
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0013
Riboflavin (mg)	0.0140
Tocopherol, beta (mg)	0.0594
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0010
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)	1.0594
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0625
Proline (g)	0.0174
Fatty acids, total polyunsaturated 18:1 t (g)	0.0011
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0060
Adjusted Protein (g)	0.0000
Cystine (g)	0.0066
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3188
Copper, Cu (mg)	0.0333
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1487
Total lipid (fat) (g)	54.1369
Vitamin K (phylloquinone) (g)	82.6055
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	120.8340
Folate, total (g)	4.9612
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	254.3700
Energy (kcal)	493.2885
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6780
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0085
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1280
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	6.7991
Lutein + zeaxanthin (g)	168.2700
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0332
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0001
Magnesium, Mg (mg)	5.1098
Fatty acids, total saturated 16:0 (g)	6.1167
Carbohydrate, by difference (g)	3.5093
Vitamin D (IU)	0.0000
Fructose (g)	0.0056
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0560
Tyrosine (g)	0.0108
Potassium, K (mg)	58.6050
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	12.6720
Serine (g)	0.0225
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0221
Fatty acids, total trans-polyenoic 22:4 (g)	0.0003
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0026
Fatty acids, total saturated 22:0 (g)	0.0706
Fatty acids, total saturated 14:0 (g)	0.0016
Histidine (g)	0.0127
Isoleucine (g)	0.0243
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0003
Niacin (mg)	0.1106
Water (g)	7.9553
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0001
Carotene, beta (g)	152.3062
Sodium, Na (mg)	5.7442
Iron, Fe (mg)	0.7035
Energy (kJ)	2064.0713
Ash (g)	0.2306
Caffeine (mg)	0.0000
Glycine (g)	0.0239
Fatty acids, total trans-polyenoic (g)	0.0002
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	5.3095
Fatty acids, total polyunsaturated (g)	5.7274
Vitamin E (alpha-tocopherol) (mg)	7.8250
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.1160
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)	0.0319
Beta-sitosterol (mg)	0.0000
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)	0.0683
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0214
Folate, food (g)	4.9612
Fatty acids, total saturated 20:1 (g)	0.1698
Fatty acids, total monounsaturated (g)	39.4160
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0134
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0121
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.8304
Fatty acids, total polyunsaturated 16:1 c (g)	0.0001
Fatty acids, total saturated (g)	7.4890
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	24.2880
Fatty acids, total saturated 10:0 (g)	0.0009
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0192
Glutamic acid (g)	0.0828
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0359
Folate, DFE (g)	4.9612
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0002
Fiber, total dietary (g)	0.4660
Tryptophan (g)	0.0075
Threonine (g)	0.0187
Fatty acids, total polyunsaturated 18:1 c (g)	0.0041
Manganese, Mn (mg)	0.4710
Protein (g)	0.6928
Cryptoxanthin, beta (g)	0.5408
Fatty acids, total saturated 18:1 undifferentiated (g)	38.5001
Betaine (mg)	0.0614
Phosphorus, P (mg)	16.0560
Tocopherol, gamma (mg)	0.4641

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Caribbean >> Rest Caribbean
Dietary Style
Preparation Time
Cooking Time - 120 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid. | 2. Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kidney bean	1	package		-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
bulb shallot	1		minced	-	-	-	-
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
grain white rice	1	cup	uncooked	-	-	-	-
bay leaf	2			-	-	-	-
adobo seasoning	1	teaspoon		-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
parsley	3	sprigs		1.08	0.1899	0.0891	0.0237
thyme	3	sprigs		-	-	-	-
bonnet chile pepper	1	scotch		-	-	-	-

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

Cooking in progress....

Rice & Beans (Haitian Style)