RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.125
Energy (kCal)	2.5
Carbohydrates (g)	0.5913
Total fats (g)	0.0125
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0003
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0056
Tocopherol, beta (mg)	0.0000
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)	0.0002
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0060
Proline (g)	0.0054
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0024
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0312
Copper, Cu (mg)	0.0109
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0188
Total lipid (fat) (g)	0.0125
Vitamin K (phylloquinone) (g)	0.8938
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	1.4375
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	73.6875
Energy (kcal)	2.5000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0015
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3188
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	15.1562
Lutein + zeaxanthin (g)	45.3125
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0052
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)	1.5625
Fatty acids, total saturated 16:0 (g)	0.0009
Carbohydrate, by difference (g)	0.5913
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0179
Tyrosine (g)	0.0026
Potassium, K (mg)	21.2500
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	3.6875
Serine (g)	0.0050
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0039
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0001
Histidine (g)	0.0026
Isoleucine (g)	0.0041
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0594
Water (g)	5.4838
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)	41.9375
Sodium, Na (mg)	0.4375
Iron, Fe (mg)	0.0750
Energy (kJ)	10.4375
Ash (g)	0.0375
Caffeine (mg)	0.0000
Glycine (g)	0.0046
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)	0.0065
Fatty acids, total polyunsaturated (g)	0.0068
Vitamin E (alpha-tocopherol) (mg)	0.0431
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0174
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)	0.0056
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)	0.0038
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)	0.0056
Folate, food (g)	1.4375
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0007
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.6938
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0013
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	1.1250
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0051
Glutamic acid (g)	0.0165
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.4375
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0066
Folate, DFE (g)	1.4375
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)	0.0938
Tryptophan (g)	0.0016
Threonine (g)	0.0046
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0148
Protein (g)	0.1250
Cryptoxanthin, beta (g)	3.1250
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0007
Betaine (mg)	0.0000
Phosphorus, P (mg)	2.8750
Tocopherol, gamma (mg)	0.0000

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. Set an ungreased griddle or heavy skillet over medium heat. If using dried chiles, break off their stems. Toast the chiles a few at a time. Set them on the hot surface, press flat for a few seconds with a metal spatula. They'll crackle a little and become freagrant), then flip and press down to toast the other side. Transfer the toasted chiles to a bowl, cover with hot water, and set aside for 30 minutes, stirring regularly to ensure even soaking. Drain the chiles, discarding the liquid. | 2. On a heavy, dry skillet or griddle over medium heat, roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins, and chop roughly. | 3. Preheat the broiler. Place the tomatillos on a baking sheet, and place about 4 inches from heat. When the tomatillos have blistered, blackened, and softened on one side, turn them over, and roast on the other side. Cool completely on the baking sheet. | 4. Scrape the tomatillos and their juices into a food processor or blender, and add the rehydrated chiles and garlic, and puree to the desired consistency. Transfer salsa to a serving bowl, and add enough water to give the salsa an easily spoonable consistency, about 3 to 4 tablespoons. Season with salt, and add 1/4 teaspoon sugar (optional) if you want to soften any tartness. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chili	2			2.5	0.5913	0.125	0.0125
chile guajillos	4			-	-	-	-
garlic clove	3		unpeeled	-	-	-	-
tomatillo	5 -6		husked rinsed	0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-

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

Cooking in progress....

Red Roasted Tomatillo Salsa With Chiles