RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.9267
Energy (kCal)	224.7765
Carbohydrates (g)	10.3508
Total fats (g)	20.4653
Fatty acids, total saturated 20:0 (g)	0.0838
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1674
Fatty acids, total polyunsaturated 17:1 (g)	0.0253
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)	0.0371
Tocopherol, beta (mg)	0.0223
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)	0.4043
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.1792
Proline (g)	0.0603
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0218
Adjusted Protein (g)	0.0000
Cystine (g)	0.0203
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.9354
Copper, Cu (mg)	0.1023
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3538
Total lipid (fat) (g)	20.4653
Vitamin K (phylloquinone) (g)	20.7490
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)	0.0079
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	47.8405
Folate, total (g)	3.3755
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	25.7305
Energy (kcal)	224.7765
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2550
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0229
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3183
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	8.4470
Lutein + zeaxanthin (g)	28.4910
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0907
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)	11.4165
Fatty acids, total saturated 16:0 (g)	2.3237
Carbohydrate, by difference (g)	10.3508
Vitamin D (IU)	0.0000
Fructose (g)	0.0139
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.1583
Tyrosine (g)	0.0305
Potassium, K (mg)	136.3560
Fatty acids, total saturated 12:0 (g)	0.0036
Vitamin A, RAE (g)	1.1605
Serine (g)	0.0591
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0590
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)	0.0261
Fatty acids, total saturated 14:0 (g)	0.0003
Histidine (g)	0.0337
Isoleucine (g)	0.0672
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2485
Water (g)	16.0592
Fatty acids, total saturated 8:0 (g)	0.0012
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)	14.9850
Sodium, Na (mg)	5.4750
Iron, Fe (mg)	1.0521
Energy (kJ)	940.4025
Ash (g)	0.5353
Caffeine (mg)	0.0000
Glycine (g)	0.0643
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)	2.0541
Fatty acids, total polyunsaturated (g)	2.2233
Vitamin E (alpha-tocopherol) (mg)	3.1221
Sucrose (g)	0.0093
Vitamin B-6 (mg)	0.3472
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0815
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.1862
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)	0.0570
Folate, food (g)	3.3755
Fatty acids, total saturated 20:1 (g)	0.0630
Fatty acids, total monounsaturated (g)	14.7933
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)	0.0045
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.7777
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.8516
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	70.1370
Fatty acids, total saturated 10:0 (g)	0.0009
Galactose (g)	0.0032
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0477
Glutamic acid (g)	0.2434
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.3380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1027
Folate, DFE (g)	3.3755
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)	1.2830
Tryptophan (g)	0.0205
Threonine (g)	0.0484
Fatty acids, total polyunsaturated 18:1 c (g)	0.0145
Manganese, Mn (mg)	0.6480
Protein (g)	1.9267
Cryptoxanthin, beta (g)	0.3575
Fatty acids, total saturated 18:1 undifferentiated (g)	14.4495
Betaine (mg)	0.2206
Phosphorus, P (mg)	44.6070
Tocopherol, gamma (mg)	0.4877

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Caribbean >> Puerto Rican
Dietary Style
Preparation Time
Cooking Time - 300 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Crush garlic into small pieces in a mortar and pestle. Add olive oil, salt, oregano, and black pepper; mash into a paste. | 2. Make 12 deep incisions a few inches apart in the roast using a sharp knife. Pack the seasoned garlic paste evenly into the incisions and over the roast. | 3. Transfer roast to a large bowl. Pour in red wine, covering roast completely. Cover with plastic wrap and let marinate in the refrigerator, 24 hours. | 4. Pour out red wine. Place roast fat-side up in a roasting pan; cover with aluminum foil. Let sit at room temperature, about 30 minutes. | 5. Preheat oven to 400 degrees F (200 degrees C). | 6. Place roast in the preheated oven; reduce temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours. | 7. Increase temperature to 400 degrees F (200 degrees C). Uncover roast and continue baking until fat is crispy and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 1 hour more. | 8. Remove from oven and let rest before carving, 20 to 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	9	cloves		40.23	8.9262	1.7172	0.135
olive oil	1 1/2	tablespoons		179.01	0.0	0.0	20.25
salt	1	1/2 teaspoons		-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
skin roast	1			-	-	-	-
red table wine	1	bottle		-	-	-	-

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

Cooking in progress....

Best Pernil Ever