RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.8795
Energy (kCal)	54.59
Carbohydrates (g)	3.1068
Total fats (g)	2.5385
Fatty acids, total saturated 20:0 (g)	0.0008
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0302
Fatty acids, total polyunsaturated 17:1 (g)	0.0068
Fatty acids, total trans-monoenoic (g)	0.0028
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0022
Fatty acids, total saturated 4:0 (g)	0.0705
Fatty acids, total trans (g)	0.0030
Riboflavin (mg)	0.0338
Tocopherol, beta (mg)	0.0040
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0014
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0002
Fatty acids, total saturated 18:0 (g)	0.3090
Tocopherol, delta (mg)	0.0760
Arginine (g)	0.3047
Proline (g)	0.2982
Fatty acids, total polyunsaturated 18:1 t (g)	0.0012
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0435
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.5802
Copper, Cu (mg)	0.0215
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3566
Total lipid (fat) (g)	2.5385
Vitamin K (phylloquinone) (g)	0.2380
Cholesterol (mg)	14.6625
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0030
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	2.5600
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0002
Vitamin A, IU (IU)	125.7550
Energy (kcal)	54.5900
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0787
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1335
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0087
Sugars, total (g)	1.2368
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0060
Vitamin C, total ascorbic acid (mg)	0.6140
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0129
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2662
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)	6.1850
Fatty acids, total saturated 16:0 (g)	0.7500
Carbohydrate, by difference (g)	3.1068
Vitamin D (IU)	1.9325
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4433
Tyrosine (g)	0.2069
Potassium, K (mg)	19.5350
Fatty acids, total saturated 12:0 (g)	0.0404
Vitamin A, RAE (g)	22.5375
Serine (g)	0.2344
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2102
Fatty acids, total trans-polyenoic 22:4 (g)	0.0010
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0002
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.2469
Histidine (g)	0.1173
Isoleucine (g)	0.2397
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0028
Niacin (mg)	0.1733
Water (g)	38.1542
Fatty acids, total saturated 8:0 (g)	0.0199
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0008
Carotene, beta (g)	0.3300
Sodium, Na (mg)	417.3825
Iron, Fe (mg)	0.3769
Energy (kJ)	228.5050
Ash (g)	1.5717
Caffeine (mg)	0.0000
Glycine (g)	0.1483
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)	0.0550
Fatty acids, total polyunsaturated (g)	0.1125
Vitamin E (alpha-tocopherol) (mg)	0.1558
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0074
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0369
Vitamin D (D2 + D3) (g)	0.0412
Vitamin D3 (cholecalciferol) (g)	0.0412
Lysine (g)	0.3523
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.2800
Pantothenic acid (mg)	0.0497
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)	0.0004
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0053
Folate, food (g)	2.5600
Fatty acids, total saturated 20:1 (g)	0.0015
Fatty acids, total monounsaturated (g)	0.6915
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0054
Fatty acids, total polyunsaturated 16:1 t (g)	0.0016
Fatty acids, total polyunsaturated 17:0 (g)	0.0016
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	14.4805
Fatty acids, total polyunsaturated 16:1 c (g)	0.0024
Fatty acids, total saturated (g)	1.5200
Vitamin B-12 (g)	2.3631
Calcium, Ca (mg)	64.2525
Fatty acids, total saturated 10:0 (g)	0.0433
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0020
Alanine (g)	0.2183
Glutamic acid (g)	0.8680
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)	22.5375
Leucine (g)	0.4151
Folate, DFE (g)	2.5600
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)	0.0180
Tryptophan (g)	0.0632
Threonine (g)	0.2008
Fatty acids, total polyunsaturated 18:1 c (g)	0.0108
Manganese, Mn (mg)	0.0232
Protein (g)	4.8795
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.6047
Betaine (mg)	0.0000
Phosphorus, P (mg)	77.4675
Tocopherol, gamma (mg)	0.1780

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. Scrub the clam shell thoroughly with cold water and a stiff brush, especially along the hinge area and lip of the shell; do not soak it in water. Shuck the clam. Carefully remove the sandy "stomach" with a sharp knife and discard. | 2. Chop the clam meat and replace in the shell along with the pico de gallo, wine, oyster sauce, and cheese. Close the shell and wrap tightly with two layers of foil. | 3. Bury the clam in the coals of a bargecue or fire pit (it could also be cooked in a 400 degree oven or on a gas grill) for 3 to 5 minutes, depending on the heat of the fire. | 4. Open the package and open the clam. cut the lime in half and squeeze the juice over the clam. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
clam	1			17.2	0.7140000000000001	2.9339999999999997	0.192
pico de gallo	1	tablespoon		4.96	1.5008	0.0	0.0
white wine	1 -2	teaspoon		-	-	-	-
oyster sauce	1	teaspoon		3.06	0.6552	0.081	0.015
asadero cheese	1	tablespoon	shredded	29.37	0.2368	1.8645	2.3315
lime	1			-	-	-	-

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

Cooking in progress....

Stuffed Clams Roasted in the Coals