RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.3661
Energy (kCal)	57.2898
Carbohydrates (g)	11.8213
Total fats (g)	1.36
Fatty acids, total saturated 20:0 (g)	0.0037
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0568
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)	0.0905
Tocopherol, beta (mg)	0.0162
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0003
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0451
Tocopherol, delta (mg)	0.0184
Arginine (g)	0.2117
Proline (g)	0.1817
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.0311
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.5203
Copper, Cu (mg)	0.1495
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6227
Total lipid (fat) (g)	1.3600
Vitamin K (phylloquinone) (g)	68.1560
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)	0.0478
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.7495
Folate, total (g)	21.4933
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2353.4217
Energy (kcal)	57.2898
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0080
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0201
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.5631
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2092
Vitamin C, total ascorbic acid (mg)	7.6042
Lutein + zeaxanthin (g)	303.9707
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0857
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)	32.2232
Fatty acids, total saturated 16:0 (g)	0.1463
Carbohydrate, by difference (g)	11.8213
Vitamin D (IU)	0.0000
Fructose (g)	0.3222
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2301
Tyrosine (g)	0.0470
Potassium, K (mg)	312.7437
Fatty acids, total saturated 12:0 (g)	0.0106
Vitamin A, RAE (g)	117.7135
Serine (g)	0.0558
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0676
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)	0.0046
Fatty acids, total saturated 14:0 (g)	0.0139
Histidine (g)	0.0330
Isoleucine (g)	0.0685
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.0468
Water (g)	182.9388
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)	0.0007
Carotene, beta (g)	1223.0497
Sodium, Na (mg)	203.7222
Iron, Fe (mg)	3.0643
Energy (kJ)	239.5777
Ash (g)	1.5190
Caffeine (mg)	0.0000
Glycine (g)	0.0915
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0009
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5691
Fatty acids, total polyunsaturated (g)	0.6267
Vitamin E (alpha-tocopherol) (mg)	3.0373
Sucrose (g)	0.1331
Vitamin B-6 (mg)	0.3030
Fatty acids, total trans-polyenoic 13:0 (g)	0.0018
Fatty acids, total saturated 6:0 (g)	0.0009
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0859
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)	1.4175
Starch (g)	0.0000
Pantothenic acid (mg)	0.1840
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)	0.0682
Folate, food (g)	21.4933
Fatty acids, total saturated 20:1 (g)	0.0031
Fatty acids, total monounsaturated (g)	0.3942
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)	0.0009
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.7029
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2289
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	103.6415
Fatty acids, total saturated 10:0 (g)	0.0012
Galactose (g)	0.0078
Tocotrienol, gamma (mg)	0.1924
Alanine (g)	0.0751
Glutamic acid (g)	0.3236
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	141.4750
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1049
Folate, DFE (g)	21.4933
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)	4.1590
Tryptophan (g)	0.0208
Threonine (g)	0.0518
Fatty acids, total polyunsaturated 18:1 c (g)	0.2278
Manganese, Mn (mg)	0.3736
Protein (g)	2.3661
Cryptoxanthin, beta (g)	236.5277
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3828
Betaine (mg)	0.5745
Phosphorus, P (mg)	58.8728
Tocopherol, gamma (mg)	0.7346

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. Tear off a 4-inch strip of aluminum foil, then tear the rectangle in half to have a roughly 4x4 square OR use a snack-size zipper bag. | 2. Dump all spices & herbs in a small pile. | 3. Fold foil edges up, pressing folds firmly to seal tightly. | 4. Store in a cool dark container. | 5. AT SERVING TIME: Sprinkle packet contents over browned hamburger, add water. | 6. Simmer lightly, cover with lid to allow onions to re-plump. | 7. After about 7 minutes, check if water has simmered off and if onions are plumped up. If not, add another tablespoon (or two), and continue plumping. | 8. We prefer our taco/enchilada meat a bit juicy, but you may wish to remove the lid and let it dry before serving. | 9. USES: tacos, taco salad, burrito, tostada, enchilada, Mexican lasagna. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion flake	1	tablespoon	17.45	4.164	0.4475	0.023
chili powder	2 1/2	teaspoons	19.035	3.3548	0.9086	0.9639
basil	2	teaspoons	0.4063	0.0468	0.0556	0.0113
oregano	2	teaspoons	5.3	1.3784	0.18	0.0856
parsley	2	teaspoons	0.9	0.1582	0.0743	0.0198
garlic powder	1	teaspoon	10.261	2.2546	0.5131	0.0226
cumin	1/2	teaspoon	3.9375	0.4645	0.187	0.2338
water	3/4	cup	0.0	0.0	0.0	0.0
salt pepper			-	-	-	-

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

Cooking in progress....

Taco Seasoning Packet for the Frugal Home-Maker