RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Total fats (g)	57.02
Energy (kCal)	1299.02
Carbohydrates (g)	117.60
Protein (g)	72.83
Fatty acids, total saturated (g)	22.07
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.06
Fructose (g)	0.02
Menaquinone-4 (g)	2.44
Tocotrienol, delta (mg)	0.00
Sugars, total (g)	63.61
Fatty acids, total trans-polyenoic 21:5 (g)	0.00
Fatty acids, total saturated 14:0 (g)	1.51
Fiber, total dietary (g)	16.12
Thiamin (mg)	0.55
Fatty acids, total trans-polyenoic 18:3i (g)	0.00
Fatty acids, total polyunsaturated 18:1 t (g)	0.06
Fatty acids, total saturated 14:1 (g)	0.02
Aspartic acid (g)	5.17
Energy (kJ)	5440.27
Tyrosine (g)	2.11
Folic acid (g)	0.00
Protein (g)	72.83
Fatty acids, total trans-polyenoic 15:1 (g)	0.00
Niacin (mg)	1.05
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.00
Copper, Cu (mg)	0.38
Fatty acids, total saturated 12:0 (g)	0.37
Fatty acids, total saturated 18:2 undifferentiated (g)	6.30
Glucose (dextrose) (g)	1.17
Theobromine (mg)	0.00
Vitamin E, added (mg)	0.00
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.05
Fatty acids, total polyunsaturated 17:1 (g)	0.03
Fatty acids, total trans-monoenoic (g)	0.07
Maltose (g)	0.02
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.00
Tocopherol, gamma (mg)	1.95
Fatty acids, total trans-polyenoic 13:0 (g)	0.00
Water (g)	1044.06
Choline, total (mg)	1264.76
Vitamin A, RAE (g)	777.46
Fatty acids, total saturated 6:0 (g)	0.30
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.03
Tocopherol, delta (mg)	0.20
Phosphorus, P (mg)	1632.57
Threonine (g)	2.22
Fatty acids, total trans-polyenoic (g)	0.03
Carotene, alpha (g)	12.92
Sodium, Na (mg)	1953.00
Galactose (g)	0.02
Tocotrienol, beta (mg)	0.00
Fatty acids, total polyunsaturated 22:1 t (g)	0.00
Fatty acids, total polyunsaturated 24:0 (g)	0.00
Pantothenic acid (mg)	8.65
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.21
Total lipid (fat) (g)	57.02
Vitamin A, IU (IU)	2705.08
Energy (kcal)	1299.02
Fatty acids, total saturated 18:3 undifferentiated (g)	0.45
Fatty acids, total saturated 18:4 (g)	0.00
Manganese, Mn (mg)	0.13
Retinol (g)	771.62
Leucine (g)	4.46
Fatty acids, total polyunsaturated 22:1 c (g)	0.00
Carbohydrate, by difference (g)	117.60
Betaine (mg)	5.91
Selenium, Se (g)	133.62
Tocopherol, beta (mg)	0.04
Isoleucine (g)	2.70
Phenylalanine (g)	2.66
Fatty acids, total saturated 22:0 (g)	0.02
Stigmasterol (mg)	0.00
Fatty acids, total saturated 20:4 undifferentiated (g)	0.71
Cholesterol (mg)	1542.90
Fatty acids, total polyunsaturated 15:0 (g)	0.02
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.00
Fatty acids, total polyunsaturated 18:1 c (g)	10.16
Fatty acids, total saturated 22:1 undifferentiated (g)	0.00
Fatty acids, total polyunsaturated 16:1 c (g)	0.59
Tocotrienol, gamma (mg)	0.03
Fatty acids, total trans-polyenoic 22:4 (g)	0.03
Fatty acids, total polyunsaturated (g)	7.87
Vitamin D (IU)	325.00
Fatty acids, total saturated 16:1 undifferentiated (g)	1.05
Caffeine (mg)	0.00
Vitamin D (D2 + D3) (g)	8.08
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.03
Vitamin B-12, added (g)	0.00
Vitamin E (alpha-tocopherol) (mg)	4.38
Lysine (g)	3.79
Fatty acids, total saturated 10:0 (g)	0.36
Adjusted Protein (g)	0.00
Fluoride, F (g)	17.22
Riboflavin (mg)	3.06
Fatty acids, total saturated 4:0 (g)	0.40
Vitamin B-12 (g)	6.84
Tocotrienol, alpha (mg)	0.19
Cryptoxanthin, beta (g)	38.22
Valine (g)	3.39
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.00
Fatty acids, total polyunsaturated 16:1 t (g)	0.00
Fatty acids, total saturated 20:1 (g)	0.11
Histidine (g)	1.30
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.10
Potassium, K (mg)	1738.30
Fatty acids, total polyunsaturated 18:2 i (g)	0.00
Hydroxyproline (g)	0.00
Phytosterols (mg)	0.00
Iron, Fe (mg)	9.14
Folate, total (g)	221.40
Campesterol (mg)	0.00
Glycine (g)	1.61
Calcium, Ca (mg)	1014.31
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.06
Cystine (g)	0.95
Folate, food (g)	221.40
Fatty acids, total saturated 18:1 undifferentiated (g)	17.48
Magnesium, Mg (mg)	137.09
Ash (g)	14.60
Vitamin D2 (ergocalciferol) (g)	0.00
Lycopene (g)	0.00
Vitamin D3 (cholecalciferol) (g)	8.08
Vitamin B-6 (mg)	1.00
Alcohol, ethyl (g)	2.16
Fatty acids, total saturated 18:0 (g)	4.93
Arginine (g)	3.05
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.02
Proline (g)	2.51
Lutein + zeaxanthin (g)	1880.96
Sucrose (g)	0.02
Alanine (g)	2.75
Tryptophan (g)	0.65
Dihydrophylloquinone (g)	0.33
Starch (g)	0.00
Fatty acids, total saturated 8:0 (g)	0.27
Fatty acids, total saturated 16:0 (g)	12.75
Fatty acids, total polyunsaturated 17:0 (g)	0.08
Fatty acids, total saturated 20:0 (g)	0.01
Fatty acids, total monounsaturated (g)	18.72
Glutamic acid (g)	7.41
Vitamin C, total ascorbic acid (mg)	3.24
Vitamin K (phylloquinone) (g)	2.79
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.59
Methionine (g)	1.47
Fatty acids, total polyunsaturated 24:1 c (g)	0.00
Serine (g)	3.82
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.00
Carotene, beta (g)	60.92
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.03
Fatty acids, total trans (g)	0.11
Beta-sitosterol (mg)	0.00
Zinc, Zn (mg)	9.32
Lactose (g)	12.34
Folate, DFE (g)	221.40

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup	divieded	319.8	60.00	10.01	4.99
half cream	2	cups		273.76	41.76	12.06	6.49
milk	1	cup		148.84	11.66	7.68	7.97
vanilla extract	1 1/2	1/2		18.14	0.79	0.00	0.00
egg	6			429.0	2.16	37.68	28.53
egg yolk	2			109.48	1.22	5.39	9.02
hot water				-	-	-	-
strawberry				-	-	-	-
strawberry			sliced	-	-	-	-

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

Cooking in progress....

Caramel Flan

Estimated Nutritional Profile

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

Estimated Nutritional Profile for Ingredients