RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.9851
Energy (kCal)	770.2687
Carbohydrates (g)	39.4861
Total fats (g)	68.5689
Fatty acids, total saturated 20:0 (g)	0.0194
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0597
Fatty acids, total polyunsaturated 17:1 (g)	0.0050
Fatty acids, total trans-monoenoic (g)	0.4795
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0180
Fatty acids, total saturated 4:0 (g)	0.0223
Fatty acids, total trans (g)	0.5731
Riboflavin (mg)	0.1700
Tocopherol, beta (mg)	0.0324
Lactose (g)	2.4552
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0079
Fatty acids, total polyunsaturated 24:1 c (g)	0.0007
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.3998
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1397
Proline (g)	0.2296
Fatty acids, total polyunsaturated 18:1 t (g)	0.4795
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.8327
Adjusted Protein (g)	0.0000
Cystine (g)	0.0230
Tocotrienol, beta (mg)	0.4752
Selenium, Se (g)	3.9027
Copper, Cu (mg)	0.1072
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5227
Total lipid (fat) (g)	68.5689
Vitamin K (phylloquinone) (g)	12.1525
Cholesterol (mg)	42.4800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0490
Menaquinone-4 (g)	4.3200
Phytosterols (mg)	129.4480
Folate, total (g)	18.7733
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0130
Vitamin A, IU (IU)	820.7867
Energy (kcal)	770.2687
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4565
Fatty acids, total saturated 14:1 (g)	0.0965
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0573
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0043
Sugars, total (g)	21.0293
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0357
Vitamin C, total ascorbic acid (mg)	49.8251
Lutein + zeaxanthin (g)	225.3333
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0007
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1516
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.1138
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	29.3258
Fatty acids, total saturated 16:0 (g)	7.4999
Carbohydrate, by difference (g)	39.4861
Vitamin D (IU)	0.0000
Fructose (g)	2.9776
Fluoride, F (g)	0.5867
Aspartic acid (g)	0.2371
Tyrosine (g)	0.1169
Potassium, K (mg)	464.8667
Fatty acids, total saturated 12:0 (g)	6.7138
Vitamin A, RAE (g)	114.1200
Serine (g)	0.1487
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1263
Fatty acids, total trans-polyenoic 22:4 (g)	0.0007
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0043
Fatty acids, total saturated 22:0 (g)	0.0079
Fatty acids, total saturated 14:0 (g)	3.4032
Histidine (g)	0.0737
Isoleucine (g)	0.1249
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0583
Niacin (mg)	1.3072
Water (g)	558.2911
Fatty acids, total saturated 8:0 (g)	0.5532
Tocotrienol, delta (mg)	0.0216
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0058
Carotene, beta (g)	316.6133
Sodium, Na (mg)	1991.1267
Iron, Fe (mg)	0.6160
Energy (kJ)	3219.5558
Ash (g)	6.8619
Caffeine (mg)	0.0000
Glycine (g)	0.0680
Fatty acids, total trans-polyenoic (g)	0.0936
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0043
Fatty acids, total saturated 18:2 undifferentiated (g)	7.8702
Fatty acids, total polyunsaturated (g)	7.9861
Vitamin E (alpha-tocopherol) (mg)	18.1785
Sucrose (g)	0.7980
Vitamin B-6 (mg)	0.2793
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1734
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2188
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0137
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	6548.0400
Starch (g)	0.0000
Pantothenic acid (mg)	0.6203
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)	0.1231
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0745
Folate, food (g)	18.7733
Fatty acids, total saturated 20:1 (g)	0.0209
Fatty acids, total monounsaturated (g)	33.4036
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3154
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0778
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	31.0917
Fatty acids, total polyunsaturated 16:1 c (g)	0.2117
Fatty acids, total saturated (g)	21.7755
Vitamin B-12 (g)	0.1512
Calcium, Ca (mg)	120.3492
Fatty acids, total saturated 10:0 (g)	0.7754
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0947
Glutamic acid (g)	0.6222
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0007
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	87.1200
Leucine (g)	0.2451
Folate, DFE (g)	18.7733
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0936
Fiber, total dietary (g)	14.8328
Tryptophan (g)	0.0377
Threonine (g)	0.1134
Fatty acids, total polyunsaturated 18:1 c (g)	2.4934
Manganese, Mn (mg)	0.2006
Protein (g)	3.9851
Cryptoxanthin, beta (g)	0.7200
Fatty acids, total saturated 18:1 undifferentiated (g)	32.8638
Betaine (mg)	0.4853
Phosphorus, P (mg)	105.8267
Tocopherol, gamma (mg)	0.3672

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. Wrap tortillas in foil; bake at 375°F 10-15 minutes or until soft and heated through. | 2. Can also be wrapped in plastic wrap and microwaved for 1-2 minutes on high until soft. | 3. While tortillas heat, saute zucchini, onion and canned chilies in oil for three minutes on medium heat. | 4. Reduce heat to low, add water and salsa, cover and cook for three minutes. | 5. Stir in almonds (remember to reserve 3 tbsp for garnish). | 6. Remove from heat. | 7. Spoon 1/2 cup vegetable mixture down center of each tortilla. | 8. Divide cheese into sixths and sprinkle on top of vegetable mixture. | 9. Roll up tortillas (fold one end in towards vegetable/cheese mixture, then roll). | 10. Place burritos on serving dish and spoon 1 tbsp sour cream and 1 tbsp salsa down length of each burrito. | 11. Garnish burritos with reserved almonds. | 12. Serve immediately. | 13. If desired serve with shredded lettuce, chopped tomatoes and sliced avacado on the side. | 14. Refried beans and Spanish rice are also nice side dishes to go with the burritos and makes for a full course meal. | 15. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour tortilla	6			-	-	-	-
zucchini	3	cups	julienned	-	-	-	-
onion	1/3	cup	chopped	21.3333	4.9813	0.5867	0.0533
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
salsa	1/3	cup		31.32	7.1712	1.6416	0.1836
water	2	tablespoons		0.0	0.0	0.0	0.0
almond	3/4	cup	sliced	360.67199999999997	0.0	0.0	40.8
cheddar cheese	1 1/2	cups	grated	-	-	-	-
chilies	1	can	diced	97.1514	24.0	0.0	0.0
salsa	6	tablespoons		31.32	7.1712	1.6416	0.1836
cream	6	tablespoons	sour	142.56	3.3336	1.7568	13.932
almond	3	tablespoons	reserved sliced mentioned	360.67199999999997	0.0	0.0	40.8

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

Cooking in progress....

Almond Zucchini Burritos