RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.6086
Energy (kCal)	376.3925
Carbohydrates (g)	15.7932
Total fats (g)	34.4554
Fatty acids, total saturated 20:0 (g)	0.0532
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2457
Fatty acids, total polyunsaturated 17:1 (g)	0.0040
Fatty acids, total trans-monoenoic (g)	0.3829
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0144
Fatty acids, total saturated 4:0 (g)	0.0178
Fatty acids, total trans (g)	0.4577
Riboflavin (mg)	0.1359
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.9608
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0063
Fatty acids, total polyunsaturated 24:1 c (g)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.5157
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1162
Proline (g)	0.2173
Fatty acids, total polyunsaturated 18:1 t (g)	0.3829
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1815
Adjusted Protein (g)	0.0000
Cystine (g)	0.0245
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.3317
Copper, Cu (mg)	0.0872
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4466
Total lipid (fat) (g)	34.4554
Vitamin K (phylloquinone) (g)	32.5500
Cholesterol (mg)	53.0650
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0391
Menaquinone-4 (g)	3.4500
Phytosterols (mg)	0.0000
Folate, total (g)	20.8750
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0104
Vitamin A, IU (IU)	337.9500
Energy (kcal)	376.3925
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4387
Fatty acids, total saturated 14:1 (g)	0.0771
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0538
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0035
Sugars, total (g)	4.6320
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0266
Vitamin C, total ascorbic acid (mg)	33.8325
Lutein + zeaxanthin (g)	17.9600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0006
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1418
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0909
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	23.7300
Fatty acids, total saturated 16:0 (g)	5.5263
Carbohydrate, by difference (g)	15.7932
Vitamin D (IU)	0.0000
Fructose (g)	0.1845
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4251
Tyrosine (g)	0.1024
Potassium, K (mg)	305.2475
Fatty acids, total saturated 12:0 (g)	0.2570
Vitamin A, RAE (g)	77.7450
Serine (g)	0.1504
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1140
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0174
Fatty acids, total saturated 22:0 (g)	0.0463
Fatty acids, total saturated 14:0 (g)	0.9443
Histidine (g)	0.0763
Isoleucine (g)	0.1135
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0466
Niacin (mg)	0.3423
Water (g)	210.9596
Fatty acids, total saturated 8:0 (g)	0.0834
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0046
Carotene, beta (g)	56.4500
Sodium, Na (mg)	487.2300
Iron, Fe (mg)	0.7874
Energy (kJ)	1576.4700
Ash (g)	1.9360
Caffeine (mg)	0.0000
Glycine (g)	0.0662
Fatty acids, total trans-polyenoic (g)	0.0748
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0035
Fatty acids, total saturated 18:2 undifferentiated (g)	2.5515
Fatty acids, total polyunsaturated (g)	2.8421
Vitamin E (alpha-tocopherol) (mg)	2.1073
Sucrose (g)	0.1452
Vitamin B-6 (mg)	0.0867
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1167
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1941
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0109
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5042
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)	0.1012
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0477
Folate, food (g)	20.8750
Fatty acids, total saturated 20:1 (g)	0.0892
Fatty acids, total monounsaturated (g)	19.7843
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2518
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0737
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	34.1227
Fatty acids, total polyunsaturated 16:1 c (g)	0.1690
Fatty acids, total saturated (g)	8.9727
Vitamin B-12 (g)	0.1904
Calcium, Ca (mg)	76.7100
Fatty acids, total saturated 10:0 (g)	0.2174
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0980
Glutamic acid (g)	0.4589
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	72.4750
Leucine (g)	0.2200
Folate, DFE (g)	20.8750
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0748
Fiber, total dietary (g)	6.0010
Tryptophan (g)	0.0248
Threonine (g)	0.1038
Fatty acids, total polyunsaturated 18:1 c (g)	1.9912
Manganese, Mn (mg)	0.0901
Protein (g)	2.6086
Cryptoxanthin, beta (g)	2.3150
Fatty acids, total saturated 18:1 undifferentiated (g)	19.1750
Betaine (mg)	0.4055
Phosphorus, P (mg)	78.2350
Tocopherol, gamma (mg)	0.1725

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. In a skillet over medium heat, add the pepitas and toast. They will be ready when they begin to snap and crackle. Put in a large bowl. | 2. Place the chile and garlic in the hot skillet and raise the heat to high to blacken and blister both. Halve and seed the chile and peel the garlic. | 3. Put the chile and garlic in the blender or food processor and add the mayonnaise, sour cream, lime juice and salt. | 4. Add the turkey and jicama to the pepitas and pour dressing over. Mix well. | 5. Refrigerate the salad for at least 30 minutes. | 6. Stir in cilantro just before serving. | 7. Arrange Turkey-Jicama salad on lettuce and serve chilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pepitas pumpkin seed	1/2	cup	shelled	-	-	-	-
serrano pepper jalapeno	1			-	-	-	-
garlic clove	3		unpeeled	-	-	-	-
mayonnaise	1/4	cup		209.38	0.0	0.2146	23.2
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
salt				-	-	-	-
turkey	4	cups	smoked roasted shredded	-	-	-	-
jicama	1	cup	cut	45.6	10.584000000000001	0.8640000000000001	0.10800000000000001
cilantro	3 -4	tablespoons	minced	0.0	0.0	0.0	0.0
lettuce leaf			shredded	-	-	-	-

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

Cooking in progress....

Turkey - Jicama Salad