RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3778
Energy (kCal)	860.9244
Carbohydrates (g)	205.3551
Total fats (g)	2.3503
Fatty acids, total saturated 20:0 (g)	0.0032
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0089
Fatty acids, total polyunsaturated 17:1 (g)	0.0008
Fatty acids, total trans-monoenoic (g)	0.0799
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0030
Fatty acids, total saturated 4:0 (g)	0.0037
Fatty acids, total trans (g)	0.0955
Riboflavin (mg)	0.0247
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.4092
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0013
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2198
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0140
Proline (g)	0.0372
Fatty acids, total polyunsaturated 18:1 t (g)	0.0799
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0035
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4440
Copper, Cu (mg)	0.0655
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2703
Total lipid (fat) (g)	2.3503
Vitamin K (phylloquinone) (g)	0.1800
Cholesterol (mg)	7.0800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0082
Menaquinone-4 (g)	0.7200
Phytosterols (mg)	0.0000
Folate, total (g)	3.8384
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0022
Vitamin A, IU (IU)	81.1390
Energy (kcal)	860.9244
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0353
Fatty acids, total saturated 14:1 (g)	0.0161
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0094
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0007
Sugars, total (g)	200.7730
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	5.5795
Lutein + zeaxanthin (g)	0.4800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0001
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0234
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0190
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	16.7045
Fatty acids, total saturated 16:0 (g)	0.6185
Carbohydrate, by difference (g)	205.3551
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0314
Tyrosine (g)	0.0182
Potassium, K (mg)	76.4149
Fatty acids, total saturated 12:0 (g)	0.0536
Vitamin A, RAE (g)	16.2975
Serine (g)	0.0229
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0188
Fatty acids, total trans-polyenoic 22:4 (g)	0.0001
Alcohol, ethyl (g)	2.6649
Fatty acids, total polyunsaturated 24:0 (g)	0.0007
Fatty acids, total saturated 22:0 (g)	0.0013
Fatty acids, total saturated 14:0 (g)	0.1951
Histidine (g)	0.0110
Isoleucine (g)	0.0196
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0097
Niacin (mg)	0.0651
Water (g)	505.0736
Fatty acids, total saturated 8:0 (g)	0.0174
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0010
Carotene, beta (g)	3.0000
Sodium, Na (mg)	35.4192
Iron, Fe (mg)	0.7615
Energy (kJ)	3603.4077
Ash (g)	0.7647
Caffeine (mg)	0.0000
Glycine (g)	0.0091
Fatty acids, total trans-polyenoic (g)	0.0156
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0007
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0778
Fatty acids, total polyunsaturated (g)	0.0960
Vitamin E (alpha-tocopherol) (mg)	0.0456
Sucrose (g)	200.3638
Vitamin B-6 (mg)	0.0191
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0244
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0330
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0023
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0815
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)	0.0205
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0132
Folate, food (g)	3.8384
Fatty acids, total saturated 20:1 (g)	0.0035
Fatty acids, total monounsaturated (g)	0.5513
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0526
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0130
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.3040
Fatty acids, total polyunsaturated 16:1 c (g)	0.0353
Fatty acids, total saturated (g)	1.2168
Vitamin B-12 (g)	0.0252
Calcium, Ca (mg)	83.7600
Fatty acids, total saturated 10:0 (g)	0.0454
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0139
Glutamic acid (g)	0.0808
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0001
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	14.5200
Leucine (g)	0.0386
Folate, DFE (g)	3.8384
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0156
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0050
Threonine (g)	0.0170
Fatty acids, total polyunsaturated 18:1 c (g)	0.4156
Manganese, Mn (mg)	0.0987
Protein (g)	0.3778
Cryptoxanthin, beta (g)	0.1200
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4955
Betaine (mg)	0.0720
Phosphorus, P (mg)	13.9749
Tocopherol, gamma (mg)	0.0360

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. Place the sugar and 1 cup of water in a pot and simmer,stirring occasionally, until the sugar has dissolved; set aside & allow to cool. | 2. Remove the flesh from the avocadoes and place in a food processor. | 3. Add the juice of 2 limes and the sour cream and pulse in the processor until smooth; season to taste with salt& freshly ground pepper and reserve. | 4. In a separate container, mix together the reserved stock syrup (from step 1), 2nd cup of water, tequila, Tabasco and juice from 4 limes. | 5. Combine the avocado mixture and the stock mixture to make the soup and chill for several hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups		0.0	0.0	0.0	0.0
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
avocado	2			-	-	-	-
lime	6			-	-	-	-
cream	1	tablespoon	sour	23.76	0.5556	0.2928	2.322
tequila	1	ounce		31.1844	3.2035	0.085	0.0283
sauce	1	dash		-	-	-	-

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

Cooking in progress....

Chilled Avocado & Tequila Soup