RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.6427
Energy (kCal)	67.2745
Carbohydrates (g)	13.9846
Total fats (g)	0.5917
Fatty acids, total saturated 20:0 (g)	0.0020
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0648
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0022
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0011
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0027
Riboflavin (mg)	0.0687
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0019
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0554
Tocopherol, delta (mg)	0.0828
Arginine (g)	0.1166
Proline (g)	0.1666
Fatty acids, total polyunsaturated 18:1 t (g)	0.0022
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.6218
Adjusted Protein (g)	0.0000
Cystine (g)	0.0134
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8904
Copper, Cu (mg)	0.0930
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4094
Total lipid (fat) (g)	0.5917
Vitamin K (phylloquinone) (g)	57.7219
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0620
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	31.4580
Folate, total (g)	34.8925
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0001
Vitamin A, IU (IU)	156.1700
Energy (kcal)	67.2745
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0007
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0136
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0001
Sugars, total (g)	3.6001
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0280
Vitamin C, total ascorbic acid (mg)	5.3891
Lutein + zeaxanthin (g)	173.3500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0709
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0002
Magnesium, Mg (mg)	37.0070
Fatty acids, total saturated 16:0 (g)	0.1146
Carbohydrate, by difference (g)	13.9846
Vitamin D (IU)	0.0000
Fructose (g)	1.1952
Fluoride, F (g)	0.7700
Aspartic acid (g)	0.1608
Tyrosine (g)	0.0385
Potassium, K (mg)	269.9275
Fatty acids, total saturated 12:0 (g)	0.0225
Vitamin A, RAE (g)	7.7340
Serine (g)	0.0455
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0603
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0052
Fatty acids, total saturated 22:0 (g)	0.0018
Fatty acids, total saturated 14:0 (g)	0.0060
Histidine (g)	0.0242
Isoleucine (g)	0.0520
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0006
Niacin (mg)	0.5152
Water (g)	119.4258
Fatty acids, total saturated 8:0 (g)	0.0003
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0002
Carotene, beta (g)	91.8025
Sodium, Na (mg)	10.9460
Iron, Fe (mg)	3.7027
Energy (kJ)	281.6275
Ash (g)	1.1140
Caffeine (mg)	0.0000
Glycine (g)	0.0669
Fatty acids, total trans-polyenoic (g)	0.0005
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1043
Fatty acids, total polyunsaturated (g)	0.1730
Vitamin E (alpha-tocopherol) (mg)	1.7500
Sucrose (g)	0.7751
Vitamin B-6 (mg)	0.1821
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0762
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1743
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0498
Folate, food (g)	34.8925
Fatty acids, total saturated 20:1 (g)	0.0038
Fatty acids, total monounsaturated (g)	0.0881
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0268
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0005
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	7.5697
Fatty acids, total polyunsaturated 16:1 c (g)	0.0003
Fatty acids, total saturated (g)	0.2105
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	170.6485
Fatty acids, total saturated 10:0 (g)	0.0018
Galactose (g)	0.0151
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0627
Glutamic acid (g)	0.2743
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.8000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0919
Folate, DFE (g)	34.8925
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0004
Fiber, total dietary (g)	5.3710
Tryptophan (g)	0.0284
Threonine (g)	0.0456
Fatty acids, total polyunsaturated 18:1 c (g)	0.0723
Manganese, Mn (mg)	1.3195
Protein (g)	1.6427
Cryptoxanthin, beta (g)	1.7115
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0836
Betaine (mg)	0.9667
Phosphorus, P (mg)	39.4920
Tocopherol, gamma (mg)	2.1978

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. Toast the chiles in the oven for 2 minutes or until fragrant being careful not to burn. | 2. Place the toasted chiles in a sauce pan, cover with water and bring to a boil. Boil on medium heat covered for 15 minutes. | 3. Place the chiles (stems removed) in the blender reserving the water they were inches Add in all the other ingredients and blend on high to make a fairly thick paste. Add some of the reserved water if needed to thin the sauce out. | 4. Marinate your choice of meat in this paste for 6-8 hours and then grill the meat or you can pour the paste and reserved water in a large stock pot with the meat. Add additional water to cover the meat and slow cook it for 3-4 hours in the pot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ancho chile	6		roasted dried	-	-	-	-
guajillo chile	2		roasted	-	-	-	-
cinnamon	2	tablespoons	ground	-	-	-	-
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
garlic clove	4			-	-	-	-
oregano	3	tablespoons		23.85	6.2028	0.81	0.3852
salt pepper				-	-	-	-
cider vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
rom tomato	1			-	-	-	-
onion	1		quartered	28.0	6.537999999999999	0.77	0.07

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

Cooking in progress....

Basic Adobo Recipe