RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Total fats (g)	164.32
Energy (kCal)	1777.53
Carbohydrates (g)	56.71
Protein (g)	31.64
Fatty acids, total saturated (g)	22.91
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.00
Fructose (g)	11.31
Menaquinone-4 (g)	0.00
Tocotrienol, delta (mg)	0.00
Sugars, total (g)	27.76
Fatty acids, total trans-polyenoic 21:5 (g)	0.00
Fatty acids, total saturated 14:0 (g)	0.01
Fiber, total dietary (g)	13.68
Thiamin (mg)	0.49
Fatty acids, total trans-polyenoic 18:3i (g)	0.00
Fatty acids, total polyunsaturated 18:1 t (g)	0.00
Fatty acids, total saturated 14:1 (g)	0.00
Aspartic acid (g)	1.05
Energy (kJ)	7426.01
Tyrosine (g)	0.12
Folic acid (g)	0.00
Protein (g)	31.64
Fatty acids, total trans-polyenoic 15:1 (g)	0.00
Niacin (mg)	4.97
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.02
Copper, Cu (mg)	0.87
Fatty acids, total saturated 12:0 (g)	0.00
Fatty acids, total saturated 18:2 undifferentiated (g)	16.35
Glucose (dextrose) (g)	12.89
Theobromine (mg)	0.00
Vitamin E, added (mg)	0.00
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.00
Fatty acids, total polyunsaturated 17:1 (g)	0.20
Fatty acids, total trans-monoenoic (g)	0.00
Maltose (g)	0.00
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.00
Tocopherol, gamma (mg)	2.38
Fatty acids, total trans-polyenoic 13:0 (g)	0.00
Water (g)	919.53
Choline, total (mg)	132.51
Vitamin A, RAE (g)	250.00
Fatty acids, total saturated 6:0 (g)	0.00
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.00
Tocopherol, delta (mg)	0.01
Phosphorus, P (mg)	431.25
Threonine (g)	0.21
Fatty acids, total trans-polyenoic (g)	0.00
Carotene, alpha (g)	508.08
Sodium, Na (mg)	927.46
Galactose (g)	0.00
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)	0.93
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.03
Total lipid (fat) (g)	164.32
Vitamin A, IU (IU)	4408.55
Energy (kcal)	1777.53
Fatty acids, total saturated 18:3 undifferentiated (g)	1.35
Fatty acids, total saturated 18:4 (g)	0.00
Manganese, Mn (mg)	1.24
Retinol (g)	34.00
Leucine (g)	0.23
Fatty acids, total polyunsaturated 22:1 c (g)	0.00
Carbohydrate, by difference (g)	56.71
Betaine (mg)	1.32
Selenium, Se (g)	21.22
Tocopherol, beta (mg)	0.22
Isoleucine (g)	0.14
Phenylalanine (g)	0.23
Fatty acids, total saturated 22:0 (g)	0.20
Stigmasterol (mg)	0.00
Fatty acids, total saturated 20:4 undifferentiated (g)	0.05
Cholesterol (mg)	56.66
Fatty acids, total polyunsaturated 15:0 (g)	0.00
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.00
Fatty acids, total polyunsaturated 18:1 c (g)	0.01
Fatty acids, total saturated 22:1 undifferentiated (g)	0.00
Fatty acids, total polyunsaturated 16:1 c (g)	0.00
Tocotrienol, gamma (mg)	0.00
Fatty acids, total trans-polyenoic 22:4 (g)	0.00
Fatty acids, total polyunsaturated (g)	17.85
Vitamin D (IU)	0.00
Fatty acids, total saturated 16:1 undifferentiated (g)	2.05
Caffeine (mg)	0.00
Vitamin D (D2 + D3) (g)	0.00
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.00
Vitamin B-12, added (g)	0.00
Vitamin E (alpha-tocopherol) (mg)	27.28
Lysine (g)	0.27
Fatty acids, total saturated 10:0 (g)	0.00
Adjusted Protein (g)	0.00
Fluoride, F (g)	15.47
Riboflavin (mg)	0.41
Fatty acids, total saturated 4:0 (g)	0.00
Vitamin B-12 (g)	1.13
Tocotrienol, alpha (mg)	0.21
Cryptoxanthin, beta (g)	0.39
Valine (g)	0.17
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)	0.50
Histidine (g)	0.12
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.01
Potassium, K (mg)	2021.73
Fatty acids, total polyunsaturated 18:2 i (g)	0.00
Hydroxyproline (g)	0.00
Phytosterols (mg)	461.81
Iron, Fe (mg)	5.80
Folate, total (g)	169.39
Campesterol (mg)	0.00
Glycine (g)	0.19
Calcium, Ca (mg)	308.37
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.00
Cystine (g)	0.06
Folate, food (g)	169.39
Fatty acids, total saturated 18:1 undifferentiated (g)	115.77
Magnesium, Mg (mg)	130.95
Ash (g)	8.06
Vitamin D2 (ergocalciferol) (g)	0.00
Lycopene (g)	12932.73
Vitamin D3 (cholecalciferol) (g)	0.00
Vitamin B-6 (mg)	0.96
Alcohol, ethyl (g)	0.00
Fatty acids, total saturated 18:0 (g)	3.28
Arginine (g)	0.45
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.01
Proline (g)	0.16
Lutein + zeaxanthin (g)	664.67
Sucrose (g)	3.39
Alanine (g)	0.22
Tryptophan (g)	0.07
Dihydrophylloquinone (g)	0.00
Starch (g)	0.00
Fatty acids, total saturated 8:0 (g)	0.00
Fatty acids, total saturated 16:0 (g)	18.68
Fatty acids, total polyunsaturated 17:0 (g)	0.03
Fatty acids, total saturated 20:0 (g)	0.67
Fatty acids, total monounsaturated (g)	118.53
Glutamic acid (g)	3.05
Vitamin C, total ascorbic acid (mg)	107.66
Vitamin K (phylloquinone) (g)	158.56
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.00
Methionine (g)	0.04
Fatty acids, total polyunsaturated 24:1 c (g)	0.00
Serine (g)	0.22
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.00
Carotene, beta (g)	2320.81
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.00
Fatty acids, total trans (g)	0.00
Beta-sitosterol (mg)	0.00
Zinc, Zn (mg)	2.73
Lactose (g)	0.00
Folate, DFE (g)	169.39

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)
lime juice	3	tablespoons		11.34	3.82	0.19	0.03
garlic clove	3			100.86	0.0	22.44	0.56
bay leaf	2			-	-	-	-
oregano	1 1/2	1/2	dried	3.97	1.03	0.13	0.06
olive oil	3/4	cup		1432.08	0.0	0.0	162.0
salt pepper				100.86	0.0	22.44	0.56
red snapper fillet	4			100.86	0.0	22.44	0.56
olive oil	3/4	cup		1432.08	0.0	0.0	162.0
garlic clove	7		divided	100.86	0.0	22.44	0.56
white onion	2	cups	chopped	128.0	29.88	3.52	0.32
tomato	2 1/4		chopped	90.47	19.55	4.42	1.00
pimento olive	3/4	cup	stuffed chopped	100.86	0.0	22.44	0.56
caper	1/4	cup		7.91	1.68	0.81	0.29
bay leaf	6			-	-	-	-
oregano	1 1/2	1/2	crushed dried	3.97	1.03	0.13	0.06
thyme	2	sprigs		-	-	-	-
marjoram	2	sprigs		-	-	-	-
salt				-	-	-	-
black pepper	1/2	teaspoon	ground	2.88	0.73	0.11	0.03
guajillo chilies	4	ounces		100.86	0.0	22.44	0.56

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

Cooking in progress....

Red Snapper Veracruzana (Huachinango a La Veracruzana)

Estimated Nutritional Profile

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

Estimated Nutritional Profile for Ingredients