RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.338
Energy (kCal)	246.0365
Carbohydrates (g)	1.7014
Total fats (g)	27.0872
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2079
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0068
Tocopherol, beta (mg)	0.0322
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.5331
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0087
Proline (g)	0.0199
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3132
Adjusted Protein (g)	0.0000
Cystine (g)	0.0038
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0564
Copper, Cu (mg)	0.0300
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0559
Total lipid (fat) (g)	27.0872
Vitamin K (phylloquinone) (g)	20.0983
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	62.4663
Folate, total (g)	3.9205
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	213.1522
Energy (kcal)	246.0365
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3399
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0026
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6605
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0123
Vitamin C, total ascorbic acid (mg)	3.4022
Lutein + zeaxanthin (g)	35.7660
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0108
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	4.6982
Fatty acids, total saturated 16:0 (g)	3.0594
Carbohydrate, by difference (g)	1.7014
Vitamin D (IU)	0.0000
Fructose (g)	0.3428
Fluoride, F (g)	0.9645
Aspartic acid (g)	0.0497
Tyrosine (g)	0.0091
Potassium, K (mg)	74.4085
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	10.7405
Serine (g)	0.0112
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0118
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0003
Histidine (g)	0.0053
Isoleucine (g)	0.0087
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1606
Water (g)	23.6158
Fatty acids, total saturated 8:0 (g)	0.0012
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	115.0667
Sodium, Na (mg)	2.0117
Iron, Fe (mg)	0.3299
Energy (kJ)	1029.1817
Ash (g)	0.1758
Caffeine (mg)	0.0000
Glycine (g)	0.0098
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.6636
Fatty acids, total polyunsaturated (g)	2.8733
Vitamin E (alpha-tocopherol) (mg)	4.0206
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0232
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)	0.0095
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	639.1917
Starch (g)	0.0000
Pantothenic acid (mg)	0.0382
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0104
Folate, food (g)	3.9205
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	19.7157
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.8747
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.7512
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	7.8478
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0138
Glutamic acid (g)	0.1232
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	25.2197
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0179
Folate, DFE (g)	3.9205
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.5890
Tryptophan (g)	0.0022
Threonine (g)	0.0095
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.1750
Protein (g)	0.3380
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	19.2574
Betaine (mg)	0.1542
Phosphorus, P (mg)	7.7770
Tocopherol, gamma (mg)	0.3293

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 large skillet, medium-high heat, heat the oil; place the chicken "skin side up" and evenly sprinkle with the oregano, black pepper and salt. Brown chicken for 3 minutes. | 2. Turn the tenderloins over, remove the skillet from the heat and add the white wine; this will keep the wine from accidentally catching on fire. Set back on heat and cook 3 minutes before removing from skillet. | 3. Two tenderloins per serving, a tablespoon of sauce over each plus a teaspoon of diced red tomatoes. | 4. **. | 5. Basic Green Chile Sauce. | 6. Ingredients: | 7. 1 small onion, diced. | 8. 1 Tbsp minced garlic. | 9. 2 Tbsp canola oil. | 10. 6 large green chile peppers; roasted, seeded, peeled and chopped. | 11. 1 tsp cumin. | 12. 2 cups water. | 13. salt. | 14. Preparation: | 15. In a large sauce pan, heat the oil on medium-high heat; saute' onion until softened; the garlic should be added when you see the onion just beginning to soften. Reduce heat to low, add the peppers, cumin and water; simmer for 30 minutes; stirring occasionally. Puree to desired consistency using a blender or immersion blender; add salt to taste. | 16. Makes 1 and 1/2 cups. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken tenderloin	8	skinless		-	-	-	-
mexican oregano	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
fine sea salt	1/4	teaspoon		-	-	-	-
white wine	2	tablespoons		-	-	-	-
green chili sauce	1	cup		-	-	-	-
tomato	8	teaspoons	diced	4.47	0.966	0.2185	0.0497

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

Cooking in progress....

Green Chile Chicken