RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.3323
Energy (kCal)	215.5525
Carbohydrates (g)	22.4063
Total fats (g)	14.0759
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1309
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
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)	0.0477
Tocopherol, beta (mg)	0.0148
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)	0.3261
Tocopherol, delta (mg)	0.0184
Arginine (g)	0.1815
Proline (g)	0.1074
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.2105
Adjusted Protein (g)	0.0000
Cystine (g)	0.0204
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.2951
Copper, Cu (mg)	0.1095
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3664
Total lipid (fat) (g)	14.0759
Vitamin K (phylloquinone) (g)	24.7661
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)	0.0159
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	53.6700
Folate, total (g)	27.1100
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	59.0610
Energy (kcal)	215.5525
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1718
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0211
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.7724
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0635
Vitamin C, total ascorbic acid (mg)	8.9308
Lutein + zeaxanthin (g)	52.7420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0818
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)	26.3542
Fatty acids, total saturated 16:0 (g)	1.6330
Carbohydrate, by difference (g)	22.4063
Vitamin D (IU)	0.0000
Fructose (g)	1.4469
Fluoride, F (g)	1.9966
Aspartic acid (g)	0.2070
Tyrosine (g)	0.0634
Potassium, K (mg)	243.8430
Fatty acids, total saturated 12:0 (g)	0.0070
Vitamin A, RAE (g)	2.8340
Serine (g)	0.0694
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0781
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)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0064
Histidine (g)	0.0367
Isoleucine (g)	0.0567
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5568
Water (g)	99.8410
Fatty acids, total saturated 8:0 (g)	0.0023
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)	28.3700
Sodium, Na (mg)	7.0930
Iron, Fe (mg)	1.4346
Energy (kJ)	900.3222
Ash (g)	0.7943
Caffeine (mg)	0.0000
Glycine (g)	0.0743
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)	1.4376
Fatty acids, total polyunsaturated (g)	1.5719
Vitamin E (alpha-tocopherol) (mg)	2.3592
Sucrose (g)	1.1077
Vitamin B-6 (mg)	0.2067
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0789
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.2668
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)	0.0721
Folate, food (g)	27.1100
Fatty acids, total saturated 20:1 (g)	0.0420
Fatty acids, total monounsaturated (g)	9.9514
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)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.2292
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.0598
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	81.1105
Fatty acids, total saturated 10:0 (g)	0.0009
Galactose (g)	0.0064
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0801
Glutamic acid (g)	0.4441
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.6760
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1146
Folate, DFE (g)	27.1100
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)	3.9493
Tryptophan (g)	0.0279
Threonine (g)	0.0558
Fatty acids, total polyunsaturated 18:1 c (g)	0.0291
Manganese, Mn (mg)	0.7094
Protein (g)	2.3323
Cryptoxanthin, beta (g)	0.7150
Fatty acids, total saturated 18:1 undifferentiated (g)	9.7203
Betaine (mg)	0.5242
Phosphorus, P (mg)	50.3185
Tocopherol, gamma (mg)	0.7513

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Caribbean >> Rest Caribbean
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut small marinating slits all over the roast. | 2. Combine half of the garlic, oregano, pepper flour and olive oil. | 3. Rub all over the roast. | 4. In a food processor or blender, puree remaining half of garlic, onion, salt and allspice. | 5. Rub mixture over the roast. | 6. Cover and chill for 8 to 12 hours. | 7. Place roast, fat side up, on a rack in a shallow roasting pan. | 8. Bake at 325°F degrees for about 3 1/2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butt pork roast	1 -6	lb		0.0	0.0	0.0	0.0
garlic clove	4		smashed	0.0	0.0	0.0	0.0
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1			44.0	10.274000000000001	1.21	0.11
salt	1	teaspoon		-	-	-	-
allspice	1	teaspoon	ground	4.997	1.3703	0.1157	0.1651

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

Cooking in progress....

Pork Butt Roast - Caribbean