RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.7113
Energy (kCal)	16.41
Carbohydrates (g)	3.0995
Total fats (g)	0.3977
Fatty acids, total saturated 20:0 (g)	0.0004
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0049
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0005
Fatty acids, total saturated 4:0 (g)	0.0001
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0086
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0072
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0845
Proline (g)	0.0417
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0213
Adjusted Protein (g)	0.0000
Cystine (g)	0.0069
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9996
Copper, Cu (mg)	0.0396
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1923
Total lipid (fat) (g)	0.3977
Vitamin K (phylloquinone) (g)	1.1101
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0030
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.8820
Folate, total (g)	2.1615
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	13.5250
Energy (kcal)	16.4100
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0023
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0047
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1685
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0005
Vitamin C, total ascorbic acid (mg)	0.3872
Lutein + zeaxanthin (g)	4.7040
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0198
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)	9.8313
Fatty acids, total saturated 16:0 (g)	0.0216
Carbohydrate, by difference (g)	3.0995
Vitamin D (IU)	0.0000
Fructose (g)	0.0327
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0551
Tyrosine (g)	0.0125
Potassium, K (mg)	60.7855
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	0.6820
Serine (g)	0.0134
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0173
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)	0.0010
Fatty acids, total saturated 14:0 (g)	0.0068
Histidine (g)	0.0089
Isoleucine (g)	0.0144
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0969
Water (g)	44.7659
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	8.1110
Sodium, Na (mg)	4.9788
Iron, Fe (mg)	1.0222
Energy (kJ)	68.6745
Ash (g)	0.2852
Caffeine (mg)	0.0000
Glycine (g)	0.0192
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0001
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0657
Fatty acids, total polyunsaturated (g)	0.0715
Vitamin E (alpha-tocopherol) (mg)	0.3010
Sucrose (g)	0.0844
Vitamin B-6 (mg)	0.0398
Fatty acids, total trans-polyenoic 13:0 (g)	0.0008
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0248
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0310
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)	0.0206
Folate, food (g)	2.1615
Fatty acids, total saturated 20:1 (g)	0.0023
Fatty acids, total monounsaturated (g)	0.2394
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.4155
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0391
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	25.3018
Fatty acids, total saturated 10:0 (g)	0.0003
Galactose (g)	0.0064
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0152
Glutamic acid (g)	0.1045
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0228
Folate, DFE (g)	2.1615
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)	0.9641
Tryptophan (g)	0.0037
Threonine (g)	0.0110
Fatty acids, total polyunsaturated 18:1 c (g)	0.0914
Manganese, Mn (mg)	0.1488
Protein (g)	0.7113
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2344
Betaine (mg)	0.3874
Phosphorus, P (mg)	19.1905
Tocopherol, gamma (mg)	0.0121

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. Combine all ingredients, except meat, well. | 2. Add meat cubes and marinate in refrigerator several hours or overnight. | 3. Place meat cubes on metal or bamboo skewers. | 4. If using bamboo skewers, soak skewers in water for about 20 minutes so skewers don't burn over heat. | 5. You can grill, broil, or fry in margarine or oil until meat is cooked to your preference-- Make sure chicken and/or pork is cooked through! | 6. Brush meat with leftover marinade while cooking. | 7. Serve with peanut sauce and hot cooked rice, if desired. | 8. For an Antillean flair, serve sliced, fried, cooking bananas (plaintains) too! | 9. YUM! | 10. NOTE: You may use fresh chopped onion and fresh garlic instead of the powder, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1 -2	lb	boneless skinless cut	0.0	0.0	0.0	0.0
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
tabasco sauce	3 -5			-	-	-	-
ketjap manis	5 -6	tablespoons		-	-	-	-
water	3	tablespoons		0.0	0.0	0.0	0.0

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

Cooking in progress....

Sate'