RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.9313
Energy (kCal)	443.5435
Carbohydrates (g)	87.4591
Total fats (g)	10.6965
Fatty acids, total saturated 20:0 (g)	0.0043
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2086
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.4624
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)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4077
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2119
Proline (g)	0.0617
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	8.3736
Adjusted Protein (g)	0.0000
Cystine (g)	0.0258
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.4184
Copper, Cu (mg)	0.9502
Maltose (g)	0.0000
Zinc, Zn (mg)	2.9159
Total lipid (fat) (g)	10.6965
Vitamin K (phylloquinone) (g)	467.8083
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)	0.0447
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	37.5050
Folate, total (g)	176.3098
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	10298.4978
Energy (kcal)	443.5435
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0589
Fatty acids, total saturated 14:1 (g)	0.0043
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0152
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	54.5225
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0640
Vitamin C, total ascorbic acid (mg)	273.3363
Lutein + zeaxanthin (g)	6706.4030
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0931
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)	248.0860
Fatty acids, total saturated 16:0 (g)	1.1526
Carbohydrate, by difference (g)	87.4591
Vitamin D (IU)	0.0000
Fructose (g)	8.2484
Fluoride, F (g)	4.7400
Aspartic acid (g)	0.4700
Tyrosine (g)	0.0432
Potassium, K (mg)	3284.8665
Fatty acids, total saturated 12:0 (g)	0.0064
Vitamin A, RAE (g)	516.7501
Serine (g)	0.1192
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1818
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0043
Fatty acids, total saturated 22:0 (g)	0.0043
Fatty acids, total saturated 14:0 (g)	0.0195
Histidine (g)	0.0398
Isoleucine (g)	0.0624
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	18.4504
Water (g)	1314.7852
Fatty acids, total saturated 8:0 (g)	0.0000
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)	6107.7606
Sodium, Na (mg)	53.2371
Iron, Fe (mg)	7.7035
Energy (kJ)	1843.9336
Ash (g)	7.3455
Caffeine (mg)	0.0000
Glycine (g)	0.0898
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)	3.8491
Fatty acids, total polyunsaturated (g)	4.0488
Vitamin E (alpha-tocopherol) (mg)	4.5137
Sucrose (g)	2.0887
Vitamin B-6 (mg)	1.2387
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1267
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)	2.0129
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)	0.0043
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6255
Folate, food (g)	176.3098
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	1.4921
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0916
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0021
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	96.6439
Fatty acids, total polyunsaturated 16:1 c (g)	0.0043
Fatty acids, total saturated (g)	1.6037
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	229.0225
Fatty acids, total saturated 10:0 (g)	0.0256
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0935
Glutamic acid (g)	0.7148
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	123.1336
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1008
Folate, DFE (g)	176.3098
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)	26.4331
Tryptophan (g)	0.0420
Threonine (g)	0.0918
Fatty acids, total polyunsaturated 18:1 c (g)	0.0383
Manganese, Mn (mg)	2.1045
Protein (g)	13.9313
Cryptoxanthin, beta (g)	11.6800
Fatty acids, total saturated 18:1 undifferentiated (g)	1.4562
Betaine (mg)	0.3090
Phosphorus, P (mg)	485.6983
Tocopherol, gamma (mg)	0.0101

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. Roughly cut up all ingredients. | 2. Toss the wettest ones in a large food processor and give them a couple of quick pulses. This moistness will help process the rest of the ingredients(the tomatoes and tomatillos). | 3. Next, add the herbs – parsley and cilantro. | 4. Then, add as many of the other ingredients as you can fit. | 5. Give the processor several whirs and stirs. Keep adding whatever didn’t fit before and pulse until you get a coarse blend. Some sofritos are really chunky, some are like a paste. You decide. | 6. Season with salt and pepper if you like, but it may be best to season the dish it goes in, in order to have more control. | 7. Refrigerate and use as needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green pepper	1		cut	29.8	6.9136	1.2814	0.2533
red pepper	1		cut	1.25	0.2753	0.0584	0.0138
red onion	1		cut	64.0	14.944	1.76	0.16
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
tomatillo	2		quartered	290.2995	52.9797	8.709	9.2533
rom tomato	2		quartered	-	-	-	-
cilantro	1/2	bunch	chopped	-	-	-	-
parsley	1/2		chopped	0.684	0.1203	0.0564	0.015
garlic clove	6		quartered	-	-	-	-
salt pepper				-	-	-	-

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

Cooking in progress....

Sofrito(Dominican Republic)