RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	24.157
Energy (kCal)	214.0879
Carbohydrates (g)	3.6803
Total fats (g)	11.2832
Fatty acids, total saturated 20:0 (g)	0.0125
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0803
Fatty acids, total polyunsaturated 17:1 (g)	0.0074
Fatty acids, total trans-monoenoic (g)	0.0497
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1473
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0687
Riboflavin (mg)	0.4620
Tocopherol, beta (mg)	0.0221
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0103
Fatty acids, total polyunsaturated 24:1 c (g)	0.0026
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.1336
Tocopherol, delta (mg)	0.0340
Arginine (g)	1.5597
Proline (g)	0.9873
Fatty acids, total polyunsaturated 18:1 t (g)	0.0482
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2655
Adjusted Protein (g)	0.0000
Cystine (g)	0.3385
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	46.5795
Copper, Cu (mg)	0.1090
Maltose (g)	0.0000
Zinc, Zn (mg)	2.5836
Total lipid (fat) (g)	11.2832
Vitamin K (phylloquinone) (g)	0.2200
Cholesterol (mg)	237.3000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0531
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0708
Menaquinone-4 (g)	0.9975
Phytosterols (mg)	0.0000
Folate, total (g)	24.9900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0130
Vitamin A, IU (IU)	285.7304
Energy (kcal)	214.0879
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2502
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6775
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0003
Sugars, total (g)	0.4875
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0310
Vitamin C, total ascorbic acid (mg)	1.0462
Lutein + zeaxanthin (g)	257.1500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0293
Vitamin B-12, added (g)	0.0000
Valine (g)	1.3315
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0531
Magnesium, Mg (mg)	24.0192
Fatty acids, total saturated 16:0 (g)	2.5030
Carbohydrate, by difference (g)	3.6803
Vitamin D (IU)	64.3700
Fructose (g)	0.0115
Fluoride, F (g)	0.6250
Aspartic acid (g)	2.3350
Tyrosine (g)	0.9556
Potassium, K (mg)	426.1921
Fatty acids, total saturated 12:0 (g)	0.0063
Vitamin A, RAE (g)	82.1892
Serine (g)	1.2330
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0813
Fatty acids, total trans-polyenoic 22:4 (g)	0.0088
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0004
Fatty acids, total saturated 22:0 (g)	0.0034
Fatty acids, total saturated 14:0 (g)	0.0979
Histidine (g)	0.8784
Isoleucine (g)	1.1784
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0069
Niacin (mg)	6.2619
Water (g)	105.0107
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0423
Carotene, beta (g)	2.5500
Sodium, Na (mg)	396.2183
Iron, Fe (mg)	1.5712
Energy (kJ)	896.0473
Ash (g)	2.3003
Caffeine (mg)	0.0000
Glycine (g)	1.0251
Fatty acids, total trans-polyenoic (g)	0.0196
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.6626
Fatty acids, total polyunsaturated (g)	2.0005
Vitamin E (alpha-tocopherol) (mg)	0.7197
Sucrose (g)	0.2100
Vitamin B-6 (mg)	0.4222
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.5415
Vitamin D3 (cholecalciferol) (g)	1.5415
Lysine (g)	2.0390
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0186
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0320
Pantothenic acid (mg)	1.4404
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)	0.0075
Fatty acids, total trans-polyenoic 18:3i (g)	0.0034
Thiamin (mg)	0.4588
Folate, food (g)	24.9900
Fatty acids, total saturated 20:1 (g)	0.0695
Fatty acids, total monounsaturated (g)	4.6873
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.6401
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0308
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0618
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	210.5205
Fatty acids, total polyunsaturated 16:1 c (g)	0.1182
Fatty acids, total saturated (g)	3.8128
Vitamin B-12 (g)	0.8582
Calcium, Ca (mg)	48.3102
Fatty acids, total saturated 10:0 (g)	0.0121
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.3866
Glutamic acid (g)	3.5694
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0023
Carotene, alpha (g)	0.0500
Vitamin E, added (mg)	0.0000
Retinol (g)	81.7100
Leucine (g)	2.0105
Folate, DFE (g)	24.9900
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0156
Fiber, total dietary (g)	0.2000
Tryptophan (g)	0.2940
Threonine (g)	1.0628
Fatty acids, total polyunsaturated 18:1 c (g)	4.2533
Manganese, Mn (mg)	0.0445
Protein (g)	24.1570
Cryptoxanthin, beta (g)	5.8500
Fatty acids, total saturated 18:1 undifferentiated (g)	4.3009
Betaine (mg)	2.7250
Phosphorus, P (mg)	267.3083
Tocopherol, gamma (mg)	0.3717

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Split English muffin. Break up the pepper jack so that the slice can be distributed across both halves of the muffin. Toast to medium. | 2. In a non-stick skillet on medium-high heat, heat Canadian bacon and Pork. Both are already cooked, so this is merely to get them hot again. Once cooked, removed pork and bacon to a plate and place in warmer if possible. | 3. In the same skillet cook eggs to preference. I prefer over easy or medium so the yolk stays runny. A Teflon ring helps to keep the egg the proper size. Poaching is also a possibility. | 4. Once toasted, spread mustard on the bottom side of the English muffin and the relish on the top. Layer pork, then egg, then bacon. | 5. Season with salt and pepper as necessary. | 6. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
english muffin	1			-	-	-	-
egg	1			71.5	0.36	6.28	4.755
canadian bacon	1	slice		31.35	0.3819	5.7883	0.7467
pork loin	2	ounces	Sliced	98.04	0.0	11.8845	5.6088
monterey jack pepper cheese	1	slice		-	-	-	-
yellow mustard	1	teaspoon		3.0	0.2915	0.187	0.16699999999999998
relish	1	teaspoon		10.1979	2.6469	0.0172	0.0057

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

Cooking in progress....

The Cuban Missile Crisis Breakfast Sandwich