RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.1626
Energy (kCal)	664.4183
Carbohydrates (g)	6.3016
Total fats (g)	72.1022
Fatty acids, total saturated 20:0 (g)	0.2981
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5520
Fatty acids, total polyunsaturated 17:1 (g)	0.0900
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)	0.0206
Tocopherol, beta (mg)	0.0792
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)	1.4064
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1141
Proline (g)	0.0180
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0503
Adjusted Protein (g)	0.0000
Cystine (g)	0.0117
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.5611
Copper, Cu (mg)	0.0546
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2113
Total lipid (fat) (g)	72.1022
Vitamin K (phylloquinone) (g)	43.6500
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)	0.0005
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	159.1200
Folate, total (g)	1.5567
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1.9250
Energy (kcal)	664.4183
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9036
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0137
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3081
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	7.5832
Lutein + zeaxanthin (g)	3.6425
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0524
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)	4.8050
Fatty acids, total saturated 16:0 (g)	8.1451
Carbohydrate, by difference (g)	6.3016
Vitamin D (IU)	0.0000
Fructose (g)	0.0559
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0880
Tyrosine (g)	0.0146
Potassium, K (mg)	78.1358
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0342
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0329
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)	0.0929
Fatty acids, total saturated 14:0 (g)	0.0001
Histidine (g)	0.0203
Isoleucine (g)	0.0391
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1306
Water (g)	15.2368
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)	0.9508
Sodium, Na (mg)	4.5508
Iron, Fe (mg)	0.7133
Energy (kJ)	2780.0458
Ash (g)	0.2807
Caffeine (mg)	0.0000
Glycine (g)	0.0360
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)	7.0704
Fatty acids, total polyunsaturated (g)	7.6225
Vitamin E (alpha-tocopherol) (mg)	10.3540
Sucrose (g)	0.0219
Vitamin B-6 (mg)	0.2246
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)	0.0491
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)	0.1140
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0372
Folate, food (g)	1.5567
Fatty acids, total saturated 20:1 (g)	0.2239
Fatty acids, total monounsaturated (g)	52.5342
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0158
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	4.6512
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	9.9598
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	33.6050
Fatty acids, total saturated 10:0 (g)	0.0014
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0238
Glutamic acid (g)	0.1449
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)	0.0554
Folate, DFE (g)	1.5567
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)	0.3932
Tryptophan (g)	0.0119
Threonine (g)	0.0283
Fatty acids, total polyunsaturated 18:1 c (g)	0.0002
Manganese, Mn (mg)	0.3016
Protein (g)	1.1626
Cryptoxanthin, beta (g)	0.2033
Fatty acids, total saturated 18:1 undifferentiated (g)	51.3159
Betaine (mg)	0.0720
Phosphorus, P (mg)	27.9467
Tocopherol, gamma (mg)	0.5976

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Central American >> Honduran
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place the mushrooms in the oven proof ceramic dish, approximately 6-8 inches in diameter and at least 1 inch high. | 2. Add garlic slices and cover with oil. | 3. Pour lemon juice over the mushrooms. | 4. Season to taste with salt and freshly ground pepper. | 5. If the dish can be used on the stove burner, heat on top of stove over medium high heat for about 6 minutes until the oil is bubbly and the mushrooms are cooked. | 6. If dish can not be used directly on the burner, place under the broiler in the oven and broil until the oil is bubbly and the mushrooms are cooked (about 6 minutes after the oil starts to bubble) Serve with crispy french bread for dipping in the heated garlic oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/3	cup		636.48	0.0	0.0	72.0
mushroom	12		quartered	-	-	-	-
garlic	6	cloves	sliced	26.82	5.9508	1.1448	0.09
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122
salt				-	-	-	-
pepper			ground	-	-	-	-

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

Cooking in progress....

Champinones Al Ajillo ( Garlic Mushrooms)