RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.7652
Energy (kCal)	57.3562
Carbohydrates (g)	11.7
Total fats (g)	1.0441
Fatty acids, total saturated 20:0 (g)	0.0002
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0201
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)	0.0002
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0693
Tocopherol, beta (mg)	0.0342
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)	0.0328
Tocopherol, delta (mg)	0.0098
Arginine (g)	0.0562
Proline (g)	0.0540
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1772
Adjusted Protein (g)	0.0000
Cystine (g)	0.0232
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2127
Copper, Cu (mg)	0.2239
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2852
Total lipid (fat) (g)	1.0441
Vitamin K (phylloquinone) (g)	39.2050
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)	0.0090
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	20.8780
Folate, total (g)	43.4788
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2423.4175
Energy (kcal)	57.3562
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0073
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0161
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.8246
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0257
Vitamin C, total ascorbic acid (mg)	41.6379
Lutein + zeaxanthin (g)	413.9692
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0501
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)	46.4434
Fatty acids, total saturated 16:0 (g)	0.0844
Carbohydrate, by difference (g)	11.7000
Vitamin D (IU)	0.0000
Fructose (g)	3.5294
Fluoride, F (g)	5.6580
Aspartic acid (g)	0.3422
Tyrosine (g)	0.0374
Potassium, K (mg)	682.1851
Fatty acids, total saturated 12:0 (g)	0.0031
Vitamin A, RAE (g)	122.0315
Serine (g)	0.0671
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0709
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)	0.0002
Fatty acids, total saturated 14:0 (g)	0.0008
Histidine (g)	0.0358
Isoleucine (g)	0.0487
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.7204
Water (g)	952.2779
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)	1319.3682
Sodium, Na (mg)	167.4715
Iron, Fe (mg)	2.5818
Energy (kJ)	236.5108
Ash (g)	2.2687
Caffeine (mg)	0.0000
Glycine (g)	0.0519
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)	0.2746
Fatty acids, total polyunsaturated (g)	0.2947
Vitamin E (alpha-tocopherol) (mg)	1.8823
Sucrose (g)	0.0091
Vitamin B-6 (mg)	0.2459
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)	0.0714
Beta-sitosterol (mg)	0.0800
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	6329.5800
Starch (g)	0.0000
Pantothenic acid (mg)	0.2686
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)	0.1110
Folate, food (g)	43.4788
Fatty acids, total saturated 20:1 (g)	0.0045
Fatty acids, total monounsaturated (g)	0.3909
Stigmasterol (mg)	0.1200
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0035
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0001
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	18.2576
Fatty acids, total polyunsaturated 16:1 c (g)	0.0002
Fatty acids, total saturated (g)	0.1224
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	99.0438
Fatty acids, total saturated 10:0 (g)	0.0005
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0714
Glutamic acid (g)	1.0701
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	253.8688
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0693
Folate, DFE (g)	43.4788
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)	3.8670
Tryptophan (g)	0.0168
Threonine (g)	0.0696
Fatty acids, total polyunsaturated 18:1 c (g)	0.0085
Manganese, Mn (mg)	0.4299
Protein (g)	2.7652
Cryptoxanthin, beta (g)	14.0562
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3792
Betaine (mg)	0.3440
Phosphorus, P (mg)	74.3815
Tocopherol, gamma (mg)	0.5422

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> South American >> Chilean
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Fill a large bowl with ice water. In a medium bowl, whisk 2 cups of the flour with 1 teaspoon of salt. Whisk in the club soda until the batter is smooth. Set the bowl in the ice bath; let stand until chilled, 10 minutes. | 2. Meanwhile, in a small bowl, combine the cumin with the oregano and paprika. Season the fish with salt and pepper and sprinkle with the spice mixture. In a large bowl, gently toss the tomatoes with the onion, jalapeño and cilantro and season with salt. | 3. In a large, deep skillet, heat 2 inches of vegetable oil to 350°. Place a rack over a rimmed baking sheet. Working with two at a time, dredge the fish fillets in the flour, shaking off any excess. Dip the fillets in the batter and fry, turning once, until golden and cooked through, 4 minutes; transfer to the rack. Repeat with the remaining fish. | 4. Arrange the rolls on a work surface cut sides up. Top the bottom halves with the lettuce, fried fish and tomato mixture. Close the sandwiches and serve right away. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
salt				-	-	-	-
club soda	2 1/4	cups		0.0	0.0	0.0	0.0
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
hot paprika	1	teaspoon		-	-	-	-
haddock hake fillet	4		skinless	-	-	-	-
pepper			ground	-	-	-	-
tomato	2		sliced	44.28	9.5694	2.1648	0.49200000000000005
yellow onion	1		sliced	-	-	-	-
jalapeno	1		seeded sliced	1.6312	0.3656	0.0512	0.0208
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
vegetable oil				-	-	-	-
kaiser	4		toasted	-	-	-	-
boston lettuce leaf	4			-	-	-	-

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

Cooking in progress....

Fried-Fish Sandwiches With Jalapeño-Spiked Tomatoes