NUTRITIONAL ANALYSIS OF RECIPES - mexican restaurant corn side dish

The nutritional components of the recipe were analyzed.
According to the recipe version you have, the Daily Value Percentage of nutrients such as vitamin A and calcium will be displayed (
Not shown in ASCIItext version).
These values help to determine the nutritional composition of the recipe.
However, there are some problems with this analysis.
First of all, the nutrients displayed are only a small part of the important nutrients (e. g.
, No magnesium displayed).
Second, some of the ingredients listed in the recipe are not included in the ingredient "dictionary" used to calculate these numbers (
US Department of Agriculture manual)(e. g. , flax seeds)
Therefore, the analysis of these factors is not always entirely correct.
Third, these "daily value percentages" are based on the us rda (
Recommended Dietary Allowance)that are (
According to the National Research Council that developed RDAs)
Too high for most people.
These levels are set to the built-in "safety factor", according to 1989 reports ".
For example, the Commission has set the current RDA of calcium to 1000 mg per day.
That doesn't mean you have to have 1000 mg per day;
This means that if you are one of the people in the body who are the least able to absorb calcium, you may need that much calcium to absorb the amount required by the body.
Experts usually say 75% (750 mg)
The RDA of calcium is acceptable.
In addition, experts say vegetarians absorb nutrition more effectively than meat.
Because they usually eat less protein, they often need less nutrients. (
High intake of protein increases the body
The excretion of certain nutrients, especially calcium. )
These "daily value percentages" are therefore useful and interesting, but should not be considered as the gold standard. (
Reference: Vegan Times, September 1997)
The nutritional analysis of recipes about changes when selected, the analysis reflects the first ingredient listed (i. e.
Instead of alternative ingredients).
The optional ingredients listed in the main ingredient list are considered in the analysis.
The options given in the variant section are not considered in the analysis.
Low-wait for recipe statementfat or non-
Gluten is only for the list of original ingredients without optional ingredients, not necessarily for any other options or variants.
In general, I support personal creativity in cooking, so I urge the reader to change the recipe to suit your needs.
For example, if I don't like it or don't have it on hand, I often replace the ingredients or put things outside.
In addition, people have different tastes for salty, sweet and rich, so feel free to change the amount of ingredients to suit your taste.
Finally, if you are allergic or sensitive to one of the ingredients required in the recipe, try to come up with a replacement (
Or remove the ingredients)
Meet your needs.
SIZESSome, which provides recipes in this recipe, serves more than 8 people (
Some appetizers typedishes for up to 24 servings).
If you want a little less, just separate the recipe to suit your needs.
In the recipes included here, this does not cause any problems.
I personally like to cook a lot, so the food will last for a few days.
Also, I will store some items in the fridge for later use.
I found the following items frozen well: bean dishes (
Including dips and pates)
, Stews, some vegetables, cookies and cakes, while the following are not frozen: cereal dishes and pies.
Organic ingredients are recommended (i. e.
Food without chemical fertilizers and pesticides)
If possible, as I have found organic produce and staple food to taste more than the products traditionally grown.
In addition, studies have shown that organic foods contain more nutrients than traditional foods.
Of all the recipes in this book, I tried to call for the use of the whole vegetable.
For example, for onions, I call for the use of an integer of the onion, if possible, instead of half of the onion.
I found this to be the best way to use vegetables so that the rest of the cuts are not old (
Exposure to the air, loss of nutrition)
Before use in other dishes.
Believe that a balanced vegetarian diet should include 5 components: 1)Vegetables2)Whole Grains (primarily non-
Glutinous rice such as glutinous rice and quinoa, if a person does not tolerate gluten, it can also be used without proper amount of glutinous rice, such as the whole spelling)3)
Concentrated plant protein (
Beans, tofu)4)Leafy Greens (
Kale, kale . . . . . . )5)
The menu listed at the end of this recipe represents all these important dietary ingredients (
Fruit is usually eaten by itself, not a meal, except for fruit).
For more information on synthetic meals, see the discussion in the menu section on "menu synthesis.
Reader's note: the content of "flavor of vitality" is not intended to provide personal medical advice.
Medical advice should be obtained from qualified health professionals.
Cooking BeansBeans must not use salt (
Or any salty ingredients)
Or any acid.
Such as tomatoes, vinegar, or lemon juice)
Because these substances make the outer coating of the bean tough, the bean will never soften because water cannot penetrate the coating around the bean.
Before soaking or cooking, all beans should be used (
Remove large foreign particles like stones)and washed (
Remove fine dirt and dust).
For more information, see "Washing grains and beans" below ".
In order to save time and make sure to cook beans correctly, I prefer the pressure cooker, although this is not necessary for cooking beans correctly.
Long and medium boiled beans (
Such as chickpeas and navy beans)
, Soak for about 12 hours before cooking.
Short-term boiled beans (
Lentils, beans, etc)
No need to soak.
Cook beans in water in a ratio of 1: 3 (
3 cups of water 1 cup of dried beans
Until they become soft, but do not become so mushy that they lose the structure.
Cook a small piece of beer (about 2 inches)of kombu (Seafood)
It will help beans to digest more easily.
It's time to add salt after the beans are completely cooked (
There are also acidic ingredients if needed). + Sealing (vegetables)
Stir-fry with a little oil (as directed)
, So that the oil can glaze all the items slightly (vegetables)
In a medium environmenthigh heat.
Sealing refers to the influence of oil and heat on vegetables;
It "seals" by cooking a thin layer of oil around it, sealed in taste and juice.
A sealed vegetable usually has a brown hue (
Part "baked ").
Usually, projects (vegetable)
Seal one at a time and start with longer cooking vegetables that never easily absorb oil.
Therefore, oil is the first ingredient to enter the pot, after which the first ingredient (vegetable)
Add, mix and distribute oil evenly on all sheets.
Before adding the next vegetable, the pieces should be fried/sealed for a few minutes, thus creating a strong flavor of the pieces and sealing them up.
When the next component is added, it should be mixed gently to allow the oil on the first component to spread to this new component.
Don't add too fast in a row, otherwise the pot will be filled with ingredients and the taste of each will not be as rich as possible.
Bake nuts and seeds on a baking tray of 300 degrees F (150 degrees C)
Oven for about 15 minutes.
Mix the nuts together and continue baking to observe to make sure they don't burn.
The total time required depends on the type of nut (
Pine kernel toast is very fast while almonds take longer)
What kind of roast do you want?
I bake them at low temperatures because when most of the nuts are nearing completion, they quickly change from light gold to burnt.
Lower temperatures reduce the speed of the process, thus reducing the chances of nuts that are not burned in the end.
If you season nuts with salty liquid like tamari soy sauce or UMEI vinegar (
For more information on these ingredients, see "ingredient vocabulary ")
, Splash it on the nuts at the end of the baking, fully mix to cover all the nuts, and bake for a few more minutes if needed to dry the nuts again.
If glaze with liquid sweeteners (
Like maple syrup.
And/or liqueur (like Sambuca)
, Follow the same direction as salty liquid, but do not expect them to dry in the oven if a large amount of liquid sweeteners are used (
In a dry climate, they are completely dry when they sit outside the oven for a while).
Washing of grains and beans (
Unprocessed;
Not made of flour, not rolled)
All dust and foreign objects should be removed before cooking.
If not cleaned, it may have a negative impact on the taste of the dish (
Could be the smell of dusty).
Wash, place grain or beans in a large bowl, add water to cover generously, massage the grain or beans by hand to remove all dust.
Drain and repeat 2 times (
Or until the water poured is clear).
Certain grains and beans should be cleaned more gently and faster than this;
Including: Buckwheat, red lentils and peas;
When pouring washing water from these foods, the water will never be clear, so after 2 to 3 quick washes, just stop.
Nutritious yeast is a delicious "cheese" tasting powder or flakes that grow as a food and complementary.
Rich in amino acids and B vitamins. It is not a by-
Products like "beer yeast (
From beerindustry).
QuinoaQuinoa, clearly Sharp
Wa, it's a little fake. cereal (
1 gram of 350 grain weight).
The National Academy of Sciences says quinoa is the best source of protein in the plant world because it is a complete protein that contains a large number of essential amino acids.
The cooking method of quinoa is similar to rice, with a ratio of 2 parts of liquid and 1 part of quinoa.
It takes only 15 minutes to complete.
Like all cereals, it needs to be cleaned before cooking, but it is especially important to clean quinoa because it has a bitter substance covering the grain, which is the best way to clean in order to get a good taste.
It can be used as a side dish (
Like eating rice a lot.
In fillings, soups, and puddings, serve as a topping for a salad or as a hot breakfast porridge.
Bake garlic paste to make roasted garlic paste, take the whole garlic, and cut the tip of the garlic flap (
About 1/6 at the top of the head).
Sprinkle 1/2 teaspoons of oil on the top of the cut and apply as much oil as possible around.
Wrap your head with foil and bake at 350 degrees F (175 degrees C)
About 45 minutes (
Until the garlic is soft). (
I like to eat more than one while I am here. )
Squeeze the soft garlic cloves out of the paper skin and add the thick soup.
Although the taste of garlic is still delicious, the taste of garlic has obviously changed after this baking process. This no-
The fat sauce added to the sauce, soup, pie or stir-fry is delicious.
It can also apply fat to rice cakes or cookies.
SeitanSeitan, known as "wheat meat", is a kind of fat
Free food with high protein content and good meat alternatives (
Including in poultry).
The taste is delicious, the taste is very meat and full.
It is usually made of wheat gluten (
High protein portion of wheat berries)
Therefore, for this reason, I would recommend taking it in a limited amount in the diet, as gluten usually inhibits energy.
People who are sensitive or allergic to wheat should avoid eating wheat completely.
Berberriesspelt is a form of raw grain associated with wheat.
Can be boiled (
The kernel is sweet, the taste of the nuts and the rice-like texture)
Or ground into flour to replace wheat flour.
Some people with wheat allergies can endure spelling, but spelling still contains a lot of gluten.
SucanatSucanat (
Natural sugar cane)
It is a substitute for white sugar.
It is made from the juice of sugar cane and is not bright in color.
It contains a variety of vitamins and minerals that are not included in white sugar.
It comes in two forms: granules and syrup (
Sugar cane syrup).
Don't be confused with "raw sugar" or "Turbinado sugar" which is basically just white sugar.
Tamari soy sauce version without wheat soy sauce.
The taste is very strong.
Any type of soy sauce can be used in its place.
It's great to Season roasted nuts and seeds (
For more information on how to use this term on roasted nuts and seeds, see "cooking term vocabulary ").
Tempehtemeh is a fermented soybean product originating in Indonesia (
Can be traced back to more than 2000 years ago)
Rich in protein.
It's more like a whole food than tofu, because tempreh is made from full soy.
It is soaked overnight by the entire soybean and then simply cooked until they become soft.
Add a dried rice mildew powder to the beans, which are made into cakes, and then they sit for about 24 hours.
The cake is made of chewy meat.
Taste like a mushroom, with a hint of nuts and smoke.
Technically speaking, vinegar is not vinegar because it contains salt and vinegar (or umeboshi)
Vinegar is marinated from plum seeds.
It's pink and salty (
Like soy sauce.
Therefore, it should be used instead of other vinegar, otherwise it will cause the product to be too salty.
It's great to Season roasted nuts and seeds (
For more information on how to use this term on roasted nuts and seeds, see "cooking term vocabulary ").
Shortening of vegetables (Organic Non-Hydrogenated)Organic Non
The spectrum I have used shortens the hydrogen content of plants by half;
Fat in saturated fat, but because it avoids the problem of shortening hydrogenation (
Most brands or shortening oils are hydrogen treated)
Trans fatty acids (TFA)
Free, it's a great alternative to standard shortening.
Spectrum natural products are made entirely of organic palm oil, which is a natural solid at room temperature without hydrogenation, 40% less saturated fat than palm kernel oil.
This fat is better than using liquid oil like canola or sunflower oil to make chips.
Non-coconut oil similar to organic
In the dessert that traditionally uses butter, the hydrogenation vegetable shortening oil is particularly good (
Also saturated fat)
Such as biscuits and pie crust.
It gives cookies a wonderful texture with less oil than when you use unsaturated fat (Like oil. .
Usually, vegetable oil can be used instead of vegetable shortening oil, and the effect is quite similar.
Peas (
Aduki of small beans)are small oval-
Beans of the shape commonly used in Japanese cooking, the color is deep with red.
These beans taste salty and sweet.
They are from short to medium
The term for cooking beans takes about 1 to 1. Cook for 5 hours.
As with all beans, wash/rinse carefully before cooking (
See "cooking Glossary" for more information ").
This is a natural sweetener extracted from pineapple.
The shape core of blue agave (a cactus-
Like Mexican plants known for making tequila).
93% of the water fructose content allows agave nectar to be slowly absorbed into the body, reducing the level associated with sugar intake.
Also, because the sugar in the fruit is 25% sweeter than sugar, you use less.
The taste is very neutral.
ArameA seafood-one of the most mild seafood dishes.
This is a good seafood vegetable because it only tastes like a sea fish.
Like all sea dishes, it is a nutritious food rich in minerals and trace elements.
This natural sweetener, barley malt syrup, is made from sprouted whole Barley, similar to honey. The caramel-
The sweetness of flavored syrup is about half the sweetness of sugar or honey.
High in carbohydrates, often the most expensive natural sweeteners.
Similar to brown rice syrup, it can be used in its place.
Broccoli is a vegetable with more calcium than ordinary broccoli leaves.
Rice syrup similar to barley malt syrup.
Red rice syrup contains complex sugar that has no effect on body/blood sugar levels.
This is my favorite sweetener because of its mild taste (
Not as strong as barley malt syrup), and it’;
PH is closer to our body;
The pH is higher than any other sweetener, which makes it the most gentle to the system.
It is about half the sweetness of maple syrup.
I often "balance" red rice syrup and maple syrup in the recipe, because the red rice syrup itself has a slightly bitter creamy sugar flavor, so I like to taste it with the sweetness of maple syrup. + Coconut Oil (Unrefined)
Coconut oil is a saturated fat but unrefined version (
You 've never found anything in commercial baked goods-they use delicate types)
Can be part of a balanced diet.
Does not contain any trans fatty acids (TFAs)
Like hydrogenation oil.
It is the source of medium chain glycerin triacid grease (MCTs)
This is especially valuable for people who have difficulty digesting fat.
MCTs enables the body to efficiently metabolize fat and convert it into energy rather than storing it as fat.
In addition, there are nearly 50% coconut oil.
The content of fatty acids is uric acid, a disease that is not common in plant sources to fight fatty acids.
Coconut oil is especially good in desserts that traditionally use butter (
Also saturated fat)
Such as biscuits and pie crust.
It gives cookies a wonderful texture with less oil than when you use unsaturated oil (like canolaoil).
For sources of unrefined coconut oil, see "mail order company" at the end of the recipe "(
Some are also organic).
Usually, coconut oil can be replaced with vegetable oil, and the results are quite similar.
Traditional collages used in Africa and Africa
American cooking, fast cooking, I found this strong green Best (e. g. ,sauteed)
Instead of cooking.
The taste is slightly stronger than kale.
It can be used instead of kale.
This green vegetable is more nutritious than all other vegetables.
Egg replacement powder (
Similar to the appearance and texture of corn starch)
Used as adhesive/leaveningredient.
Because it does not contain animal products, it is a unique egg replacement project (
And most contain protein), and one box (
A few dollars)
About 150 "eggs" are produced ".
The approximate replacement of egg substitute powder is bamboo root powder or corn starch, but these alternatives mainly provide binding effects instead of binding effects. + Filo (or Phyllo)A thin paper-
Like dough for delicious dishes (
See "Greek spinach pie ")and desserts (
See "orange cream frozen in philopu ").
It is low in fat and can be used to enhance the presentation of dishes, especially by making the filo flakes into cups.
These cups can be filled with any amount of food, such as: "Ginger fruit plate", any type of bean paste (
For example, "Bean dipping sauce "), side salads (
For example, "Asian sweet potato salad ")
Side dishes (
Like "five fragrant walnut mud ")Pie stuffing (
Like "pecan pie stuffing ")
Or pumpkin, pudding, or Mouse (
Such as chocolate mousse-see "chocolate cream pie stuffing ").
The first way to make a filo Cup is to use a muffin jar.
Fold a page to cover a cup on a muffin jar (
About a square)
There is a surplus of about 1 inch on all sides.
Put the folded paper into the silencer and press it down so that the center of the paper touches the bottom of the Cup (
The overall effect is to create a up shape with dough).
Repeat as many cups as you need and bake in the F. 3 degree muffin jar for about 5 minutes (175 degrees C)
Or until the Cup becomes crispy and light brown.
The second way to make a filo Cup does not require a muffin jar, but rather a baking tray.
This method is best when the filling to be placed in the Cup can be heated, because the cup is best made around the filling and then baked briefly.
As before, fold the filo table (
If you want to create a stronger cup that can hold more or heavier padding, or multiple filo sheets).
Spread the fold on the baking tray and place some padding in the center.
Then fold the outer film and make a wall around the filler.
Repeat as many cups as needed and bake at 350 degrees F for about 5 minutes (175 degrees C)
The Oruntil Cup is crispy and light brown. Ginger Juice (Fresh)
Make fresh ginger juice, take fresh ginger slices and grind them. (
Asian groceries often sold
Made ginger powder. )
Then press the juice out of the flesh.
Or, by juice (
Like carrots).
If ginger juice is to be stored for more than 5 days, add some lemon juice to the ginger juice to help save.
Put it in a sealed bottle in the refrigerator.
It should be kept for about 5 days without lemon juice and about 10 days with lemon juice (
Or something acidic).
About 3 cups of fresh ginger-
4 tablespoons ginger juice.
A teaspoon of dried ginger powder can replace fresh ginger juice, but the taste is not exactly the same.
KaleThis winter green is related to cabbage, probably the oldest known green.
Similar to kale, it can be used in its location.
I prefer fast cooking, which is better nutritious than most other vegetables.
KombuThis various seaweed is the most commonly used condiment (
Such as soup).
It tastes mild compared to most seaweed.
Kombu is usually used to cook beans and seitan because it improves the flavor and digestion of these products.
It is usually an optional ingredient.
Millet is a small, yellow, beads
Like a grain, it has a mild, nut flavor and fluffy texture.
The first mention of millet is China, which can be traced back to about 2800 B at the earliest. C.
It is called "sacred plant ".
It grows in almost no water and barren soil.
Millet is the same as rice, but prefer the ratio of water, 3 liquid and 1 millet.
It cooks on the stove for 40 minutes and in a pressure cooker for 20 minutes.
As with all cereals, it should be carefully cleaned/cleaned before cooking (
See "cooking Glossary" for more information ").
It can be used as rice, fillings, soups and puddings, as well as toppings for salads, and as hot breakfast porridge.
It can be ground with flour or ground with baked goods.
A flavored oa fermented sauce made of beans and/or grains and salt.
This is a good digestive aid.
It is mainly used as a seasoning for soups and sauces.
It can be replaced with tamari soy sauce, but the taste is not so deep or rich.