Nutrition Facts
Estimated subtotal · included ingredients only
7 of 17 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.
Amount per original recipe
Calories6,008
Estimated nutrition facts for included ingredients only| Amount per original recipe | % Daily Value* |
|---|
| Total Fat 369.5 g | 474% |
|---|
| Saturated Fat 181 g | 905% |
|---|
| Trans Fat Unavailable | — |
|---|
| Cholesterol 0 mg | 0% |
|---|
| Sodium 4,092.4 mg | 178% |
|---|
| Total Carbohydrate 656.2 g | 239% |
|---|
| Dietary Fiber 96.6 g | 345% |
|---|
| Total Sugars 14.5 g | — |
|---|
| Includes Added Sugars Unavailable | — |
|---|
| Protein 37.3 g | — |
|---|
| Vitamin D Unavailable | — |
|---|
| Calcium 436.3 mg | 34% |
|---|
| Iron 13.4 mg | 74% |
|---|
| Potassium 19,060.2 mg | 406% |
|---|
Nutrient data notes
A nutrient amount is unavailable when any included ingredient lacks that source value.
- Trans Fat: USDA data missing for Palm Oil.
- Includes Added Sugars: USDA data missing for Yam, Salt, Palm Oil, Shallots, Ginger, Garlic, Black Pepper.
- Vitamin D: USDA data missing for Palm Oil.
- 2.3kg yam
2,300 g edible ingredient. Converted from 2.3 kg using a mass unit.
Estimate uses USDA Yam, raw. Use edible ingredient quantities; variety, preparation and brands can differ. USDA source ↗
- 10g salt
10 g edible ingredient. Converted from 10 g using a mass unit.
Table salt. Coarse, sea, or kosher salt can have different household weights. USDA source ↗
- 400ml palm oil
365.191 g edible ingredient. Converted with US volume units from USDA 1 cup = 216 g.
Estimate uses USDA Oil, palm. Use edible ingredient quantities; variety, preparation and brands can differ. USDA source ↗
- 30g shallots
30 g edible ingredient. Converted from 30 g using a mass unit.
Estimate uses USDA Shallots, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- 30g ginger paste
30 g edible ingredient. Converted from 30 g using a mass unit.
Raw ginger root, not ground dried ginger. USDA source ↗
- 10g garlic paste
10 g edible ingredient. Converted from 10 g using a mass unit.
Raw peeled garlic. A bare count is not assumed to mean cloves. USDA source ↗
- 170g salted fish (koobie)
Excluded: Preparation or edible yield differs from an unqualified food. Review the matching USDA food and edible grams.
- 8 tablespoons Tasty Tom Enriched Tomato Mix
Excluded: No quantifiable edible weight or reliable USDA food match is available.
- 10g kpakpo shito (Green petite bell pepper)
Excluded: The quantity is known, but no reliable USDA food match is available.
- 2g black peppercorn
2 g edible ingredient. Converted from 2 g using a mass unit.
Estimate uses USDA Spices, pepper, black. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- 2 whole bay leaf
Excluded: No quantifiable edible weight or reliable USDA food match is available.
- 2g aniseed(Nkitinkiti)
Excluded: The quantity is known, but no reliable USDA food match is available.
- 5g white pepper
Excluded: The quantity is known, but no reliable USDA food match is available.
- Roasted peanuts for garnish
Excluded: Optional ingredients and uncertain retained amounts need a confirmed edible weight.
- 4g basil, fried for garnish
Excluded: Optional ingredients and uncertain retained amounts need a confirmed edible weight.
- 6 hard-boiled eggs, for garnish
Excluded: Optional ingredients and uncertain retained amounts need a confirmed edible weight.
- 1 avocado, for garnish
Excluded: Optional ingredients and uncertain retained amounts need a confirmed edible weight.
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
