Curry Marinade

1. Place all of the ingredients into the food precessor and blend.

2. For chicken or lamb, it is best to cube the meat and marinade overnight before skewering and BBQing.

3. For vegetables, add an extra oz. of olive oil and simply brush onto the veggies as you are grilling them.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	28.9411 g
Protein	1.7096 g
Carbohydrates	21.5152 g
Energy	349.6477 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2353 g
Water	99.3082 g
Aspartic acid	0.1528 g
Calcium, Ca	55.842 mg
Lutein + zeaxanthin	61.6732 g
Fiber, total dietary	3.5764 g
Fatty acids, total saturated 22:0	0.0368 g
Fatty acids, total trans-polyenoic 13:0	0.0024 g
Carotene, beta	39.7162 g
Niacin	0.2844 mg
Vitamin A, RAE	5.211 g
Arginine	0.1077 g
Riboflavin	0.0342 mg
Tocopherol, beta	0.0408 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0139 g
Fatty acids, total saturated 20:1	0.0886 g
Glutamic acid	0.2839 g
Sodium, Na	15.1188 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3582 g
Total lipid (fat)	28.9411 g
Manganese, Mn	0.701 mg
Fructose	4.0319 g
Proline	0.0791 g
Fatty acids, total saturated 16:0	3.2611 g
Fatty acids, total saturated 8:0	0.0027 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0035 g
Sucrose	5.2748 g
Choline, total	6.9628 mg
Sugars, total	13.84 g
Serine	0.0368 g
Fatty acids, total saturated 10:0	0.0013 g
Fatty acids, total saturated 18:0	0.5702 g
Vitamin B-6	0.1187 mg
Selenium, Se	1.6942 g
Ash	0.7612 g
Fatty acids, total saturated 18:1 undifferentiated	20.4923 g
Pantothenic acid	0.17 mg
Phenylalanine	0.0465 g
Copper, Cu	0.1091 mg
Betaine	1.167 mg
Thiamin	0.0429 mg
Methionine	0.0096 g
Iron, Fe	1.5102 mg
Carbohydrate, by difference	21.5152 g
Phosphorus, P	44.5025 mg
Folate, total	17.6773 g
Tocopherol, gamma	0.4235 mg
Fatty acids, total saturated 4:0	0.0006 g
Fatty acids, total saturated 22:1 undifferentiated	0.0004 g
Lycopene	0.46 g
Alanine	0.0467 g
Valine	0.051 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	2.8801 g
Glycine	0.0525 g
Carotene, alpha	4.0448 g
Glucose (dextrose)	4.5299 g
Fatty acids, total saturated 14:0	0.023 g
Zinc, Zn	0.3369 mg
Isoleucine	0.0381 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0023 g
Fatty acids, total polyunsaturated	3.1191 g
Fatty acids, total saturated 14:1	0.0004 g
Fatty acids, total polyunsaturated 17:1	0.0354 g
Leucine	0.0694 g
Tocotrienol, alpha	0.0486 mg
Vitamin A, IU	105.5935 IU
Folate, DFE	17.6773 g
Tryptophan	0.0148 g
Vitamin C, total ascorbic acid	11.972 mg
Phytosterols	75.3434 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Galactose	0.0097 g
Fatty acids, total polyunsaturated 18:1 c	0.2786 g
Fatty acids, total saturated 20:0	0.1176 g
Fatty acids, total saturated 6:0	0.0014 g
Tyrosine	0.0336 g
Vitamin K (phylloquinone)	25.1461 g
Fatty acids, total saturated	4.0319 g
Histidine	0.0227 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	20.9755 g
Threonine	0.0318 g
Folate, food	17.6773 g
Fatty acids, total polyunsaturated 17:0	0.0063 g
Cryptoxanthin, beta	6.4812 g
Vitamin E (alpha-tocopherol)	5.0647 mg
Magnesium, Mg	24.7913 mg
Lysine	0.055 g
Potassium, K	231.6695 mg
Cystine	0.0123 g
Fluoride, F	1.5566 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Olive oil	1 ounce	250.6095	0	28.3495
Onion	1	28	6.538	0.07
Balsamic vinegar	2.5 1/2	35.2	6.812	0
Curry powder	1.5 1/2	9.75	1.6749	0.4203
black pepper	1 teaspoon	5.773	1.4708	0.075
Garlic Clove	5	0	0	0
mint	5 leaves	0.33	0.0631	0.0055
jalapeno pepper	1	1.6312	0.3656	0.0208