AI-generated photo.
Cuban · Cuba
Picadillo
Also called picadillo
Picadillo, a dish from Cuba.
Pai editors’ mark 4 / 5
Plan, list, and collections
Picadillo is cooked in Cuba as its own dish. Cook the beef with tomato, then fold in potato, olive, and raisin. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
69
Health score
Balanced
Moderate
Richness
Balanced
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 20%
- Carbs 28%
- Fat 52%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Suits · High protein
About 26.9 g of protein in the serving.
Watch · Low sodium
About 1027 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Fat or sugar is high for a day when appetite is low.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Ground beef, 90% lean198 kcal
- Kalamata olive135 kcal
- Potato96 kcal
- Olive oil62 kcal
- Raisins30 kcal
- Tomato14 kcal
Glycemic load
Estimated glycemic load for this count: 22. The bands come from the ingredient table.
Portion
One serving, as written, is about 537 kcal.
Allergens. None flagged in the required list.
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 537 kcal after the change.
Use half the kosher salt and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Replace the meat or fish with the same weight of drained chickpeas.
The seasoning and the method stay. The center of the plate changes. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 537 kcal | 27% |
| Protein | 26.9 g | 54% |
| Carbohydrate | 37.6 g | 14% |
| Fiber | 6.3 g | 23% |
| Total sugars | 9.7 g | 19% |
| Fat | 30.7 g | 39% |
| Saturated fat | 6.9 g | 35% |
| Cholesterol | 73 mg | 24% |
| Sodium | 1027 mg | 45% |
| Potassium | 1185 mg | 25% |
| Calcium | 47 mg | 4% |
| Iron | 4.3 mg | 24% |
| Magnesium | 65 mg | 15% |
| Zinc | 5.9 mg | 54% |
| Vitamin A | 38 mcg | 4% |
| Vitamin C | 35.6 mg | 40% |
| Vitamin D | 0.1 mcg | 1% |
| Vitamin E · estimate | 2.3 mg | 15% |
| Vitamin K · estimate | 74 mcg | 62% |
| Thiamin (B1) | 0.2 mg | 16% |
| Riboflavin (B2) | 0.2 mg | 18% |
| Niacin (B3) | 7.6 mg | 48% |
| Vitamin B6 · estimate | 1 mg | 58% |
| Folate · estimate | 73 mcg | 18% |
| Vitamin B12 | 2.5 mcg | 104% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- Sodium is on the higher side. The swaps below pull it down.
- A middle path: useful food, with one or two numbers worth watching.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Wide skillet
- Scale
- Spatula
- Timer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Ground beef, 90% lean1 lb450 g
Potato3 potatoes500 g
Raisins0.25 cup40 g
Kalamata olive1.5 cups300 g
Tomato3 tomatoes320 g
Ground cumin1 tsp2 g
Kosher salt1 tsp4 g
Olive oil2 tbsp30.77 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and brighten the plate with lemon or lime.. The same dish with less sodium.
- Replace the meat or fish with the same weight of drained chickpeas.. The seasoning and the method stay. The center of the plate changes.
Method
AI-generated photo.
1Heat a wide pan until it is hot, then add the fat. For Picadillo, start here: cook the beef with tomato, then fold in potato, olive, and raisin.
AI-generated photo.
2Cook the beef with tomato, then fold in potato, olive, and raisin.
Cook 25 min
AI-generated photo.
3The edges should color and the center should be cooked. Stop when this is true of Picadillo: Cook the beef with tomato, then fold in potato, olive, and raisin.
AI-generated photo.
4Serve from the pan while it is still hot. Picadillo is eaten in Cuba as this plate, with the sauce or garnish that belongs to it.
How you know it is done
Picadillo is done when the outside has color and the center is cooked through for the protein in the pan.
If it goes wrong
- Picadillo looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Picadillo spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Picadillo, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
How this dish helps your daily life
- Picadillo is cooked by saute in Cuba. The steps follow that technique, including the timing above.
- The meat, poultry, or fish is the protein. The panel is this plate, not a generic serving.
Notes
Pregnancy. Cook meat, poultry, and eggs through. Use pasteurized dairy if the recipe includes it. There is no alcohol in the required list.
Allergens in the required list: none flagged.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.