RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.954
Energy (kCal)	99.0159
Carbohydrates (g)	20.9812
Total fats (g)	1.3779
Fatty acids, total saturated 20:0 (g)	0.0057
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0614
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0763
Tocopherol, beta (mg)	0.0000
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)	0.0364
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0018
Proline (g)	0.0081
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.3644
Adjusted Protein (g)	0.0000
Cystine (g)	0.0008
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.4584
Copper, Cu (mg)	0.1027
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5969
Total lipid (fat) (g)	1.3779
Vitamin K (phylloquinone) (g)	444.8333
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)	0.0614
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5290
Folate, total (g)	87.3310
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	11363.7552
Energy (kcal)	99.0159
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0061
Fatty acids, total saturated 14:1 (g)	0.0060
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0006
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	14.5337
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	41.9905
Lutein + zeaxanthin (g)	2440.8555
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0031
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)	49.5772
Fatty acids, total saturated 16:0 (g)	0.1321
Carbohydrate, by difference (g)	20.9812
Vitamin D (IU)	0.0000
Fructose (g)	7.6985
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0081
Tyrosine (g)	0.0028
Potassium, K (mg)	493.4174
Fatty acids, total saturated 12:0 (g)	0.0091
Vitamin A, RAE (g)	568.1552
Serine (g)	0.0024
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0026
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0057
Fatty acids, total saturated 22:0 (g)	0.0057
Fatty acids, total saturated 14:0 (g)	0.0174
Histidine (g)	0.0009
Isoleucine (g)	0.0021
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.9531
Water (g)	287.8526
Fatty acids, total saturated 8:0 (g)	0.0006
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)	6817.8842
Sodium, Na (mg)	47.6927
Iron, Fe (mg)	1.6649
Energy (kJ)	411.5972
Ash (g)	1.5739
Caffeine (mg)	0.0000
Glycine (g)	0.0025
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)	0.1273
Fatty acids, total polyunsaturated (g)	0.1896
Vitamin E (alpha-tocopherol) (mg)	0.6176
Sucrose (g)	0.4982
Vitamin B-6 (mg)	0.2563
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0014
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.4132
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)	0.0058
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0882
Folate, food (g)	87.3310
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0673
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1233
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0028
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	12.7955
Fatty acids, total polyunsaturated 16:1 c (g)	0.0057
Fatty acids, total saturated (g)	0.2592
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	156.5612
Fatty acids, total saturated 10:0 (g)	0.0363
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0035
Glutamic acid (g)	0.0081
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0058
Folate, DFE (g)	87.3310
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)	5.2880
Tryptophan (g)	0.0003
Threonine (g)	0.0014
Fatty acids, total polyunsaturated 18:1 c (g)	0.0552
Manganese, Mn (mg)	0.5283
Protein (g)	2.9540
Cryptoxanthin, beta (g)	0.5505
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0552
Betaine (mg)	0.0512
Phosphorus, P (mg)	76.7498
Tocopherol, gamma (mg)	0.0377

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Eastern European >> Russian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a large saucepan over medium heat, warm up 1 teaspoons of olive oil and saute the green onion for 2 minutes. Set aside. | 2. Heat the remaining oil. Add mushrooms, garlic, and thyme; saute until tender. Don't overcrowd the pan, or mushrooms will be poached. Work in 2 batches. | 3. Move the green onions and mushrooms to a food processor. Use the pulse button, and process until coarsely chopped(not mushy!). Don't overprocess. | 4. Return the mushrooms to the pan. Add lemon juice, vinegar, and pepper. Saute over medium high heat until the liquid has evaporated, 1-2 minutes. | 5. Serve in a small crock as a spread for toast, pita crisps, veggies, lettuce, etc. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	tablespoon		-	-	-	-
green onion	4		chopped	76.68	16.3016	2.7548	1.3348
portabella mushroom	1/2		cut	-	-	-	-
garlic clove	5		chopped	-	-	-	-
thyme leave	1/2	teaspoon	chopped	-	-	-	-
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
balsamic vinegar	4	teaspoons		18.656	3.6104	0.1039	0.0
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

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

Cooking in progress....

Portabella Mushroom Caviar