RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.833
Energy (kCal)	121095.0
Carbohydrates (g)	30282.8188
Total fats (g)	1.6802
Fatty acids, total saturated 20:0 (g)	0.0055
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0978
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)	0.1325
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)	0.0129
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0350
Tocopherol, delta (mg)	0.0162
Arginine (g)	0.5067
Proline (g)	0.1102
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	8.9226
Adjusted Protein (g)	0.0000
Cystine (g)	0.0316
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.6540
Copper, Cu (mg)	2.9428
Maltose (g)	0.0000
Zinc, Zn (mg)	10.1152
Total lipid (fat) (g)	1.6802
Vitamin K (phylloquinone) (g)	1.9080
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.1871
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	71.0600
Folate, total (g)	88.9400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	10.6600
Energy (kcal)	121095.0000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0060
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0187
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	30073.7992
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1800
Vitamin C, total ascorbic acid (mg)	33.7840
Lutein + zeaxanthin (g)	29.3600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1247
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)	667.2000
Fatty acids, total saturated 16:0 (g)	0.1983
Carbohydrate, by difference (g)	30282.8188
Vitamin D (IU)	0.0000
Fructose (g)	5.8054
Fluoride, F (g)	4.9500
Aspartic acid (g)	0.4582
Tyrosine (g)	0.0792
Potassium, K (mg)	9486.7600
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	0.1000
Serine (g)	0.1097
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1360
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0021
Fatty acids, total saturated 22:0 (g)	0.0035
Fatty acids, total saturated 14:0 (g)	0.0184
Histidine (g)	0.0806
Isoleucine (g)	0.0867
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.6779
Water (g)	410.3112
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0050
Carotene, beta (g)	5.4800
Sodium, Na (mg)	930.4600
Iron, Fe (mg)	114.1372
Energy (kJ)	506832.3400
Ash (g)	53.3570
Caffeine (mg)	0.0000
Glycine (g)	0.1442
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)	0.2473
Fatty acids, total polyunsaturated (g)	0.3527
Vitamin E (alpha-tocopherol) (mg)	0.2128
Sucrose (g)	30059.0988
Vitamin B-6 (mg)	0.5657
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2124
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5697
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2299
Folate, food (g)	88.9400
Fatty acids, total saturated 20:1 (g)	0.0847
Fatty acids, total monounsaturated (g)	0.8275
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	30.3980
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2726
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	3780.1600
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0040
Tocotrienol, gamma (mg)	0.0014
Alanine (g)	0.1180
Glutamic acid (g)	1.2663
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1541
Folate, DFE (g)	88.9400
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)	8.1300
Tryptophan (g)	0.0681
Threonine (g)	0.1113
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	14.7188
Protein (g)	5.8330
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5368
Betaine (mg)	0.4880
Phosphorus, P (mg)	461.0000
Tocopherol, gamma (mg)	0.3964

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> Scottish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt. | 2. Leave for one hour and then drain and rinse thoroughly. | 3. Put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. Then bring it to a rapid boil and boil for 3 minutes. | 4. Pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes. | 5. Seal immediately with sterilised and vinegar proof lids. | 6. Keep in a DARK and COOL storage area for 2 months before using. | 7. Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	3		sliced	-	-	-	-
onion	3		peeled sliced	180.0	42.03	4.95	0.45
salt	3	tablespoons		-	-	-	-
malt vinegar	450	ml	distilled	-	-	-	-
sugar	150			120897.0	30239.4	0.0	0.0
celery seed	1	teaspoon		7.84	0.8270000000000001	0.3614	0.5054
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248

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

Cooking in progress....

Heritage Bread and Butter Pickle - Pickled Cucumber and Onions