RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.3723
Energy (kCal)	37.8634
Carbohydrates (g)	7.9051
Total fats (g)	0.2473
Fatty acids, total saturated 20:0 (g)	0.0001
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0111
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)	0.0704
Tocopherol, beta (mg)	0.0213
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)	0.0109
Tocopherol, delta (mg)	0.0004
Arginine (g)	0.0928
Proline (g)	0.0345
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.6144
Adjusted Protein (g)	0.0000
Cystine (g)	0.0086
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.6629
Copper, Cu (mg)	0.0887
Maltose (g)	0.0208
Zinc, Zn (mg)	0.4341
Total lipid (fat) (g)	0.2473
Vitamin K (phylloquinone) (g)	34.2274
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)	0.0007
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	29.3716
Folate, total (g)	14.6304
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	289.2026
Energy (kcal)	37.8634
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0001
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0128
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.6077
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0889
Vitamin C, total ascorbic acid (mg)	5.8253
Lutein + zeaxanthin (g)	75.0720
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0469
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)	28.7859
Fatty acids, total saturated 16:0 (g)	0.0603
Carbohydrate, by difference (g)	7.9051
Vitamin D (IU)	0.0000
Fructose (g)	1.9086
Fluoride, F (g)	2.7040
Aspartic acid (g)	0.0894
Tyrosine (g)	0.0234
Potassium, K (mg)	330.7915
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	13.9406
Serine (g)	0.0425
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0404
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0001
Fatty acids, total saturated 14:0 (g)	0.0106
Histidine (g)	0.0212
Isoleucine (g)	0.0445
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2183
Water (g)	226.0500
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)	0.0000
Carotene, beta (g)	131.2079
Sodium, Na (mg)	5.7477
Iron, Fe (mg)	0.6724
Energy (kJ)	163.7177
Ash (g)	0.8522
Caffeine (mg)	0.0000
Glycine (g)	0.0510
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)	0.0687
Fatty acids, total polyunsaturated (g)	0.0778
Vitamin E (alpha-tocopherol) (mg)	0.1042
Sucrose (g)	0.0636
Vitamin B-6 (mg)	0.0863
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)	0.0613
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)	1.7264
Pantothenic acid (mg)	0.5423
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)	0.0567
Folate, food (g)	14.6304
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0128
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)	12.5540
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0801
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	35.6952
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0003
Tocotrienol, gamma (mg)	0.0001
Alanine (g)	0.0508
Glutamic acid (g)	0.4109
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	23.7353
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0616
Folate, DFE (g)	14.6304
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)	1.0902
Tryptophan (g)	0.0105
Threonine (g)	0.0402
Fatty acids, total polyunsaturated 18:1 c (g)	0.0023
Manganese, Mn (mg)	0.2408
Protein (g)	1.3723
Cryptoxanthin, beta (g)	62.9724
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0127
Betaine (mg)	0.2182
Phosphorus, P (mg)	52.7554
Tocopherol, gamma (mg)	0.0675

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut the cucumbers in half and run a teaspoon down the middle of each piece to scoop out the seeds then thinly slice on the diagonal. | 2. Place in a bowl, and sprinkle over a tsp of salt with half of the vinegar and sugar, mixing to coat. | 3. Pour into a sieve then place back over the bowl and set aside for 30 minutes, then remove and gently squeeze between sheets of kitchen paper to remove excess liquid. | 4. Place the soured cream or creme fraiche in a bowl with the remaining vinegar and sugar, add the spring/green onions with most of the chives and dill and season to taste. | 5. Fold in the cucumber and sprinkle with a dusting of paprika, then serve with the remaining herbs as a garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	2			31.2	7.5504	1.3519999999999999	0.2288
cider vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
caster sugar	2	teaspoons		-	-	-	-
cream	1/4	pint	sour	-	-	-	-
spring onion	4			-	-	-	-
chive	1	bunch	snipped	-	-	-	-
dill	1	bunch	snipped	-	-	-	-
salt black pepper			ground	-	-	-	-
paprika	1	pinch		0.4054	0.0776	0.0203	0.0185

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

Cooking in progress....

Cucumber Salad With Soured Cream and Dill