RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.7202
Energy (kCal)	504.1385
Carbohydrates (g)	58.2514
Total fats (g)	29.4185
Fatty acids, total saturated 20:0 (g)	0.0376
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1061
Fatty acids, total polyunsaturated 17:1 (g)	0.0520
Fatty acids, total trans-monoenoic (g)	0.8000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0464
Fatty acids, total saturated 4:0 (g)	0.5856
Fatty acids, total trans (g)	0.9888
Riboflavin (mg)	0.2344
Tocopherol, beta (mg)	0.0000
Lactose (g)	2.3360
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0160
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)	2.8677
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0698
Proline (g)	0.2569
Fatty acids, total polyunsaturated 18:1 t (g)	0.7128
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0140
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.1338
Copper, Cu (mg)	0.0790
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4665
Total lipid (fat) (g)	29.4185
Vitamin K (phylloquinone) (g)	74.0830
Cholesterol (mg)	90.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0024
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0976
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	30.7050
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0312
Vitamin A, IU (IU)	1495.3175
Energy (kcal)	504.1385
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5289
Fatty acids, total saturated 14:1 (g)	0.2752
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0545
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0072
Sugars, total (g)	49.0393
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0720
Vitamin C, total ascorbic acid (mg)	37.4950
Lutein + zeaxanthin (g)	455.2875
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1409
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0024
Magnesium, Mg (mg)	39.4930
Fatty acids, total saturated 16:0 (g)	7.5576
Carbohydrate, by difference (g)	58.2514
Vitamin D (IU)	50.4000
Fructose (g)	0.0000
Fluoride, F (g)	2.4000
Aspartic acid (g)	0.1947
Tyrosine (g)	0.1090
Potassium, K (mg)	859.5135
Fatty acids, total saturated 12:0 (g)	0.8400
Vitamin A, RAE (g)	344.5125
Serine (g)	0.0804
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1080
Fatty acids, total trans-polyenoic 22:4 (g)	0.0080
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0072
Fatty acids, total saturated 22:0 (g)	0.0120
Fatty acids, total saturated 14:0 (g)	2.6675
Histidine (g)	0.0544
Isoleucine (g)	0.1202
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1504
Niacin (mg)	0.9178
Water (g)	305.2949
Fatty acids, total saturated 8:0 (g)	0.3072
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0064
Carotene, beta (g)	219.3325
Sodium, Na (mg)	32.9120
Iron, Fe (mg)	0.8358
Energy (kJ)	2109.3675
Ash (g)	2.4893
Caffeine (mg)	0.0000
Glycine (g)	0.0591
Fatty acids, total trans-polyenoic (g)	0.1888
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0016
Fatty acids, total saturated 18:2 undifferentiated (g)	1.2865
Fatty acids, total polyunsaturated (g)	1.5109
Vitamin E (alpha-tocopherol) (mg)	1.4139
Sucrose (g)	41.0647
Vitamin B-6 (mg)	0.1012
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4872
Vitamin D (D2 + D3) (g)	1.2800
Vitamin D3 (cholecalciferol) (g)	1.2800
Lysine (g)	0.1038
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0328
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.6717
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)	0.2824
Fatty acids, total trans-polyenoic 18:3i (g)	0.0032
Thiamin (mg)	0.0960
Folate, food (g)	30.7050
Fatty acids, total saturated 20:1 (g)	0.0520
Fatty acids, total monounsaturated (g)	7.3881
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.6992
Fatty acids, total polyunsaturated 16:1 t (g)	0.0872
Fatty acids, total polyunsaturated 17:0 (g)	0.1680
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	30.5610
Fatty acids, total polyunsaturated 16:1 c (g)	0.4376
Fatty acids, total saturated (g)	18.5629
Vitamin B-12 (g)	0.1280
Calcium, Ca (mg)	272.5180
Fatty acids, total saturated 10:0 (g)	0.7240
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0793
Glutamic acid (g)	0.4713
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0016
Carotene, alpha (g)	2.2725
Vitamin E, added (mg)	0.0000
Retinol (g)	324.0000
Leucine (g)	0.1921
Folate, DFE (g)	30.7050
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1856
Fiber, total dietary (g)	4.5440
Tryptophan (g)	0.0537
Threonine (g)	0.1039
Fatty acids, total polyunsaturated 18:1 c (g)	5.6624
Manganese, Mn (mg)	0.5072
Protein (g)	4.7202
Cryptoxanthin, beta (g)	56.7400
Fatty acids, total saturated 18:1 undifferentiated (g)	6.4754
Betaine (mg)	0.0000
Phosphorus, P (mg)	86.7690
Tocopherol, gamma (mg)	0.1920

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. Place the orange juice and rind, the rhubarb, red currant jell and sugar in a saucepan. Cover and simmer gently for about 8 minutes, stirring occasionally, until the rhubarb is just tender, but not mushy. | 2. Remove the pan from the heat , transfer the rhubarb to a bowl and let cool completely. | 3. Drain the cooled rhubarb to remove some of the liquid. Reserve a few pieces of the rhubarb and a little orange rind for garnish. Puree the remaining rhubarb in a food processor or blender, or press through a sieve. | 4. Stir th custard into the puree then fold in the whipped cream. Spoon the fool into individual bowls, cover and chill. Just before serving, top with the reserved fruit and rind. Serve with cookies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062
orange	1	teaspoon	shredded rind	1.7625	0.4406	0.0352	0.0045
rhubarb	2		chopped	51.24	11.0776	2.1959999999999997	0.488
currant jelly	1	tablespoon		-	-	-	-
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
custard	2/3	cup		-	-	-	-
heavy cream	2/3	cup	whipped	272.0	2.1919999999999997	2.272	28.864
cookie				-	-	-	-

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

Cooking in progress....

Rhubarb and Orange Fool