RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.8668
Energy (kCal)	312.36
Carbohydrates (g)	9.2976
Total fats (g)	24.037
Fatty acids, total saturated 20:0 (g)	0.0574
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5125
Fatty acids, total polyunsaturated 17:1 (g)	0.0229
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.5533
Tocopherol, beta (mg)	0.0198
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.8756
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.1601
Proline (g)	0.8216
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.2917
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.4500
Copper, Cu (mg)	0.8536
Maltose (g)	0.0000
Zinc, Zn (mg)	1.7426
Total lipid (fat) (g)	24.0370
Vitamin K (phylloquinone) (g)	27.8770
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	29.8350
Folate, total (g)	120.1000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	303.6000
Energy (kcal)	312.3600
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2859
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3205
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.2850
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9117
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)	126.1200
Fatty acids, total saturated 16:0 (g)	3.2534
Carbohydrate, by difference (g)	9.2976
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.8803
Tyrosine (g)	0.6152
Potassium, K (mg)	773.3350
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	81.6800
Serine (g)	1.0461
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8446
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0194
Fatty acids, total saturated 14:0 (g)	0.0325
Histidine (g)	0.4152
Isoleucine (g)	0.8045
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.2471
Water (g)	39.5198
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	20.1600
Sodium, Na (mg)	74.9100
Iron, Fe (mg)	2.7342
Energy (kJ)	1307.3450
Ash (g)	1.7788
Caffeine (mg)	0.0000
Glycine (g)	0.6632
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	4.9738
Fatty acids, total polyunsaturated (g)	5.6401
Vitamin E (alpha-tocopherol) (mg)	3.0082
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2141
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	1.0994
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.2117
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1827
Folate, food (g)	120.1000
Fatty acids, total saturated 20:1 (g)	0.0555
Fatty acids, total monounsaturated (g)	12.9558
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0140
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	200.3085
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	4.2635
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	85.8150
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.8231
Glutamic acid (g)	2.7094
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	1.3304
Folate, DFE (g)	120.1000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	2.6880
Tryptophan (g)	0.2241
Threonine (g)	0.6980
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.6510
Protein (g)	16.8668
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	12.5879
Betaine (mg)	0.1635
Phosphorus, P (mg)	237.3200
Tocopherol, gamma (mg)	0.3620

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. Preheat oven to 400 degrees F. | 2. Line a baking sheet with tin foil and lightly oil with olive oil. | 3. Beat the egg and egg whites or the egg subsitute with a fork and set to one side. | 4. Put the flour or bread crumbs in a bowl and add some salt and a generous grinding of black pepper. | 5. Now, dip the sage leaves one by one in the egg mixture, coat with the flour or bread crumbs and shake off any excess. | 6. Lay on the baking sheet and finish the rest of the leaves. | 7. Sprinkle a bit more salt and pepper on top of the leaves and then bake for 10-12 minutes, until nicely crisp and browned. | 8. Serve immediately with your choice of dip or as a garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
sage leaf	20 -30	can		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
egg substitute	2	cup	beaten	-	-	-	-
salt black pepper				-	-	-	-
flour	1/3	cup	toasted	121.52	8.9376	10.5868	5.782

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

Cooking in progress....

Battered and Baked Sage Leaves