RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	33.437
Energy (kCal)	477.1411
Carbohydrates (g)	23.0732
Total fats (g)	30.999
Fatty acids, total saturated 20:0 (g)	0.0137
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2723
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0149
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0663
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0180
Riboflavin (mg)	0.5066
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0266
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)	1.2634
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.5201
Proline (g)	0.4886
Fatty acids, total polyunsaturated 18:1 t (g)	0.0149
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0808
Adjusted Protein (g)	0.0000
Cystine (g)	0.2091
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	19.7417
Copper, Cu (mg)	1.4016
Maltose (g)	0.0000
Zinc, Zn (mg)	4.0916
Total lipid (fat) (g)	30.9990
Vitamin K (phylloquinone) (g)	10.1632
Cholesterol (mg)	56.6667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0013
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0415
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	23.3175
Folate, total (g)	79.7242
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0006
Vitamin A, IU (IU)	219.3611
Energy (kcal)	477.1411
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1415
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3391
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0267
Sugars, total (g)	0.1687
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.5025
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0374
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5883
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0013
Magnesium, Mg (mg)	107.0074
Fatty acids, total saturated 16:0 (g)	3.2123
Carbohydrate, by difference (g)	23.0732
Vitamin D (IU)	0.0000
Fructose (g)	0.0758
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.9798
Tyrosine (g)	0.4365
Potassium, K (mg)	600.5104
Fatty acids, total saturated 12:0 (g)	0.0025
Vitamin A, RAE (g)	39.1029
Serine (g)	0.5676
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5515
Fatty acids, total trans-polyenoic 22:4 (g)	0.0041
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0348
Fatty acids, total saturated 22:0 (g)	0.0124
Fatty acids, total saturated 14:0 (g)	0.1548
Histidine (g)	0.3063
Isoleucine (g)	0.4513
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0041
Niacin (mg)	4.8125
Water (g)	91.9462
Fatty acids, total saturated 8:0 (g)	0.0018
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0012
Carotene, beta (g)	3.1893
Sodium, Na (mg)	144.3266
Iron, Fe (mg)	4.8334
Energy (kJ)	1996.0133
Ash (g)	4.7520
Caffeine (mg)	0.0000
Glycine (g)	0.7115
Fatty acids, total trans-polyenoic (g)	0.0031
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	12.2420
Fatty acids, total polyunsaturated (g)	12.6885
Vitamin E (alpha-tocopherol) (mg)	1.1918
Sucrose (g)	0.0014
Vitamin B-6 (mg)	0.2595
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3500
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0006
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4296
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)	0.0013
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.8968
Folate, food (g)	79.7242
Fatty acids, total saturated 20:1 (g)	0.0634
Fatty acids, total monounsaturated (g)	11.2681
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1812
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0031
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	76.3174
Fatty acids, total polyunsaturated 16:1 c (g)	0.0018
Fatty acids, total saturated (g)	4.9094
Vitamin B-12 (g)	1.1333
Calcium, Ca (mg)	434.5257
Fatty acids, total saturated 10:0 (g)	0.0093
Galactose (g)	0.0106
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5485
Glutamic acid (g)	2.2918
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)	34.0000
Leucine (g)	0.8017
Folate, DFE (g)	79.7242
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0030
Fiber, total dietary (g)	9.1073
Tryptophan (g)	0.2232
Threonine (g)	0.4318
Fatty acids, total polyunsaturated 18:1 c (g)	0.0553
Manganese, Mn (mg)	5.1938
Protein (g)	33.4370
Cryptoxanthin, beta (g)	7.3000
Fatty acids, total saturated 18:1 undifferentiated (g)	11.0511
Betaine (mg)	0.0992
Phosphorus, P (mg)	645.5510
Tocopherol, gamma (mg)	0.0000

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. Set the oven to 180°C/ 350°F/ Gas 4. | 2. Wipe the salmon steaks and season with the spices and a little white pepper. | 3. Place them in a well-buttered ovenproof dish and dot with butter. | 4. Cover with a lid or piece of foil and bake for 30-40 minutes, occasionally basting the steaks with the liquid. | 5. Lift out the salmon steaks and allow them to drain well. | 6. Allow them to cool a little, and then remove all skin and bones and flake the flesh finely. | 7. Place in 4-6 ramekin dishes and press down well. | 8. Spoon the melted butter over the fish to seal, and leave to set. | 9. Serve well chilled, as a starter, with buttered crusty bread or toast. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon steak	4	ounces		100.8667	0.0	22.44	0.5667
mace	1/4	ounce	ground	33.665	3.5791	0.4756	2.2949
clove	1/4	ounce	ground	19.4194	4.6444	0.4231	0.9214
white pepper				-	-	-	-
butter	2	ounces	unsalted	323.19	14.8497	10.0983	27.215999999999998
butter			unsalted melted	323.19	14.8497	10.0983	27.215999999999998

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

Cooking in progress....

Newcastle Potted Salmon