RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.9284
Energy (kCal)	52.8783
Carbohydrates (g)	12.579
Total fats (g)	0.1065
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0049
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)	0.0231
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)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0033
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0764
Proline (g)	0.0120
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3790
Adjusted Protein (g)	0.0000
Cystine (g)	0.0036
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.5568
Copper, Cu (mg)	0.0386
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1354
Total lipid (fat) (g)	0.1065
Vitamin K (phylloquinone) (g)	3.2857
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.7250
Folate, total (g)	15.2158
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	46.0892
Energy (kcal)	52.8783
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0004
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0027
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.4699
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0280
Vitamin C, total ascorbic acid (mg)	10.4075
Lutein + zeaxanthin (g)	51.6400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0180
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)	8.9066
Fatty acids, total saturated 16:0 (g)	0.0282
Carbohydrate, by difference (g)	12.5790
Vitamin D (IU)	0.0000
Fructose (g)	0.9030
Fluoride, F (g)	0.7700
Aspartic acid (g)	0.0722
Tyrosine (g)	0.0112
Potassium, K (mg)	125.9475
Fatty acids, total saturated 12:0 (g)	0.0006
Vitamin A, RAE (g)	2.2184
Serine (g)	0.0172
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0201
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0031
Histidine (g)	0.0113
Isoleucine (g)	0.0120
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1167
Water (g)	72.2453
Fatty acids, total saturated 8:0 (g)	0.0001
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)	24.3783
Sodium, Na (mg)	3.7966
Iron, Fe (mg)	0.2305
Energy (kJ)	220.2700
Ash (g)	0.3070
Caffeine (mg)	0.0000
Glycine (g)	0.0221
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)	0.0159
Fatty acids, total polyunsaturated (g)	0.0207
Vitamin E (alpha-tocopherol) (mg)	0.0546
Sucrose (g)	0.6930
Vitamin B-6 (mg)	0.0942
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)	0.0303
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)	0.1093
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)	0.0386
Folate, food (g)	15.2158
Fatty acids, total saturated 20:1 (g)	0.0003
Fatty acids, total monounsaturated (g)	0.0148
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)	5.2693
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0353
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	20.4367
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0181
Glutamic acid (g)	0.1893
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.5734
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0214
Folate, DFE (g)	15.2158
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)	1.5190
Tryptophan (g)	0.0104
Threonine (g)	0.0163
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0987
Protein (g)	0.9284
Cryptoxanthin, beta (g)	5.7000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0132
Betaine (mg)	0.0700
Phosphorus, P (mg)	23.4117
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. Grate and collect the rind from the lemon. | 2. Juice the lemon and the orange; strain to remove seeds. | 3. In a blender, combine the lemon peel, lemon juice, orange juice and the remainder of the ingredients and process them for 15-20 seconds or until the mixture is smooth. | 4. Pour the sauce into a saucepan and bring it to a boil, stirring until it is somewhat thickened and smooth. | 5. Reduce the heat and simmer for 5 minutes, stirring occasionally. | 6. Cool and serve at room temperature or chilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
currant jelly	1/2	cup		-	-	-	-
onion	1		peeled chopped	28.0	6.537999999999999	0.77	0.07
lemon	1			1.2808	0.4116	0.0486	0.0132
orange	1			1.7625	0.4406	0.0352	0.0045
ginger	3/4	teaspoon		1.2	0.2666	0.0273	0.0112
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
tawny port	1	cup		-	-	-	-
salt	1	dash		-	-	-	-

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

Cooking in progress....

Cumberland Sauce (Great Britain)