RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	22.935
Energy (kCal)	370.3898
Carbohydrates (g)	6.2172
Total fats (g)	28.4847
Fatty acids, total saturated 20:0 (g)	0.0230
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3729
Fatty acids, total polyunsaturated 17:1 (g)	0.0294
Fatty acids, total trans-monoenoic (g)	0.1907
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1370
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.2355
Riboflavin (mg)	0.3758
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0128
Fatty acids, total polyunsaturated 24:1 c (g)	0.0013
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.7696
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3744
Proline (g)	0.1152
Fatty acids, total polyunsaturated 18:1 t (g)	0.1766
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0510
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	20.2272
Copper, Cu (mg)	0.3171
Maltose (g)	0.0000
Zinc, Zn (mg)	3.9101
Total lipid (fat) (g)	28.4847
Vitamin K (phylloquinone) (g)	0.0000
Cholesterol (mg)	110.0800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0038
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.3085
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0724
Folate, total (g)	26.7342
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0166
Vitamin A, IU (IU)	53.6585
Energy (kcal)	370.3898
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6553
Fatty acids, total saturated 14:1 (g)	0.0269
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0833
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0077
Sugars, total (g)	0.0000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0466
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0090
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1410
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0038
Magnesium, Mg (mg)	34.2483
Fatty acids, total saturated 16:0 (g)	4.5680
Carbohydrate, by difference (g)	6.2172
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2343
Tyrosine (g)	0.1057
Potassium, K (mg)	506.6442
Fatty acids, total saturated 12:0 (g)	0.0333
Vitamin A, RAE (g)	13.2574
Serine (g)	0.1376
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1338
Fatty acids, total trans-polyenoic 22:4 (g)	0.0256
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0038
Fatty acids, total saturated 22:0 (g)	0.0090
Fatty acids, total saturated 14:0 (g)	0.2026
Histidine (g)	0.0743
Isoleucine (g)	0.1086
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0282
Niacin (mg)	6.0043
Water (g)	79.5777
Fatty acids, total saturated 8:0 (g)	0.0013
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0346
Carotene, beta (g)	0.0000
Sodium, Na (mg)	1378.9009
Iron, Fe (mg)	2.1562
Energy (kJ)	1547.6989
Ash (g)	5.0791
Caffeine (mg)	0.0000
Glycine (g)	0.1729
Fatty acids, total trans-polyenoic (g)	0.0461
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0128
Fatty acids, total saturated 18:2 undifferentiated (g)	8.3755
Fatty acids, total polyunsaturated (g)	8.9998
Vitamin E (alpha-tocopherol) (mg)	0.1408
Sucrose (g)	3.0080
Vitamin B-6 (mg)	0.3336
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0013
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0809
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0205
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9624
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)	0.0294
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2204
Folate, food (g)	26.7342
Fatty acids, total saturated 20:1 (g)	0.1196
Fatty acids, total monounsaturated (g)	10.5357
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	5.3722
Fatty acids, total polyunsaturated 16:1 t (g)	0.0141
Fatty acids, total polyunsaturated 17:0 (g)	0.0512
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.4173
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.0000
Fatty acids, total polyunsaturated 16:1 c (g)	0.6208
Fatty acids, total saturated (g)	6.7414
Vitamin B-12 (g)	1.5232
Calcium, Ca (mg)	162.7199
Fatty acids, total saturated 10:0 (g)	0.0051
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1320
Glutamic acid (g)	0.5630
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0038
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	12.8000
Leucine (g)	0.1933
Folate, DFE (g)	13.9342
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0461
Fiber, total dietary (g)	1.3439
Tryptophan (g)	0.0553
Threonine (g)	0.1048
Fatty acids, total polyunsaturated 18:1 c (g)	6.9837
Manganese, Mn (mg)	0.2343
Protein (g)	22.9350
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	9.6980
Betaine (mg)	0.0000
Phosphorus, P (mg)	390.8902
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. Trim and quarter the cabbage and wash it well. | 2. Bring a large pan of water to the boil and throw in the cabbage. | 3. While it is cooking, cut the bacon into small pieces and fry in the butter in a hot frying pan. | 4. When it is tender, after about 10 minutes, drain the cabbage thoroughly, cut it into shreds with a knife and press lightly to strain off the water. | 5. Place it in a mound on a warm deep dish and throw the bacon and its hot fat over the top. | 6. Season with salt and pepper and a pinch of allspice and serve large helpings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white cabbage	1			-	-	-	-
bacon	8	slices	reduced sodium	289.28	2.4192	20.4032	21.6704
butter	1/2	ounce	unsalted	80.7975	3.7124	2.5246	6.803999999999999
salt pepper				-	-	-	-
allspice	1	pinch	ground	0.3123	0.0856	0.0072	0.0103

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

Cooking in progress....

Cabbage and Piggies