RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.1535
Energy (kCal)	899.1693
Carbohydrates (g)	0.8572
Total fats (g)	101.4378
Fatty acids, total saturated 20:0 (g)	0.1725
Fatty acids, total saturated 18:3 undifferentiated (g)	1.4771
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)	4.0325
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0453
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)	12.5015
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0406
Proline (g)	0.1106
Fatty acids, total polyunsaturated 18:1 t (g)	3.7275
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0517
Adjusted Protein (g)	0.0000
Cystine (g)	0.0108
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.2932
Copper, Cu (mg)	0.0288
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1246
Total lipid (fat) (g)	101.4378
Vitamin K (phylloquinone) (g)	9.7816
Cholesterol (mg)	268.7500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.3952
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.6224
Folate, total (g)	4.9836
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3174.0114
Energy (kcal)	899.1693
Fatty acids, total saturated 16:1 undifferentiated (g)	2.2757
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0268
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2184
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	2.0532
Lutein + zeaxanthin (g)	18.1746
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0743
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)	3.9592
Fatty acids, total saturated 16:0 (g)	27.1276
Carbohydrate, by difference (g)	0.8572
Vitamin D (IU)	0.0000
Fructose (g)	0.0572
Fluoride, F (g)	3.6966
Aspartic acid (g)	0.0881
Tyrosine (g)	0.0540
Potassium, K (mg)	45.1433
Fatty acids, total saturated 12:0 (g)	3.2344
Vitamin A, RAE (g)	857.4963
Serine (g)	0.0599
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0538
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)	9.2954
Histidine (g)	0.0297
Isoleucine (g)	0.0659
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.3338
Niacin (mg)	0.0735
Water (g)	27.1981
Fatty acids, total saturated 8:0 (g)	1.4881
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)	223.9033
Sodium, Na (mg)	13.9496
Iron, Fe (mg)	0.0937
Energy (kJ)	3760.9107
Ash (g)	0.1558
Caffeine (mg)	0.0000
Glycine (g)	0.0250
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)	2.3008
Fatty acids, total polyunsaturated (g)	3.7787
Vitamin E (alpha-tocopherol) (mg)	2.9472
Sucrose (g)	0.0220
Vitamin B-6 (mg)	0.0106
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	2.5089
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0852
Beta-sitosterol (mg)	5.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.1522
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0084
Folate, food (g)	4.9836
Fatty acids, total saturated 20:1 (g)	0.1250
Fatty acids, total monounsaturated (g)	29.2951
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.7081
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.7000
Fatty acids, total polyunsaturated 18:2 i (g)	0.3700
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	23.8821
Fatty acids, total polyunsaturated 16:1 c (g)	1.2012
Fatty acids, total saturated (g)	63.1249
Vitamin B-12 (g)	0.2125
Calcium, Ca (mg)	33.0187
Fatty acids, total saturated 10:0 (g)	3.1624
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0397
Glutamic acid (g)	0.2306
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	838.7500
Leucine (g)	0.1096
Folate, DFE (g)	4.9836
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)	0.1913
Tryptophan (g)	0.0153
Threonine (g)	0.0489
Fatty acids, total polyunsaturated 18:1 c (g)	21.2264
Manganese, Mn (mg)	0.0812
Protein (g)	1.1535
Cryptoxanthin, beta (g)	7.3806
Fatty acids, total saturated 18:1 undifferentiated (g)	25.5067
Betaine (mg)	0.0512
Phosphorus, P (mg)	31.6448
Tocopherol, gamma (mg)	0.0377

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. The Watercress Butter: In a food processor, blend the butter, watercress leaves, lemon juice, black pepper and cayenne pepper until the mixture is very smooth. Let the mixture stand for about 30 minutes at room temperature or chill it, but bring it back to room temperature before using. | 2. Watercress Sandwiches: Spread each slice of bread with about 1 1/2 teaspoons of the watercress butter, and cut 4 rounds from each slice with a 4-cm (11/2 inch) round or fluted cutter. | 3. Arrange a watercress sprig on half the rounds, leaving a little extending over the edge of each and invert the remaining rounds on top to complete the sandwiches. | 4. Serve the sandwiches on a tray decorated with the extra watercress sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	125	g	unsalted softened	896.25	0.075	1.0625	101.3875
watercress leaf	25		chopped	-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
white bread	16	slices	cut	-	-	-	-
watercress	32			-	-	-	-

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

Cooking in progress....

Watercress Sandwiches