RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.2308
Energy (kCal)	1582.085
Carbohydrates (g)	338.0073
Total fats (g)	2.5921
Fatty acids, total saturated 20:0 (g)	0.0063
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0862
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0068
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0034
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0083
Riboflavin (mg)	0.5288
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0060
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)	0.0459
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8002
Proline (g)	0.5081
Fatty acids, total polyunsaturated 18:1 t (g)	0.0068
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.3410
Adjusted Protein (g)	0.0000
Cystine (g)	0.2218
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	14.2100
Copper, Cu (mg)	1.0530
Maltose (g)	0.0000
Zinc, Zn (mg)	4.5832
Total lipid (fat) (g)	2.5921
Vitamin K (phylloquinone) (g)	8.0645
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0006
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0190
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	328.3200
Folate, total (g)	1247.5325
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0003
Vitamin A, IU (IU)	370.6400
Energy (kcal)	1582.0850
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0008
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2048
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0003
Sugars, total (g)	287.9387
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1280
Vitamin C, total ascorbic acid (mg)	76.9985
Lutein + zeaxanthin (g)	12.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6875
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0006
Magnesium, Mg (mg)	311.3275
Fatty acids, total saturated 16:0 (g)	0.4521
Carbohydrate, by difference (g)	338.0073
Vitamin D (IU)	0.0000
Fructose (g)	4.1628
Fluoride, F (g)	3.5200
Aspartic acid (g)	1.5728
Tyrosine (g)	0.4644
Potassium, K (mg)	4113.9700
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	22.0200
Serine (g)	0.7169
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5880
Fatty acids, total trans-polyenoic 22:4 (g)	0.0019
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0160
Fatty acids, total saturated 22:0 (g)	0.0057
Fatty acids, total saturated 14:0 (g)	0.0213
Histidine (g)	0.2775
Isoleucine (g)	0.5748
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0019
Niacin (mg)	4.0558
Water (g)	2496.1383
Fatty acids, total saturated 8:0 (g)	0.0008
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0006
Carotene, beta (g)	222.2625
Sodium, Na (mg)	902.6525
Iron, Fe (mg)	10.7935
Energy (kJ)	6623.7325
Ash (g)	13.8360
Caffeine (mg)	0.0000
Glycine (g)	0.4264
Fatty acids, total trans-polyenoic (g)	0.0014
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7264
Fatty acids, total polyunsaturated (g)	0.8244
Vitamin E (alpha-tocopherol) (mg)	0.7858
Sucrose (g)	203.5324
Vitamin B-6 (mg)	1.1257
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.7678
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.0965
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)	0.0006
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4896
Folate, food (g)	1247.5325
Fatty acids, total saturated 20:1 (g)	0.0117
Fatty acids, total monounsaturated (g)	0.4351
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0831
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0014
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	86.0155
Fatty acids, total polyunsaturated 16:1 c (g)	0.0008
Fatty acids, total saturated (g)	0.5566
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	385.1300
Fatty acids, total saturated 10:0 (g)	0.0043
Galactose (g)	0.0049
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.7294
Glutamic acid (g)	5.5004
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)	0.0000
Leucine (g)	0.8328
Folate, DFE (g)	1247.5325
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0014
Fiber, total dietary (g)	37.0058
Tryptophan (g)	0.2525
Threonine (g)	0.5844
Fatty acids, total polyunsaturated 18:1 c (g)	0.0254
Manganese, Mn (mg)	6.5629
Protein (g)	21.2308
Cryptoxanthin, beta (g)	3.3475
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4220
Betaine (mg)	1400.6215
Phosphorus, P (mg)	571.4800
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. Under cold running water, thoroughly wash beets. Cut stems leaving 1" of stem and all of the root attached. Place beets into a large pot and fill with COLD water enough to cover beets by 1". Bring to a boil over high heat, then reduce heat to a simmer and cook covered until beets are fork tender. (20-30 minutes). | 2. Drain beets saving liquid in a separate container and immediately plunge hot beets into an ice water bath to stop cooking process. When cool enough to handle, remove skin, stems and roots. | 3. Slice onion into 1/4" thick, separated rings. | 4. Make a cheesecloth spice bag containing cloves and cinnamon stick. In a medium pot combine 1 1/2 Cups of reserved beet cooking liquid, vinegar, sugar, salt and add the spice bag. Bring mixture to a boil, then reduce heat and simmer covered for 5 minutes. | 5. Pack hot, sterilized, 1 Litre pickling jars with alternating layers of onion rings and whole beets. Start with onion rings on bottom and end with onion rings on top. | 6. Ladle hot spice liquid through a strainer into beet filled jars leaving 1/4" air space at top. Seal jars and process in a boiling water bath for 10 minutes. | 7. After processing, remove jars, let cool and store in cupboard. Ready in 2 weeks. | 8. Keeps for 12 months, refrigerate after opening. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beet	8	cups	raw	467.84	104.0128	17.5168	1.8496
onion	2	cups		128.0	29.888	3.52	0.32
white vinegar	4	cups		171.36	0.3808	0.0	0.0
water	1 1/2	cups		0.0	0.0	0.0	0.0
pickling salt	1	tablespoon		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
clove	1/2	tablespoon		8.905	2.1297	0.19399999999999998	0.4225
cinnamon	4	inches		-	-	-	-

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

Cooking in progress....

Bick's Pickled Beets