RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	50.0156
Energy (kCal)	353.715
Carbohydrates (g)	2.8062
Total fats (g)	14.8156
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1464
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1300
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.4000
Tocopherol, beta (mg)	0.0148
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0300
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)	0.3534
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0100
Proline (g)	0.0113
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7656
Adjusted Protein (g)	0.0000
Cystine (g)	0.0031
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	42.2188
Copper, Cu (mg)	0.7147
Maltose (g)	0.0000
Zinc, Zn (mg)	2.6125
Total lipid (fat) (g)	14.8156
Vitamin K (phylloquinone) (g)	9.4395
Cholesterol (mg)	125.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	29.8350
Folate, total (g)	40.9375
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	409.3750
Energy (kcal)	353.7150
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2069
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0028
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0575
Sugars, total (g)	1.5094
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.3125
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0825
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0103
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)	57.1875
Fatty acids, total saturated 16:0 (g)	1.7560
Carbohydrate, by difference (g)	2.8062
Vitamin D (IU)	0.0000
Fructose (g)	0.7438
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0644
Tyrosine (g)	0.0066
Potassium, K (mg)	712.3225
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	83.1250
Serine (g)	0.0122
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0106
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)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0050
Histidine (g)	0.0078
Isoleucine (g)	0.0097
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.2081
Water (g)	223.7125
Fatty acids, total saturated 8:0 (g)	0.0000
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)	95.6250
Sodium, Na (mg)	179.0200
Iron, Fe (mg)	4.1318
Energy (kJ)	1478.7400
Ash (g)	3.4000
Caffeine (mg)	0.0000
Glycine (g)	0.0084
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)	1.4260
Fatty acids, total polyunsaturated (g)	1.8725
Vitamin E (alpha-tocopherol) (mg)	3.8028
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3394
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)	0.0150
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)	6798.1250
Starch (g)	0.0000
Pantothenic acid (mg)	0.1375
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)	0.3078
Folate, food (g)	40.9375
Fatty acids, total saturated 20:1 (g)	0.0420
Fatty acids, total monounsaturated (g)	10.0794
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)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	168.0405
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.1907
Vitamin B-12 (g)	2.5000
Calcium, Ca (mg)	300.7600
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0162
Glutamic acid (g)	0.2056
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)	75.0000
Leucine (g)	0.0144
Folate, DFE (g)	40.9375
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)	0.5938
Tryptophan (g)	0.0034
Threonine (g)	0.0116
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0528
Protein (g)	50.0156
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	9.8135
Betaine (mg)	0.0760
Phosphorus, P (mg)	462.5000
Tocopherol, gamma (mg)	0.1870

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 brown Basmati rice cooking as instructions on pack. | 2. Finely chop the red onions and garlic. Heat the olive oil in a deep frying pan or wok. Fry the onions and garlic until golden. | 3. Chop the turkey fillets into medium sized chunks and add to frying pan. Fry until golden. | 4. Add the drained green lentils and cook until their water is mostly evaporated. | 5. Add the curry paste and tomato puree stirring well. | 6. Simmer for 10 minutes. | 7. Serve with rice (and naan bread if you're feeling naughty!), drizzled with natural yoghurt to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey fillet	250	g		222.5	0.0	49.5	1.25
green lentil	1	can		222.5	0.0	49.5	1.25
curry paste	2	tablespoons		222.5	0.0	49.5	1.25
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red onion	2			-	-	-	-
garlic clove	2			222.5	0.0	49.5	1.25
tomato puree	2	tablespoons		11.875	2.8062	0.5156	0.0656
brown basmati rice	150			222.5	0.0	49.5	1.25
plain yogurt	2	tablespoons	low-fat	-	-	-	-

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

Cooking in progress....

Quick Turkey and Lentil Curry