RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.6453
Energy (kCal)	340.667
Carbohydrates (g)	84.0633
Total fats (g)	0.8623
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1627
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)	0.0516
Tocopherol, beta (mg)	0.0738
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)	0.0062
Tocopherol, delta (mg)	1.2792
Arginine (g)	0.0040
Proline (g)	0.0026
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.6513
Adjusted Protein (g)	0.0000
Cystine (g)	0.0003
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3164
Copper, Cu (mg)	0.1249
Maltose (g)	0.0055
Zinc, Zn (mg)	0.5692
Total lipid (fat) (g)	0.8623
Vitamin K (phylloquinone) (g)	9.9390
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.3800
Folate, total (g)	31.7780
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	508.2210
Energy (kcal)	340.6670
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0017
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	73.6935
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	43.1924
Lutein + zeaxanthin (g)	173.1555
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0046
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)	30.9777
Fatty acids, total saturated 16:0 (g)	0.0274
Carbohydrate, by difference (g)	84.0633
Vitamin D (IU)	0.0000
Fructose (g)	3.3164
Fluoride, F (g)	0.1380
Aspartic acid (g)	0.0188
Tyrosine (g)	0.0019
Potassium, K (mg)	257.8102
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	25.7820
Serine (g)	0.0058
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0032
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)	0.0004
Histidine (g)	0.0021
Isoleucine (g)	0.0029
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8507
Water (g)	132.0107
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)	293.6725
Sodium, Na (mg)	5.6105
Iron, Fe (mg)	1.1390
Energy (kJ)	1428.4022
Ash (g)	0.8020
Caffeine (mg)	0.0000
Glycine (g)	0.0036
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)	0.3129
Fatty acids, total polyunsaturated (g)	0.4756
Vitamin E (alpha-tocopherol) (mg)	1.0999
Sucrose (g)	67.6998
Vitamin B-6 (mg)	0.0845
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)	0.0041
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)	0.0041
Pantothenic acid (mg)	0.4392
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0488
Folate, food (g)	31.7780
Fatty acids, total saturated 20:1 (g)	0.0062
Fatty acids, total monounsaturated (g)	0.0800
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
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)	16.9555
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0365
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	40.9870
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0083
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0131
Glutamic acid (g)	0.0288
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	21.8880
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0040
Folate, DFE (g)	31.7780
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)	8.1650
Tryptophan (g)	0.0003
Threonine (g)	0.0023
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.8626
Protein (g)	1.6453
Cryptoxanthin, beta (g)	0.7480
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0736
Betaine (mg)	0.9978
Phosphorus, P (mg)	39.6333
Tocopherol, gamma (mg)	1.7618

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Swedish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut melon in half and scoop out seeds. | 2. Scoop out melon with melon baller, or you can cut into small bite-sized cubes. | 3. Place in a serving bowl. | 4. At this point you have a choice. You can marinate the melon in a little rum for an hour or more, or you can just continue. | 5. If you marinated them, pour off any extra rum. | 6. Now, place raspberries in sieve over small bowl, and force berries thru sieve to remove seeds. (You can do this with the back of a spoon or just use your fingers.). | 7. Add sugar and lemon juice to seived raspberry puree. | 8. Pour raspberry puree over melon and chill for several hours. | 9. Serve from bowl, or serve in individual dessert dishes. | 10. You can even serve this with a little ice cream or whipped cream. But it's just fine on it's own. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cantaloupe	1	cantaloupe	4.692	1.1261	0.1159	0.0262
raspberry	1	cup	63.96	14.6862	1.476	0.7995
sugar	1/3	cup	268.66	67.1987	0.0	0.0
lemon juice	1	tablespoon	3.355	1.0523	0.0534	0.0366
rum			-	-	-	-

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

Cooking in progress....

Swedish Melon With Red Raspberry Puree (Melon-Och Hallendessert)