RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.0165
Energy (kCal)	184.1858
Carbohydrates (g)	45.424
Total fats (g)	0.7103
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1356
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)	0.0437
Tocopherol, beta (mg)	0.0576
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)	0.0048
Tocopherol, delta (mg)	1.2960
Arginine (g)	0.0004
Proline (g)	0.0020
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.3267
Adjusted Protein (g)	0.0000
Cystine (g)	0.0002
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.7720
Copper, Cu (mg)	0.2448
Maltose (g)	0.1008
Zinc, Zn (mg)	0.7681
Total lipid (fat) (g)	0.7103
Vitamin K (phylloquinone) (g)	28.7473
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)	0.0002
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1322
Folate, total (g)	36.0244
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	308.9463
Energy (kcal)	184.1858
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0001
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0001
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	38.4651
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0012
Vitamin C, total ascorbic acid (mg)	30.2400
Lutein + zeaxanthin (g)	170.5726
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0008
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)	29.9346
Fatty acids, total saturated 16:0 (g)	0.0181
Carbohydrate, by difference (g)	45.4240
Vitamin D (IU)	0.0000
Fructose (g)	3.4563
Fluoride, F (g)	0.0492
Aspartic acid (g)	0.0020
Tyrosine (g)	0.0007
Potassium, K (mg)	235.8204
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	15.8788
Serine (g)	0.0006
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0006
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)	0.0000
Histidine (g)	0.0002
Isoleucine (g)	0.0005
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.9318
Water (g)	171.3888
Fatty acids, total saturated 8:0 (g)	0.0001
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)	184.7656
Sodium, Na (mg)	2.6726
Iron, Fe (mg)	0.9226
Energy (kJ)	771.8194
Ash (g)	0.5736
Caffeine (mg)	0.0000
Glycine (g)	0.0006
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)	0.2688
Fatty acids, total polyunsaturated (g)	0.4046
Vitamin E (alpha-tocopherol) (mg)	1.6863
Sucrose (g)	31.5378
Vitamin B-6 (mg)	0.0436
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)	0.0004
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0288
Starch (g)	0.0000
Pantothenic acid (mg)	0.3994
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)	0.0290
Folate, food (g)	36.0244
Fatty acids, total saturated 20:1 (g)	0.0058
Fatty acids, total monounsaturated (g)	0.0688
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	12.2562
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0222
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	47.1556
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0434
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0009
Glutamic acid (g)	0.0020
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0172
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0015
Folate, DFE (g)	36.0244
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)	7.6684
Tryptophan (g)	0.0001
Threonine (g)	0.0004
Fatty acids, total polyunsaturated 18:1 c (g)	0.0009
Manganese, Mn (mg)	0.9498
Protein (g)	2.0165
Cryptoxanthin, beta (g)	0.0359
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0643
Betaine (mg)	0.4448
Phosphorus, P (mg)	31.9071
Tocopherol, gamma (mg)	1.9390

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 5 minutes, Preparation Time - 5 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine water and sugar in saucepan over medium heat; cook until sugar melts and the liquid begins to simmer. Remove from heat and cool to room temperature. | 2. Place blackberries, sugar water mixture, pepper, and salt in a blender. Cover and blend until the mixture is liquefied and smooth. | 3. Pour through a mesh strainer into a shallow dish. Tap dish gently to evenly distribute mixture across the bottom. Cover and freeze until solid, at least 2 1/2 hours. | 4. Scrape blackberry mixture into a slush using the tines of a fork. Cover and return to the freezer until ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3	tablespoons		0.0	0.0	0.0	0.0
white sugar	2 1/2	tablespoons		121.905	31.4937	0.0	0.0
blackberry	1	cup		61.92	13.8384	2.0016	0.7056
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
salt	1	tiny pinch		-	-	-	-

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

Cooking in progress....

Black Pepper Blackberry Slush