RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.258
Energy (kCal)	1528.136
Carbohydrates (g)	352.1795
Total fats (g)	8.577
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0662
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)	0.2352
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.4483
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)	0.7889
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2548
Proline (g)	1.0070
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0784
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	8.9000
Copper, Cu (mg)	0.1432
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8494
Total lipid (fat) (g)	8.5770
Vitamin K (phylloquinone) (g)	90.1480
Cholesterol (mg)	31.8500
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)	0.0000
Folate, total (g)	38.5700
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	554.6700
Energy (kcal)	1528.1360
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1771
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2499
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	339.3344
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	25.7050
Lutein + zeaxanthin (g)	520.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7031
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)	79.7940
Fatty acids, total saturated 16:0 (g)	2.3117
Carbohydrate, by difference (g)	352.1795
Vitamin D (IU)	4.9000
Fructose (g)	0.0000
Fluoride, F (g)	29.4000
Aspartic acid (g)	0.6738
Tyrosine (g)	0.4288
Potassium, K (mg)	1355.5960
Fatty acids, total saturated 12:0 (g)	0.2720
Vitamin A, RAE (g)	81.4500
Serine (g)	0.5267
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4630
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	1.4448
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)	0.8435
Histidine (g)	0.2107
Isoleucine (g)	0.4630
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.1196
Water (g)	859.5850
Fatty acids, total saturated 8:0 (g)	0.1029
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)	198.9100
Sodium, Na (mg)	141.9980
Iron, Fe (mg)	1.9362
Energy (kJ)	6400.1200
Ash (g)	4.8668
Caffeine (mg)	0.0000
Glycine (g)	0.2058
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)	0.4622
Fatty acids, total polyunsaturated (g)	0.5285
Vitamin E (alpha-tocopherol) (mg)	0.9732
Sucrose (g)	300.5457
Vitamin B-6 (mg)	0.1529
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1617
Vitamin D (D2 + D3) (g)	0.2450
Vitamin D3 (cholecalciferol) (g)	0.2450
Lysine (g)	0.7619
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)	0.3024
Pantothenic acid (mg)	1.2146
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)	0.1327
Folate, food (g)	38.5700
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	2.3075
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)	55.9060
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.2978
Vitamin B-12 (g)	0.9065
Calcium, Ca (mg)	632.2220
Fatty acids, total saturated 10:0 (g)	0.2278
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3626
Glutamic acid (g)	1.6636
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)	66.1500
Leucine (g)	0.8575
Folate, DFE (g)	38.5700
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)	5.5080
Tryptophan (g)	0.0490
Threonine (g)	0.3479
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.7597
Protein (g)	11.2580
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.9339
Betaine (mg)	0.0000
Phosphorus, P (mg)	278.8720
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Add the water, sugar, wine, vanilla bean (split in half lengthwise), cardamom zest and juice of 1 lemon in a pan. Bring to boil. | 2. Cut the rhubarb thinly in a bowl(If the outer layers of the rhubarb are thick peel them). | 3. Pour the boiling mixture over the rhubarb. | 4. Put the mixture in the freezer or the fridge to just cool it off. | 5. Then take the mixture and put in severing dishes. | 6. In a bowl add the yogurt, powdered sugar, zest and juice of 1 lime mix well. | 7. Sever over the rhubarb. | 8. Enjoy the cool fun. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/2	cups		0.0	0.0	0.0	0.0
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
cardamom pod	1/2	teaspoon		-	-	-	-
white wine	1 1/4	cups		-	-	-	-
lemon juice zest	1		juice	-	-	-	-
rhubarb	6	stalks		64.26	13.8924	2.7539999999999996	0.612
yogurt	1	cup		149.45	11.417	8.5015	7.9625
sugar	3	tablespoons	powdered	93.36	23.9448	0.0	0.0
lime juice zest	1		juice	-	-	-	-

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

Cooking in progress....

Icy Rhubarb (Scandinavian)