RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.732
Energy (kCal)	166.868
Carbohydrates (g)	0.6103
Total fats (g)	17.2452
Fatty acids, total saturated 20:0 (g)	0.0054
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2027
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)	0.0745
Fatty acids, total saturated 4:0 (g)	0.4129
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0904
Tocopherol, beta (mg)	0.0085
Lactose (g)	0.0119
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)	1.9541
Tocopherol, delta (mg)	0.0102
Arginine (g)	0.1881
Proline (g)	0.1133
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0306
Adjusted Protein (g)	0.0000
Cystine (g)	0.0453
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.5200
Copper, Cu (mg)	0.0256
Maltose (g)	0.0119
Zinc, Zn (mg)	0.3923
Total lipid (fat) (g)	17.2452
Vitamin K (phylloquinone) (g)	1.2198
Cholesterol (mg)	217.2180
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
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)	24.8200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	637.9720
Energy (kcal)	166.8680
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4413
Fatty acids, total saturated 14:1 (g)	0.0041
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0652
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0019
Sugars, total (g)	0.0952
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0051
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	185.9800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0194
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1637
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)	4.4050
Fatty acids, total saturated 16:0 (g)	4.5154
Carbohydrate, by difference (g)	0.6103
Vitamin D (IU)	37.0600
Fructose (g)	0.0119
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2662
Tyrosine (g)	0.1171
Potassium, K (mg)	19.1700
Fatty acids, total saturated 12:0 (g)	0.3590
Vitamin A, RAE (g)	172.2900
Serine (g)	0.2273
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1176
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0015
Fatty acids, total saturated 22:0 (g)	0.0065
Fatty acids, total saturated 14:0 (g)	1.2983
Histidine (g)	0.0717
Isoleucine (g)	0.1494
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0045
Water (g)	186.6378
Fatty acids, total saturated 8:0 (g)	0.1438
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)	39.6640
Sodium, Na (mg)	11.9710
Iron, Fe (mg)	0.4641
Energy (kJ)	697.9400
Ash (g)	0.4151
Caffeine (mg)	0.0000
Glycine (g)	0.0838
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)	0.8891
Fatty acids, total polyunsaturated (g)	1.1875
Vitamin E (alpha-tocopherol) (mg)	0.7970
Sucrose (g)	0.0119
Vitamin B-6 (mg)	0.0596
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2445
Vitamin D (D2 + D3) (g)	0.9180
Vitamin D3 (cholecalciferol) (g)	0.9180
Lysine (g)	0.2097
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)	0.0000
Pantothenic acid (mg)	0.5096
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)	0.0022
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0300
Folate, food (g)	24.8200
Fatty acids, total saturated 20:1 (g)	0.0146
Fatty acids, total monounsaturated (g)	5.6732
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)	0.0087
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0170
Choline, total (mg)	142.2884
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	9.5500
Vitamin B-12 (g)	0.3328
Calcium, Ca (mg)	40.2170
Fatty acids, total saturated 10:0 (g)	0.3209
Galactose (g)	0.0119
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1434
Glutamic acid (g)	0.3425
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	168.5420
Leucine (g)	0.2413
Folate, DFE (g)	24.8200
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)	0.0000
Tryptophan (g)	0.0306
Threonine (g)	0.1185
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0094
Protein (g)	2.7320
Cryptoxanthin, beta (g)	5.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	5.0225
Betaine (mg)	0.1530
Phosphorus, P (mg)	66.6840
Tocopherol, gamma (mg)	0.2261

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. For Fritter Batter: Sift 1 cup plain flour and a pinch of salt into a bowl. | 2. Add 1 egg yolk, 1 tablespoon oil and 3/4 cup lukewarm water. | 3. Beat until smooth. | 4. Let stand for 10 minutes then fold in stiffly beaten egg white. Use immediately. | 5. Wash and dry eggplant. I place paper towels over and under the eggplant to soak up all the liquid. Just keep changing them for a while until they quit getting really wet. | 6. Cut into 1/4 inch slices and spread out on trays. | 7. Sprinkle with salt and leave for 1 hour. | 8. Pat dry with paper towels and coat with flour or fritter batter. I like the fritter batter. | 9. Shallow fry in hot oil until golden brown and crisp on each side - 10 minutes in all. | 10. Drain on paper towel and serve hot with Garlic Sauce (optional). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		-	-	-	-
salt			-	-	-	-
olive oil			-	-	-	-
garlic sauce			-	-	-	-
plain flour	1	cup	-	-	-	-
salt	1	pinch	-	-	-	-
egg yolk	1		54.74	0.6103	2.6962	4.5118
oil	1	tablespoon	112.12799999999999	0.0	0.0358	12.7334
water	3/4	cup	0.0	0.0	0.0	0.0

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

Cooking in progress....

Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites)