RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.27
Energy (kCal)	486.462
Carbohydrates (g)	1.4634
Total fats (g)	54.0531
Fatty acids, total saturated 20:0 (g)	0.2236
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4131
Fatty acids, total polyunsaturated 17:1 (g)	0.0675
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)	0.0053
Tocopherol, beta (mg)	0.0594
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)	1.0571
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0208
Proline (g)	0.0111
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	0.0028
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4641
Copper, Cu (mg)	0.0185
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0489
Total lipid (fat) (g)	54.0531
Vitamin K (phylloquinone) (g)	33.5906
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)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	119.9624
Folate, total (g)	0.3069
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	50.2264
Energy (kcal)	486.4620
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6784
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0029
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0453
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	1.0965
Lutein + zeaxanthin (g)	17.8921
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0118
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)	2.5002
Fatty acids, total saturated 16:0 (g)	6.1050
Carbohydrate, by difference (g)	1.4634
Vitamin D (IU)	0.0000
Fructose (g)	0.0013
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0228
Tyrosine (g)	0.0052
Potassium, K (mg)	28.2885
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	2.4963
Serine (g)	0.0081
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0081
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)	0.0697
Fatty acids, total saturated 14:0 (g)	0.0003
Histidine (g)	0.0043
Isoleucine (g)	0.0086
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0374
Water (g)	15.9141
Fatty acids, total saturated 8:0 (g)	0.0006
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)	26.5025
Sodium, Na (mg)	2.9308
Iron, Fe (mg)	0.4850
Energy (kJ)	2035.4559
Ash (g)	0.1029
Caffeine (mg)	0.0000
Glycine (g)	0.0085
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)	5.2911
Fatty acids, total polyunsaturated (g)	5.7050
Vitamin E (alpha-tocopherol) (mg)	7.7910
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0415
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0096
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.0259
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)	0.0070
Folate, food (g)	0.3069
Fatty acids, total saturated 20:1 (g)	0.1679
Fatty acids, total monounsaturated (g)	39.4065
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)	0.0119
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.9809
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.4707
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	9.5777
Fatty acids, total saturated 10:0 (g)	0.0003
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0075
Glutamic acid (g)	0.0323
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0150
Folate, DFE (g)	0.3069
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)	0.2391
Tryptophan (g)	0.0023
Threonine (g)	0.0061
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.1327
Protein (g)	0.2700
Cryptoxanthin, beta (g)	7.1773
Fatty acids, total saturated 18:1 undifferentiated (g)	38.4921
Betaine (mg)	0.1052
Phosphorus, P (mg)	7.0201
Tocopherol, gamma (mg)	0.4859

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. To make dressing, place the garlic, vinegar, salt, black pepper and cayenne in a blender or food processor fitted with a metal blade. Whirl until blended. | 2. Continuing to whirl, gradually add the oil, drop by drop at first, then in a thinly steady stream. | 3. The dressing will thicken. | 4. Continuing to whirl, add the anchovies or anchovy paste. Taste and add more salt, if needed. | 5. The dressing can be used right away or covered and left at room temperature. If making the dressing more than 1 day ahead, cover and refrigerate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	1	clove	chopped	4.47	0.9918	0.1908	0.015
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
cayenne	1	pinch		0.3578	0.0637	0.0135	0.0194
olive oil	1/4	cup		477.36	0.0	0.0	54.0
anchovy fillet	2	teaspoon	chopped	-	-	-	-

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

Cooking in progress....

Outstanding Greek Salad Dressing