RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.2684
Energy (kCal)	26.5387
Carbohydrates (g)	5.2684
Total fats (g)	0.998
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0114
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)	0.0233
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)	0.0070
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1012
Proline (g)	0.0028
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1006
Adjusted Protein (g)	0.0000
Cystine (g)	0.0018
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.2064
Copper, Cu (mg)	0.0615
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3808
Total lipid (fat) (g)	0.9980
Vitamin K (phylloquinone) (g)	0.0476
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)	8.1840
Folate, total (g)	2.7773
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4.3600
Energy (kcal)	26.5387
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0033
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0115
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2842
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	6.1941
Lutein + zeaxanthin (g)	1.9730
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0820
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)	18.2060
Fatty acids, total saturated 16:0 (g)	0.0419
Carbohydrate, by difference (g)	5.2684
Vitamin D (IU)	0.0000
Fructose (g)	0.1118
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0137
Tyrosine (g)	0.0023
Potassium, K (mg)	99.9757
Fatty acids, total saturated 12:0 (g)	0.0008
Vitamin A, RAE (g)	0.1980
Serine (g)	0.0053
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0493
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)	0.0009
Histidine (g)	0.0243
Isoleucine (g)	0.0567
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2142
Water (g)	11.5332
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)	0.2417
Sodium, Na (mg)	1.8977
Iron, Fe (mg)	1.1335
Energy (kJ)	110.9117
Ash (g)	0.5002
Caffeine (mg)	0.0000
Glycine (g)	0.0056
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)	0.0710
Fatty acids, total polyunsaturated (g)	0.0758
Vitamin E (alpha-tocopherol) (mg)	0.0174
Sucrose (g)	0.0437
Vitamin B-6 (mg)	0.0558
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)	0.0761
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)	0.0300
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0356
Folate, food (g)	2.7773
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.6220
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0012
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)	1.1681
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0548
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	105.7340
Fatty acids, total saturated 10:0 (g)	0.0021
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0037
Glutamic acid (g)	0.0225
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)	0.0000
Leucine (g)	0.0696
Folate, DFE (g)	2.7773
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)	1.4819
Tryptophan (g)	0.0018
Threonine (g)	0.0424
Fatty acids, total polyunsaturated 18:1 c (g)	0.0004
Manganese, Mn (mg)	0.1690
Protein (g)	1.2684
Cryptoxanthin, beta (g)	0.4067
Fatty acids, total saturated 18:1 undifferentiated (g)	0.6185
Betaine (mg)	0.0000
Phosphorus, P (mg)	23.3793
Tocopherol, gamma (mg)	0.0000

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. Roast beets: Preheat the oven to 400°F | 2. Wash the beets and trim their root ends. | 3. Lightly coat in oil and set in a roasting pan. | 4. Sprinkle with salt and pepper, add ½ cup water and cover the pan with two layers of foil. | 5. Roast in the oven until tender when pierced with a fork, about 45 minutes. | 6. While still warm, remove the skins and grate the beets using the large holes of a grater. (You should have 1 cup.). | 7. Place the garlic, lemon juice and 1 teaspoon salt in a medium bowl. | 8. Let stand for 10 minutes. | 9. Stir in the yogurt and 1 tablespoon olive oil. | 10. Fold in the grated beets and dill and season to taste with salt and pepper. | 11. Serve with meats or pita. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow beet	4			-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
extra virgin olive oil				-	-	-	-
salt black pepper			ground	-	-	-	-
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
greek yogurt	1 1/2	1/2		-	-	-	-
dill	1	tablespoon	chopped	20.13	3.6412	1.0547	0.9596

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

Cooking in progress....

Beet Tzatziki