RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.6188
Energy (kCal)	759.9884
Carbohydrates (g)	16.3289
Total fats (g)	76.7542
Fatty acids, total saturated 20:0 (g)	0.3035
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5763
Fatty acids, total polyunsaturated 17:1 (g)	0.0900
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1406
Tocopherol, beta (mg)	0.0877
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)	1.8274
Tocopherol, delta (mg)	0.0102
Arginine (g)	0.3212
Proline (g)	0.1408
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.8584
Adjusted Protein (g)	0.0000
Cystine (g)	0.0582
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.0788
Copper, Cu (mg)	0.1084
Maltose (g)	0.0119
Zinc, Zn (mg)	0.6840
Total lipid (fat) (g)	76.7542
Vitamin K (phylloquinone) (g)	49.3790
Cholesterol (mg)	184.4500
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)	182.2800
Folate, total (g)	53.3629
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	521.6258
Energy (kcal)	759.9884
Fatty acids, total saturated 16:1 undifferentiated (g)	1.0597
Fatty acids, total saturated 14:1 (g)	0.0041
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0717
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0019
Sugars, total (g)	8.1751
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0491
Vitamin C, total ascorbic acid (mg)	68.8064
Lutein + zeaxanthin (g)	442.9629
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0194
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2110
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)	20.6987
Fatty acids, total saturated 16:0 (g)	9.3702
Carbohydrate, by difference (g)	16.3289
Vitamin D (IU)	37.0600
Fructose (g)	3.0420
Fluoride, F (g)	2.6900
Aspartic acid (g)	0.5175
Tyrosine (g)	0.1396
Potassium, K (mg)	324.2695
Fatty acids, total saturated 12:0 (g)	0.0015
Vitamin A, RAE (g)	78.1121
Serine (g)	0.2885
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2114
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)	0.0994
Fatty acids, total saturated 14:0 (g)	0.0221
Histidine (g)	0.0935
Isoleucine (g)	0.1804
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4891
Water (g)	186.4610
Fatty acids, total saturated 8:0 (g)	0.0015
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)	170.0462
Sodium, Na (mg)	18.7022
Iron, Fe (mg)	1.4394
Energy (kJ)	3178.6461
Ash (g)	1.0397
Caffeine (mg)	0.0000
Glycine (g)	0.1327
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)	7.6858
Fatty acids, total polyunsaturated (g)	8.3579
Vitamin E (alpha-tocopherol) (mg)	11.0697
Sucrose (g)	1.1823
Vitamin B-6 (mg)	0.3591
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.9180
Vitamin D3 (cholecalciferol) (g)	0.9180
Lysine (g)	0.2787
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)	0.7211
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)	0.1236
Folate, food (g)	53.3629
Fatty acids, total saturated 20:1 (g)	0.2385
Fatty acids, total monounsaturated (g)	54.5478
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)	0.0245
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0170
Choline, total (mg)	150.5426
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	11.6555
Vitamin B-12 (g)	0.3315
Calcium, Ca (mg)	58.7862
Fatty acids, total saturated 10:0 (g)	0.0015
Galactose (g)	0.0119
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1918
Glutamic acid (g)	0.7623
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	22.0221
Vitamin E, added (mg)	0.0000
Retinol (g)	63.0700
Leucine (g)	0.2919
Folate, DFE (g)	53.3629
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)	3.1898
Tryptophan (g)	0.0544
Threonine (g)	0.1665
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2562
Protein (g)	4.6188
Cryptoxanthin, beta (g)	11.2317
Fatty acids, total saturated 18:1 undifferentiated (g)	53.1533
Betaine (mg)	0.4090
Phosphorus, P (mg)	115.3673
Tocopherol, gamma (mg)	0.8237

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. Soak bread in about 1/4 cup of water for about 5 minute. | 2. Squeeze the soaked bread to remove excess water. Discard any hard parts. | 3. place half the bread in a food processor with the onion, garllic, chili pepper, and half the parsley. | 4. Process until everything is reduced to a paste. | 5. Add the remaining parsley and bread to the blender along with the egg yolk, lemon juice, and half the olive oil. | 6. Blend again. | 7. alternate adding and blending the remaining oil and vinegar to give a creamy emulsified consistency. | 8. taste, and adjust seasoning if needed. | 9. garnish with olives. and enjoy on pita chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread white	1	slice	cut	-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
garlic clove	2			-	-	-	-
pepper	1		chopped	14.8	3.4336	0.6364	0.1258
flat leaf parsley	2	cups		-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
lemon	1/2			0.6404	0.2058	0.0243	0.0066
olive oil	1/3	cup		636.48	0.0	0.0	72.0
balsamic vinegar	2	teaspoons		9.328	1.8052	0.0519	0.0
salt				-	-	-	-
olive				-	-	-	-

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

Cooking in progress....

Maidanosalata (Greek Parsley Spread)