RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.9826
Energy (kCal)	60.653
Carbohydrates (g)	13.6263
Total fats (g)	1.2288
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0394
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)	0.0503
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)	0.0743
Tocopherol, delta (mg)	0.0368
Arginine (g)	0.0323
Proline (g)	0.1224
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0843
Adjusted Protein (g)	0.0000
Cystine (g)	0.0100
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.7776
Copper, Cu (mg)	0.1583
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4394
Total lipid (fat) (g)	1.2288
Vitamin K (phylloquinone) (g)	51.0440
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)	0.0300
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	15.4845
Folate, total (g)	15.2206
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	294.5540
Energy (kcal)	60.6530
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0048
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0096
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2081
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0293
Vitamin C, total ascorbic acid (mg)	5.9843
Lutein + zeaxanthin (g)	163.3275
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0486
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)	32.6135
Fatty acids, total saturated 16:0 (g)	0.0889
Carbohydrate, by difference (g)	13.6263
Vitamin D (IU)	0.0000
Fructose (g)	0.0531
Fluoride, F (g)	1.1799
Aspartic acid (g)	0.0980
Tyrosine (g)	0.0311
Potassium, K (mg)	193.5944
Fatty acids, total saturated 12:0 (g)	0.0134
Vitamin A, RAE (g)	14.7287
Serine (g)	0.0304
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0374
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)	0.0033
Histidine (g)	0.0131
Isoleucine (g)	0.0355
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4516
Water (g)	4.6842
Fatty acids, total saturated 8:0 (g)	0.0037
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)	135.2565
Sodium, Na (mg)	6.1141
Iron, Fe (mg)	4.2496
Energy (kJ)	253.6723
Ash (g)	0.9565
Caffeine (mg)	0.0000
Glycine (g)	0.0399
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)	0.2204
Fatty acids, total polyunsaturated (g)	0.2880
Vitamin E (alpha-tocopherol) (mg)	0.7944
Sucrose (g)	0.0371
Vitamin B-6 (mg)	0.0901
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0337
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0052
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.6900
Starch (g)	0.0000
Pantothenic acid (mg)	0.1292
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)	0.0300
Folate, food (g)	15.2206
Fatty acids, total saturated 20:1 (g)	0.0016
Fatty acids, total monounsaturated (g)	0.4953
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)	1.9822
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2421
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	135.2268
Fatty acids, total saturated 10:0 (g)	0.0018
Galactose (g)	0.0112
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0464
Glutamic acid (g)	0.0965
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.2140
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0743
Folate, DFE (g)	15.2206
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)	4.7955
Tryptophan (g)	0.0119
Threonine (g)	0.0254
Fatty acids, total polyunsaturated 18:1 c (g)	0.0508
Manganese, Mn (mg)	0.9663
Protein (g)	1.9826
Cryptoxanthin, beta (g)	1.1425
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4599
Betaine (mg)	0.6990
Phosphorus, P (mg)	38.9619
Tocopherol, gamma (mg)	1.2097

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. NOTE: PLEASE PREPARE THIS RECIPE EXACTLY AS WRITTEN, WITH NO SUBSTITUTIONS OR OMISSIONS. GARLIC SALT AND/OR ONION SALT MAY BE SUBSTITUTED BY USING 50% GARLIC POWDER OR ONION POWDER WITH 50% FINE SEA SALT. IF YOU MUST SUBSTITUTE THE VEGETABLE BOUILLON POWDER, USE CHICKEN BOUILLON POWDER. MEASURE all of the SPICE MILL INGREDIENTS into a clean spice mill or coffee grinder. | 2. MILL mixture for 10 seconds. | 3. STOP then shake spice mill. | 4. REPEAT milling and shaking procedures until mixture is finely ground. | 5. TRANSFER mixture to a resealable container. | 6. ADD the SHAKE-IN INGREDIENTS. | 7. SEAL the container. | 8. SHAKE until thoroughly blended. | 9. STORE tightly sealed in a cool, dry place away from light. | 10. ENJOY measure-for-measure an all-purpose seasoning for your favorite savory Greek recipes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oregano	4	teaspoons	dried	10.6	2.7568	0.36	0.1712
basil leaf	1	tablespoon	dried sweet	-	-	-	-
anise seed	1 1/2	1/2		10.6155	1.5756	0.5544	0.5009
rosemary	1 1/2	1/2	dried	1.3755	0.2173	0.0348	0.0615
allspice	1	teaspoon	ground	4.997	1.3703	0.1157	0.1651
dill weed	1	teaspoon	dried	0.0797	0.013000000000000001	0.0064	0.0021
parsley	1	teaspoon	dried	0.45	0.0791	0.0371	0.0099
mint	3/4	teaspoon	dried	-	-	-	-
thyme	3/4	teaspoon	dried	0.606	0.1467	0.0334	0.0101
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
orange peel	1/4	teaspoon		0.485	0.125	0.0075	0.001
bay leaf powder	2	teaspoon	crushed	-	-	-	-
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
fine garlic salt	2	tablespoons		-	-	-	-
black pepper	1 1/2	1/2	ground	8.6595	2.2063	0.3585	0.1125
vegetable bouillon granule	1	tablespoon		-	-	-	-
lemon pepper	2	teaspoons		-	-	-	-
onion salt	1 1/2	1/2		-	-	-	-
white pepper	1 1/2	1/2		10.655999999999999	2.47	0.3744	0.0763
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
fine sugar	1	teaspoon		-	-	-	-

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

Cooking in progress....

My Big Fat Greek Seasoning