RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.7654
Energy (kCal)	795.355
Carbohydrates (g)	17.0123
Total fats (g)	83.2686
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0014
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)	0.0023
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)	4.3110
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.4280
Proline (g)	0.3600
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1510
Adjusted Protein (g)	0.0000
Cystine (g)	0.1728
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0152
Copper, Cu (mg)	0.9096
Maltose (g)	0.0000
Zinc, Zn (mg)	2.3116
Total lipid (fat) (g)	83.2686
Vitamin K (phylloquinone) (g)	0.0000
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)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	58.2500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.9150
Energy (kcal)	795.3550
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1632
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3843
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	12.6218
Lutein + zeaxanthin (g)	2.2875
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5280
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)	68.1150
Fatty acids, total saturated 16:0 (g)	7.0578
Carbohydrate, by difference (g)	17.0123
Vitamin D (IU)	0.0000
Fructose (g)	0.1678
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.8496
Tyrosine (g)	0.2688
Potassium, K (mg)	795.7075
Fatty acids, total saturated 12:0 (g)	36.9242
Vitamin A, RAE (g)	0.0000
Serine (g)	0.4488
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4416
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)	14.5803
Histidine (g)	0.1992
Isoleucine (g)	0.3408
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.1499
Water (g)	143.4373
Fatty acids, total saturated 8:0 (g)	5.8320
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)	0.1525
Sodium, Na (mg)	9.7525
Iron, Fe (mg)	5.4842
Energy (kJ)	3328.2775
Ash (g)	2.7920
Caffeine (mg)	0.0000
Glycine (g)	0.4128
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)	0.9114
Fatty acids, total polyunsaturated (g)	0.9128
Vitamin E (alpha-tocopherol) (mg)	0.0229
Sucrose (g)	0.0656
Vitamin B-6 (mg)	0.1198
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4728
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3840
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)	0.6464
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0757
Folate, food (g)	58.2500
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	3.5409
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
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)	0.7777
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	73.8133
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	27.3150
Fatty acids, total saturated 10:0 (g)	4.6374
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4440
Glutamic acid (g)	1.9896
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)	0.6456
Folate, DFE (g)	58.2500
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)	5.3258
Tryptophan (g)	0.1008
Threonine (g)	0.3168
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	3.1314
Protein (g)	8.7654
Cryptoxanthin, beta (g)	0.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	3.5406
Betaine (mg)	0.0000
Phosphorus, P (mg)	294.0200
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. Yogurt Dip: | 2. Cut the cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to mix well. | 3. Season with salt and pepper to taste. | 4. Refrigerate for at least 1 hour. | 5. Serve with the toasted pitas chips. | 6. Pita Chips: | 7. Preheat oven to 350 degrees F. | 8. Spray baking sheet with olive oil cooking spray(or use olive oil on a piece of paper towel and wipe over baking sheet); set aside. | 9. Cut each pita bread into 8 triangles. | 10. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning. | 11. Bake for 10 minutes. Remove from oven; let cool. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	1		seedless seeded	-	-	-	-
plain yogurt	1	cup		-	-	-	-
cream	1	cup	sour low fat	792.0	15.96	8.712	83.23200000000001
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
greek seasoning	1	tablespoon		-	-	-	-
greek seasoning	2	teaspoons	divided	-	-	-	-
salt black pepper			ground	-	-	-	-
grain pita	4			-	-	-	-
cooking spray				-	-	-	-

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

Cooking in progress....

Cucumber Yogurt Dip With Greek Pita Chips