RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.3532
Energy (kCal)	2368.169
Carbohydrates (g)	9.5328
Total fats (g)	262.349
Fatty acids, total saturated 20:0 (g)	1.0488
Fatty acids, total saturated 18:3 undifferentiated (g)	1.7686
Fatty acids, total polyunsaturated 17:1 (g)	0.2700
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)	0.1584
Tocopherol, beta (mg)	0.2376
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)	5.1646
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.6340
Proline (g)	0.4589
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	13.5000
Glucose (dextrose) (g)	0.0473
Adjusted Protein (g)	0.0000
Cystine (g)	0.1964
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4725
Copper, Cu (mg)	0.9039
Maltose (g)	0.0000
Zinc, Zn (mg)	4.3854
Total lipid (fat) (g)	262.3490
Vitamin K (phylloquinone) (g)	166.4145
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)	0.0756
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	478.8560
Folate, total (g)	26.6560
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	118.9910
Energy (kcal)	2368.1690
Fatty acids, total saturated 16:1 undifferentiated (g)	2.7245
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1764
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.4232
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.2812
Lutein + zeaxanthin (g)	6.0750
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4693
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)	172.5190
Fatty acids, total saturated 16:0 (g)	26.6198
Carbohydrate, by difference (g)	9.5328
Vitamin D (IU)	0.0000
Fructose (g)	0.0473
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.8928
Tyrosine (g)	0.3470
Potassium, K (mg)	427.8470
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	5.6390
Serine (g)	0.5680
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3594
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)	0.3245
Fatty acids, total saturated 14:0 (g)	0.0041
Histidine (g)	0.2324
Isoleucine (g)	0.3704
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.9922
Water (g)	3.8432
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)	0.2727
Carotene, beta (g)	11.4750
Sodium, Na (mg)	6.5540
Iron, Fe (mg)	5.1685
Energy (kJ)	9909.2720
Ash (g)	1.8281
Caffeine (mg)	0.0000
Glycine (g)	0.4718
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0351
Fatty acids, total saturated 18:2 undifferentiated (g)	43.4773
Fatty acids, total polyunsaturated (g)	45.7582
Vitamin E (alpha-tocopherol) (mg)	37.2938
Sucrose (g)	2.3288
Vitamin B-6 (mg)	0.0748
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)	0.3694
Beta-sitosterol (mg)	89.1000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.2383
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.9652
Pantothenic acid (mg)	0.2386
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)	0.2469
Folate, food (g)	26.6560
Fatty acids, total saturated 20:1 (g)	1.2141
Fatty acids, total monounsaturated (g)	170.3009
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)	0.0475
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	38.3130
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	33.2286
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	23.7380
Fatty acids, total saturated 10:0 (g)	0.0006
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.4657
Alanine (g)	0.4675
Glutamic acid (g)	1.9874
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)	0.6774
Folate, DFE (g)	26.6560
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)	2.9769
Tryptophan (g)	0.0739
Threonine (g)	0.2544
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	5.9740
Protein (g)	9.3532
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	166.0900
Betaine (mg)	0.4860
Phosphorus, P (mg)	390.3690
Tocopherol, gamma (mg)	9.3190

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. Heat olive oil in a small saucepan over low heat 3 minutes. Add popcorn kernels, rosemary sprigs, and 1 teaspoons sea salt. | 2. Remove mixture from heat; cover and let stand at room temperature 48 hours. | 3. Drain kernels, reserving oil; discard rosemary sprigs. | 4. Place 3 tbls. of the herb flavored oil in a Dutch oven(I use a high sided cast iron skillet). | 5. Cook kernels, covered, over high heat, shaking pan often for 4 minutes until popping begins to slow. Remove popcorn from heat, and let stand 2 minutes or until popping stops. | 6. Place popcorn in a large bowl. Add remaining salt, pine nuts, and chopped rosemary, and toss. | 7. Serve immediately. Enjoy! | 8. Variation: | 9. For quick and easy Asian popcorn, omit steeping kernels step. Substitute 2 1/2 tbls. dark sesame oil plus 1/2 tbls. hot chili oil for olive oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	cup		1909.44	0.0	0.0	216.0
popcorn	1/2	cup	unpopped	-	-	-	-
rosemary sprig	12		cut	-	-	-	-
sea salt	1 1/2	1/2	divided	-	-	-	-
pine nut	1/2	cup	toasted	454.275	8.829	9.2407	46.1498
rosemary	2	tablespoons	chopped	4.454	0.7038	0.1125	0.1992

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

Cooking in progress....

Rosemary Popcorn With Pine Nuts