RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.2658
Energy (kCal)	147.4383
Carbohydrates (g)	30.0928
Total fats (g)	0.5642
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0324
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)	0.2008
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)	0.0125
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4290
Proline (g)	0.1427
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.2023
Adjusted Protein (g)	0.0000
Cystine (g)	0.0691
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.1771
Copper, Cu (mg)	0.2180
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8037
Total lipid (fat) (g)	0.5642
Vitamin K (phylloquinone) (g)	49.6400
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)	0.0005
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.0000
Folate, total (g)	113.7367
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2134.0250
Energy (kcal)	147.4383
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0248
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	14.7521
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0640
Vitamin C, total ascorbic acid (mg)	131.4072
Lutein + zeaxanthin (g)	1457.5625
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5687
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)	63.3450
Fatty acids, total saturated 16:0 (g)	0.1197
Carbohydrate, by difference (g)	30.0928
Vitamin D (IU)	0.0000
Fructose (g)	2.1199
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.5925
Tyrosine (g)	0.2164
Potassium, K (mg)	630.8358
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	105.8400
Serine (g)	0.2786
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2164
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)	0.0104
Histidine (g)	0.0557
Isoleucine (g)	0.3380
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.3662
Water (g)	321.4928
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)	1236.4508
Sodium, Na (mg)	14.2908
Iron, Fe (mg)	4.4169
Energy (kJ)	615.1858
Ash (g)	1.6683
Caffeine (mg)	0.0000
Glycine (g)	0.1811
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)	0.1684
Fatty acids, total polyunsaturated (g)	0.2027
Vitamin E (alpha-tocopherol) (mg)	0.8040
Sucrose (g)	1.6059
Vitamin B-6 (mg)	0.5079
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)	0.4583
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)	1.6735
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)	0.3688
Folate, food (g)	113.7367
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0623
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
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)	44.1232
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1456
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	121.3850
Fatty acids, total saturated 10:0 (g)	0.0010
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1473
Glutamic acid (g)	1.2909
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	86.2400
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.4869
Folate, DFE (g)	113.7367
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)	7.8312
Tryptophan (g)	0.0753
Threonine (g)	0.2276
Fatty acids, total polyunsaturated 18:1 c (g)	0.0002
Manganese, Mn (mg)	0.6852
Protein (g)	7.2658
Cryptoxanthin, beta (g)	0.2033
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0622
Betaine (mg)	0.1600
Phosphorus, P (mg)	150.6867
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. Preheat the oven to 350 degrees F. | 2. For the soup: Heat the olive oil in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes. Remove half the soup and puree with the mint and parsley until smooth(or chunky) in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal. | 3. For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container. | 4. Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of olive oil and flatbread chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin oliv oil	2	tablespoons		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	4		chopped	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
vegetable stock	6 -8	cups		0.0	0.0	0.0	0.0
pea	2	cups	split	82.32	14.798	5.4879999999999995	0.392
mint leaf	1/2	cup	chopped	-	-	-	-
parsley leaf	1/2	cup	chopped	-	-	-	-
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122
naan bread				-	-	-	-
olive oil cooking spray			flavored	-	-	-	-
salt				-	-	-	-
oregano			dried	-	-	-	-
greek feta cheese				-	-	-	-
cumin				-	-	-	-
paprika				-	-	-	-

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

Cooking in progress....

Greek Spilt Pea Soup With Lemon