RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2126
Energy (kCal)	365.1675
Carbohydrates (g)	1.8611
Total fats (g)	40.6246
Fatty acids, total saturated 20:0 (g)	0.1677
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3109
Fatty acids, total polyunsaturated 17:1 (g)	0.0506
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)	0.0042
Tocopherol, beta (mg)	0.0446
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)	0.8137
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0059
Proline (g)	0.0179
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0020
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1008
Copper, Cu (mg)	0.0223
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0259
Total lipid (fat) (g)	40.6246
Vitamin K (phylloquinone) (g)	26.2635
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)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	91.1425
Folate, total (g)	1.6625
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	19.8580
Energy (kcal)	365.1675
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5093
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0019
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3580
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	2.3674
Lutein + zeaxanthin (g)	10.0585
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0078
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)	3.6240
Fatty acids, total saturated 16:0 (g)	4.5837
Carbohydrate, by difference (g)	1.8611
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0205
Tyrosine (g)	0.0062
Potassium, K (mg)	32.3940
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	0.9795
Serine (g)	0.0059
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0063
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)	0.0522
Fatty acids, total saturated 14:0 (g)	0.0005
Histidine (g)	0.0025
Isoleucine (g)	0.0051
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0509
Water (g)	3.4768
Fatty acids, total saturated 8:0 (g)	0.0012
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)	6.2275
Sodium, Na (mg)	1.7715
Iron, Fe (mg)	0.4094
Energy (kJ)	1527.9980
Ash (g)	0.1123
Caffeine (mg)	0.0000
Glycine (g)	0.0086
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)	3.9841
Fatty acids, total polyunsaturated (g)	4.2966
Vitamin E (alpha-tocopherol) (mg)	5.8305
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0075
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0046
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0255
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)	0.0055
Folate, food (g)	1.6625
Fatty acids, total saturated 20:1 (g)	0.1260
Fatty acids, total monounsaturated (g)	29.5649
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)	0.0089
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.5664
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.6330
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	13.2790
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0090
Glutamic acid (g)	0.0197
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.5505
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0126
Folate, DFE (g)	1.6625
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)	0.5862
Tryptophan (g)	0.0010
Threonine (g)	0.0034
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.1756
Protein (g)	0.2126
Cryptoxanthin, beta (g)	4.6375
Fatty acids, total saturated 18:1 undifferentiated (g)	28.8784
Betaine (mg)	0.1429
Phosphorus, P (mg)	3.4155
Tocopherol, gamma (mg)	0.4115

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 oven to 400 degrees F. | 2. Wrap beets separately in foil and then roast them for 1 hour until tender. Cool to room temperature and then peel the beets and cut them into 3/4 inch pieces. | 3. In a large serving bowl whisk together dressing ingredients (oil - allspice) and then add the beets, olives and oranges to the bowl and toss. | 4. Let marinate one hour at room temperature before serving. | 5. Add mint and toss again. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beet	6		cut washed red	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
white balsamic vinegar	3	tablespoons		-	-	-	-
garlic clove	2		crushed	-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
black olive	1	cup		-	-	-	-
orange	1		slices cut	1.7625	0.4406	0.0352	0.0045
mint leaf	2	tablespoons		-	-	-	-

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

Cooking in progress....

Roasted Beet and Olive Salad