RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.4327
Energy (kCal)	50.3548
Carbohydrates (g)	4.5746
Total fats (g)	2.8708
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0536
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)	0.0969
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1257
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)	0.1994
Tocopherol, delta (mg)	0.0184
Arginine (g)	0.1079
Proline (g)	0.2143
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0380
Adjusted Protein (g)	0.0000
Cystine (g)	0.0170
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.8347
Copper, Cu (mg)	0.0404
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4990
Total lipid (fat) (g)	2.8708
Vitamin K (phylloquinone) (g)	12.7610
Cholesterol (mg)	11.1250
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0124
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.6760
Folate, total (g)	10.9318
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	129.2177
Energy (kcal)	50.3548
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0491
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0538
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.7634
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	4.5640
Lutein + zeaxanthin (g)	39.3458
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1646
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)	10.9023
Fatty acids, total saturated 16:0 (g)	0.6933
Carbohydrate, by difference (g)	4.5746
Vitamin D (IU)	2.0000
Fructose (g)	0.0226
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1524
Tyrosine (g)	0.0957
Potassium, K (mg)	72.4570
Fatty acids, total saturated 12:0 (g)	0.1500
Vitamin A, RAE (g)	19.4132
Serine (g)	0.1656
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1068
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)	0.3469
Histidine (g)	0.0602
Isoleucine (g)	0.1241
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2759
Water (g)	15.4946
Fatty acids, total saturated 8:0 (g)	0.0682
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)	20.9475
Sodium, Na (mg)	116.5973
Iron, Fe (mg)	1.0388
Energy (kJ)	210.4112
Ash (g)	0.9435
Caffeine (mg)	0.0000
Glycine (g)	0.0366
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)	0.0786
Fatty acids, total polyunsaturated (g)	0.1327
Vitamin E (alpha-tocopherol) (mg)	0.3991
Sucrose (g)	0.0182
Vitamin B-6 (mg)	0.1562
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0716
Vitamin D (D2 + D3) (g)	0.0500
Vitamin D3 (cholecalciferol) (g)	0.0500
Lysine (g)	0.1808
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)	0.1948
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)	0.0370
Folate, food (g)	10.9318
Fatty acids, total saturated 20:1 (g)	0.0007
Fatty acids, total monounsaturated (g)	0.6096
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)	4.1882
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.9459
Vitamin B-12 (g)	0.2112
Calcium, Ca (mg)	110.0113
Fatty acids, total saturated 10:0 (g)	0.2476
Galactose (g)	0.0030
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1002
Glutamic acid (g)	0.3755
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.4442
Vitamin E, added (mg)	0.0000
Retinol (g)	15.6250
Leucine (g)	0.2120
Folate, DFE (g)	10.9318
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)	1.2971
Tryptophan (g)	0.0338
Threonine (g)	0.0973
Fatty acids, total polyunsaturated 18:1 c (g)	0.0142
Manganese, Mn (mg)	0.2183
Protein (g)	2.4327
Cryptoxanthin, beta (g)	1.0233
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5265
Betaine (mg)	0.1960
Phosphorus, P (mg)	55.8957
Tocopherol, gamma (mg)	0.4884

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. Prepare a medium-hot fire in a charcoal grill, set a gas grill to medium-high or use a grill pan or cast-iron skillet. In a large bowl, combine turkey, mint or cilantro, rosemary, parsley, garlic, oregano, mustard and cayenne to taste. With your hands, mix gently but well. | 2. Divide into 4 equal balls. Using your thumb or the back of a tablespoon, make a shallow hole in each ball; fill each with 1 teaspoon cheese. Shape burgers, carefully sealing the openings. Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands. Handle the patties as little as possible. Cover loosely and refrigerate until coals are ready. | 3. Sprinkle both sides of each burger with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill until well-seared and cooked through, moving them to a cooler portion of the grill if necessary. (Burgers should register 170 degrees on an instant-read thermometer.) Tuck into pita bread; serve immediately with lemon quarters or any other dressings desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey	1 1/4 - 1 1/2		ground	0.0	0.0	0.0	0.0
mint leaf	3	tablespoons	chopped	-	-	-	-
rosemary	2	teaspoons	chopped	1.834	0.2898	0.0463	0.08199999999999999
flat leaf parsley	2	tablespoons	chopped	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
dijon mustard	1	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
red pepper	1/8 - 1/4	teaspoon	ground	0.0	0.0	0.0	0.0
feta cheese	4	teaspoons	crumbled divided	33.0	0.5112	1.7762	2.66
kosher salt	1	teaspoon	divided	-	-	-	-
pita pocket	4			-	-	-	-
lemon	1		quartered	1.2808	0.4116	0.0486	0.0132
lettuce			mayonnaise	-	-	-	-

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

Cooking in progress....

Turkey Pita Burgers With Feta and Herbs