RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.4767
Energy (kCal)	3525.0561
Carbohydrates (g)	29.3118
Total fats (g)	379.7286
Fatty acids, total saturated 20:0 (g)	0.0485
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2627
Fatty acids, total polyunsaturated 17:1 (g)	0.0520
Fatty acids, total trans-monoenoic (g)	0.8000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1953
Fatty acids, total saturated 4:0 (g)	0.5856
Fatty acids, total trans (g)	0.9888
Riboflavin (mg)	0.4929
Tocopherol, beta (mg)	0.0170
Lactose (g)	2.3598
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0160
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)	9.8540
Tocopherol, delta (mg)	0.0204
Arginine (g)	1.3346
Proline (g)	0.7774
Fatty acids, total polyunsaturated 18:1 t (g)	0.7128
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2610
Adjusted Protein (g)	0.0000
Cystine (g)	0.2329
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	24.5507
Copper, Cu (mg)	0.6692
Maltose (g)	0.0238
Zinc, Zn (mg)	2.5632
Total lipid (fat) (g)	379.7286
Vitamin K (phylloquinone) (g)	27.6105
Cholesterol (mg)	459.3000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0055
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0993
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	872.5485
Folate, total (g)	85.8203
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0312
Vitamin A, IU (IU)	1694.1227
Energy (kcal)	3525.0561
Fatty acids, total saturated 16:1 undifferentiated (g)	2.8478
Fatty acids, total saturated 14:1 (g)	0.2836
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3874
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0109
Sugars, total (g)	3.1001
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0960
Vitamin C, total ascorbic acid (mg)	3.5690
Lutein + zeaxanthin (g)	378.0668
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0388
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8343
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0024
Magnesium, Mg (mg)	75.2755
Fatty acids, total saturated 16:0 (g)	32.3987
Carbohydrate, by difference (g)	29.3118
Vitamin D (IU)	124.5200
Fructose (g)	0.1554
Fluoride, F (g)	2.9033
Aspartic acid (g)	1.3238
Tyrosine (g)	0.6305
Potassium, K (mg)	289.2110
Fatty acids, total saturated 12:0 (g)	0.8452
Vitamin A, RAE (g)	459.6085
Serine (g)	0.8853
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6889
Fatty acids, total trans-polyenoic 22:4 (g)	0.0080
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0103
Fatty acids, total saturated 22:0 (g)	0.0249
Fatty acids, total saturated 14:0 (g)	2.8013
Histidine (g)	0.3840
Isoleucine (g)	0.6948
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1504
Niacin (mg)	2.3811
Water (g)	1501.9986
Fatty acids, total saturated 8:0 (g)	0.3115
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0064
Carotene, beta (g)	91.3945
Sodium, Na (mg)	89.3223
Iron, Fe (mg)	1.9979
Energy (kJ)	14748.9007
Ash (g)	3.7275
Caffeine (mg)	0.0000
Glycine (g)	0.6450
Fatty acids, total trans-polyenoic (g)	0.1888
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0016
Fatty acids, total saturated 18:2 undifferentiated (g)	65.4072
Fatty acids, total polyunsaturated (g)	65.9881
Vitamin E (alpha-tocopherol) (mg)	129.8395
Sucrose (g)	0.1230
Vitamin B-6 (mg)	0.2970
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4873
Vitamin D (D2 + D3) (g)	3.1160
Vitamin D3 (cholecalciferol) (g)	3.1160
Lysine (g)	0.7319
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	1.8194
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)	0.2868
Fatty acids, total trans-polyenoic 18:3i (g)	0.0032
Thiamin (mg)	0.4966
Folate, food (g)	85.8203
Fatty acids, total saturated 20:1 (g)	0.1013
Fatty acids, total monounsaturated (g)	245.3893
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.6992
Fatty acids, total polyunsaturated 16:1 t (g)	0.0872
Fatty acids, total polyunsaturated 17:0 (g)	0.1853
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0340
Choline, total (mg)	295.7508
Fatty acids, total polyunsaturated 16:1 c (g)	0.4376
Fatty acids, total saturated (g)	50.6729
Vitamin B-12 (g)	0.7910
Calcium, Ca (mg)	375.8838
Fatty acids, total saturated 10:0 (g)	0.7275
Galactose (g)	0.0255
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.7111
Glutamic acid (g)	2.5777
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0016
Carotene, alpha (g)	13.1022
Vitamin E, added (mg)	0.0000
Retinol (g)	450.1400
Leucine (g)	1.1827
Folate, DFE (g)	85.8203
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1856
Fiber, total dietary (g)	3.9059
Tryptophan (g)	0.2463
Threonine (g)	0.6025
Fatty acids, total polyunsaturated 18:1 c (g)	5.6698
Manganese, Mn (mg)	0.8665
Protein (g)	14.4767
Cryptoxanthin, beta (g)	12.5723
Fatty acids, total saturated 18:1 undifferentiated (g)	242.4194
Betaine (mg)	0.4184
Phosphorus, P (mg)	429.9645
Tocopherol, gamma (mg)	0.7211

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. Melt butter in large saucepan, add onions and cook on medium heat until onion is wilted; blend in flour. | 2. Stir in vegetable stock. Cook, stirring until smooth and boiling. | 3. In a processor or nut chopper, finely chop almonds to resemble a paste. | 4. Add to soup along with seasonings, stirring with a fork to break up the almond paste. | 5. Cover and simmer for 15 minutes. | 6. Combine cream, egg yolks and lemon rind. Pour slowly into the hot mixture, stirring constantly. | 7. Heat but do not bring to a boil. | 8. Serve garnished with sprigs of watercress and a sprinkle of nutmeg. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1	tablespoon	grated	4.0	0.934	0.11	0.01
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
water	6	cups		0.0	0.0	0.0	0.0
almond	1 1/2	cups	blanched	2890.68	0.0	0.0	327.0
nutmeg	1/8	teaspoon		1.4438	0.1355	0.0161	0.0999
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
heavy cream	2/3	cup		272.0	2.1919999999999997	2.272	28.864
egg yolk	2		beaten	109.48	1.2206	5.3924	9.0236
lemon	1	teaspoon	grated rind	1.2808	0.4116	0.0486	0.0132
watercress leaf				-	-	-	-
nutmeg				1.4438	0.1355	0.0161	0.0999

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

Cooking in progress....

Soupa De Almendras (Almond Soup)