RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.4718
Energy (kCal)	93.208
Carbohydrates (g)	5.459
Total fats (g)	5.017
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0274
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2639
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.4176
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4760
Proline (g)	0.3241
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3820
Adjusted Protein (g)	0.0000
Cystine (g)	0.1426
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.8652
Copper, Cu (mg)	0.0941
Maltose (g)	0.0000
Zinc, Zn (mg)	1.0183
Total lipid (fat) (g)	5.0170
Vitamin K (phylloquinone) (g)	492.2410
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.0000
Folate, total (g)	71.0900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	2797.6700
Energy (kcal)	93.2080
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1029
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2051
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.8940
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0340
Vitamin C, total ascorbic acid (mg)	41.5760
Lutein + zeaxanthin (g)	1920.6800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4914
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)	23.9920
Fatty acids, total saturated 16:0 (g)	1.1467
Carbohydrate, by difference (g)	5.4590
Vitamin D (IU)	41.0000
Fructose (g)	0.1290
Fluoride, F (g)	0.6600
Aspartic acid (g)	0.7765
Tyrosine (g)	0.2779
Potassium, K (mg)	262.7500
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	206.3000
Serine (g)	0.5341
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3915
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0193
Histidine (g)	0.1776
Isoleucine (g)	0.3788
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.4640
Water (g)	75.2864
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	1516.4500
Sodium, Na (mg)	576.3100
Iron, Fe (mg)	3.3139
Energy (kJ)	390.3020
Ash (g)	4.3658
Caffeine (mg)	0.0000
Glycine (g)	0.2680
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8202
Fatty acids, total polyunsaturated (g)	1.0019
Vitamin E (alpha-tocopherol) (mg)	0.7544
Sucrose (g)	0.0990
Vitamin B-6 (mg)	0.1610
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.5224
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9167
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0564
Folate, food (g)	71.0900
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	1.9191
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	152.0460
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.6095
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	347.4260
Fatty acids, total saturated 10:0 (g)	0.0031
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4321
Glutamic acid (g)	0.9612
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.6159
Folate, DFE (g)	71.0900
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	1.2322
Tryptophan (g)	0.1004
Threonine (g)	0.3214
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.1256
Protein (g)	7.4718
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7932
Betaine (mg)	0.1600
Phosphorus, P (mg)	224.6760
Tocopherol, gamma (mg)	0.4090

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 oven to 375F (190C). | 2. Pierce eggplant in several places with tines of fork, place on a baking sheet and bake until soft, turning once, about 1 hour. | 3. Cool slightly. | 4. Peel, remove seeds and chop pulp coarsely. | 5. Place in large bowl (may be prepared up to 1 day ahead) Mix flour and baking powder into eggplant. | 6. Add remaining ingredients, season to taste. | 7. Combine well. | 8. Heat ¼ inch light olive oil (or vegetable oil – but olive oil is tastier) in large skillet over medium heat until hot. | 9. Drop in eggplant mixture by rounded tablespoonfuls. | 10. Cook fritters until deep golden-brown, about 1 ½ minutes per side. | 11. Transfer to paper towels to drain. | 12. Repeat using up all of eggplant. | 13. Serve immediately with tzatziki. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
purpose flour	1/2	cup		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
onion	1	tablespoon	grated	4.0	0.934	0.11	0.01
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
kefalograviera cheese	3/4	cup	grated	-	-	-	-
parsley	1/2	cup	minced	10.8	1.899	0.8909999999999999	0.237
				-	-	-	-

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

Cooking in progress....

Melitzanokeftedes (Roasted Eggplant Fritters with Tzatziki)