RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.2643
Energy (kCal)	1939.1465
Carbohydrates (g)	6.6862
Total fats (g)	216.1275
Fatty acids, total saturated 20:0 (g)	0.8942
Fatty acids, total saturated 18:3 undifferentiated (g)	1.6491
Fatty acids, total polyunsaturated 17:1 (g)	0.2700
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)	0.0219
Tocopherol, beta (mg)	0.2376
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)	4.2223
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1176
Proline (g)	0.0342
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)	0.0133
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.6124
Copper, Cu (mg)	0.0691
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2225
Total lipid (fat) (g)	216.1275
Vitamin K (phylloquinone) (g)	132.2205
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)	478.4180
Folate, total (g)	0.7355
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	7.9105
Energy (kcal)	1939.1465
Fatty acids, total saturated 16:1 undifferentiated (g)	2.7117
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0148
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1874
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	5.6160
Lutein + zeaxanthin (g)	8.1010
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0587
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)	6.4665
Fatty acids, total saturated 16:0 (g)	24.4082
Carbohydrate, by difference (g)	6.6862
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.1042
Tyrosine (g)	0.0202
Potassium, K (mg)	89.6235
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	0.3105
Serine (g)	0.0389
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0380
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)	0.2786
Fatty acids, total saturated 14:0 (g)	0.0003
Histidine (g)	0.0221
Isoleucine (g)	0.0433
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1391
Water (g)	10.6877
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)	4.4650
Sodium, Na (mg)	7.6100
Iron, Fe (mg)	1.6273
Energy (kJ)	8114.0550
Ash (g)	0.3216
Caffeine (mg)	0.0000
Glycine (g)	0.0411
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)	21.1351
Fatty acids, total polyunsaturated (g)	22.7860
Vitamin E (alpha-tocopherol) (mg)	31.0224
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.2256
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)	0.0519
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)	0.1234
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)	0.0372
Folate, food (g)	0.7355
Fatty acids, total saturated 20:1 (g)	0.6718
Fatty acids, total monounsaturated (g)	157.6063
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)	0.0475
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	4.9539
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	29.8573
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	39.8345
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0309
Glutamic acid (g)	0.1611
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0671
Folate, DFE (g)	0.7355
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)	0.6690
Tryptophan (g)	0.0126
Threonine (g)	0.0311
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.4477
Protein (g)	1.2643
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	153.9504
Betaine (mg)	0.3184
Phosphorus, P (mg)	29.3570
Tocopherol, gamma (mg)	1.8682

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. Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done and easily pierced with fork. Drain. | 2. Sprinkle potatoes with salt and pepper. | 3. In the bowl of a food processor (or with hand mixer) puree the potatoes and garlic until well mixed, about 35-40 seconds. Still pureeing, slowly add the olive oil and vinegar alternating between them, tasting as you go until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick add a little water, but no more than 1/4 cup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 1/2			-	-	-	-
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
olive oil	1	cup		1909.44	0.0	0.0	216.0
white wine vinegar	1/3	cup		-	-	-	-
salt	1	tablespoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375

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

Cooking in progress....

Skorthalia (Greek Garlic Dip and Sauce)