RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.1921
Energy (kCal)	243.8509
Carbohydrates (g)	18.7962
Total fats (g)	10.0721
Fatty acids, total saturated 20:0 (g)	0.0148
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0554
Fatty acids, total polyunsaturated 17:1 (g)	0.0018
Fatty acids, total trans-monoenoic (g)	0.3526
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0354
Fatty acids, total saturated 4:0 (g)	0.0006
Fatty acids, total trans (g)	0.4318
Riboflavin (mg)	0.2444
Tocopherol, beta (mg)	0.0108
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0102
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0011
Fatty acids, total saturated 18:0 (g)	1.3792
Tocopherol, delta (mg)	0.0091
Arginine (g)	0.2741
Proline (g)	0.1650
Fatty acids, total polyunsaturated 18:1 t (g)	0.3522
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2532
Adjusted Protein (g)	0.0000
Cystine (g)	0.0639
Tocotrienol, beta (mg)	0.0208
Selenium, Se (g)	18.8183
Copper, Cu (mg)	0.1203
Maltose (g)	0.0000
Zinc, Zn (mg)	3.2853
Total lipid (fat) (g)	10.0721
Vitamin K (phylloquinone) (g)	0.8481
Cholesterol (mg)	91.6509
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0532
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.5000
Folate, total (g)	23.7588
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0033
Vitamin A, IU (IU)	82.2125
Energy (kcal)	243.8509
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2581
Fatty acids, total saturated 14:1 (g)	0.0431
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0993
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0006
Sugars, total (g)	0.6328
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1149
Vitamin C, total ascorbic acid (mg)	0.7400
Lutein + zeaxanthin (g)	76.7931
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0088
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2402
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)	46.4203
Fatty acids, total saturated 16:0 (g)	2.1861
Carbohydrate, by difference (g)	18.7962
Vitamin D (IU)	12.4538
Fructose (g)	0.1290
Fluoride, F (g)	87.2771
Aspartic acid (g)	0.3827
Tyrosine (g)	0.1461
Potassium, K (mg)	419.2313
Fatty acids, total saturated 12:0 (g)	0.0063
Vitamin A, RAE (g)	24.3000
Serine (g)	0.2446
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2006
Fatty acids, total trans-polyenoic 22:4 (g)	0.0020
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0039
Fatty acids, total saturated 22:0 (g)	0.0023
Fatty acids, total saturated 14:0 (g)	0.2349
Histidine (g)	0.0950
Isoleucine (g)	0.1810
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0636
Niacin (mg)	6.5965
Water (g)	353.9170
Fatty acids, total saturated 8:0 (g)	0.0017
Tocotrienol, delta (mg)	0.0139
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0033
Carotene, beta (g)	0.1000
Sodium, Na (mg)	1177.6777
Iron, Fe (mg)	2.2234
Energy (kJ)	1018.7782
Ash (g)	4.5954
Caffeine (mg)	0.0000
Glycine (g)	0.1585
Fatty acids, total trans-polyenoic (g)	0.0791
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0018
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7328
Fatty acids, total polyunsaturated (g)	0.8547
Vitamin E (alpha-tocopherol) (mg)	0.4987
Sucrose (g)	0.2516
Vitamin B-6 (mg)	0.3794
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.3038
Vitamin D3 (cholecalciferol) (g)	0.3038
Lysine (g)	0.2125
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0041
Fatty acids, total trans-polyenoic 15:1 (g)	0.0011
Lycopene (g)	0.0000
Starch (g)	16.7679
Pantothenic acid (mg)	0.8780
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)	0.0459
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1696
Folate, food (g)	23.7588
Fatty acids, total saturated 20:1 (g)	0.0151
Fatty acids, total monounsaturated (g)	3.7922
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5587
Fatty acids, total polyunsaturated 16:1 t (g)	0.0005
Fatty acids, total polyunsaturated 17:0 (g)	0.0866
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0152
Choline, total (mg)	97.1179
Fatty acids, total polyunsaturated 16:1 c (g)	0.0310
Fatty acids, total saturated (g)	3.9706
Vitamin B-12 (g)	1.4622
Calcium, Ca (mg)	37.6901
Fatty acids, total saturated 10:0 (g)	0.0076
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.3114
Alanine (g)	0.2208
Glutamic acid (g)	0.6541
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0002
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	24.3000
Leucine (g)	0.3193
Folate, DFE (g)	23.7588
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0791
Fiber, total dietary (g)	1.0025
Tryptophan (g)	0.0502
Threonine (g)	0.1538
Fatty acids, total polyunsaturated 18:1 c (g)	2.8800
Manganese, Mn (mg)	0.7127
Protein (g)	18.1921
Cryptoxanthin, beta (g)	1.3669
Fatty acids, total saturated 18:1 undifferentiated (g)	3.4734
Betaine (mg)	4.5915
Phosphorus, P (mg)	243.1132
Tocopherol, gamma (mg)	0.1198

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Add rice to 1 cup water. | 2. Boil 5 minutes; drain well. | 3. Blend rice, | 4. ground round, egg, onion, garlic, parsley, and nutmeg; form into small meatballs. | 5. Add wine to broth; bring to boil. | 6. Drop meatballs into hot broth, one to at time. Bring to boil again; reduce heat. Simmer 20 minutes. | 7. Add salt and pepper. | 8. Microwave: Add rice to 1 c. salted water. | 9. Bring to a boil. | 10. Hold 5 minutes; drain well. | 11. Combine meatball ingredients as above. Bring wine and broth to a boil. | 12. Drop meatballs into hot broth, one at time. Bring to a boil again. | 13. Hold 10 minutes. | 14. Add salt and pepper. | 15. Food Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 71 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours by Nancy O'Brion and her Meal-Master MMMMM | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2	tablespoons		84.8688	17.6328	1.7436	0.74
beef	2	ounces	ground	112.264	0.0	11.0109	7.2178
egg	1	tablespoon	beaten	21.7181	0.1094	1.9076	1.4443
onion	1	tablespoon	grated	4.0	0.934	0.11	0.01
garlic	1	dash		-	-	-	-
parsley	1	dash		-	-	-	-
nutmeg	1	dash		-	-	-	-
red wine	2	tablespoons		-	-	-	-
beef broth	1 1/4	1/4		21.0	0.12	3.42	0.66
salt pepper				-	-	-	-

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

Cooking in progress....

French Meatball Soup