RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.2805
Energy (kCal)	26.3525
Carbohydrates (g)	5.2733
Total fats (g)	0.894
Fatty acids, total saturated 20:0 (g)	0.0034
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0311
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)	0.0003
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0863
Tocopherol, beta (mg)	0.0238
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0246
Tocopherol, delta (mg)	0.0170
Arginine (g)	0.1244
Proline (g)	0.1822
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1843
Adjusted Protein (g)	0.0000
Cystine (g)	0.0200
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8846
Copper, Cu (mg)	0.0603
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3650
Total lipid (fat) (g)	0.8940
Vitamin K (phylloquinone) (g)	5.4912
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)	0.0311
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	12.5460
Folate, total (g)	4.4445
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3349.2720
Energy (kcal)	26.3525
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0047
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0158
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.7806
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2688
Vitamin C, total ascorbic acid (mg)	0.2202
Lutein + zeaxanthin (g)	1288.1920
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0623
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)	13.9755
Fatty acids, total saturated 16:0 (g)	0.1021
Carbohydrate, by difference (g)	5.2733
Vitamin D (IU)	0.0000
Fructose (g)	0.4711
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2271
Tyrosine (g)	0.0335
Potassium, K (mg)	179.4415
Fatty acids, total saturated 12:0 (g)	0.0046
Vitamin A, RAE (g)	167.4840
Serine (g)	0.0501
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0513
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)	0.0039
Fatty acids, total saturated 14:0 (g)	0.0119
Histidine (g)	0.0221
Isoleucine (g)	0.0460
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.6983
Water (g)	0.8966
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	1779.0160
Sodium, Na (mg)	5.9920
Iron, Fe (mg)	1.5485
Energy (kJ)	110.3650
Ash (g)	0.6054
Caffeine (mg)	0.0000
Glycine (g)	0.0627
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)	0.5011
Fatty acids, total polyunsaturated (g)	0.5328
Vitamin E (alpha-tocopherol) (mg)	1.9908
Sucrose (g)	0.1101
Vitamin B-6 (mg)	0.1755
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0617
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)	0.1866
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)	0.0318
Folate, food (g)	4.4445
Fatty acids, total saturated 20:1 (g)	0.0016
Fatty acids, total monounsaturated (g)	0.1183
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)	4.7822
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1507
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	19.1005
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0151
Tocotrienol, gamma (mg)	0.0061
Alanine (g)	0.0521
Glutamic acid (g)	0.2229
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	40.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0752
Folate, DFE (g)	4.4445
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)	2.6039
Tryptophan (g)	0.0071
Threonine (g)	0.0399
Fatty acids, total polyunsaturated 18:1 c (g)	0.1118
Manganese, Mn (mg)	0.1311
Protein (g)	1.2805
Cryptoxanthin, beta (g)	420.6480
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1118
Betaine (mg)	0.5798
Phosphorus, P (mg)	29.7010
Tocopherol, gamma (mg)	0.2410

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. Preheat oven to 425. | 2. Pat the potatoes dry and cut them lengthwise into 1/2 inch thick slices. | 3. Turn each slice flat and slice again lengthwise into even 1/2 inch thick fries. | 4. Place the potatoes in a mixing bowl and add the olive oil, seasoning, and 1/4 teaspoon salt. | 5. Toss well to combine, then transfer the fries to a large baking sheet and arrange them in one even layer so that they are not touching. | 6. Roast, scraping the potatoes from the baking sheet with a metal spatula and turning them over halfway through, until golden brown and crispy, about 30 minutes. | 7. While the potatoes are cooking, combine the cheese, paprika, garlic powder, onion powder, and 1/2 teaspoon salt in a small bowl and stir to blend. | 8. When the potatoes are crisp and brown, sprinkle with the paprika-parmesan salt. | 9. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	2		scrubbed	-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
emeril essence	1	tablespoon		-	-	-	-
kosher salt				-	-	-	-
parmigiano reggiano cheese	1/4	cup	grated	-	-	-	-
paprika	1	tablespoon	sweet	19.176	3.6713	0.9615	0.8765
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
onion powder	1/4	teaspoon		2.046	0.4747	0.0625	0.0062

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

Cooking in progress....

Emeril Lagasse's Oven-Crispy French Fries With Paprika-Parmesan