RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.0016
Energy (kCal)	398.75
Carbohydrates (g)	12.341
Total fats (g)	33.4646
Fatty acids, total saturated 20:0 (g)	0.0664
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2066
Fatty acids, total polyunsaturated 17:1 (g)	0.0865
Fatty acids, total trans-monoenoic (g)	0.0823
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1117
Riboflavin (mg)	0.1010
Tocopherol, beta (mg)	0.8484
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0185
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)	3.3795
Tocopherol, delta (mg)	0.0084
Arginine (g)	0.8163
Proline (g)	0.4446
Fatty acids, total polyunsaturated 18:1 t (g)	0.0764
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.1670
Adjusted Protein (g)	0.0000
Cystine (g)	0.1257
Tocotrienol, beta (mg)	0.0168
Selenium, Se (g)	17.8600
Copper, Cu (mg)	0.0872
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2130
Total lipid (fat) (g)	33.4646
Vitamin K (phylloquinone) (g)	0.4910
Cholesterol (mg)	55.4400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0050
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1966
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.5000
Folate, total (g)	20.9900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0319
Vitamin A, IU (IU)	33.5500
Energy (kcal)	398.7500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7342
Fatty acids, total saturated 14:1 (g)	0.0059
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2951
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0034
Sugars, total (g)	5.5340
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0692
Vitamin C, total ascorbic acid (mg)	9.0760
Lutein + zeaxanthin (g)	4.8800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0042
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5677
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0050
Magnesium, Mg (mg)	21.8300
Fatty acids, total saturated 16:0 (g)	7.2287
Carbohydrate, by difference (g)	12.3410
Vitamin D (IU)	13.4400
Fructose (g)	1.4190
Fluoride, F (g)	1.2100
Aspartic acid (g)	1.1068
Tyrosine (g)	0.4378
Potassium, K (mg)	338.9500
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	9.2400
Serine (g)	0.4715
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4732
Fatty acids, total trans-polyenoic 22:4 (g)	0.0370
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0017
Fatty acids, total saturated 22:0 (g)	0.0109
Fatty acids, total saturated 14:0 (g)	0.4227
Histidine (g)	0.4497
Isoleucine (g)	0.5242
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0403
Niacin (mg)	3.5271
Water (g)	136.9400
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)	0.2066
Carotene, beta (g)	1.2500
Sodium, Na (mg)	560.9900
Iron, Fe (mg)	0.6264
Energy (kJ)	1666.2500
Ash (g)	2.2528
Caffeine (mg)	0.0000
Glycine (g)	0.5123
Fatty acids, total trans-polyenoic (g)	0.0294
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0050
Fatty acids, total saturated 18:2 undifferentiated (g)	4.8092
Fatty acids, total polyunsaturated (g)	5.4476
Vitamin E (alpha-tocopherol) (mg)	0.3856
Sucrose (g)	1.9290
Vitamin B-6 (mg)	0.3924
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.3360
Vitamin D3 (cholecalciferol) (g)	0.3360
Lysine (g)	0.9944
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0588
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.6194
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)	0.0151
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2884
Folate, food (g)	20.9900
Fatty acids, total saturated 20:1 (g)	0.2772
Fatty acids, total monounsaturated (g)	14.6634
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.7183
Fatty acids, total polyunsaturated 16:1 t (g)	0.0050
Fatty acids, total polyunsaturated 17:0 (g)	0.0924
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0370
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	47.5580
Fatty acids, total polyunsaturated 16:1 c (g)	0.7291
Fatty acids, total saturated (g)	11.2175
Vitamin B-12 (g)	0.4200
Calcium, Ca (mg)	34.9300
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0420
Alanine (g)	0.6344
Glutamic acid (g)	1.9275
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0269
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	9.2400
Leucine (g)	0.9095
Folate, DFE (g)	20.9900
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0294
Fiber, total dietary (g)	1.9330
Tryptophan (g)	0.1434
Threonine (g)	0.4940
Fatty acids, total polyunsaturated 18:1 c (g)	13.4627
Manganese, Mn (mg)	0.2013
Protein (g)	12.0016
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	13.5546
Betaine (mg)	3.2180
Phosphorus, P (mg)	157.4500
Tocopherol, gamma (mg)	0.5460

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. Peel potatoes. | 2. Cut into approximately 1/2 inch dice. | 3. Rinse to get most of the starch out. | 4. Place in cold water. | 5. Par boil (just until water comes to a boil). | 6. Drain potatoes in a colander. | 7. Meanwhile, place bacon in frying pan. | 8. Fry bacon, until crisp. Remove bacon from pan. | 9. Drain Bacon. | 10. Place onion with bacon drippings and garlic clove in fry pan over low heat. | 11. Sweat onion and garlic for approximately 5 minutes. | 12. Add drained potato(es) to fry pan. | 13. Fry for approximately 20 minutes or until potato cubes become brown and crusty. Seasoning half way through with salt and crumbled bacon. | 14. Serve with flavored salt (the type you used to cook with). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	1			-	-	-	-
salt	2	tablespoons	flavored	-	-	-	-
bacon dripping	2	teaspoons		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
bacon	3	slices		350.28	1.0752	10.6008	33.3396
garlic clove	1		minced	4.47	0.9918	0.1908	0.015

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

Cooking in progress....

Normandy Potatoes