RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.333
Energy (kCal)	254.1478
Carbohydrates (g)	18.8384
Total fats (g)	20.8908
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0031
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0086
Tocopherol, beta (mg)	0.0000
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)	1.0793
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3574
Proline (g)	0.0920
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3023
Adjusted Protein (g)	0.0000
Cystine (g)	0.0434
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1236
Copper, Cu (mg)	0.2364
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5971
Total lipid (fat) (g)	20.8908
Vitamin K (phylloquinone) (g)	3.2395
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0029
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1322
Folate, total (g)	20.0644
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	37.8963
Energy (kcal)	254.1478
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0001
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0409
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	13.3597
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0012
Vitamin C, total ascorbic acid (mg)	14.3002
Lutein + zeaxanthin (g)	48.7443
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1328
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)	19.2491
Fatty acids, total saturated 16:0 (g)	1.7686
Carbohydrate, by difference (g)	18.8384
Vitamin D (IU)	0.0000
Fructose (g)	0.3358
Fluoride, F (g)	0.0492
Aspartic acid (g)	0.2144
Tyrosine (g)	0.0679
Potassium, K (mg)	233.0574
Fatty acids, total saturated 12:0 (g)	9.2314
Vitamin A, RAE (g)	1.8005
Serine (g)	0.1128
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1110
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)	0.0000
Fatty acids, total saturated 14:0 (g)	3.6456
Histidine (g)	0.0500
Isoleucine (g)	0.0857
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5727
Water (g)	61.5732
Fatty acids, total saturated 8:0 (g)	1.4581
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)	21.6339
Sodium, Na (mg)	3.0931
Iron, Fe (mg)	1.4318
Energy (kJ)	1063.0624
Ash (g)	0.7777
Caffeine (mg)	0.0000
Glycine (g)	0.1038
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)	0.2323
Fatty acids, total polyunsaturated (g)	0.2356
Vitamin E (alpha-tocopherol) (mg)	0.0707
Sucrose (g)	12.7060
Vitamin B-6 (mg)	0.0447
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1182
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0964
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0288
Starch (g)	0.0000
Pantothenic acid (mg)	0.2010
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)	0.0003
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0264
Folate, food (g)	20.0644
Fatty acids, total saturated 20:1 (g)	0.0002
Fatty acids, total monounsaturated (g)	0.8890
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0037
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)	1.5775
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	18.4661
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	10.5345
Fatty acids, total saturated 10:0 (g)	1.1648
Galactose (g)	0.0002
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1119
Glutamic acid (g)	0.4994
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1339
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1629
Folate, DFE (g)	20.0644
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)	1.4852
Tryptophan (g)	0.0253
Threonine (g)	0.0796
Fatty acids, total polyunsaturated 18:1 c (g)	0.0021
Manganese, Mn (mg)	0.8049
Protein (g)	2.3330
Cryptoxanthin, beta (g)	1.7226
Fatty acids, total saturated 18:1 undifferentiated (g)	0.8873
Betaine (mg)	0.0128
Phosphorus, P (mg)	76.5438
Tocopherol, gamma (mg)	0.0094

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. Put the lemon juice in a bowl, and add the sugar. Whisk a little, for the sugar to dissolve. (Do not use granulated sugar, as it takes too long to dissolve). | 2. Add rest of ingredients, and whisk. Leave a while. The dressing will thicken a little. | 3. If using with loose-leaf "mesclun" or young green salad leaves, toss with very little drressing, only enough to slightly coat the leaves. | 4. In the photograph I used more dressing, on 2 halves of a romaine, (here called cos lettuce) to drench the halves in the dressing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice	2	tablespoons	squeezed	6.71	2.1045	0.1067	0.0732
superfine sugar	1	tablespoon		48.762	12.5975	0.0	0.0
sea salt	1	pinch		-	-	-	-
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049
cream	1/4	cup		198.0	3.99	2.178	20.808000000000003
black pepper	1	pinch	coarse	0.3608	0.0919	0.0149	0.0047

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

Cooking in progress....

Taste of France Salad Dressing