RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	90.4842
Energy (kCal)	663.8436
Carbohydrates (g)	2.8396
Total fats (g)	30.4565
Fatty acids, total saturated 20:0 (g)	0.1820
Fatty acids, total saturated 18:3 undifferentiated (g)	2.6682
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0084
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2360
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1106
Riboflavin (mg)	0.7128
Tocopherol, beta (mg)	0.0028
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0546
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)	0.7504
Tocopherol, delta (mg)	0.2772
Arginine (g)	0.0279
Proline (g)	0.0089
Fatty acids, total polyunsaturated 18:1 t (g)	0.0084
Campesterol (mg)	67.4800
Glucose (dextrose) (g)	0.3940
Adjusted Protein (g)	0.0000
Cystine (g)	0.0008
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	76.4936
Copper, Cu (mg)	1.2101
Maltose (g)	0.0000
Zinc, Zn (mg)	4.6391
Total lipid (fat) (g)	30.4565
Vitamin K (phylloquinone) (g)	31.1095
Cholesterol (mg)	226.6672
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	2.5584
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	11.5260
Folate, total (g)	78.9062
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	608.0604
Energy (kcal)	663.8436
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1286
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0015
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	0.9740
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0164
Vitamin C, total ascorbic acid (mg)	3.9626
Lutein + zeaxanthin (g)	10.4900
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0086
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)	99.6029
Fatty acids, total saturated 16:0 (g)	1.6505
Carbohydrate, by difference (g)	2.8396
Vitamin D (IU)	0.0000
Fructose (g)	0.2580
Fluoride, F (g)	0.2200
Aspartic acid (g)	0.0273
Tyrosine (g)	0.0056
Potassium, K (mg)	1087.6290
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	143.7443
Serine (g)	0.0086
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0082
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)	0.0924
Fatty acids, total saturated 14:0 (g)	0.0111
Histidine (g)	0.0045
Isoleucine (g)	0.0070
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.1414
Water (g)	390.8312
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0028
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	92.8360
Sodium, Na (mg)	713.0134
Iron, Fe (mg)	6.7239
Energy (kJ)	2775.6158
Ash (g)	6.9229
Caffeine (mg)	0.0000
Glycine (g)	0.0099
Fatty acids, total trans-polyenoic (g)	0.1022
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	5.5003
Fatty acids, total polyunsaturated (g)	8.7142
Vitamin E (alpha-tocopherol) (mg)	7.3172
Sucrose (g)	0.1980
Vitamin B-6 (mg)	0.5761
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)	0.0127
Beta-sitosterol (mg)	115.6400
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)	0.0389
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.1022
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5586
Folate, food (g)	78.9062
Fatty acids, total saturated 20:1 (g)	0.3690
Fatty acids, total monounsaturated (g)	18.1324
Stigmasterol (mg)	0.8400
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	5.2192
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)	297.2173
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.6908
Vitamin B-12 (g)	4.5333
Calcium, Ca (mg)	549.1745
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0086
Glutamic acid (g)	0.0719
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	136.0003
Leucine (g)	0.0108
Folate, DFE (g)	78.9062
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)	0.9654
Tryptophan (g)	0.0039
Threonine (g)	0.0080
Fatty acids, total polyunsaturated 18:1 c (g)	17.2799
Manganese, Mn (mg)	0.0504
Protein (g)	90.4842
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	17.6344
Betaine (mg)	0.0200
Phosphorus, P (mg)	825.2619
Tocopherol, gamma (mg)	7.6552

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. Heat oven to 300°F | 2. Peel potato, using a Japanese mandoline, slice potato lengthwise into twenty-five 1/16"-thick slices, stacking them to prevent from drying out. | 3. Line 2 baking sheets with parchment paper; rub each with canola oil. | 4. Arrange potato slices on baking sheets, spacing them apart, and turn them in the oil to coat. | 5. Lightly sprinkle with salt and bake, rotating sheets and flipping potato slices every 5 minutes, until crisp and browned, 40–50 minutes. (Some will brown faster than others.) | 6. Transfer potato crisps to a paper towel–lined plate. | 7. Dab dry with a paper towel; set aside. | 8. Cut salmon into 1/8" cubes. | 9. Transfer to a bowl and add dijon mustard, cornichons, onions, capers, and olive oil and season with salt and pepper to taste. | 10. Fold in parsley and chives. | 11. Chill for 30 minutes. | 12. Serve tartare on potato crisps garnished with chopped chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	1			-	-	-	-
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
kosher salt				403.4676	0.0	89.7602	2.2667
pepper			ground	-	-	-	-
salmon fillet	1	lb	skinless boneless	403.4676	0.0	89.7602	2.2667
dijon mustard	3	tablespoons		403.4676	0.0	89.7602	2.2667
cornichons	2	tablespoons	chopped	403.4676	0.0	89.7602	2.2667
red onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
caper	2	tablespoons	rinsed drained	3.9560000000000004	0.8411	0.4059	0.1479
extra virgin olive oil	2	tablespoons		403.4676	0.0	89.7602	2.2667
flat leaf parsley	2	tablespoons	chopped	403.4676	0.0	89.7602	2.2667
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219

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

Cooking in progress....

Salmon Tartare on Potato Crisps