RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.8209
Energy (kCal)	144.3467
Carbohydrates (g)	16.7505
Total fats (g)	6.0125
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1381
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)	0.1372
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3108
Tocopherol, beta (mg)	0.0000
Lactose (g)	9.2415
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)	0.6685
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1657
Proline (g)	0.5710
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1006
Adjusted Protein (g)	0.0000
Cystine (g)	0.0353
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.0052
Copper, Cu (mg)	0.0514
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6870
Total lipid (fat) (g)	6.0125
Vitamin K (phylloquinone) (g)	0.5490
Cholesterol (mg)	18.3000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	1.8300
Phytosterols (mg)	0.0000
Folate, total (g)	11.1833
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	297.0700
Energy (kcal)	144.3467
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1524
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.4977
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.9345
Lutein + zeaxanthin (g)	1.5250
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3781
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)	19.1500
Fatty acids, total saturated 16:0 (g)	1.5190
Carbohydrate, by difference (g)	16.7505
Vitamin D (IU)	3.6600
Fructose (g)	0.1118
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4957
Tyrosine (g)	0.2918
Potassium, K (mg)	252.2717
Fatty acids, total saturated 12:0 (g)	0.1410
Vitamin A, RAE (g)	84.1800
Serine (g)	0.3487
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2993
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)	0.5437
Histidine (g)	0.1744
Isoleucine (g)	0.2991
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1722
Water (g)	171.3283
Fatty acids, total saturated 8:0 (g)	0.1372
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)	12.9117
Sodium, Na (mg)	79.5117
Iron, Fe (mg)	0.1006
Energy (kJ)	605.2517
Ash (g)	1.2546
Caffeine (mg)	0.0000
Glycine (g)	0.1142
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)	0.2228
Fatty acids, total polyunsaturated (g)	0.3609
Vitamin E (alpha-tocopherol) (mg)	0.1433
Sucrose (g)	0.0437
Vitamin B-6 (mg)	0.0706
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1372
Vitamin D (D2 + D3) (g)	0.1830
Vitamin D3 (cholecalciferol) (g)	0.1830
Lysine (g)	0.4836
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)	0.6959
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0866
Folate, food (g)	11.1833
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	1.4879
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0012
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)	26.7195
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.4178
Vitamin B-12 (g)	0.8235
Calcium, Ca (mg)	207.5600
Fatty acids, total saturated 10:0 (g)	0.1392
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1973
Glutamic acid (g)	1.2998
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)	82.3500
Leucine (g)	0.5501
Folate, DFE (g)	11.1833
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)	0.1025
Tryptophan (g)	0.0733
Threonine (g)	0.2459
Fatty acids, total polyunsaturated 18:1 c (g)	0.0004
Manganese, Mn (mg)	0.0127
Protein (g)	5.8209
Cryptoxanthin, beta (g)	0.4067
Fatty acids, total saturated 18:1 undifferentiated (g)	1.4877
Betaine (mg)	1.0980
Phosphorus, P (mg)	155.5733
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine cheeses and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch. | 2. Rub inside of pot with garlic clove cut in half. Discard garlic. | 3. Heat milk. Do not cover or boil. | 4. Remember to stir constantly from now one. Slowly add lemon juice, stirring vigorously or your milk will curdle. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add crab meat. When crab is heated; Transfer to fondue pot and keep warm over fondue burner. | 5. If fondue becomes too thick add a bit of warmed milk. If it separates combine 1 T cornstarch and 2 T milk and stir into fondue. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
american cheese	2	cups	shredded	-	-	-	-
cheddar cheese	2	cups	shredded	-	-	-	-
garlic clove	1			-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
crabmeat	1	can		-	-	-	-

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

Cooking in progress....

Crab Cheese Fondue