RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	55.5399
Energy (kCal)	528.6267
Carbohydrates (g)	9.7571
Total fats (g)	28.7976
Fatty acids, total saturated 20:0 (g)	0.0194
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2810
Fatty acids, total polyunsaturated 17:1 (g)	0.0273
Fatty acids, total trans-monoenoic (g)	0.3489
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0988
Fatty acids, total saturated 4:0 (g)	0.7612
Fatty acids, total trans (g)	0.4343
Riboflavin (mg)	0.4868
Tocopherol, beta (mg)	0.0088
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0260
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0004
Fatty acids, total saturated 18:0 (g)	2.4849
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8866
Proline (g)	3.3535
Fatty acids, total polyunsaturated 18:1 t (g)	0.3045
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1510
Adjusted Protein (g)	0.0000
Cystine (g)	0.2720
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	46.4730
Copper, Cu (mg)	0.4278
Maltose (g)	0.0000
Zinc, Zn (mg)	5.2365
Total lipid (fat) (g)	28.7976
Vitamin K (phylloquinone) (g)	1.9551
Cholesterol (mg)	164.8757
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0564
Menaquinone-4 (g)	2.7720
Phytosterols (mg)	0.0000
Folate, total (g)	34.9117
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0141
Vitamin A, IU (IU)	1029.8265
Energy (kcal)	528.6267
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5904
Fatty acids, total saturated 14:1 (g)	0.1310
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7209
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0348
Sugars, total (g)	0.5546
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0572
Vitamin C, total ascorbic acid (mg)	5.9018
Lutein + zeaxanthin (g)	5.8075
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0499
Vitamin B-12, added (g)	0.0000
Valine (g)	1.9625
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0009
Magnesium, Mg (mg)	64.9535
Fatty acids, total saturated 16:0 (g)	7.7007
Carbohydrate, by difference (g)	9.7571
Vitamin D (IU)	10.5600
Fructose (g)	0.1678
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.4684
Tyrosine (g)	1.5573
Potassium, K (mg)	438.0888
Fatty acids, total saturated 12:0 (g)	0.7860
Vitamin A, RAE (g)	291.2934
Serine (g)	1.5086
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.5295
Fatty acids, total trans-polyenoic 22:4 (g)	0.0031
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0040
Fatty acids, total saturated 22:0 (g)	0.0062
Fatty acids, total saturated 14:0 (g)	2.7709
Histidine (g)	0.9748
Isoleucine (g)	1.4097
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0708
Niacin (mg)	2.0067
Water (g)	165.0347
Fatty acids, total saturated 8:0 (g)	0.3001
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0031
Carotene, beta (g)	41.5125
Sodium, Na (mg)	499.3483
Iron, Fe (mg)	2.2944
Energy (kJ)	2211.3183
Ash (g)	5.1043
Caffeine (mg)	0.0000
Glycine (g)	0.4844
Fatty acids, total trans-polyenoic (g)	0.0854
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0009
Fatty acids, total saturated 18:2 undifferentiated (g)	1.1324
Fatty acids, total polyunsaturated (g)	1.6500
Vitamin E (alpha-tocopherol) (mg)	1.1766
Sucrose (g)	0.0656
Vitamin B-6 (mg)	0.2982
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5117
Vitamin D (D2 + D3) (g)	0.2640
Vitamin D3 (cholecalciferol) (g)	0.2640
Lysine (g)	2.3502
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0154
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4400
Starch (g)	0.0000
Pantothenic acid (mg)	0.5035
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)	0.1344
Fatty acids, total trans-polyenoic 18:3i (g)	0.0009
Thiamin (mg)	0.2298
Folate, food (g)	34.9117
Fatty acids, total saturated 20:1 (g)	0.0264
Fatty acids, total monounsaturated (g)	8.1366
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3248
Fatty acids, total polyunsaturated 16:1 t (g)	0.0449
Fatty acids, total polyunsaturated 17:0 (g)	0.0832
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	113.1689
Fatty acids, total polyunsaturated 16:1 c (g)	0.2037
Fatty acids, total saturated (g)	16.5777
Vitamin B-12 (g)	3.5615
Calcium, Ca (mg)	1016.6540
Fatty acids, total saturated 10:0 (g)	0.6713
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.8565
Glutamic acid (g)	5.2497
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0013
Carotene, alpha (g)	0.4400
Vitamin E, added (mg)	0.0000
Retinol (g)	287.7734
Leucine (g)	2.7151
Folate, DFE (g)	34.9117
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0840
Fiber, total dietary (g)	0.2828
Tryptophan (g)	0.3687
Threonine (g)	0.9566
Fatty acids, total polyunsaturated 18:1 c (g)	2.8030
Manganese, Mn (mg)	0.1392
Protein (g)	55.5399
Cryptoxanthin, beta (g)	1.4900
Fatty acids, total saturated 18:1 undifferentiated (g)	7.0365
Betaine (mg)	0.2640
Phosphorus, P (mg)	801.6581
Tocopherol, gamma (mg)	0.0308

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. Grate or shred cheeses and mix with flour. | 2. Cut bread into 1" cubes (Each cube should have crust on side). | 3. Cut the garlic clove and rub the inside of the pot. | 4. Place pot on stove and pour wine inches. | 5. Heat wine over medium heat until it is hot but not boiling. | 6. Add lemon juice and cheese mixture, stirring constantly with wooden spoon until the mixture has the appearance of a light creamy sauce. | 7. Add pepper and nutmeg to taste. | 8. Bring the sauce to a boil, then remove pot and place on a lighted burner on top of table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	1			134.4892	0.0	29.9201	0.7556
white wine	1 1/2	1/2		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
swiss emmenthaler cheese	1/3	lb		134.4892	0.0	29.9201	0.7556
gruyere	1/3			181.72	0.1584	13.1164	14.2296
swiss cheese	1/3			172.92	0.6336	11.8624	13.6356
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
pepper			ground	-	-	-	-
nutmeg				-	-	-	-
italian bread french	2	loaves		134.4892	0.0	29.9201	0.7556

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

Cooking in progress....

Three Cheese Fondue