RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.27
Energy (kCal)	7.95
Carbohydrates (g)	2.0676
Total fats (g)	0.1284
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0186
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)	0.0158
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)	0.0152
Tocopherol, delta (mg)	0.0276
Arginine (g)	0.0135
Proline (g)	0.0514
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0570
Adjusted Protein (g)	0.0000
Cystine (g)	0.0033
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1350
Copper, Cu (mg)	0.0190
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0807
Total lipid (fat) (g)	0.1284
Vitamin K (phylloquinone) (g)	18.6510
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0186
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.0900
Folate, total (g)	7.1100
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	51.0300
Energy (kcal)	7.9500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0001
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0038
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1227
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0690
Lutein + zeaxanthin (g)	56.8500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0176
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)	8.1000
Fatty acids, total saturated 16:0 (g)	0.0238
Carbohydrate, by difference (g)	2.0676
Vitamin D (IU)	0.0000
Fructose (g)	0.0339
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0303
Tyrosine (g)	0.0089
Potassium, K (mg)	37.8000
Fatty acids, total saturated 12:0 (g)	0.0074
Vitamin A, RAE (g)	2.5500
Serine (g)	0.0094
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0135
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)	0.0001
Histidine (g)	0.0043
Isoleucine (g)	0.0132
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1392
Water (g)	0.2979
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)	0.0000
Carotene, beta (g)	30.2100
Sodium, Na (mg)	0.7500
Iron, Fe (mg)	1.1040
Energy (kJ)	33.2100
Ash (g)	0.2361
Caffeine (mg)	0.0000
Glycine (g)	0.0155
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)	0.0224
Fatty acids, total polyunsaturated (g)	0.0411
Vitamin E (alpha-tocopherol) (mg)	0.5478
Sucrose (g)	0.0273
Vitamin B-6 (mg)	0.0313
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)	0.0150
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)	0.0276
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0053
Folate, food (g)	7.1100
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0215
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
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)	0.9690
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0465
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	47.9100
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0045
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0150
Glutamic acid (g)	0.0292
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.6000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0234
Folate, DFE (g)	7.1100
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)	1.2750
Tryptophan (g)	0.0061
Threonine (g)	0.0097
Fatty acids, total polyunsaturated 18:1 c (g)	0.0214
Manganese, Mn (mg)	0.1497
Protein (g)	0.2700
Cryptoxanthin, beta (g)	0.2100
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0214
Betaine (mg)	0.2940
Phosphorus, P (mg)	4.4400
Tocopherol, gamma (mg)	0.7326

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. Place peas in a medium saucepan. | 2. Add enough water to cover by 2". | 3. Bring to a boil. | 4. Cook for 5 minutes. | 5. Drain. | 6. Add fresh water to cover. | 7. Bring to a boil. | 8. Reduce heat to low, cover and simmer for 20 minutes, or until peas are tender. | 9. Check often and add more water if needed. | 10. Add chard stems and salt. | 11. Simmer for 4 minutes more. | 12. There should be about 1 1/2 cups broth; if there is more, increase heat and cook briefly to reduce. | 13. Add chard leaves and cook for 2 minutes more, or until wilted. | 14. Add lemon juice. | 15. Stir and remove from heat. | 16. Drizzle with oil and sprinkle with pepper. | 17. Serve in warm bowls, sprinkled with oregano. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black eyed pea	1 1/2	cups	rinsed dried	-	-	-	-
water				-	-	-	-
swiss chard	1		chopped cut	-	-	-	-
salt				-	-	-	-
lemon juice	3 -4	tablespoons		0.0	0.0	0.0	0.0
extra virgin olive oil				-	-	-	-
black pepper				-	-	-	-
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284

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

Cooking in progress....

Louvia Me Lahana(Warm Black-Eyed Pea and Swiss Chard Salad)