RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.5118
Energy (kCal)	1977.6624
Carbohydrates (g)	497.0856
Total fats (g)	0.6535
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0871
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)	0.0697
Tocopherol, beta (mg)	0.0165
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)	0.0066
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0569
Proline (g)	0.0592
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	23.7242
Adjusted Protein (g)	0.0000
Cystine (g)	0.0008
Tocotrienol, beta (mg)	0.0165
Selenium, Se (g)	1.7592
Copper, Cu (mg)	0.3671
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6428
Total lipid (fat) (g)	0.6535
Vitamin K (phylloquinone) (g)	7.1569
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	74.7312
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1804.2062
Energy (kcal)	1977.6624
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1114
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0140
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	488.0816
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0684
Vitamin C, total ascorbic acid (mg)	71.4038
Lutein + zeaxanthin (g)	37.9500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0735
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)	39.3909
Fatty acids, total saturated 16:0 (g)	0.1218
Carbohydrate, by difference (g)	497.0856
Vitamin D (IU)	0.0000
Fructose (g)	32.0394
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1553
Tyrosine (g)	0.0272
Potassium, K (mg)	448.8625
Fatty acids, total saturated 12:0 (g)	0.0016
Vitamin A, RAE (g)	89.8562
Serine (g)	0.0710
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0488
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)	0.0214
Histidine (g)	0.0321
Isoleucine (g)	0.0487
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.1575
Water (g)	1007.3544
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)	1067.3438
Sodium, Na (mg)	68.4536
Iron, Fe (mg)	2.9713
Energy (kJ)	8273.1136
Ash (g)	1.7215
Caffeine (mg)	0.0000
Glycine (g)	0.0603
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)	0.0370
Fatty acids, total polyunsaturated (g)	0.1258
Vitamin E (alpha-tocopherol) (mg)	1.5682
Sucrose (g)	424.7784
Vitamin B-6 (mg)	0.2107
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)	0.1149
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)	4.9500
Starch (g)	0.0000
Pantothenic acid (mg)	0.3715
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)	0.0557
Folate, food (g)	74.7312
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.2340
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)	14.4684
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1548
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	115.9576
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1444
Glutamic acid (g)	0.1837
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	14.8500
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0885
Folate, DFE (g)	74.7312
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)	2.7912
Tryptophan (g)	0.0222
Threonine (g)	0.0520
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.3812
Protein (g)	1.5118
Cryptoxanthin, beta (g)	16.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1264
Betaine (mg)	0.0756
Phosphorus, P (mg)	32.9698
Tocopherol, gamma (mg)	0.0165

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Sugar Syrup: | 2. Combine the sugar and water in a small saucepan: stir well. Bring the mix to a boil over medium high heat, and cook 45 seconds or until the sugar dissolves. Remove from the heat and let cool. Store the syrup in the refrigerator. | 3. Yield: 2 cups. | 4. Place the mango, lime juice, and sugar syrup in food processor. Process until smooth. Strain the mango puree and discard pulp. Pour 1/4 cup of the mango puree into each of 4 fluted glasses. Add 1/2 cup ginger ale(or sprite); slowly pour 1/2 teaspoons grenadine down inside of each glass. Don't stir before serving! Enjoy! | 5. Makes 4 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mango	1	cup	diced peeled	99.0	24.717	1.3530000000000002	0.627
lime juice	2 1/2	tablespoons		9.4531	3.1838	0.1588	0.0265
ginger ale	2	cups		221.3373	57.0269	0.0	0.0
grenadine	2	teaspoons		35.912	8.9659	0.0	0.0
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0

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

Cooking in progress....

Virgin Mango Bellini