RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.6368
Energy (kCal)	91.339
Carbohydrates (g)	20.6991
Total fats (g)	0.4466
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1127
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)	0.1473
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)	0.0148
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1468
Proline (g)	0.0902
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.8050
Adjusted Protein (g)	0.0000
Cystine (g)	0.0364
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.1342
Copper, Cu (mg)	0.1904
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9989
Total lipid (fat) (g)	0.4466
Vitamin K (phylloquinone) (g)	4.5550
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)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.3600
Folate, total (g)	99.3500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	87.2750
Energy (kcal)	91.3390
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0016
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0357
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	14.0238
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0696
Vitamin C, total ascorbic acid (mg)	72.9058
Lutein + zeaxanthin (g)	72.7375
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1252
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)	39.2170
Fatty acids, total saturated 16:0 (g)	0.1023
Carbohydrate, by difference (g)	20.6991
Vitamin D (IU)	0.0000
Fructose (g)	2.6386
Fluoride, F (g)	20.8800
Aspartic acid (g)	0.2459
Tyrosine (g)	0.0325
Potassium, K (mg)	889.8815
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	3.1000
Serine (g)	0.0980
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1281
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)	0.0006
Histidine (g)	0.0461
Isoleucine (g)	0.0721
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.0218
Water (g)	372.9913
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)	24.3025
Sodium, Na (mg)	136.3205
Iron, Fe (mg)	1.2744
Energy (kJ)	378.6575
Ash (g)	2.0778
Caffeine (mg)	0.0000
Glycine (g)	0.0933
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)	0.0700
Fatty acids, total polyunsaturated (g)	0.1826
Vitamin E (alpha-tocopherol) (mg)	0.0353
Sucrose (g)	4.9763
Vitamin B-6 (mg)	0.2665
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)	0.1176
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)	0.6531
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0734
Folate, food (g)	99.3500
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0713
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
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)	25.3197
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1249
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	91.8770
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0951
Glutamic acid (g)	0.5566
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.8600
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1119
Folate, DFE (g)	99.3500
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)	5.6758
Tryptophan (g)	0.0319
Threonine (g)	0.0825
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.2483
Protein (g)	2.6368
Cryptoxanthin, beta (g)	53.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0697
Betaine (mg)	0.3480
Phosphorus, P (mg)	76.1360
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place the beets in a medium size saucepan, cover with water and bring to the boil. Reduce the heat to low, cover and simmer until just tender (about 30 minutes). Drain and rinse under cold running water then peel and cut into matchsticks. Place in a large serving bowl along with the cabbage, capsicum and radishes. Set aside. | 2. In a small bowl whisk together the olive oil, orange juice, lemon juice, sugar, celery salt, Tabasco ad salt and pepper to taste until blended. Pour the dressing over the vegetables and stir to coat. Taste and adjust seasonings. | 3. Cover and refrigerate for at least 3 hours for best results. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beet	2			-	-	-	-
red cabbage	1		cored shredded	-	-	-	-
red capsicum	1/2		seeded minced	-	-	-	-
radish	3		shredded	55.68	11.832	2.3664	0.348
extra virgin olive oil	1/4	cup		-	-	-	-
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
celery salt	1/4	teaspoon		-	-	-	-
tabasco sauce	1/8	teaspoon		-	-	-	-

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

Cooking in progress....

Red Flannel Cole Slaw