RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.3242
Energy (kCal)	80.65
Carbohydrates (g)	15.5878
Total fats (g)	1.6028
Fatty acids, total saturated 20:0 (g)	0.0041
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0087
Fatty acids, total polyunsaturated 17:1 (g)	0.0001
Fatty acids, total trans-monoenoic (g)	0.0021
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0044
Riboflavin (mg)	0.0511
Tocopherol, beta (mg)	0.0397
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)	0.0654
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2259
Proline (g)	0.0484
Fatty acids, total polyunsaturated 18:1 t (g)	0.0019
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1728
Adjusted Protein (g)	0.0000
Cystine (g)	0.0176
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.9994
Copper, Cu (mg)	0.1255
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4185
Total lipid (fat) (g)	1.6028
Vitamin K (phylloquinone) (g)	0.7272
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)	0.0021
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.0000
Folate, total (g)	36.9812
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3.4531
Energy (kcal)	80.6500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0016
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0154
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.8715
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0640
Vitamin C, total ascorbic acid (mg)	11.8709
Lutein + zeaxanthin (g)	6.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0662
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)	23.1269
Fatty acids, total saturated 16:0 (g)	0.1730
Carbohydrate, by difference (g)	15.5878
Vitamin D (IU)	0.0000
Fructose (g)	2.0640
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.2062
Tyrosine (g)	0.0389
Potassium, K (mg)	247.1844
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0602
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0689
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0032
Fatty acids, total saturated 22:0 (g)	0.0107
Fatty acids, total saturated 14:0 (g)	0.0088
Histidine (g)	0.0380
Isoleucine (g)	0.0506
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3018
Water (g)	320.3337
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)	0.0001
Carotene, beta (g)	1.7406
Sodium, Na (mg)	10.0394
Iron, Fe (mg)	0.4564
Energy (kJ)	335.2656
Ash (g)	0.8031
Caffeine (mg)	0.0000
Glycine (g)	0.0762
Fatty acids, total trans-polyenoic (g)	0.0024
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0002
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9829
Fatty acids, total polyunsaturated (g)	0.9917
Vitamin E (alpha-tocopherol) (mg)	1.0538
Sucrose (g)	1.6507
Vitamin B-6 (mg)	0.2143
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)	0.0856
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)	0.3920
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)	0.0826
Folate, food (g)	36.9812
Fatty acids, total saturated 20:1 (g)	0.0022
Fatty acids, total monounsaturated (g)	0.2476
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.9597
Fatty acids, total polyunsaturated 16:1 t (g)	0.0002
Fatty acids, total polyunsaturated 17:0 (g)	0.0006
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	11.3097
Fatty acids, total polyunsaturated 16:1 c (g)	0.0014
Fatty acids, total saturated (g)	0.2660
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	57.0219
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0613
Glutamic acid (g)	0.5510
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)	0.0000
Leucine (g)	0.0811
Folate, DFE (g)	36.9812
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0024
Fiber, total dietary (g)	3.0181
Tryptophan (g)	0.0310
Threonine (g)	0.0566
Fatty acids, total polyunsaturated 18:1 c (g)	0.2210
Manganese, Mn (mg)	0.2649
Protein (g)	2.3242
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2437
Betaine (mg)	0.1600
Phosphorus, P (mg)	78.4344
Tocopherol, gamma (mg)	0.0129

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Eastern European >> Rest Eastern European
Dietary Style
Preparation Time
Cooking Time - 37 minutes, Preparation Time - 5 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Bring onion and water to a boil in a saucepan. Cover, reduce heat, and simmer until tender, 15 to 20 minutes. Transfer onion and water to a blender; puree until smooth. | 2. Heat oil in a saucepan over medium heat. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. | 3. Stir onion puree into flour paste. Cook and stir until thickened to sauce consistency, adding more water if necessary, about 2 minutes. Stir in wine vinegar and salt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		peeled quartered	64.0	14.944	1.76	0.16
water	3/4	cup		0.0	0.0	0.0	0.0
sunflower seed oil	1	teaspoon		16.65	0.6438	0.5642	1.4428
purpose flour	1	teaspoon		-	-	-	-
white wine vinegar	1	teaspoon		-	-	-	-
sea salt	1/4	teaspoon		-	-	-	-

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

Cooking in progress....

Croatian White Onion Sauce