RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1117
Energy (kCal)	2.434
Carbohydrates (g)	0.3768
Total fats (g)	0.0966
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0061
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)	0.0044
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)	0.0034
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0068
Proline (g)	0.0062
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0005
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0272
Copper, Cu (mg)	0.0073
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0242
Total lipid (fat) (g)	0.0966
Vitamin K (phylloquinone) (g)	4.2540
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)	0.7960
Folate, total (g)	3.6260
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	127.9960
Energy (kcal)	2.4340
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0009
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0014
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0370
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.4672
Lutein + zeaxanthin (g)	6.4600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0052
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)	2.1140
Fatty acids, total saturated 16:0 (g)	0.0290
Carbohydrate, by difference (g)	0.3768
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0116
Tyrosine (g)	0.0033
Potassium, K (mg)	15.2720
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	6.4040
Serine (g)	0.0048
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0045
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)	0.0024
Histidine (g)	0.0020
Isoleucine (g)	0.0047
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0257
Water (g)	2.7710
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)	52.2400
Sodium, Na (mg)	1258.9840
Iron, Fe (mg)	0.1251
Energy (kJ)	10.1920
Ash (g)	1.7503
Caffeine (mg)	0.0000
Glycine (g)	0.0054
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)	0.0113
Fatty acids, total polyunsaturated (g)	0.0179
Vitamin E (alpha-tocopherol) (mg)	0.0042
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0075
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)	0.0053
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)	0.0178
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)	0.0021
Folate, food (g)	3.6260
Fatty acids, total saturated 20:1 (g)	0.0007
Fatty acids, total monounsaturated (g)	0.0181
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)	0.1040
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0426
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	6.2780
Fatty acids, total saturated 10:0 (g)	0.0003
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0054
Glutamic acid (g)	0.0186
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)	0.0074
Folate, DFE (g)	3.6260
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)	0.2474
Tryptophan (g)	0.0014
Threonine (g)	0.0045
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0209
Protein (g)	0.1117
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0162
Betaine (mg)	0.0000
Phosphorus, P (mg)	2.0840
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 450°F. | 2. Sift the flour, baking soda and salt together into a mixing bowl. | 3. Make a well in the center. | 4. Pour in most of the buttermilk. | 5. Stir just until all ingredients are incorporated. The dough should be soft but not sticky. Add the remaining buttermilk if it's too dry. | 6. Turn the dough out onto a lightly floured surface. | 7. Roll it around a little to make it neater. Don't knead. | 8. Pat dough into a round loaf about 2" high. | 9. Place on a lightly floured baking sheet. | 10. Using a sharp knife, cut a deep cross in the center of the dough. | 11. Irish folklore insists that you must now prick each section of the dough with your knife, to let the Little People out (what they're doing in your bread in the first place, I can't imagine). | 12. Bake 10 minutes. | 13. Reduce heat to 400°F and bake until loaf is browned and sounds hollow when tapped, about 25 minutes more. | 14. For the variations, stir in the additional ingredients before adding the buttermilk. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3 2/3	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
buttermilk	1 3/4	3/4		-	-	-	-
rosemary	2	teaspoons	chopped	1.834	0.2898	0.0463	0.08199999999999999
sage	2	teaspoons	chopped	-	-	-	-
chive	2	teaspoons	chopped	0.6	0.087	0.0654	0.0146
rosemary	1	tablespoon	chopped	1.834	0.2898	0.0463	0.08199999999999999
sun tomato	2	tablespoons	sun-dried chopped	-	-	-	-

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

Cooking in progress....

White Soda Bread With Variations