RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.4223
Energy (kCal)	816.0615
Carbohydrates (g)	9.4577
Total fats (g)	82.893
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6956
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
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)	1.9494
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3239
Tocopherol, beta (mg)	0.0297
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)	6.5953
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1612
Proline (g)	0.3810
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)	0.0380
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3348
Copper, Cu (mg)	0.2505
Maltose (g)	0.0000
Zinc, Zn (mg)	1.0200
Total lipid (fat) (g)	82.8930
Vitamin K (phylloquinone) (g)	21.1650
Cholesterol (mg)	199.8000
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)	60.0110
Folate, total (g)	26.7880
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1938.2550
Energy (kcal)	816.0615
Fatty acids, total saturated 16:1 undifferentiated (g)	2.1645
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0995
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.6944
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	8.2749
Lutein + zeaxanthin (g)	0.4800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2771
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)	24.1965
Fatty acids, total saturated 16:0 (g)	18.9823
Carbohydrate, by difference (g)	9.4577
Vitamin D (IU)	41.4000
Fructose (g)	0.0000
Fluoride, F (g)	5.4000
Aspartic acid (g)	0.3117
Tyrosine (g)	0.1914
Potassium, K (mg)	713.4410
Fatty acids, total saturated 12:0 (g)	0.6617
Vitamin A, RAE (g)	507.9395
Serine (g)	0.2181
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1945
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)	0.0348
Fatty acids, total saturated 14:0 (g)	6.0482
Histidine (g)	0.1096
Isoleucine (g)	0.2491
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.2635
Water (g)	701.5743
Fatty acids, total saturated 8:0 (g)	0.5572
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)	176.7280
Sodium, Na (mg)	1448.5540
Iron, Fe (mg)	2.2517
Energy (kJ)	3421.0500
Ash (g)	6.3027
Caffeine (mg)	0.0000
Glycine (g)	0.0888
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)	3.7589
Fatty acids, total polyunsaturated (g)	4.4546
Vitamin E (alpha-tocopherol) (mg)	5.5209
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1327
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5436
Vitamin D (D2 + D3) (g)	1.0800
Vitamin D3 (cholecalciferol) (g)	1.0800
Lysine (g)	0.3208
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)	0.5659
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)	0.0643
Folate, food (g)	26.7880
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	36.0868
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	49.6654
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	38.6914
Vitamin B-12 (g)	0.7200
Calcium, Ca (mg)	188.6320
Fatty acids, total saturated 10:0 (g)	1.1328
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1390
Glutamic acid (g)	0.8414
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)	493.2000
Leucine (g)	0.3989
Folate, DFE (g)	26.7880
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)	0.5134
Tryptophan (g)	0.0605
Threonine (g)	0.1848
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.4813
Protein (g)	12.4223
Cryptoxanthin, beta (g)	0.3630
Fatty acids, total saturated 18:1 undifferentiated (g)	33.0379
Betaine (mg)	0.0270
Phosphorus, P (mg)	226.1055
Tocopherol, gamma (mg)	0.2270

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 375^F. | 2. Place garlic in small baking dish. | 3. Drizzle oil over garlic. | 4. Bake until garlic is tender, about 45 minutes. | 5. Cool, peel and chop coarsley. | 6. Reserve cooking oil. | 7. Increase oven temperature to 400^F. | 8. Using the reserved cooking oil, grease a 13x9x2 inch glass baking dish. | 9. Layer potatoes in dish, sprinkling each layer with some of the garlic, nutmeg, thyme, and salt and pepper to taste. | 10. Bring broth and cream to a boil in a medium saucepan. | 11. Pour over potatoes. | 12. Cover dish with foil. | 13. Bake potatoes 45 minutes. | 14. Uncover dish and bake potatoes 45 minutes longer until potatoes are tender and brown. | 15. Let stand 10 minutes. | 16. Garnish with extra thyme. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	1			4.47	0.9918	0.1908	0.015
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
baking potato	4		peeled sliced	-	-	-	-
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
chicken broth	2 1/2	cups	reduced sodium	-	-	-	-
whipping cream	1 1/2	cups		525.6	5.327999999999999	3.906	55.638000000000005

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

Cooking in progress....

Garlic Potatoes