RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.5343
Energy (kCal)	949.996
Carbohydrates (g)	247.8533
Total fats (g)	1.4308
Fatty acids, total saturated 20:0 (g)	0.0162
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0878
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0176
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0087
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0213
Riboflavin (mg)	0.0911
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0155
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)	0.0574
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0995
Proline (g)	0.1780
Fatty acids, total polyunsaturated 18:1 t (g)	0.0176
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.9998
Adjusted Protein (g)	0.0000
Cystine (g)	0.0156
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.0888
Copper, Cu (mg)	0.1798
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6427
Total lipid (fat) (g)	1.4308
Vitamin K (phylloquinone) (g)	14.8152
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0491
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	21.5040
Folate, total (g)	50.5000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0007
Vitamin A, IU (IU)	255.4400
Energy (kcal)	949.9960
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0119
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0164
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0007
Sugars, total (g)	208.7433
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2420
Vitamin C, total ascorbic acid (mg)	145.2168
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0818
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0015
Magnesium, Mg (mg)	64.5160
Fatty acids, total saturated 16:0 (g)	0.1948
Carbohydrate, by difference (g)	247.8533
Vitamin D (IU)	0.0000
Fructose (g)	3.0423
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.6022
Tyrosine (g)	0.0257
Potassium, K (mg)	710.5400
Fatty acids, total saturated 12:0 (g)	0.0029
Vitamin A, RAE (g)	10.3520
Serine (g)	0.1896
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0725
Fatty acids, total trans-polyenoic 22:4 (g)	0.0049
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0412
Fatty acids, total saturated 22:0 (g)	0.0147
Fatty acids, total saturated 14:0 (g)	0.0221
Histidine (g)	0.0206
Isoleucine (g)	0.0299
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0049
Niacin (mg)	0.8183
Water (g)	440.3133
Fatty acids, total saturated 8:0 (g)	0.0022
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0014
Carotene, beta (g)	148.9800
Sodium, Na (mg)	39.0080
Iron, Fe (mg)	2.1767
Energy (kJ)	3972.9400
Ash (g)	2.3167
Caffeine (mg)	0.0000
Glycine (g)	0.0767
Fatty acids, total trans-polyenoic (g)	0.0037
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2958
Fatty acids, total polyunsaturated (g)	0.4142
Vitamin E (alpha-tocopherol) (mg)	1.8057
Sucrose (g)	202.6887
Vitamin B-6 (mg)	0.2167
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0008
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1085
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.6381
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)	0.0015
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1343
Folate, food (g)	50.5000
Fatty acids, total saturated 20:1 (g)	0.0302
Fatty acids, total monounsaturated (g)	0.1557
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2148
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0037
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	27.8256
Fatty acids, total polyunsaturated 16:1 c (g)	0.0022
Fatty acids, total saturated (g)	0.3707
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	145.0880
Fatty acids, total saturated 10:0 (g)	0.0110
Galactose (g)	0.0126
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1406
Glutamic acid (g)	0.3713
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)	0.1110
Folate, DFE (g)	50.5000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0035
Fiber, total dietary (g)	4.7836
Tryptophan (g)	0.0122
Threonine (g)	0.0248
Fatty acids, total polyunsaturated 18:1 c (g)	0.0655
Manganese, Mn (mg)	5.2307
Protein (g)	2.5343
Cryptoxanthin, beta (g)	8.6520
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1171
Betaine (mg)	1.0856
Phosphorus, P (mg)	78.5160
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. Wash and scrape the skin off the ginger. Grate or blend the peeled ginger (grating brings out the flavor more, but to save time it can be blended). | 2. Put ginger, lime juice, cloves, cinnamon stick and 3/4 cup of the sugar into a wide mouthed gallon glass or ceramic jar. | 3. Add 10 cups boiling water to jar and stir until sugar dissolves. | 4. Set ginger mixture aside to steep and cool to room temperature. | 5. Cover jar tightly and refrigerate for 1 week. | 6. Line a large strainer with a double layer of cheesecloth. | 7. Strain ginger mixture through strainer into another wide mouthed gallon glass or ceramic jar, firmly pressing on solids with the back of a spoon to extract as much flavor as possible. | 8. Throw away the solids. | 9. Add the remaining sugar to ginger beer and stir until it dissolves. | 10. Serve in glasses over crushed ice, garnished with mint sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gingerroot	4		-	-	-	-
lime juice	2	cup	121.0	40.7528	2.0328	0.3388
sugar	1	cup	805.98	201.59599999999998	0.0	0.0
clove	4		23.016	5.5045	0.5015	1.092
cinnamon	1		-	-	-	-

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

Cooking in progress....

Caribbean Ginger Beer