RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.2995
Energy (kCal)	241.681
Carbohydrates (g)	57.0365
Total fats (g)	1.5137
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1262
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)	0.0017
Fatty acids, total saturated 4:0 (g)	0.0029
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0614
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)	0.0583
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0739
Proline (g)	0.0481
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.5486
Adjusted Protein (g)	0.0000
Cystine (g)	0.0107
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.5697
Copper, Cu (mg)	0.0198
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2149
Total lipid (fat) (g)	1.5137
Vitamin K (phylloquinone) (g)	36.7941
Cholesterol (mg)	1.0943
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)	0.0000
Folate, total (g)	16.1093
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	994.0887
Energy (kcal)	241.6810
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0051
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0125
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	53.5544
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	50.7434
Lutein + zeaxanthin (g)	293.4577
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0002
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0427
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)	15.2947
Fatty acids, total saturated 16:0 (g)	0.1746
Carbohydrate, by difference (g)	57.0365
Vitamin D (IU)	0.0893
Fructose (g)	1.3172
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1210
Tyrosine (g)	0.0196
Potassium, K (mg)	234.8457
Fatty acids, total saturated 12:0 (g)	0.0028
Vitamin A, RAE (g)	50.0633
Serine (g)	0.0525
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0320
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)	0.0088
Histidine (g)	0.0214
Isoleucine (g)	0.0303
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3720
Water (g)	81.1746
Fatty acids, total saturated 8:0 (g)	0.0006
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)	596.3447
Sodium, Na (mg)	50.1787
Iron, Fe (mg)	0.9066
Energy (kJ)	1011.7567
Ash (g)	0.7002
Caffeine (mg)	0.0000
Glycine (g)	0.0303
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)	0.6781
Fatty acids, total polyunsaturated (g)	0.8076
Vitamin E (alpha-tocopherol) (mg)	0.1924
Sucrose (g)	50.6250
Vitamin B-6 (mg)	0.1876
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0011
Vitamin D (D2 + D3) (g)	0.0022
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0436
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)	17.8000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1308
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)	0.0570
Folate, food (g)	16.1093
Fatty acids, total saturated 20:1 (g)	0.0027
Fatty acids, total monounsaturated (g)	0.3421
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)	15.6791
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2538
Vitamin B-12 (g)	0.0027
Calcium, Ca (mg)	46.6013
Fatty acids, total saturated 10:0 (g)	0.0014
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0427
Glutamic acid (g)	0.2928
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0223
Vitamin E, added (mg)	0.0000
Retinol (g)	0.2233
Leucine (g)	0.0409
Folate, DFE (g)	16.1093
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)	1.8690
Tryptophan (g)	0.0107
Threonine (g)	0.0347
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2395
Protein (g)	1.2995
Cryptoxanthin, beta (g)	0.0223
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3320
Betaine (mg)	0.0890
Phosphorus, P (mg)	27.7857
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. Core cabbage; discard any coarse leaves. | 2. Wash well; drain. | 3. Finely shred cabbage. | 4. Place in large stainless-steel or glass bowl. | 5. Add salt; stir well. | 6. Let stand in cool place 2 days, stirring well several times a day. | 7. On the third day drain cabbage well; squeeze dry in towel. | 8. Place in canning jars. | 9. Combine remaining ingredients in large saucepan. | 10. Bring to boil; cook, stirring, 5 minutes. | 11. Cool; strain. | 12. Pour over cabbage in jars. | 13. Cover; refrigerate. | 14. Allow to age 3 days before serving. | 15. Will keep 6 weeks in refrigerator. | 16. Makes 4 pints. | 17. Irish Cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red cabbage	1			27.59	6.5593	1.2727	0.1424
salt	1/3	cup	coarse	-	-	-	-
malt vinegar	1	quart		-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
pickling spice	2	tablespoons	mixed	-	-	-	-
bay leaf	2			-	-	-	-
peppercorn	1/2	teaspoon		12.595999999999998	0.0782	0.0268	1.3713

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

Cooking in progress....

Irish Pickled Red Cabbage