RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3761
Energy (kCal)	132.718
Carbohydrates (g)	4.1284
Total fats (g)	13.619
Fatty acids, total saturated 20:0 (g)	0.0122
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1649
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0132
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0066
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0160
Riboflavin (mg)	0.0139
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0116
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)	1.7710
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0202
Proline (g)	0.0246
Fatty acids, total polyunsaturated 18:1 t (g)	0.0132
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0718
Adjusted Protein (g)	0.0000
Cystine (g)	0.0044
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4792
Copper, Cu (mg)	0.0470
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1603
Total lipid (fat) (g)	13.6190
Vitamin K (phylloquinone) (g)	8.9334
Cholesterol (mg)	12.1600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0011
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0369
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.1280
Folate, total (g)	1.5750
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0005
Vitamin A, IU (IU)	10.0800
Energy (kcal)	132.7180
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3472
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0050
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0005
Sugars, total (g)	0.1499
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0126
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)	0.0214
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0011
Magnesium, Mg (mg)	23.1209
Fatty acids, total saturated 16:0 (g)	3.1635
Carbohydrate, by difference (g)	4.1284
Vitamin D (IU)	13.0560
Fructose (g)	0.0674
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0378
Tyrosine (g)	0.0120
Potassium, K (mg)	64.2600
Fatty acids, total saturated 12:0 (g)	0.0278
Vitamin A, RAE (g)	0.5040
Serine (g)	0.0151
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0145
Fatty acids, total trans-polyenoic 22:4 (g)	0.0037
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0309
Fatty acids, total saturated 22:0 (g)	0.0110
Fatty acids, total saturated 14:0 (g)	0.1830
Histidine (g)	0.0082
Isoleucine (g)	0.0151
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0037
Niacin (mg)	0.0983
Water (g)	340.7477
Fatty acids, total saturated 8:0 (g)	0.0016
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0011
Carotene, beta (g)	2.8350
Sodium, Na (mg)	24.2549
Iron, Fe (mg)	0.7453
Energy (kJ)	555.2070
Ash (g)	0.5928
Caffeine (mg)	0.0000
Glycine (g)	0.0176
Fatty acids, total trans-polyenoic (g)	0.0028
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.4730
Fatty acids, total polyunsaturated (g)	1.6608
Vitamin E (alpha-tocopherol) (mg)	0.6325
Sucrose (g)	0.0013
Vitamin B-6 (mg)	0.0246
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.3200
Vitamin D3 (cholecalciferol) (g)	0.3200
Lysine (g)	0.0233
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0005
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0321
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)	0.0011
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0100
Folate, food (g)	1.5750
Fatty acids, total saturated 20:1 (g)	0.1506
Fatty acids, total monounsaturated (g)	5.8606
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1611
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0028
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.7178
Fatty acids, total polyunsaturated 16:1 c (g)	0.0016
Fatty acids, total saturated (g)	5.2666
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	73.8354
Fatty acids, total saturated 10:0 (g)	0.0211
Galactose (g)	0.0094
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0183
Glutamic acid (g)	0.0353
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)	0.0252
Folate, DFE (g)	1.5750
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0026
Fiber, total dietary (g)	2.1357
Tryptophan (g)	0.0019
Threonine (g)	0.0113
Fatty acids, total polyunsaturated 18:1 c (g)	0.0491
Manganese, Mn (mg)	3.7880
Protein (g)	0.3761
Cryptoxanthin, beta (g)	6.4890
Fatty acids, total saturated 18:1 undifferentiated (g)	5.3360
Betaine (mg)	0.0882
Phosphorus, P (mg)	6.5520
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat the lard over medium heat in a sauce pan. | 2. While the lard is heating, grind cloves, allspice berries, and juniper berries in a spice grinder or mortar and pestle. | 3. When lard is melted, add red cabbage, and spice mixture. | 4. Fill empty cabbage jar half way with water and pour into sauce pan. | 5. Add a splash of the sweet vermouth. | 6. Boil for 30-45 minutes, stirring frequently. | 7. After most of the water is evaporated, add salt and sugar to taste. | 8. Either eat hot or put it in the fridge and eat cold. | 9. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red cabbage	1	jar		-	-	-	-
clove	3			17.262	4.1284	0.3761	0.8190000000000001
bay leaf	1			-	-	-	-
allspice berry	3			-	-	-	-
juniper berry	6			-	-	-	-
lard	1	tablespoon		115.456	0.0	0.0	12.8
vermouth	1	tablespoon	sweet	-	-	-	-
salt				-	-	-	-
sugar				-	-	-	-
water	12	ounces		0.0	0.0	0.0	0.0

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

Cooking in progress....

Rotkohl (Spiced Red Cabbage)