RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.9397
Energy (kCal)	33.4432
Carbohydrates (g)	7.8397
Total fats (g)	0.0987
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0041
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)	0.0226
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)	0.0051
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0850
Proline (g)	0.0177
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.5774
Adjusted Protein (g)	0.0000
Cystine (g)	0.0040
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4282
Copper, Cu (mg)	0.0388
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1428
Total lipid (fat) (g)	0.0987
Vitamin K (phylloquinone) (g)	1.2613
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)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	12.5290
Folate, total (g)	15.2977
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4.7452
Energy (kcal)	33.4432
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0004
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0022
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.3957
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0369
Vitamin C, total ascorbic acid (mg)	5.9200
Lutein + zeaxanthin (g)	5.8105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0199
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)	8.9832
Fatty acids, total saturated 16:0 (g)	0.0303
Carbohydrate, by difference (g)	7.8397
Vitamin D (IU)	0.0000
Fructose (g)	1.0333
Fluoride, F (g)	1.0766
Aspartic acid (g)	0.0809
Tyrosine (g)	0.0140
Potassium, K (mg)	124.4417
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	0.1552
Serine (g)	0.0192
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0226
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)	0.0034
Histidine (g)	0.0121
Isoleucine (g)	0.0133
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0994
Water (g)	71.3596
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)	2.5825
Sodium, Na (mg)	3.3150
Iron, Fe (mg)	0.2238
Energy (kJ)	138.8375
Ash (g)	0.3058
Caffeine (mg)	0.0000
Glycine (g)	0.0225
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)	0.0144
Fatty acids, total polyunsaturated (g)	0.0193
Vitamin E (alpha-tocopherol) (mg)	0.0220
Sucrose (g)	0.7921
Vitamin B-6 (mg)	0.0977
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0326
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.1064
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)	0.0374
Folate, food (g)	15.2977
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0146
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)	4.9450
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0416
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	20.9472
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0203
Glutamic acid (g)	0.2145
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0258
Folate, DFE (g)	15.2977
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)	1.5055
Tryptophan (g)	0.0115
Threonine (g)	0.0182
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.1765
Protein (g)	0.9397
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0141
Betaine (mg)	0.1312
Phosphorus, P (mg)	24.1085
Tocopherol, gamma (mg)	0.0377

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. Peel and coarsely shred the potatoes. (Place in cold water as you work to prevent darkening.) Rinse potatoes and drain well. Pat dry with paper towels. | 2. In a large mixing bowl combine egg, flour, salt and pepper until smooth. Stir in potatoes and onion until vegetables are coated with egg mixture. | 3. In a 12-inch skillet heat 1/2-inch cooking oil over medium-high heat. For each latke, drop 1 rounded tablespoon potato mixture into hot oil, flattening slightly. Fry for 2 to 3 minutes or until edges are crisp. Turn and cook for 2 to 3 minutes more or until golden. | 4. Drain on paper towels. Cover with foil and keep warm. Repeat frying. | 5. For make ahead latkes: Prepare, cook and drain latkes. Cover and chill up to 24 hours in the refrigerator. To reheat, arrange on an ungreased baking sheet. Bake, uncovered, in a 400-degree oven for 10 to 12 minutes or until heated through, turning once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3			-	-	-	-
egg	1	slightly		-	-	-	-
purpose flour	2	tablespoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
cooking oil				-	-	-	-

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

Cooking in progress....

Potato Latkes