RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.7
Energy (kCal)	1123.06
Carbohydrates (g)	278.1637
Total fats (g)	1.7824
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3240
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)	0.2028
Tocopherol, beta (mg)	0.0521
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)	0.0394
Tocopherol, delta (mg)	0.6548
Arginine (g)	0.0445
Proline (g)	0.0342
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	14.2541
Adjusted Protein (g)	0.0000
Cystine (g)	0.0101
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.8510
Copper, Cu (mg)	0.5502
Maltose (g)	0.0000
Zinc, Zn (mg)	1.1051
Total lipid (fat) (g)	1.7824
Vitamin K (phylloquinone) (g)	23.7160
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	18.2400
Folate, total (g)	70.7550
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2203.0250
Energy (kcal)	1123.0600
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0048
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0040
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	231.9288
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0152
Vitamin C, total ascorbic acid (mg)	268.2690
Lutein + zeaxanthin (g)	307.5500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0311
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)	98.7200
Fatty acids, total saturated 16:0 (g)	0.1262
Carbohydrate, by difference (g)	278.1637
Vitamin D (IU)	0.0000
Fructose (g)	14.5482
Fluoride, F (g)	6.6880
Aspartic acid (g)	0.2297
Tyrosine (g)	0.0350
Potassium, K (mg)	1140.9550
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	110.9100
Serine (g)	0.0399
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0310
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)	0.0031
Histidine (g)	0.0195
Isoleucine (g)	0.0259
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.8545
Water (g)	1413.6055
Fatty acids, total saturated 8:0 (g)	0.0000
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)	1239.5200
Sodium, Na (mg)	35.4850
Iron, Fe (mg)	4.3485
Energy (kJ)	4704.3300
Ash (g)	3.7531
Caffeine (mg)	0.0000
Glycine (g)	0.0409
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)	0.4845
Fatty acids, total polyunsaturated (g)	0.8085
Vitamin E (alpha-tocopherol) (mg)	1.7563
Sucrose (g)	203.1244
Vitamin B-6 (mg)	0.2888
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0405
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)	0.0608
Pantothenic acid (mg)	0.9085
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)	0.1755
Folate, food (g)	70.7550
Fatty acids, total saturated 20:1 (g)	0.0031
Fatty acids, total monounsaturated (g)	0.2984
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)	34.2595
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1793
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	251.6150
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0532
Glutamic acid (g)	0.1575
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	9.8400
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0575
Folate, DFE (g)	70.7550
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)	14.4775
Tryptophan (g)	0.0124
Threonine (g)	0.0318
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.6254
Protein (g)	5.7000
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2911
Betaine (mg)	0.7960
Phosphorus, P (mg)	163.9850
Tocopherol, gamma (mg)	0.9949

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. Rinse and remove stems from currents and raspberries. | 2. In a medium pot add 2 cups of water. Add the currents and raspberries. Bring to boil and take pot off the heat and set aside to draw the juice and cool slightly, about 1 hour. | 3. In the meantime wash, half and seed the cherries. Wash, hull, and half or quarter strawberries. | 4. Go back to current, raspberry and water mixture and pour and stir through a metal sieve into a 4 cup measuring cup. (Remove about 1/4 cup of juice to mix with the cornstarch later). | 5. To the juice add water to make up to 4 cups liquid. Pour into a sauce pan. Add sugar and start heating over medium heat bring to boil. | 6. Stir the corn starch into the 1/4 cup of juice until well mixed and not lumpy. Stir into juice to thicken bring to rolling boil for 1 minute. | 7. Carefully fold the cherries and strawberries into the sauce. Pour into glass bowl. | 8. So that no skin forms, sprinkle with more sugar. Let cool. Then serve with ice cream or what ever you like. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red currant	1	cup	62.72	15.456	1.568	0.22399999999999998
black currant	1/2	cup	35.28	8.6128	0.784	0.2296
raspberry	1/2	cup	31.98	7.3431	0.738	0.3998
water	4	cups	0.0	0.0	0.0	0.0
strawberry	1	cup	48.64	11.6736	1.0184	0.456
cherry	1	cup	77.5	18.879	1.55	0.465
cornstarch	2	tablespoons	60.96	14.6032	0.0416	0.008
sugar	1	cup	805.98	201.59599999999998	0.0	0.0

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

Cooking in progress....

German Red Berry Sauce or Coulis (Rote Grütze)