RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.9317
Energy (kCal)	338.5437
Carbohydrates (g)	75.2398
Total fats (g)	4.9365
Fatty acids, total saturated 20:0 (g)	0.0020
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0424
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0022
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0011
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0027
Riboflavin (mg)	0.0533
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0019
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)	0.2091
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2675
Proline (g)	0.0854
Fatty acids, total polyunsaturated 18:1 t (g)	0.0022
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0020
Adjusted Protein (g)	0.0000
Cystine (g)	0.0367
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9556
Copper, Cu (mg)	0.2002
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5104
Total lipid (fat) (g)	4.9365
Vitamin K (phylloquinone) (g)	1.4889
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0061
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.6880
Folate, total (g)	10.7958
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0001
Vitamin A, IU (IU)	8.3800
Energy (kcal)	338.5437
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0147
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0596
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0001
Sugars, total (g)	71.1730
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0021
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)	0.1031
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0002
Magnesium, Mg (mg)	18.9195
Fatty acids, total saturated 16:0 (g)	0.4487
Carbohydrate, by difference (g)	75.2398
Vitamin D (IU)	0.0000
Fructose (g)	0.8252
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1716
Tyrosine (g)	0.0766
Potassium, K (mg)	149.6433
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	0.3840
Serine (g)	0.0996
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0968
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0052
Fatty acids, total saturated 22:0 (g)	0.0018
Fatty acids, total saturated 14:0 (g)	0.0148
Histidine (g)	0.0538
Isoleucine (g)	0.0791
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0006
Niacin (mg)	0.6896
Water (g)	1.3863
Fatty acids, total saturated 8:0 (g)	0.0003
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0002
Carotene, beta (g)	0.4725
Sodium, Na (mg)	30.8418
Iron, Fe (mg)	0.8959
Energy (kJ)	1416.5225
Ash (g)	0.8891
Caffeine (mg)	0.0000
Glycine (g)	0.1249
Fatty acids, total trans-polyenoic (g)	0.0005
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.0933
Fatty acids, total polyunsaturated (g)	2.1418
Vitamin E (alpha-tocopherol) (mg)	0.0926
Sucrose (g)	69.3442
Vitamin B-6 (mg)	0.0491
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)	0.0610
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1715
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1300
Folate, food (g)	10.7958
Fatty acids, total saturated 20:1 (g)	0.0105
Fatty acids, total monounsaturated (g)	1.8273
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0268
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0005
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.0794
Fatty acids, total polyunsaturated 16:1 c (g)	0.0003
Fatty acids, total saturated (g)	0.7137
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	109.5027
Fatty acids, total saturated 10:0 (g)	0.0014
Galactose (g)	0.0016
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0961
Glutamic acid (g)	0.4031
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)	0.1406
Folate, DFE (g)	10.7958
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0004
Fiber, total dietary (g)	1.2860
Tryptophan (g)	0.0393
Threonine (g)	0.0758
Fatty acids, total polyunsaturated 18:1 c (g)	0.0082
Manganese, Mn (mg)	0.8239
Protein (g)	1.9317
Cryptoxanthin, beta (g)	1.0815
Fatty acids, total saturated 18:1 undifferentiated (g)	1.8001
Betaine (mg)	0.0880
Phosphorus, P (mg)	79.2253
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. Melt butter, then add brown sugar, clove and 1/2 cup of the Cabernet Sauvignon. | 2. Stir until dissolved. | 3. Add the figs and saute lightly in syrup. | 4. Add remaining Cabernet Sauvignon and allow to reduce for approximately 5 minutes on medium heat. | 5. Reduce heat to low and add 2 cups of water. | 6. Allow to simmer on low for about 2 hours or to your desired tenderness. | 7. Add water as needed if syrup reduces too low. | 8. Serve warm or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black fig	40		dried	-	-	-	-
butter	2	teaspoons		57.0	2.6189999999999998	1.781	4.8
brown sugar	1/3	cup		278.6667	71.9327	0.08800000000000001	0.0
clove	1/2	teaspoon		2.877	0.6881	0.0627	0.1365
cabernet sauvignon wine	2	cups		-	-	-	-
water				-	-	-	-

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

Cooking in progress....

Cabernet Sauvignon Poached Figs