RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.9824
Energy (kCal)	89.551
Carbohydrates (g)	18.7545
Total fats (g)	1.3401
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0126
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)	0.0025
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1857
Tocopherol, beta (mg)	0.0128
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)	0.0162
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2133
Proline (g)	0.1582
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7552
Adjusted Protein (g)	0.0000
Cystine (g)	0.1368
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.0457
Copper, Cu (mg)	0.1204
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9401
Total lipid (fat) (g)	1.3401
Vitamin K (phylloquinone) (g)	16.8960
Cholesterol (mg)	0.6150
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)	5.0920
Folate, total (g)	26.2200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	21412.3060
Energy (kcal)	89.5510
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0111
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0584
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.2589
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0128
Vitamin C, total ascorbic acid (mg)	9.0205
Lutein + zeaxanthin (g)	358.0980
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1812
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)	38.7960
Fatty acids, total saturated 16:0 (g)	0.0870
Carbohydrate, by difference (g)	18.7545
Vitamin D (IU)	0.0000
Fructose (g)	0.7040
Fluoride, F (g)	4.0960
Aspartic acid (g)	0.4283
Tyrosine (g)	0.1097
Potassium, K (mg)	588.0620
Fatty acids, total saturated 12:0 (g)	0.0013
Vitamin A, RAE (g)	1071.2360
Serine (g)	0.1540
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1516
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)	0.0076
Histidine (g)	0.0973
Isoleucine (g)	0.1773
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.5484
Water (g)	171.1258
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)	10618.6020
Sodium, Na (mg)	118.9790
Iron, Fe (mg)	1.5206
Energy (kJ)	376.2710
Ash (g)	2.0101
Caffeine (mg)	0.0000
Glycine (g)	0.1574
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)	0.3582
Fatty acids, total polyunsaturated (g)	0.3715
Vitamin E (alpha-tocopherol) (mg)	1.0123
Sucrose (g)	4.5952
Vitamin B-6 (mg)	0.2265
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2384
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)	2.6200
Starch (g)	1.8304
Pantothenic acid (mg)	0.5837
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)	0.1360
Folate, food (g)	26.2200
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.5107
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)	22.7589
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1240
Vitamin B-12 (g)	0.1107
Calcium, Ca (mg)	151.7480
Fatty acids, total saturated 10:0 (g)	0.0019
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2261
Glutamic acid (g)	0.7644
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4451.0960
Vitamin E, added (mg)	0.0000
Retinol (g)	1.2300
Leucine (g)	0.2565
Folate, DFE (g)	26.2200
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)	6.1300
Tryptophan (g)	0.0415
Threonine (g)	0.3186
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2713
Protein (g)	2.9824
Cryptoxanthin, beta (g)	1.0720
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4984
Betaine (mg)	0.5120
Phosphorus, P (mg)	130.8260
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. In a bowl, mix cabbage with caraway seeds, sea salt and whey (if available). | 2. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. You can also use your hands to squeeze the juices out of the cabbage. | 3. Transfer the cabbage and all of the juice in a quart-sized, wide-mouth mason jar and press down firmly with pounder until juices come to the top of the cabbage. | 4. The top of the cabbage should be at least 1 inch below the top of the jar. | 5. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. | 6. The sauerkraut may be eaten immediately, but it improves with age. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	1		cored shredded	-	-	-	-
caraway seed	1	tablespoon		22.311	3.3433	1.3246	0.9775
sea salt	1	tablespoon		-	-	-	-
whey	4	tablespoons		14.76	3.1488	0.4674	0.0554
carrot	1		shredded	52.48	12.2624	1.1904	0.3072

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

Cooking in progress....

Sauerkraut - Nourishing Traditions