RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.839
Energy (kCal)	800.8517
Carbohydrates (g)	137.0891
Total fats (g)	22.7106
Fatty acids, total saturated 20:0 (g)	0.0452
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1416
Fatty acids, total polyunsaturated 17:1 (g)	0.0577
Fatty acids, total trans-monoenoic (g)	0.0560
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0671
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0758
Riboflavin (mg)	0.1109
Tocopherol, beta (mg)	0.5656
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0133
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)	2.2588
Tocopherol, delta (mg)	0.0056
Arginine (g)	0.5420
Proline (g)	0.3053
Fatty acids, total polyunsaturated 18:1 t (g)	0.0521
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.8876
Adjusted Protein (g)	0.0000
Cystine (g)	0.0839
Tocotrienol, beta (mg)	0.0112
Selenium, Se (g)	12.6685
Copper, Cu (mg)	0.1600
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9620
Total lipid (fat) (g)	22.7106
Vitamin K (phylloquinone) (g)	7.3498
Cholesterol (mg)	36.9600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1350
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	13.8730
Folate, total (g)	20.9889
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0213
Vitamin A, IU (IU)	193.3052
Energy (kcal)	800.8517
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4899
Fatty acids, total saturated 14:1 (g)	0.0040
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1964
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0022
Sugars, total (g)	123.9135
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0537
Vitamin C, total ascorbic acid (mg)	5.9211
Lutein + zeaxanthin (g)	112.6905
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0028
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3790
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0035
Magnesium, Mg (mg)	38.5330
Fatty acids, total saturated 16:0 (g)	4.8326
Carbohydrate, by difference (g)	137.0891
Vitamin D (IU)	8.9600
Fructose (g)	10.3579
Fluoride, F (g)	1.0766
Aspartic acid (g)	0.7455
Tyrosine (g)	0.2950
Potassium, K (mg)	616.1067
Fatty acids, total saturated 12:0 (g)	0.0007
Vitamin A, RAE (g)	14.7072
Serine (g)	0.3156
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3172
Fatty acids, total trans-polyenoic 22:4 (g)	0.0249
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0037
Fatty acids, total saturated 22:0 (g)	0.0082
Fatty acids, total saturated 14:0 (g)	0.2837
Histidine (g)	0.3001
Isoleucine (g)	0.3495
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0272
Niacin (mg)	2.6308
Water (g)	410.9973
Fatty acids, total saturated 8:0 (g)	0.0007
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.1379
Carotene, beta (g)	101.3487
Sodium, Na (mg)	401.2342
Iron, Fe (mg)	1.5823
Energy (kJ)	3351.0288
Ash (g)	2.6130
Caffeine (mg)	0.0000
Glycine (g)	0.3432
Fatty acids, total trans-polyenoic (g)	0.0198
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0034
Fatty acids, total saturated 18:2 undifferentiated (g)	3.2203
Fatty acids, total polyunsaturated (g)	3.6524
Vitamin E (alpha-tocopherol) (mg)	0.6097
Sucrose (g)	106.6743
Vitamin B-6 (mg)	0.3332
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.2240
Vitamin D3 (cholecalciferol) (g)	0.2240
Lysine (g)	0.6634
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0401
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0835
Pantothenic acid (mg)	0.5860
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)	0.0102
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2245
Folate, food (g)	20.9889
Fatty acids, total saturated 20:1 (g)	0.1867
Fatty acids, total monounsaturated (g)	9.7877
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.1589
Fatty acids, total polyunsaturated 16:1 t (g)	0.0034
Fatty acids, total polyunsaturated 17:0 (g)	0.0618
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0246
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	38.8524
Fatty acids, total polyunsaturated 16:1 c (g)	0.4862
Fatty acids, total saturated (g)	7.5081
Vitamin B-12 (g)	0.2800
Calcium, Ca (mg)	101.4152
Fatty acids, total saturated 10:0 (g)	0.0009
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0280
Alanine (g)	0.4267
Glutamic acid (g)	1.2971
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0179
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	6.1600
Leucine (g)	0.6097
Folate, DFE (g)	15.9789
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0198
Fiber, total dietary (g)	6.3595
Tryptophan (g)	0.0957
Threonine (g)	0.3299
Fatty acids, total polyunsaturated 18:1 c (g)	8.9829
Manganese, Mn (mg)	0.9279
Protein (g)	8.8390
Cryptoxanthin, beta (g)	4.0246
Fatty acids, total saturated 18:1 undifferentiated (g)	9.0459
Betaine (mg)	2.2656
Phosphorus, P (mg)	137.5995
Tocopherol, gamma (mg)	0.4017

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. Combine first 3 ingredients, stirring until sugar dissolves. | 2. Pour over cabbage; toss to coat. Let stand at room temperature 5 - 10 minutes. | 3. Cook bacon in skillet until crisp; remove bacon reserving drippings in skillet. | 4. Crumble bacon and set aside. | 5. Cook onion and apple in reserved drippings in skillet, stirring constantly until tender. | 6. Add cabbage mixture and water, bring to a boil. | 7. Cover, reduce heat and simmer for 10 minutes. | 8. Add wine vinegar and remaining 3 ingredients; simmer uncovered for 5 minutes. | 9. Spoon into serving dish and sprinkle with the reserved bacon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
cider vinegar	1/2	cup		25.095	1.1114	0.0	0.0
red cabbage	1		shredded	-	-	-	-
bacon	2	slices		233.52	0.7168	7.0672	22.2264
granny smith apple	1		chopped	96.86	22.7287	0.7348	0.3173
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
water	1/4	cup		0.0	0.0	0.0	0.0
white wine vinegar	2	tablespoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682

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

Cooking in progress....

German Red Cabbage