RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.9303
Energy (kCal)	379.6683
Carbohydrates (g)	67.7323
Total fats (g)	6.0857
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0845
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0245
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.4000
Tocopherol, beta (mg)	0.0050
Lactose (g)	1.5150
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.5302
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.8157
Proline (g)	0.5855
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3978
Adjusted Protein (g)	0.0000
Cystine (g)	0.2317
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.9651
Copper, Cu (mg)	0.5066
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8835
Total lipid (fat) (g)	6.0857
Vitamin K (phylloquinone) (g)	7.7400
Cholesterol (mg)	189.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0185
Menaquinone-4 (g)	0.3000
Phytosterols (mg)	0.0000
Folate, total (g)	82.2667
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	326.4050
Energy (kcal)	379.6683
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1043
Fatty acids, total saturated 14:1 (g)	0.0036
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3349
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.9031
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	75.8422
Lutein + zeaxanthin (g)	286.0125
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8770
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)	109.7750
Fatty acids, total saturated 16:0 (g)	1.4248
Carbohydrate, by difference (g)	67.7323
Vitamin D (IU)	41.6000
Fructose (g)	1.0309
Fluoride, F (g)	0.5500
Aspartic acid (g)	2.5455
Tyrosine (g)	0.4772
Potassium, K (mg)	1707.5858
Fatty acids, total saturated 12:0 (g)	0.0344
Vitamin A, RAE (g)	93.8000
Serine (g)	0.8200
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6927
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.1095
Histidine (g)	0.3142
Isoleucine (g)	0.6319
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	4.0476
Water (g)	1077.2517
Fatty acids, total saturated 8:0 (g)	0.0245
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	5.9008
Sodium, Na (mg)	120.6708
Iron, Fe (mg)	3.9256
Energy (kJ)	1588.4258
Ash (g)	5.4019
Caffeine (mg)	0.0000
Glycine (g)	0.4484
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9341
Fatty acids, total polyunsaturated (g)	1.1726
Vitamin E (alpha-tocopherol) (mg)	0.5911
Sucrose (g)	0.6594
Vitamin B-6 (mg)	1.2156
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0225
Vitamin D (D2 + D3) (g)	1.0300
Vitamin D3 (cholecalciferol) (g)	1.0300
Lysine (g)	0.9364
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	57.3375
Pantothenic acid (mg)	1.9913
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)	0.0041
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3388
Folate, food (g)	82.2667
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.0804
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7661
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	196.8242
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	2.2183
Vitamin B-12 (g)	0.5800
Calcium, Ca (mg)	178.3050
Fatty acids, total saturated 10:0 (g)	0.0303
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.6358
Glutamic acid (g)	2.3651
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	93.5000
Leucine (g)	1.0002
Folate, DFE (g)	82.2667
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	7.8902
Tryptophan (g)	0.1743
Threonine (g)	0.5694
Fatty acids, total polyunsaturated 18:1 c (g)	1.6942
Manganese, Mn (mg)	0.5896
Protein (g)	14.9303
Cryptoxanthin, beta (g)	4.7033
Fatty acids, total saturated 18:1 undifferentiated (g)	1.9531
Betaine (mg)	1.0800
Phosphorus, P (mg)	338.3567
Tocopherol, gamma (mg)	0.2500

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. Grate raw potatoes into water to which lemon juice has been added. | 2. Place potatoes in a strainer or cheese cloth and drain off liquid. | 3. Drain well. | 4. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. | 5. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. | 6. When firm on the bottom side, loosen edges and turn. | 7. Brown on other side. | 8. Remove, drain on paper towel, and keep warm. | 9. Continue until all batter is used. | 10. Serve immediately. | 11. NOTE: | 12. If potato cakes are served with meat, sprinkle with salt. | 13. Sprinkle with sugar if served with applesauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2 1/2	cups	grated	288.75	65.5875	7.6875	0.3375
water	3	cups		0.0	0.0	0.0	0.0
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
potato	1		Boiled Mashed	288.75	65.5875	7.6875	0.3375
egg	1			71.5	0.36	6.28	4.755
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
salt	1/2	teaspoon		-	-	-	-
vegetable oil				-	-	-	-

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

Cooking in progress....

Kartoffelpfannkuchen (Potato Pancakes)