RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1601
Energy (kCal)	248.745
Carbohydrates (g)	3.1568
Total fats (g)	27.1098
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2096
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
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)	0.0069
Tocopherol, beta (mg)	0.0297
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)	0.5291
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0000
Proline (g)	0.0000
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4529
Adjusted Protein (g)	0.0000
Cystine (g)	0.0000
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0458
Copper, Cu (mg)	0.0073
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0229
Total lipid (fat) (g)	27.1098
Vitamin K (phylloquinone) (g)	16.2540
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)	0.0041
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	59.6700
Folate, total (g)	9.1500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2.7450
Energy (kcal)	248.7450
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3388
Fatty acids, total saturated 14:1 (g)	0.0009
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0000
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.1529
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	17.7052
Lutein + zeaxanthin (g)	6.8625
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0000
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)	2.7450
Fatty acids, total saturated 16:0 (g)	3.0538
Carbohydrate, by difference (g)	3.1568
Vitamin D (IU)	0.0000
Fructose (g)	0.5032
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0000
Tyrosine (g)	0.0000
Potassium, K (mg)	47.3925
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0000
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0000
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)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0009
Histidine (g)	0.0000
Isoleucine (g)	0.0000
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0416
Water (g)	42.2318
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)	0.4575
Sodium, Na (mg)	0.9975
Iron, Fe (mg)	0.1878
Energy (kJ)	1040.3625
Ash (g)	0.0961
Caffeine (mg)	0.0000
Glycine (g)	0.0000
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)	2.6412
Fatty acids, total polyunsaturated (g)	2.8508
Vitamin E (alpha-tocopherol) (mg)	3.9431
Sucrose (g)	0.1967
Vitamin B-6 (mg)	0.0210
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)	0.0000
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)	0.0000
Pantothenic acid (mg)	0.0599
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)	0.0005
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0110
Folate, food (g)	9.1500
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	19.7022
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0055
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.4142
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.7465
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	3.0150
Fatty acids, total saturated 10:0 (g)	0.0092
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0000
Glutamic acid (g)	0.0000
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)	0.0000
Folate, DFE (g)	9.1500
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)	0.1372
Tryptophan (g)	0.0000
Threonine (g)	0.0000
Fatty acids, total polyunsaturated 18:1 c (g)	0.0018
Manganese, Mn (mg)	0.0055
Protein (g)	0.1601
Cryptoxanthin, beta (g)	1.8300
Fatty acids, total saturated 18:1 undifferentiated (g)	19.2444
Betaine (mg)	0.0270
Phosphorus, P (mg)	3.6600
Tocopherol, gamma (mg)	0.2241

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. Peel the red beets and cut them into 1/2 cm (about 1/4 inch) thick slices. (Warning: This will stain your hands pretty good. So either you wear gloves or be prepared to scrub your hands afterwards.) | 2. Preheat the oven to 375°F / 190°C. | 3. Place two large pieces of parchment paper on top of each other on a baking sheet. Place the beet slices on the bottom parchment paper. | 4. In a small bowl, combine the lemon juice, lemon zest, olive oil, and the honey. Mix until everything is combined. Then add the thyme. It is up to you how much thyme you want to use(the author uses 2 tbls.). Then add some salt and pepper. | 5. Pour the sauce over the red beets and cover it with the top parchment paper by twisting the ends together like a bonbon. | 6. Place the baking sheet in the oven and bake the red beets for about 45 minutes or longer if you want them softer. | 7. Serve warm or cold. | 8. Guten Appetit! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red beet	1		-	-	-	-
lemon juice	3	tablespoons	10.065	3.1568	0.1601	0.1098
lemon zest	1	tablespoon	-	-	-	-
olive oil	2	tablespoons	238.68	0.0	0.0	27.0
honey	1	tablespoon	-	-	-	-
thyme			-	-	-	-
salt			-	-	-	-
pepper			-	-	-	-

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

Cooking in progress....

German Baked Red Beets