RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.236
Energy (kCal)	187.4945
Carbohydrates (g)	39.3916
Total fats (g)	3.7705
Fatty acids, total saturated 20:0 (g)	0.0114
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1379
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1904
Tocopherol, beta (mg)	0.0052
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)	0.0797
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1186
Proline (g)	0.0209
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	9.7183
Adjusted Protein (g)	0.0000
Cystine (g)	0.0052
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.0878
Copper, Cu (mg)	0.2558
Maltose (g)	0.0052
Zinc, Zn (mg)	1.6893
Total lipid (fat) (g)	3.7705
Vitamin K (phylloquinone) (g)	896.4420
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1193
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.3640
Folate, total (g)	180.7710
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	22778.2980
Energy (kcal)	187.4945
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0148
Fatty acids, total saturated 14:1 (g)	0.0114
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0151
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	23.8868
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0208
Vitamin C, total ascorbic acid (mg)	81.4440
Lutein + zeaxanthin (g)	4886.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0941
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)	119.1970
Fatty acids, total saturated 16:0 (g)	0.3161
Carbohydrate, by difference (g)	39.3916
Vitamin D (IU)	0.0000
Fructose (g)	12.4940
Fluoride, F (g)	0.6760
Aspartic acid (g)	0.0404
Tyrosine (g)	0.0122
Potassium, K (mg)	1093.9635
Fatty acids, total saturated 12:0 (g)	0.0179
Vitamin A, RAE (g)	1138.7980
Serine (g)	0.0207
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0635
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0114
Fatty acids, total saturated 22:0 (g)	0.0114
Fatty acids, total saturated 14:0 (g)	0.0375
Histidine (g)	0.0309
Isoleucine (g)	0.0699
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.2075
Water (g)	584.7989
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)	13655.5000
Sodium, Na (mg)	275.1245
Iron, Fe (mg)	4.2006
Energy (kJ)	780.1590
Ash (g)	4.1104
Caffeine (mg)	0.0000
Glycine (g)	0.0204
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)	0.3569
Fatty acids, total polyunsaturated (g)	0.4877
Vitamin E (alpha-tocopherol) (mg)	1.2094
Sucrose (g)	0.9270
Vitamin B-6 (mg)	0.5483
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)	0.0937
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)	0.4316
Pantothenic acid (mg)	0.9357
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)	0.0114
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2137
Folate, food (g)	180.7710
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.7640
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2442
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0057
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	28.6790
Fatty acids, total polyunsaturated 16:1 c (g)	0.0114
Fatty acids, total saturated (g)	0.5725
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	410.2105
Fatty acids, total saturated 10:0 (g)	0.0682
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0203
Glutamic acid (g)	0.1437
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	5.7200
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0903
Folate, DFE (g)	180.7710
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)	12.2278
Tryptophan (g)	0.0051
Threonine (g)	0.0551
Fatty acids, total polyunsaturated 18:1 c (g)	0.1022
Manganese, Mn (mg)	1.0537
Protein (g)	7.2360
Cryptoxanthin, beta (g)	13.5200
Fatty acids, total saturated 18:1 undifferentiated (g)	0.7374
Betaine (mg)	0.8417
Phosphorus, P (mg)	180.2610
Tocopherol, gamma (mg)	0.0156

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Swedish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. | 2. Cover with additional paper towels, and let stand 5 minutes. | 3. Scrape into a bowl using a rubber spatula. | 4. Combine the yogurt, cucumber, and the next 4 ingredients (cucumber through honey); cover and refrigerate. | 5. Preheat oven to 425°. | 6. Place fillet on a jelly-roll pan coated with cooking spray. | 7. Brush fillet with oil and soy sauce. | 8. Bring water to a boil in a medium saucepan; add onion strips. Cook 10 seconds or until limp. Drain. | 9. Arrange onion strips over fillet. | 10. Bake at 425° for 20 minutes or until fillet flakes easily when tested with a fork. | 11. Serve with yogurt sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain yogurt	1	carton	low-fat	-	-	-	-
cucumber	1/2	cup	diced seeded peeled	7.8	1.8876	0.33799999999999997	0.0572
dill	1	tablespoon	chopped	20.13	3.6412	1.0547	0.9596
horseradish	2	teaspoons	prepared	4.8	1.129	0.11800000000000001	0.069
stone mustard	2	teaspoons	ground	-	-	-	-
honey	1	teaspoon		-	-	-	-
salmon fillet	1	salmon		-	-	-	-
cooking spray				-	-	-	-
dark sesame oil	1	teaspoon		-	-	-	-
soy sauce	1/2	teaspoon	low sodium	1.4045	0.1306	0.2157	0.0151
green onion	8			153.36	32.6032	5.5096	2.6696

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

Cooking in progress....

Baked Salmon With Green Onion Garnish