RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1273
Energy (kCal)	8.28
Carbohydrates (g)	0.2485
Total fats (g)	0.7819
Fatty acids, total saturated 20:0 (g)	0.0011
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0031
Fatty acids, total polyunsaturated 17:1 (g)	0.0003
Fatty acids, total trans-monoenoic (g)	0.0266
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0010
Fatty acids, total saturated 4:0 (g)	0.0012
Fatty acids, total trans (g)	0.0318
Riboflavin (mg)	0.0077
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.1364
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0004
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)	0.0737
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0059
Proline (g)	0.0145
Fatty acids, total polyunsaturated 18:1 t (g)	0.0266
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0013
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1490
Copper, Cu (mg)	0.0022
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0239
Total lipid (fat) (g)	0.7819
Vitamin K (phylloquinone) (g)	16.4600
Cholesterol (mg)	2.3600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0027
Menaquinone-4 (g)	0.2400
Phytosterols (mg)	0.0500
Folate, total (g)	1.7600
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0007
Vitamin A, IU (IU)	102.1200
Energy (kcal)	8.2800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0119
Fatty acids, total saturated 14:1 (g)	0.0054
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0035
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0002
Sugars, total (g)	0.1449
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0008
Vitamin C, total ascorbic acid (mg)	1.3660
Lutein + zeaxanthin (g)	55.7700
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0095
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0063
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	0.9000
Fatty acids, total saturated 16:0 (g)	0.2070
Carbohydrate, by difference (g)	0.2485
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0134
Tyrosine (g)	0.0069
Potassium, K (mg)	10.5400
Fatty acids, total saturated 12:0 (g)	0.0179
Vitamin A, RAE (g)	9.1700
Serine (g)	0.0090
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0077
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0002
Fatty acids, total saturated 22:0 (g)	0.0004
Fatty acids, total saturated 14:0 (g)	0.0651
Histidine (g)	0.0043
Isoleucine (g)	0.0077
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0032
Niacin (mg)	0.0168
Water (g)	3.7999
Fatty acids, total saturated 8:0 (g)	0.0058
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	51.5400
Sodium, Na (mg)	1.8000
Iron, Fe (mg)	0.0648
Energy (kJ)	34.7100
Ash (g)	0.0424
Caffeine (mg)	0.0000
Glycine (g)	0.0044
Fatty acids, total trans-polyenoic (g)	0.0052
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0002
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0271
Fatty acids, total polyunsaturated (g)	0.0332
Vitamin E (alpha-tocopherol) (mg)	0.0227
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0025
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0081
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0128
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0229
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)	0.0068
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0017
Folate, food (g)	1.7600
Fatty acids, total saturated 20:1 (g)	0.0012
Fatty acids, total monounsaturated (g)	0.1868
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0175
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0043
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.8960
Fatty acids, total polyunsaturated 16:1 c (g)	0.0118
Fatty acids, total saturated (g)	0.4069
Vitamin B-12 (g)	0.0084
Calcium, Ca (mg)	5.4200
Fatty acids, total saturated 10:0 (g)	0.0151
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0066
Glutamic acid (g)	0.0294
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)	4.8400
Leucine (g)	0.0149
Folate, DFE (g)	1.7600
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0052
Fiber, total dietary (g)	0.0330
Tryptophan (g)	0.0021
Threonine (g)	0.0069
Fatty acids, total polyunsaturated 18:1 c (g)	0.1385
Manganese, Mn (mg)	0.0022
Protein (g)	0.1273
Cryptoxanthin, beta (g)	0.0400
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1681
Betaine (mg)	0.0240
Phosphorus, P (mg)	3.6200
Tocopherol, gamma (mg)	0.0173

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. Slice potato and cover one side of the rye bread with the slices. Cover the other side of the bread with the herring fillet. With two the spoons shape up the sour cream and place it in the middle of the sandwich. Top it with slices of red onions and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rye bread	1/2	slice	buttered	-	-	-	-
new potato	1		boiled	-	-	-	-
red onion	1			-	-	-	-
cream	1	teaspoon	sour	7.92	0.1852	0.0976	0.774
parsley	1	sprig		0.36	0.0633	0.0297	0.0079
herring fillet	1		cured	-	-	-	-

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

Cooking in progress....

Smushi 2: Sweet Cured Herring With Boiled Potatoes and Sour Crea