RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.126
Energy (kCal)	166.1975
Carbohydrates (g)	2.1385
Total fats (g)	10.084
Fatty acids, total saturated 20:0 (g)	0.0035
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0686
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0261
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0152
Fatty acids, total trans (g)	0.0382
Riboflavin (mg)	0.4841
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.7575
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
Fatty acids, total polyunsaturated 24:1 c (g)	0.0013
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8667
Tocopherol, delta (mg)	0.0620
Arginine (g)	0.8398
Proline (g)	0.5675
Fatty acids, total polyunsaturated 18:1 t (g)	0.0231
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4415
Adjusted Protein (g)	0.0000
Cystine (g)	0.2766
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	32.1523
Copper, Cu (mg)	0.0866
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3854
Total lipid (fat) (g)	10.0840
Vitamin K (phylloquinone) (g)	0.3800
Cholesterol (mg)	373.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0264
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0453
Menaquinone-4 (g)	0.1500
Phytosterols (mg)	0.0000
Folate, total (g)	47.9250
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	567.0250
Energy (kcal)	166.1975
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2012
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3944
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.3895
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0605
Vitamin C, total ascorbic acid (mg)	0.0075
Lutein + zeaxanthin (g)	505.8250
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8936
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0264
Magnesium, Mg (mg)	18.8725
Fatty acids, total saturated 16:0 (g)	2.3583
Carbohydrate, by difference (g)	2.1385
Vitamin D (IU)	82.3000
Fructose (g)	0.1851
Fluoride, F (g)	1.1375
Aspartic acid (g)	1.3793
Tyrosine (g)	0.5263
Potassium, K (mg)	205.2175
Fatty acids, total saturated 12:0 (g)	0.0116
Vitamin A, RAE (g)	167.0250
Serine (g)	1.0046
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7085
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0002
Fatty acids, total saturated 22:0 (g)	0.0044
Fatty acids, total saturated 14:0 (g)	0.0777
Histidine (g)	0.3262
Isoleucine (g)	0.6991
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.1025
Water (g)	206.7522
Fatty acids, total saturated 8:0 (g)	0.0152
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0182
Carotene, beta (g)	2.3250
Sodium, Na (mg)	180.2225
Iron, Fe (mg)	1.9142
Energy (kJ)	697.5000
Ash (g)	1.3878
Caffeine (mg)	0.0000
Glycine (g)	0.4470
Fatty acids, total trans-polyenoic (g)	0.0121
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5821
Fatty acids, total polyunsaturated (g)	1.9596
Vitamin E (alpha-tocopherol) (mg)	1.0695
Sucrose (g)	0.0052
Vitamin B-6 (mg)	0.1772
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0112
Vitamin D (D2 + D3) (g)	2.0150
Vitamin D3 (cholecalciferol) (g)	2.0150
Lysine (g)	0.9582
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0234
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0160
Pantothenic acid (mg)	1.5954
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0513
Folate, food (g)	47.9250
Fatty acids, total saturated 20:1 (g)	0.0342
Fatty acids, total monounsaturated (g)	3.8344
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5400
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	296.5050
Fatty acids, total polyunsaturated 16:1 c (g)	0.1982
Fatty acids, total saturated (g)	3.4112
Vitamin B-12 (g)	0.9575
Calcium, Ca (mg)	84.6325
Fatty acids, total saturated 10:0 (g)	0.0173
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7551
Glutamic acid (g)	1.7973
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0014
Carotene, alpha (g)	0.0250
Vitamin E, added (mg)	0.0000
Retinol (g)	166.7500
Leucine (g)	1.1381
Folate, DFE (g)	47.9250
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0121
Fiber, total dietary (g)	0.1000
Tryptophan (g)	0.1732
Threonine (g)	0.5803
Fatty acids, total polyunsaturated 18:1 c (g)	3.4074
Manganese, Mn (mg)	0.1879
Protein (g)	13.1260
Cryptoxanthin, beta (g)	9.6750
Fatty acids, total saturated 18:1 undifferentiated (g)	3.5523
Betaine (mg)	0.3950
Phosphorus, P (mg)	218.0800
Tocopherol, gamma (mg)	0.5538

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. In medium saucepan, beat two eggs and water with wire wisk. | 2. Add vinegar and mustard, salt and sugar. Use 2 tsps sugar at first. | 3. Wisk the dressing until thickened on low to medium heat. | 4. 1. Cool to put on cabbage and vegetables or bacon. | 5. 2. Warm to mix with lettuce and green onions and bacon. | 6. 3. Warm to serve over sliced pork loin or roast. | 7. Note:Cider Vinegar is stronger than White Vinegar and you might want to use the last teaspoon of sugar or add more sugar depending on your taste. | 8. Note:To leave a less stronger taste of mustard, add a tblsp. of milk. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2		beaten	143.0	0.72	12.56	9.51
water	1/4	cup		0.0	0.0	0.0	0.0
cider vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
yellow mustard	1/2	teaspoon		1.5	0.1458	0.0935	0.0835
salt	1/2	teaspoon		-	-	-	-
sugar	2 -3	teaspoons		0.0	0.0	0.0	0.0
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905

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

Cooking in progress....

Depression Mustard, Egg, Vinegar Sauce - Slaw,lettuce or Pork