RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.4172
Energy (kCal)	149.3633
Carbohydrates (g)	37.3068
Total fats (g)	0.7019
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0124
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)	0.0722
Tocopherol, beta (mg)	0.0000
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)	0.0050
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0024
Proline (g)	0.0017
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.6874
Adjusted Protein (g)	0.0000
Cystine (g)	0.0004
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3645
Copper, Cu (mg)	0.0867
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1486
Total lipid (fat) (g)	0.7019
Vitamin K (phylloquinone) (g)	6.5920
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)	0.0110
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	32.1908
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	222.7292
Energy (kcal)	149.3633
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0001
Fatty acids, total saturated 14:1 (g)	0.0024
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0008
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	23.2908
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	51.5498
Lutein + zeaxanthin (g)	155.4633
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0015
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)	18.3483
Fatty acids, total saturated 16:0 (g)	0.0166
Carbohydrate, by difference (g)	37.3068
Vitamin D (IU)	0.0000
Fructose (g)	11.6420
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0043
Tyrosine (g)	0.0006
Potassium, K (mg)	385.7425
Fatty acids, total saturated 12:0 (g)	0.0012
Vitamin A, RAE (g)	10.7567
Serine (g)	0.0012
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0012
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0024
Histidine (g)	0.0007
Isoleucine (g)	0.0009
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3856
Water (g)	295.8488
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)	125.5550
Sodium, Na (mg)	3.3683
Iron, Fe (mg)	0.4369
Energy (kJ)	622.2717
Ash (g)	0.8833
Caffeine (mg)	0.0000
Glycine (g)	0.0035
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)	0.0181
Fatty acids, total polyunsaturated (g)	0.0304
Vitamin E (alpha-tocopherol) (mg)	0.5671
Sucrose (g)	4.5004
Vitamin B-6 (mg)	0.1380
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)	0.0018
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)	0.1030
Pantothenic acid (mg)	0.2930
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)	0.0012
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0735
Folate, food (g)	32.1908
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0087
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0146
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.7662
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0511
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	20.2683
Fatty acids, total saturated 10:0 (g)	0.0244
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0019
Glutamic acid (g)	0.0035
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.4567
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0009
Folate, DFE (g)	26.0108
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)	6.3477
Tryptophan (g)	0.0003
Threonine (g)	0.0006
Fatty acids, total polyunsaturated 18:1 c (g)	0.0049
Manganese, Mn (mg)	0.1074
Protein (g)	1.4172
Cryptoxanthin, beta (g)	14.2333
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0061
Betaine (mg)	0.0000
Phosphorus, P (mg)	35.7117
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Spanish and Portuguese >> Spanish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Slice the orange and lemon. | 2. Put the fruit in a pitcher and cover with the rum. | 3. Cover pitcher with plastic wrap and refrigerate for at least 4 hours. (Overnight is best.). | 4. Add the Gran Marnier, Reisling, Lemon Juice, Vodka, and sugar to the pitcher. | 5. Add soda up to 2 inches from the top of the pitcher. | 6. Add the Granny Smith Apple to the pitcher. | 7. Stir well, pressing the fruit as you stir. | 8. Serve over ice (with extra soda, if you want). | 9. Fruit can be used for additional batches, simply cover with rum and continue with step 4. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange	1			1.7625	0.4406	0.0352	0.0045
lemon	1			1.2808	0.4116	0.0486	0.0132
rum	1 1/2	cups	chilled	-	-	-	-
grand marnier	1/2	cup	chilled	-	-	-	-
riesling wine	1	bottle	chilled	-	-	-	-
vodka	1/2	cup		-	-	-	-
lemon juice	1/2	cup	chilled	26.84	8.418	0.42700000000000005	0.2928
sugar	3 -4	tablespoons		0.0	0.0	0.0	0.0
granny smith apple	1		diced	119.48	28.0366	0.9064	0.3914
club soda			chilled	-	-	-	-

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

Cooking in progress....

New Year's Eve White Sangria