RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.8264
Energy (kCal)	436.651
Carbohydrates (g)	64.5266
Total fats (g)	10.717
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1016
Fatty acids, total polyunsaturated 17:1 (g)	0.0132
Fatty acids, total trans-monoenoic (g)	0.0263
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1888
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0384
Riboflavin (mg)	0.4814
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0071
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)	0.8365
Tocopherol, delta (mg)	0.0608
Arginine (g)	1.2705
Proline (g)	0.7634
Fatty acids, total polyunsaturated 18:1 t (g)	0.0232
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.3617
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	43.3766
Copper, Cu (mg)	0.1957
Maltose (g)	0.0000
Zinc, Zn (mg)	2.0275
Total lipid (fat) (g)	10.7170
Vitamin K (phylloquinone) (g)	124.9475
Cholesterol (mg)	375.1500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0361
Menaquinone-4 (g)	0.0075
Phytosterols (mg)	0.3800
Folate, total (g)	62.1870
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0221
Vitamin A, IU (IU)	1184.7240
Energy (kcal)	436.6510
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2061
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5069
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0017
Sugars, total (g)	0.5294
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	10.1080
Lutein + zeaxanthin (g)	925.6360
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0598
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1619
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)	45.4812
Fatty acids, total saturated 16:0 (g)	2.5136
Carbohydrate, by difference (g)	64.5266
Vitamin D (IU)	82.0500
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.8229
Tyrosine (g)	0.7662
Potassium, K (mg)	242.9690
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	193.3460
Serine (g)	1.2401
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9562
Fatty acids, total trans-polyenoic 22:4 (g)	0.0131
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0001
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.0402
Histidine (g)	0.4388
Isoleucine (g)	0.8885
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	2.2654
Water (g)	168.3320
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0181
Carotene, beta (g)	384.1040
Sodium, Na (mg)	161.8872
Iron, Fe (mg)	2.5029
Energy (kJ)	1827.3910
Ash (g)	1.8074
Caffeine (mg)	0.0000
Glycine (g)	0.6739
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)	1.8134
Fatty acids, total polyunsaturated (g)	2.2272
Vitamin E (alpha-tocopherol) (mg)	1.2269
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.5252
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.0025
Vitamin D3 (cholecalciferol) (g)	2.0025
Lysine (g)	1.1217
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0231
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.2182
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)	0.0082
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1560
Folate, food (g)	62.1870
Fatty acids, total saturated 20:1 (g)	0.0271
Fatty acids, total monounsaturated (g)	4.0341
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5332
Fatty acids, total polyunsaturated 16:1 t (g)	0.0031
Fatty acids, total polyunsaturated 17:0 (g)	0.0223
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	301.3773
Fatty acids, total polyunsaturated 16:1 c (g)	0.1984
Fatty acids, total saturated (g)	3.4474
Vitamin B-12 (g)	0.9178
Calcium, Ca (mg)	83.1442
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.0332
Glutamic acid (g)	2.6183
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	161.3500
Leucine (g)	1.5161
Folate, DFE (g)	62.1870
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)	2.1468
Tryptophan (g)	0.2312
Threonine (g)	0.7447
Fatty acids, total polyunsaturated 18:1 c (g)	3.3906
Manganese, Mn (mg)	0.9889
Protein (g)	17.8264
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.7800
Betaine (mg)	0.3000
Phosphorus, P (mg)	285.9280
Tocopherol, gamma (mg)	0.5433

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. Mix the flour and the eggs in a bowl. | 2. Add water and stir into a smooth batter. | 3. Add scallions, parsley and shrimp. | 4. Season with salt, pepper and paprika. | 5. Let stand to rest for half an hour or more. | 6. Heat olive oil in a frying pan. | 7. Spoon in about 2 tablespoons of batter at a time, flatten with the back of the spoon into a thin pancakes. | 8. Fry on each side until golden. | 9. Serve immediately. | 10. *note*: I ask Chef Kate if she used Pam for her griddle method. Here is her reply: | 11. "Just dry--using the smooth plates of an electric waffle iron with removable plates-I got it good and hot and then cooked them, letting them cook on one side and then turning only once - No sticking and really delicious and a lot less calories and fat.". | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
egg	2			143.0	0.72	12.56	9.51
water	5	tablespoons		0.0	0.0	0.0	0.0
scallion	1	bunch	chopped	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
shrimp	1/2		shelled chopped	1.775	0.0228	0.3402	0.0252
salt				-	-	-	-
pepper			ground	-	-	-	-
paprika				-	-	-	-
olive oil				-	-	-	-

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

Cooking in progress....

Spanish Tortillitas De Camarones (Shrimp Cakes)