RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3212
Energy (kCal)	821.013
Carbohydrates (g)	205.2295
Total fats (g)	0.555
Fatty acids, total saturated 20:0 (g)	0.0081
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0251
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0088
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0044
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0107
Riboflavin (mg)	0.0122
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0077
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)	0.0287
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0183
Proline (g)	0.0198
Fatty acids, total polyunsaturated 18:1 t (g)	0.0088
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0479
Adjusted Protein (g)	0.0000
Cystine (g)	0.0037
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3399
Copper, Cu (mg)	0.0703
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1632
Total lipid (fat) (g)	0.5550
Vitamin K (phylloquinone) (g)	5.9556
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0246
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.7520
Folate, total (g)	3.3000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0003
Vitamin A, IU (IU)	23.5950
Energy (kcal)	821.0130
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0013
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0049
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0003
Sugars, total (g)	201.1650
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.9984
Lutein + zeaxanthin (g)	9.6750
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0173
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	25.1480
Fatty acids, total saturated 16:0 (g)	0.0790
Carbohydrate, by difference (g)	205.2295
Vitamin D (IU)	0.0000
Fructose (g)	0.0449
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0338
Tyrosine (g)	0.0092
Potassium, K (mg)	114.9950
Fatty acids, total saturated 12:0 (g)	0.0015
Vitamin A, RAE (g)	1.1610
Serine (g)	0.0125
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0120
Fatty acids, total trans-polyenoic 22:4 (g)	0.0024
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0206
Fatty acids, total saturated 22:0 (g)	0.0074
Fatty acids, total saturated 14:0 (g)	0.0110
Histidine (g)	0.0069
Isoleucine (g)	0.0120
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0024
Niacin (mg)	0.0867
Water (g)	480.8865
Fatty acids, total saturated 8:0 (g)	0.0011
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0007
Carotene, beta (g)	7.2150
Sodium, Na (mg)	27.1740
Iron, Fe (mg)	1.2518
Energy (kJ)	3436.2650
Ash (g)	0.9447
Caffeine (mg)	0.0000
Glycine (g)	0.0188
Fatty acids, total trans-polyenoic (g)	0.0018
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1130
Fatty acids, total polyunsaturated (g)	0.1534
Vitamin E (alpha-tocopherol) (mg)	0.3839
Sucrose (g)	200.3646
Vitamin B-6 (mg)	0.0209
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0190
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0402
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)	0.0008
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0131
Folate, food (g)	3.3000
Fatty acids, total saturated 20:1 (g)	0.0151
Fatty acids, total monounsaturated (g)	0.0602
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1074
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0018
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.2008
Fatty acids, total polyunsaturated 16:1 c (g)	0.0011
Fatty acids, total saturated (g)	0.1671
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	101.1840
Fatty acids, total saturated 10:0 (g)	0.0055
Galactose (g)	0.0063
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0160
Glutamic acid (g)	0.0305
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.8250
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0185
Folate, DFE (g)	3.3000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0018
Fiber, total dietary (g)	1.6038
Tryptophan (g)	0.0020
Threonine (g)	0.0087
Fatty acids, total polyunsaturated 18:1 c (g)	0.0328
Manganese, Mn (mg)	2.6201
Protein (g)	0.3212
Cryptoxanthin, beta (g)	13.0260
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0431
Betaine (mg)	0.0588
Phosphorus, P (mg)	7.4380
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. Heat sugar and the water in noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.). | 2. Meanwhile, combine wine, lemon and orange slices, cloves and cinnamon in small saucepan. Heat slowly to simmering. Strain through sieve into bowl, pressing fruit with back of spoon to extract as mush liquid as possible. Refrigerate until cold. | 3. Mix wine and sugar syrup, pour into 8" cake pan, and freeze overnight. | 4. The next day, transfer ice to food processor or blender and process until smooth. Return to baking pan and freeze until firm, about 3 hours, stirring once halfway through. Scoop into chilled wineglasses to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup	805.98	201.59599999999998	0.0	0.0
water	2	cups	0.0	0.0	0.0	0.0
red wine	2	cups	-	-	-	-
lemon	4	slices	-	-	-	-
orange	2		3.525	0.8812	0.0705	0.009000000000000001
clove	2		11.508	2.7523	0.2507	0.546
cinnamon	1		-	-	-	-

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

Cooking in progress....

Sangria Sorbet