RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.3673
Energy (kCal)	422.3782
Carbohydrates (g)	3.9559
Total fats (g)	45.8109
Fatty acids, total saturated 20:0 (g)	0.0072
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0360
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)	0.0745
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1271
Tocopherol, beta (mg)	0.0170
Lactose (g)	0.0119
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)	1.5663
Tocopherol, delta (mg)	0.0116
Arginine (g)	0.2241
Proline (g)	0.1599
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2041
Adjusted Protein (g)	0.0000
Cystine (g)	0.0531
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.5432
Copper, Cu (mg)	0.0548
Maltose (g)	0.0119
Zinc, Zn (mg)	0.5719
Total lipid (fat) (g)	45.8109
Vitamin K (phylloquinone) (g)	13.5632
Cholesterol (mg)	184.4500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0175
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	42.0072
Folate, total (g)	27.9810
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1329.7805
Energy (kcal)	422.3782
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1587
Fatty acids, total saturated 14:1 (g)	0.0043
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0713
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0019
Sugars, total (g)	0.6350
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1115
Vitamin C, total ascorbic acid (mg)	4.8946
Lutein + zeaxanthin (g)	305.2830
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0194
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1889
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)	7.2565
Fatty acids, total saturated 16:0 (g)	4.5269
Carbohydrate, by difference (g)	3.9559
Vitamin D (IU)	37.0600
Fructose (g)	0.2781
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.3402
Tyrosine (g)	0.1250
Potassium, K (mg)	106.7917
Fatty acids, total saturated 12:0 (g)	19.1802
Vitamin A, RAE (g)	118.9732
Serine (g)	0.2408
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1348
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0015
Fatty acids, total saturated 22:0 (g)	0.0083
Fatty acids, total saturated 14:0 (g)	6.7152
Histidine (g)	0.0804
Isoleucine (g)	0.1675
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4054
Water (g)	20.3897
Fatty acids, total saturated 8:0 (g)	1.3479
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)	570.6432
Sodium, Na (mg)	86.5717
Iron, Fe (mg)	1.1119
Energy (kJ)	1767.0414
Ash (g)	0.7204
Caffeine (mg)	0.0000
Glycine (g)	0.1097
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0004
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5063
Fatty acids, total polyunsaturated (g)	1.6380
Vitamin E (alpha-tocopherol) (mg)	3.2078
Sucrose (g)	0.0808
Vitamin B-6 (mg)	0.1700
Fatty acids, total trans-polyenoic 13:0 (g)	0.0007
Fatty acids, total saturated 6:0 (g)	0.0820
Vitamin D (D2 + D3) (g)	0.9180
Vitamin D3 (cholecalciferol) (g)	0.9180
Lysine (g)	0.2288
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)	0.5670
Starch (g)	0.0000
Pantothenic acid (mg)	0.5779
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)	0.0023
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0470
Folate, food (g)	27.9810
Fatty acids, total saturated 20:1 (g)	0.0151
Fatty acids, total monounsaturated (g)	6.7440
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0012
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0091
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0170
Choline, total (mg)	142.8217
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	34.9613
Vitamin B-12 (g)	0.3315
Calcium, Ca (mg)	38.1967
Fatty acids, total saturated 10:0 (g)	1.5136
Galactose (g)	0.0130
Tocotrienol, gamma (mg)	0.0775
Alanine (g)	0.1620
Glutamic acid (g)	0.4150
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	66.3112
Vitamin E, added (mg)	0.0000
Retinol (g)	63.0700
Leucine (g)	0.2693
Folate, DFE (g)	27.9810
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)	1.2338
Tryptophan (g)	0.0344
Threonine (g)	0.1316
Fatty acids, total polyunsaturated 18:1 c (g)	0.0937
Manganese, Mn (mg)	0.1158
Protein (g)	3.3673
Cryptoxanthin, beta (g)	135.8162
Fatty acids, total saturated 18:1 undifferentiated (g)	6.5644
Betaine (mg)	0.2667
Phosphorus, P (mg)	81.6088
Tocopherol, gamma (mg)	0.3386

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. AIOLI:. | 2. In mortar using pestle, or on cutting board with knife, mince and mash garlic to a paste with a pinch of salt. | 3. Whisk together yolk, lemon juice and mustard in a small bowl. | 4. Combine 2 oils and dribble it into yolk mixture a little at a time, whisking constantly until emulsified. (If aioli separates, stop adding oil and whisk until it comes back together, then resume adding oil.). | 5. Whisk in garlic paste. | 6. Season with salt and pepper. | 7. Refrigerate, covered, until ready to use. | 8. POTATOES:. | 9. Bring large pan of salted water to boil over high heat. | 10. Add potatoes and cook until tender (about 20 to 25 minutes). | 11. Drain and cool. | 12. Peel cooled potatoes and slice into rounds. | 13. Transfer to serving plate. | 14. In bowl, whisk together oil, vinegar, paprika, garlic and chili powder. | 15. Drizzle paprika sauce and aioli over potatoes. | 16. Refrigerate any leftovers for another use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2			-	-	-	-
kosher salt				-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
dijon mustard	1/2	teaspoon		-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
pepper				-	-	-	-
potato	12		scrubbed boiling	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
white wine vinegar	1	tablespoon		-	-	-	-
paprika	1/4	teaspoon	smoked	1.6215	0.3104	0.0813	0.0741
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856

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

Cooking in progress....

Patatas Bravas - Brave Spanish Potatoes