RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.1982
Energy (kCal)	52.6208
Carbohydrates (g)	1.957
Total fats (g)	4.7267
Fatty acids, total saturated 20:0 (g)	0.0032
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0273
Fatty acids, total polyunsaturated 17:1 (g)	0.0008
Fatty acids, total trans-monoenoic (g)	0.0799
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0030
Fatty acids, total saturated 4:0 (g)	0.0037
Fatty acids, total trans (g)	0.0955
Riboflavin (mg)	0.0460
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.4092
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0013
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.3213
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1464
Proline (g)	0.0798
Fatty acids, total polyunsaturated 18:1 t (g)	0.0799
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0003
Adjusted Protein (g)	0.0000
Cystine (g)	0.0217
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4510
Copper, Cu (mg)	0.0850
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2733
Total lipid (fat) (g)	4.7267
Vitamin K (phylloquinone) (g)	0.4153
Cholesterol (mg)	7.0800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0084
Menaquinone-4 (g)	0.7200
Phytosterols (mg)	0.1322
Folate, total (g)	5.6444
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0022
Vitamin A, IU (IU)	57.7763
Energy (kcal)	52.6208
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0426
Fatty acids, total saturated 14:1 (g)	0.0161
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0389
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0007
Sugars, total (g)	0.4101
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0036
Vitamin C, total ascorbic acid (mg)	0.1080
Lutein + zeaxanthin (g)	1.1326
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0001
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0739
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0190
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	6.2458
Fatty acids, total saturated 16:0 (g)	0.8339
Carbohydrate, by difference (g)	1.9570
Vitamin D (IU)	0.0000
Fructose (g)	0.0003
Fluoride, F (g)	0.0492
Aspartic acid (g)	0.1160
Tyrosine (g)	0.0562
Potassium, K (mg)	37.6104
Fatty acids, total saturated 12:0 (g)	0.0537
Vitamin A, RAE (g)	15.0688
Serine (g)	0.0720
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0666
Fatty acids, total trans-polyenoic 22:4 (g)	0.0001
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0007
Fatty acids, total saturated 22:0 (g)	0.0013
Fatty acids, total saturated 14:0 (g)	0.2011
Histidine (g)	0.0374
Isoleucine (g)	0.0584
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0097
Niacin (mg)	0.3090
Water (g)	8.9363
Fatty acids, total saturated 8:0 (g)	0.0175
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0010
Carotene, beta (g)	3.4456
Sodium, Na (mg)	7.4488
Iron, Fe (mg)	0.1479
Energy (kJ)	220.3594
Ash (g)	0.3177
Caffeine (mg)	0.0000
Glycine (g)	0.0707
Fatty acids, total trans-polyenoic (g)	0.0156
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0007
Fatty acids, total saturated 18:2 undifferentiated (g)	1.1115
Fatty acids, total polyunsaturated (g)	1.1494
Vitamin E (alpha-tocopherol) (mg)	0.0471
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0127
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0244
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0620
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0025
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0288
Starch (g)	0.0000
Pantothenic acid (mg)	0.0933
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)	0.0205
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0667
Folate, food (g)	5.6444
Fatty acids, total saturated 20:1 (g)	0.0069
Fatty acids, total monounsaturated (g)	1.4587
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0526
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0130
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.3202
Fatty acids, total polyunsaturated 16:1 c (g)	0.0353
Fatty acids, total saturated (g)	1.5549
Vitamin B-12 (g)	0.0252
Calcium, Ca (mg)	33.7568
Fatty acids, total saturated 10:0 (g)	0.0455
Galactose (g)	0.0002
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0614
Glutamic acid (g)	0.2814
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0001
Carotene, alpha (g)	0.0172
Vitamin E, added (mg)	0.0000
Retinol (g)	14.5200
Leucine (g)	0.1083
Folate, DFE (g)	5.6444
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0156
Fiber, total dietary (g)	0.5014
Tryptophan (g)	0.0246
Threonine (g)	0.0544
Fatty acids, total polyunsaturated 18:1 c (g)	0.4165
Manganese, Mn (mg)	0.0929
Protein (g)	1.1982
Cryptoxanthin, beta (g)	0.1559
Fatty acids, total saturated 18:1 undifferentiated (g)	1.3913
Betaine (mg)	0.0848
Phosphorus, P (mg)	46.9471
Tocopherol, gamma (mg)	0.0454

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat your oven to bake at 400°F. | 2. Wash the potato in warm water to clean off dirt. Place the potato on the oven racks middle tray so it receives heat evenly. Do not poke holes in the potato! | 3. After 40 minutes the potato may swell up, so at this time hit it gently with a wooden spoon to break the skin. This prevents the potato from breaking in the oven. | 4. After 60 minutes reduce the heat to 100°F or as close to that as possibles (oven temperatures vary). Leave the potato for another 2 hours. | 5. After a total of 3 hours the potato should be sweating, and the insides should be a grayish or even bronze color. Make a slit at the top of the potato, add your butter, salt, black pepper and grated cheese. Mix the potato up with a fork, BUT DO NOT MASH THE POTATO! Add sour-cream to the top and serve! | 6. And as my friend Asif says, enjoy it with a glass of Canadian wine! | 7. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	1			-	-	-	-
butter	1	teaspoon		28.5	1.3095	0.8905	2.4
salt	1	pinch		-	-	-	-
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
cheddar cheese	1	dash	grated	-	-	-	-
cream	3	teaspoons	sour	23.76	0.5556	0.2928	2.322

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

Cooking in progress....

Yummy Baked Potato Recipe