RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.1904
Energy (kCal)	52.48
Carbohydrates (g)	12.2624
Total fats (g)	0.3072
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0026
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)	0.0742
Tocopherol, beta (mg)	0.0128
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)	0.0026
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1165
Proline (g)	0.0691
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7552
Adjusted Protein (g)	0.0000
Cystine (g)	0.1062
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1280
Copper, Cu (mg)	0.0576
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3072
Total lipid (fat) (g)	0.3072
Vitamin K (phylloquinone) (g)	16.8960
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	24.3200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	21383.6800
Energy (kcal)	52.4800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0026
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0256
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.0672
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0128
Vitamin C, total ascorbic acid (mg)	7.5520
Lutein + zeaxanthin (g)	327.6800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0883
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)	15.3600
Fatty acids, total saturated 16:0 (g)	0.0448
Carbohydrate, by difference (g)	12.2624
Vitamin D (IU)	0.0000
Fructose (g)	0.7040
Fluoride, F (g)	4.0960
Aspartic acid (g)	0.2432
Tyrosine (g)	0.0550
Potassium, K (mg)	409.6000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	1068.8000
Serine (g)	0.0691
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0781
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)	0.0000
Histidine (g)	0.0512
Isoleucine (g)	0.0986
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.2582
Water (g)	113.0112
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)	10604.8000
Sodium, Na (mg)	88.3200
Iron, Fe (mg)	0.3840
Energy (kJ)	221.4400
Ash (g)	1.2416
Caffeine (mg)	0.0000
Glycine (g)	0.0602
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)	0.1472
Fatty acids, total polyunsaturated (g)	0.1498
Vitamin E (alpha-tocopherol) (mg)	0.8448
Sucrose (g)	4.5952
Vitamin B-6 (mg)	0.1766
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)	0.1293
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)	1.2800
Starch (g)	1.8304
Pantothenic acid (mg)	0.3494
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0845
Folate, food (g)	24.3200
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0179
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
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)	11.2640
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0474
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	42.2400
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1446
Glutamic acid (g)	0.4685
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4450.5600
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1306
Folate, DFE (g)	24.3200
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)	3.5840
Tryptophan (g)	0.0154
Threonine (g)	0.2445
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1830
Protein (g)	1.1904
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0154
Betaine (mg)	0.5120
Phosphorus, P (mg)	44.8000
Tocopherol, gamma (mg)	0.0000

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. Put the butter and a tablespoon of olive oil into a large pan and melt over a medium heat. | 2. Add the garlic and lemon thyme leaves and let it infuse the oil, be careful not to let it burn. | 3. Add the leeks and allow them to sweat until they become soft. | 4. Add the potato and carrot and sweat for a little while more. | 5. (Keep an eye on them, stirring occasionally, so they don't stick to the bottom of the pan). | 6. Add the lentils and stir them into the mixture. | 7. Pour in the stock and season with black pepper. | 8. Bring to the boil and then simmer for 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		peeled cubed	-	-	-	-
leek	2		sliced	-	-	-	-
carrot	1		peeled sliced	52.48	12.2624	1.1904	0.3072
green lentil	1	can	drained rinsed	-	-	-	-
garlic clove	1		peeled diced	-	-	-	-
lemon thyme leaf	2	teaspoons		-	-	-	-
vegetable bouillon cube	2			-	-	-	-
butter				-	-	-	-
olive oil				-	-	-	-
black pepper			grated	-	-	-	-

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

Cooking in progress....

Thyme and Lentil Soup