RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.1358
Energy (kCal)	177.8682
Carbohydrates (g)	25.6016
Total fats (g)	7.4181
Fatty acids, total saturated 20:0 (g)	0.0071
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0576
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)	0.1125
Tocopherol, beta (mg)	0.0000
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)	0.0798
Tocopherol, delta (mg)	0.1230
Arginine (g)	0.4038
Proline (g)	0.2257
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	1.5375
Glucose (dextrose) (g)	0.6248
Adjusted Protein (g)	0.0000
Cystine (g)	0.0779
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.4172
Copper, Cu (mg)	0.3473
Maltose (g)	0.0261
Zinc, Zn (mg)	0.9752
Total lipid (fat) (g)	7.4181
Vitamin K (phylloquinone) (g)	8.6676
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)	0.0050
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	75.9465
Folate, total (g)	204.9539
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	252.7177
Energy (kcal)	177.8682
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0768
Fatty acids, total saturated 14:1 (g)	0.0010
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0868
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	15.2144
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0074
Vitamin C, total ascorbic acid (mg)	27.3850
Lutein + zeaxanthin (g)	527.2667
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2937
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)	62.9645
Fatty acids, total saturated 16:0 (g)	0.8700
Carbohydrate, by difference (g)	25.6016
Vitamin D (IU)	0.0000
Fructose (g)	0.6515
Fluoride, F (g)	1.7293
Aspartic acid (g)	0.5175
Tyrosine (g)	0.1457
Potassium, K (mg)	813.0030
Fatty acids, total saturated 12:0 (g)	0.0010
Vitamin A, RAE (g)	12.9877
Serine (g)	0.3015
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2509
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)	0.0062
Fatty acids, total saturated 14:0 (g)	0.0043
Histidine (g)	0.1170
Isoleucine (g)	0.2271
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8783
Water (g)	210.7227
Fatty acids, total saturated 8:0 (g)	0.0006
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)	150.1088
Sodium, Na (mg)	149.2663
Iron, Fe (mg)	2.0682
Energy (kJ)	743.7200
Ash (g)	2.5490
Caffeine (mg)	0.0000
Glycine (g)	0.2137
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)	2.2861
Fatty acids, total polyunsaturated (g)	2.3445
Vitamin E (alpha-tocopherol) (mg)	0.6481
Sucrose (g)	2.6917
Vitamin B-6 (mg)	0.4133
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0019
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2783
Beta-sitosterol (mg)	30.4425
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.2568
Pantothenic acid (mg)	0.4662
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)	0.0005
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2015
Folate, food (g)	204.9539
Fatty acids, total saturated 20:1 (g)	0.0137
Fatty acids, total monounsaturated (g)	3.6433
Stigmasterol (mg)	0.7688
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.1720
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0014
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.8129
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.9894
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	59.0210
Fatty acids, total saturated 10:0 (g)	0.0100
Galactose (g)	0.1221
Tocotrienol, gamma (mg)	0.2568
Alanine (g)	0.2573
Glutamic acid (g)	1.3938
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.6065
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3720
Folate, DFE (g)	204.9539
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)	6.9085
Tryptophan (g)	0.0724
Threonine (g)	0.1887
Fatty acids, total polyunsaturated 18:1 c (g)	0.0055
Manganese, Mn (mg)	0.8299
Protein (g)	6.1358
Cryptoxanthin, beta (g)	1.9738
Fatty acids, total saturated 18:1 undifferentiated (g)	3.5519
Betaine (mg)	211.1460
Phosphorus, P (mg)	151.6260
Tocopherol, gamma (mg)	3.1757

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 oven to 425f degrees. | 2. Leave root and 1 inch of stem on beets, scrub with a brush. | 3. Place beets in a small baking dish. | 4. Bake at 425f degrees for 50 minutes or until tender. | 5. Cool, trim off beet roots, rub off skins, dice beets. | 6. Combine beets, pear, celery, and pistachios in a medium bowl. | 7. Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk. | 8. Drizzle over beet mixture, tossing gently to coat. | 9. Serve at room temperature or chilled on lettuce leaves, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beet	2	beets		70.52	15.6784	2.6404	0.2788
asian pear	1	cup	diced ripe	-	-	-	-
celery	1/4	cup	diced	4.04	0.7499	0.1742	0.0429
pistachio	2	tablespoons	chopped	86.1	4.1774	3.0996	6.9679
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
honey	1	tablespoon		-	-	-	-
brown sugar	1/2	teaspoon		5.7	1.4714	0.0018	0.0
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
salt	1	dash		-	-	-	-
cayenne pepper	1	dash		-	-	-	-
lettuce leaf	2			-	-	-	-

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

Cooking in progress....

Roasted Beet, Pistachio and Pear Salad