RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.5859
Energy (kCal)	306.7216
Carbohydrates (g)	2.6499
Total fats (g)	32.4814
Fatty acids, total saturated 20:0 (g)	0.0423
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1156
Fatty acids, total polyunsaturated 17:1 (g)	0.0585
Fatty acids, total trans-monoenoic (g)	0.9000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0522
Fatty acids, total saturated 4:0 (g)	0.6588
Fatty acids, total trans (g)	1.1124
Riboflavin (mg)	0.1697
Tocopherol, beta (mg)	0.0000
Lactose (g)	2.6280
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0180
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)	3.2157
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0603
Proline (g)	0.2759
Fatty acids, total polyunsaturated 18:1 t (g)	0.8019
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0007
Adjusted Protein (g)	0.0000
Cystine (g)	0.0139
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.7141
Copper, Cu (mg)	0.0137
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2194
Total lipid (fat) (g)	32.4814
Vitamin K (phylloquinone) (g)	3.3506
Cholesterol (mg)	101.7000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0027
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1102
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.2645
Folate, total (g)	3.6489
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0351
Vitamin A, IU (IU)	1324.5726
Energy (kcal)	306.7216
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5906
Fatty acids, total saturated 14:1 (g)	0.3096
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0597
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0081
Sugars, total (g)	2.6298
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0834
Vitamin C, total ascorbic acid (mg)	0.5400
Lutein + zeaxanthin (g)	1.3052
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1546
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0027
Magnesium, Mg (mg)	6.7916
Fatty acids, total saturated 16:0 (g)	8.3697
Carbohydrate, by difference (g)	2.6499
Vitamin D (IU)	56.7000
Fructose (g)	0.0007
Fluoride, F (g)	2.7983
Aspartic acid (g)	0.1922
Tyrosine (g)	0.1220
Potassium, K (mg)	89.3209
Fatty acids, total saturated 12:0 (g)	0.9453
Vitamin A, RAE (g)	369.9776
Serine (g)	0.0858
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1183
Fatty acids, total trans-polyenoic 22:4 (g)	0.0090
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0081
Fatty acids, total saturated 22:0 (g)	0.0135
Fatty acids, total saturated 14:0 (g)	2.9980
Histidine (g)	0.0599
Isoleucine (g)	0.1325
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1692
Niacin (mg)	0.0609
Water (g)	52.0648
Fatty acids, total saturated 8:0 (g)	0.3459
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0072
Carotene, beta (g)	65.6912
Sodium, Na (mg)	24.3575
Iron, Fe (mg)	0.1179
Energy (kJ)	1282.8188
Ash (g)	0.4899
Caffeine (mg)	0.0000
Glycine (g)	0.0607
Fatty acids, total trans-polyenoic (g)	0.2124
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0018
Fatty acids, total saturated 18:2 undifferentiated (g)	1.1666
Fatty acids, total polyunsaturated (g)	1.4159
Vitamin E (alpha-tocopherol) (mg)	0.8310
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0323
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5481
Vitamin D (D2 + D3) (g)	1.4400
Vitamin D3 (cholecalciferol) (g)	1.4400
Lysine (g)	0.1123
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0373
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.4495
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)	0.3177
Fatty acids, total trans-polyenoic 18:3i (g)	0.0036
Thiamin (mg)	0.0183
Folate, food (g)	3.6489
Fatty acids, total saturated 20:1 (g)	0.0585
Fatty acids, total monounsaturated (g)	8.1930
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7866
Fatty acids, total polyunsaturated 16:1 t (g)	0.0981
Fatty acids, total polyunsaturated 17:0 (g)	0.1890
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	15.1525
Fatty acids, total polyunsaturated 16:1 c (g)	0.4923
Fatty acids, total saturated (g)	20.7328
Vitamin B-12 (g)	0.1440
Calcium, Ca (mg)	60.6736
Fatty acids, total saturated 10:0 (g)	0.8146
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0837
Glutamic acid (g)	0.5189
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0018
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	364.5000
Leucine (g)	0.2135
Folate, DFE (g)	3.6489
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2088
Fiber, total dietary (g)	0.0727
Tryptophan (g)	0.0596
Threonine (g)	0.1141
Fatty acids, total polyunsaturated 18:1 c (g)	6.3721
Manganese, Mn (mg)	0.0421
Protein (g)	2.5859
Cryptoxanthin, beta (g)	0.0719
Fatty acids, total saturated 18:1 undifferentiated (g)	7.1731
Betaine (mg)	0.0256
Phosphorus, P (mg)	52.6542
Tocopherol, gamma (mg)	0.2349

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. Cook the Brussels sprouts in boiling water until just tender, about 5 minutes. Drain and set aside. | 2. Combine the heavy cream, salt and pepper in a large skillet over medium heat. Bring to a simmer and cook until cream has reduced to 1/2 cup, about 3-4 minutes. Add sprouts and lemon zest and heat through, about 2 minutes. Taste and add salt or pepper as nedded. | 3. You may prepare the whole recipe ahead of time and simply heat before serving. You can also use for other vegetables such as peas, asparagus, beans. Try orange zest instead, and/or add a teaspoons of poppy or caraway seeds. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brussels sprout	2	packages	frozen	-	-	-	-
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
salt	3/4	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
lemon zest	1			-	-	-	-

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

Cooking in progress....

Brussels Sprouts in Lemon Cream