RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.3675
Energy (kCal)	583.1475
Carbohydrates (g)	142.2456
Total fats (g)	2.4902
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2170
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)	0.1662
Tocopherol, beta (mg)	0.0370
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)	0.0185
Tocopherol, delta (mg)	0.1110
Arginine (g)	0.1414
Proline (g)	0.1127
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	18.2375
Adjusted Protein (g)	0.0000
Cystine (g)	0.0302
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.0682
Copper, Cu (mg)	0.2424
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8333
Total lipid (fat) (g)	2.4902
Vitamin K (phylloquinone) (g)	71.6750
Cholesterol (mg)	2.6000
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)	25.2250
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	216.5950
Energy (kcal)	583.1475
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0080
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0450
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	88.1182
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0151
Vitamin C, total ascorbic acid (mg)	46.3010
Lutein + zeaxanthin (g)	296.8350
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1180
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)	27.8250
Fatty acids, total saturated 16:0 (g)	0.0653
Carbohydrate, by difference (g)	142.2456
Vitamin D (IU)	0.0000
Fructose (g)	18.5735
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2471
Tyrosine (g)	0.0339
Potassium, K (mg)	326.1375
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	11.7050
Serine (g)	0.0920
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0995
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)	0.0413
Isoleucine (g)	0.0857
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.5996
Water (g)	514.9352
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)	128.3100
Sodium, Na (mg)	241.9750
Iron, Fe (mg)	1.8181
Energy (kJ)	2444.0850
Ash (g)	2.3109
Caffeine (mg)	0.0000
Glycine (g)	0.1180
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)	0.3301
Fatty acids, total polyunsaturated (g)	0.5472
Vitamin E (alpha-tocopherol) (mg)	2.1840
Sucrose (g)	0.5522
Vitamin B-6 (mg)	0.2047
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)	0.0529
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)	0.0000
Starch (g)	0.1110
Pantothenic acid (mg)	0.5044
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)	0.1721
Folate, food (g)	25.2250
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1763
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)	23.9097
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.3563
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	65.1150
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.2590
Alanine (g)	0.1220
Glutamic acid (g)	0.3587
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1684
Folate, DFE (g)	25.2250
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)	13.1145
Tryptophan (g)	0.0117
Threonine (g)	0.0746
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.2995
Protein (g)	5.3675
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1760
Betaine (mg)	0.8005
Phosphorus, P (mg)	48.6350
Tocopherol, gamma (mg)	1.3320

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. For the Blueberry Sorbet: | 2. Combine blueberries and sugar in pot. | 3. Cook over low heat, stirring occasionally, until blueberries are soft. | 4. Remove from heat and allow to cool. | 5. Stir in lime juice and simple syrup. | 6. Puree(I use an immersion blender). | 7. Pass through a fine mesh sieve. | 8. Freeze (you may use an ice cream maker or just place in your freezer and allow to harden). | 9. Lemon and Tarragon Jus | 10. Combine all ingredients in a saucepan and bring to a boil. | 11. Remove from heat, cover and allow to steep until flavor is infused. | 12. Strain and chill. | 13. Pool some of the jus on a plate or in a bowl or martini glass; place one or two scoops of the sorbet on the plate or bowl and garnish with whole berries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
blueberry	2 1/2	cups		210.9	53.613	2.738	1.2209999999999999
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
lime juice	2	tablespoons	squeezed	7.5625	2.5469999999999997	0.127	0.0212
simple syrup	1/4	cup		284.735	71.0836	0.0	0.0
lemon juice zest	1		juice	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
tarragon	1	sprig		-	-	-	-

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

Cooking in progress....

Blueberry Sorbet With Lemon and Tarragon Jus