RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.1811
Energy (kCal)	104.0762
Carbohydrates (g)	25.2653
Total fats (g)	0.9608
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2008
Fatty acids, total polyunsaturated 17:1 (g)	0.0001
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)	0.0707
Tocopherol, beta (mg)	0.0304
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)	0.0111
Tocopherol, delta (mg)	0.0304
Arginine (g)	0.0938
Proline (g)	0.0683
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.1514
Adjusted Protein (g)	0.0000
Cystine (g)	0.0194
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.7333
Copper, Cu (mg)	0.1543
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4705
Total lipid (fat) (g)	0.9608
Vitamin K (phylloquinone) (g)	6.7860
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0020
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	37.2270
Folate, total (g)	74.5895
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	44.3125
Energy (kcal)	104.0762
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0036
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0072
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	15.1517
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0380
Vitamin C, total ascorbic acid (mg)	183.2958
Lutein + zeaxanthin (g)	79.0400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0632
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)	42.6560
Fatty acids, total saturated 16:0 (g)	0.0429
Carbohydrate, by difference (g)	25.2653
Vitamin D (IU)	0.0000
Fructose (g)	7.5259
Fluoride, F (g)	13.3760
Aspartic acid (g)	0.4827
Tyrosine (g)	0.0694
Potassium, K (mg)	494.6962
Fatty acids, total saturated 12:0 (g)	0.0006
Vitamin A, RAE (g)	3.3605
Serine (g)	0.0836
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0623
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)	0.0004
Histidine (g)	0.0386
Isoleucine (g)	0.0520
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.2815
Water (g)	290.3095
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)	25.9795
Sodium, Na (mg)	3.5855
Iron, Fe (mg)	1.4382
Energy (kJ)	441.8060
Ash (g)	1.3099
Caffeine (mg)	0.0000
Glycine (g)	0.0852
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)	0.2823
Fatty acids, total polyunsaturated (g)	0.4831
Vitamin E (alpha-tocopherol) (mg)	0.9149
Sucrose (g)	1.5032
Vitamin B-6 (mg)	0.1542
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0002
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0836
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)	0.1216
Pantothenic acid (mg)	0.4029
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)	0.0772
Folate, food (g)	74.5895
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1362
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)	0.0216
Choline, total (mg)	18.4702
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0702
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	51.7835
Fatty acids, total saturated 10:0 (g)	0.0140
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1063
Glutamic acid (g)	0.3151
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)	0.1104
Folate, DFE (g)	74.5895
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)	6.2674
Tryptophan (g)	0.0260
Threonine (g)	0.0637
Fatty acids, total polyunsaturated 18:1 c (g)	0.0032
Manganese, Mn (mg)	1.4758
Protein (g)	2.1811
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1320
Betaine (mg)	0.6688
Phosphorus, P (mg)	76.5895
Tocopherol, gamma (mg)	0.2703

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. Wash the strawberries, and hull them, and cut them in half if they are large. | 2. (Which they are not, right? See above.) Put them in the bowl from which they are to be served. | 3. Grate the zest from the lime, and put it in a small saucepan (or a small microwaveable bowl) with the honey, the lime juice, and the ginger. | 4. Heat the mixture, stirring constantly, and as soon as the honey is dissolved and the syrup is hot, pour it over the strawberries. | 5. Mix them gently. | 6. Chill them, and serve them cold. | 7. Cream is nice but by no means required. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
strawberry	2	cups	ripe	97.28	23.3472	2.0368	0.912
honey	2	tablespoons		-	-	-	-
lime juice	1			3.7812	1.2735	0.0635	0.0106
lime zest	1/4	teaspoon	grated	-	-	-	-
ginger	1/2	teaspoon	grated	3.015	0.6446	0.0808	0.0382

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

Cooking in progress....

Strawberries with Lime-Ginger Syrup