RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0597
Energy (kCal)	1.4432
Carbohydrates (g)	0.3677
Total fats (g)	0.0187
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0009
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)	0.0010
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)	0.0019
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0018
Proline (g)	0.0081
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	0.0008
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0282
Copper, Cu (mg)	0.0076
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0068
Total lipid (fat) (g)	0.0187
Vitamin K (phylloquinone) (g)	0.9413
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)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5290
Folate, total (g)	0.0977
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3.1452
Energy (kcal)	1.4432
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0004
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0006
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0037
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	2.6105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0031
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)	0.9832
Fatty acids, total saturated 16:0 (g)	0.0031
Carbohydrate, by difference (g)	0.3677
Vitamin D (IU)	0.0000
Fructose (g)	0.0013
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0081
Tyrosine (g)	0.0028
Potassium, K (mg)	7.6417
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	0.1552
Serine (g)	0.0024
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0026
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)	0.0002
Histidine (g)	0.0009
Isoleucine (g)	0.0021
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0066
Water (g)	0.0716
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)	1.7825
Sodium, Na (mg)	0.1150
Iron, Fe (mg)	0.0558
Energy (kJ)	6.0375
Ash (g)	0.0258
Caffeine (mg)	0.0000
Glycine (g)	0.0025
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)	0.0040
Fatty acids, total polyunsaturated (g)	0.0057
Vitamin E (alpha-tocopherol) (mg)	0.0060
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0017
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0014
Beta-sitosterol (mg)	0.0000
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)	0.0000
Pantothenic acid (mg)	0.0080
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)	0.0006
Folate, food (g)	0.0977
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0042
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)	0.0650
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0080
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	2.5472
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0035
Glutamic acid (g)	0.0081
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0058
Folate, DFE (g)	0.0977
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)	0.1455
Tryptophan (g)	0.0003
Threonine (g)	0.0014
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.0733
Protein (g)	0.0597
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0037
Betaine (mg)	0.0512
Phosphorus, P (mg)	0.9085
Tocopherol, gamma (mg)	0.0377

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. Drain beets well and cut each in half, cut larger beets into quarters. | 2. Place in a small salad bowl. | 3. Zest as much as possible of the orange peel, right into the bowl with the beets. | 4. Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith. | 5. Section the orange, over the bowl, dropping the supremes into bowl with the beets, taking care to let any juice run into the bowl. | 6. Squeeze the juice out of the remains into the bowl. | 7. Discard remains. | 8. Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange. | 9. Carefully mix to coat, cover and refrigerate for at least one hour. | 10. Just before serving sprinkle fresh raspberries on top. | 11. (Will keep in refrigerator for at least a week.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby beet	1	can	drained cut	-	-	-	-
navel orange	1			-	-	-	-
raspberry vinegar	3	tablespoons		-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
shallot	1/4 - 1		chopped	-	-	-	-
honey	1	tablespoon		-	-	-	-
raspberry	6 -8			0.0	0.0	0.0	0.0

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

Cooking in progress....

Beet - Orange Salad With Raspberry Vinaigrette