RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3618
Energy (kCal)	6.7259
Carbohydrates (g)	1.4531
Total fats (g)	0.0563
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0127
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)	0.0070
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)	0.0021
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0249
Proline (g)	0.0148
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0021
Adjusted Protein (g)	0.0000
Cystine (g)	0.0038
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4648
Copper, Cu (mg)	0.0302
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0702
Total lipid (fat) (g)	0.0563
Vitamin K (phylloquinone) (g)	15.6486
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)	2.5904
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	189.7985
Energy (kcal)	6.7259
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)	0.0042
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0443
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	1.5720
Lutein + zeaxanthin (g)	202.7238
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0163
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)	3.9945
Fatty acids, total saturated 16:0 (g)	0.0070
Carbohydrate, by difference (g)	1.4531
Vitamin D (IU)	0.0000
Fructose (g)	0.0020
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0334
Tyrosine (g)	0.0079
Potassium, K (mg)	30.0950
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	9.4832
Serine (g)	0.0116
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0127
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)	0.0061
Isoleucine (g)	0.0123
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0595
Water (g)	5.0818
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)	112.9498
Sodium, Na (mg)	0.7663
Iron, Fe (mg)	0.2188
Energy (kJ)	28.0488
Ash (g)	0.1234
Caffeine (mg)	0.0000
Glycine (g)	0.0128
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)	0.0135
Fatty acids, total polyunsaturated (g)	0.0269
Vitamin E (alpha-tocopherol) (mg)	0.0367
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0442
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)	0.0135
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)	0.0333
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)	0.0078
Folate, food (g)	2.5904
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0076
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)	1.1638
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0121
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	14.2312
Fatty acids, total saturated 10:0 (g)	0.0003
Galactose (g)	0.0104
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0122
Glutamic acid (g)	0.0421
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)	0.0217
Folate, DFE (g)	2.5904
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)	0.2650
Tryptophan (g)	0.0037
Threonine (g)	0.0098
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.1641
Protein (g)	0.3618
Cryptoxanthin, beta (g)	1.7691
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0071
Betaine (mg)	0.0653
Phosphorus, P (mg)	7.4772
Tocopherol, gamma (mg)	0.0434

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. Use a sharp knife to remove orange peel. | 2. Cut oranges into segments, removing all the white pith. | 3. Slice end from fennel and remove shoots from top (reserve shoots). | 4. If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler. | 5. Cut in half and thinly slice. | 6. In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil. | 7. Arrange fennel slices and orange segments on individual serving dishes. | 8. Drizzle dressing over salads and garnish with reserved fennel fronds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
blood orange	3			-	-	-	-
fennel bulb	1			-	-	-	-
white wine vinegar	4	teaspoons		-	-	-	-
basil	4	teaspoons	chopped	0.8127	0.0936	0.1113	0.0226
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
extra virgin olive oil	1/4	cup		-	-	-	-

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

Cooking in progress....

Blood Orange and Fennel Salad