RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.5502
Energy (kCal)	87.215
Carbohydrates (g)	18.7979
Total fats (g)	1.5423
Fatty acids, total saturated 20:0 (g)	0.0005
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0470
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)	0.0903
Tocopherol, beta (mg)	0.0040
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)	0.0528
Tocopherol, delta (mg)	0.0029
Arginine (g)	0.0933
Proline (g)	0.2322
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0468
Adjusted Protein (g)	0.0000
Cystine (g)	0.0344
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.0911
Copper, Cu (mg)	0.1428
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4988
Total lipid (fat) (g)	1.5423
Vitamin K (phylloquinone) (g)	15.1553
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)	0.0157
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	11.3485
Folate, total (g)	9.3650
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2134.7590
Energy (kcal)	87.2150
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0152
Fatty acids, total saturated 14:1 (g)	0.0011
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0348
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6329
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1360
Vitamin C, total ascorbic acid (mg)	2.7608
Lutein + zeaxanthin (g)	929.4715
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1090
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)	38.6855
Fatty acids, total saturated 16:0 (g)	0.2044
Carbohydrate, by difference (g)	18.7979
Vitamin D (IU)	0.0000
Fructose (g)	0.0931
Fluoride, F (g)	2.3598
Aspartic acid (g)	0.2165
Tyrosine (g)	0.0880
Potassium, K (mg)	234.1925
Fatty acids, total saturated 12:0 (g)	0.0083
Vitamin A, RAE (g)	106.7810
Serine (g)	0.0941
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0986
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)	0.0005
Fatty acids, total saturated 14:0 (g)	0.0073
Histidine (g)	0.0517
Isoleucine (g)	0.0763
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.0617
Water (g)	2.8435
Fatty acids, total saturated 8:0 (g)	0.0070
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)	1123.2855
Sodium, Na (mg)	8.5795
Iron, Fe (mg)	1.7200
Energy (kJ)	364.9850
Ash (g)	0.7885
Caffeine (mg)	0.0000
Glycine (g)	0.0902
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)	0.6519
Fatty acids, total polyunsaturated (g)	0.7093
Vitamin E (alpha-tocopherol) (mg)	1.5443
Sucrose (g)	0.0107
Vitamin B-6 (mg)	0.1793
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0008
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0595
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0105
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.3800
Starch (g)	0.0000
Pantothenic acid (mg)	0.1902
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)	0.0818
Folate, food (g)	9.3650
Fatty acids, total saturated 20:1 (g)	0.0003
Fatty acids, total monounsaturated (g)	0.3141
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)	6.5199
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.3150
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	39.4435
Fatty acids, total saturated 10:0 (g)	0.0036
Galactose (g)	0.0126
Tocotrienol, gamma (mg)	0.0208
Alanine (g)	0.1426
Glutamic acid (g)	0.3561
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	17.2780
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2325
Folate, DFE (g)	9.3650
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)	4.2395
Tryptophan (g)	0.0135
Threonine (g)	0.0689
Fatty acids, total polyunsaturated 18:1 c (g)	0.0630
Manganese, Mn (mg)	1.0462
Protein (g)	2.5502
Cryptoxanthin, beta (g)	297.9360
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2975
Betaine (mg)	2.4647
Phosphorus, P (mg)	61.8135
Tocopherol, gamma (mg)	0.7769

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 10 minutes, Preparation Time - 10 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Pour buttermilk into a bowl. Place onion slices into buttermilk, cover the bowl with plastic wrap, and refrigerate for 1 hour. | 2. Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C). | 3. Whisk flour, cornmeal, salt, black pepper, cayenne pepper, and paprika together in a bowl. Working in batches, remove onions from buttermilk, letting any excess liquid drip off, place onions in flour mixture and toss to coat. Shake any excess flour mixture off onions. | 4. Cook onion rings in the preheated oil until golden brown, 3 to 4 minutes. Transfer rings with a slotted spoon to a paper towel-lined plate to drain. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
buttermilk	2	cups		-	-	-	-
purpose flour	2	cups		-	-	-	-
cornmeal	2	tablespoons		55.205	11.7257	1.2383	0.5475
salt	1	tablespoon		-	-	-	-
black pepper	1	tablespoon	ground	17.319000000000003	4.4126	0.7169	0.2249
cayenne pepper	2	teaspoons		11.448	2.0387	0.4324	0.6217
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
vegetable oil	1	quart		-	-	-	-

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

Cooking in progress....

Vidalia® Onion Straws (Onion Strings)