RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.289
Energy (kCal)	1654.128
Carbohydrates (g)	152.0797
Total fats (g)	112.7678
Fatty acids, total saturated 20:0 (g)	0.0029
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0569
Fatty acids, total polyunsaturated 17:1 (g)	0.0049
Fatty acids, total trans-monoenoic (g)	0.0017
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0015
Fatty acids, total trans (g)	0.0017
Riboflavin (mg)	0.1414
Tocopherol, beta (mg)	0.0003
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)	3.1044
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4783
Proline (g)	0.2126
Fatty acids, total polyunsaturated 18:1 t (g)	0.0017
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	7.5500
Adjusted Protein (g)	0.0000
Cystine (g)	0.0456
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.0974
Copper, Cu (mg)	0.5044
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8540
Total lipid (fat) (g)	112.7678
Vitamin K (phylloquinone) (g)	41.4286
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0322
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	153.0620
Folate, total (g)	66.3560
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	62.2740
Energy (kcal)	1654.1280
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0141
Fatty acids, total saturated 14:1 (g)	0.0046
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0387
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	120.0406
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1236
Vitamin C, total ascorbic acid (mg)	27.6506
Lutein + zeaxanthin (g)	31.7760
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1948
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)	128.5120
Fatty acids, total saturated 16:0 (g)	9.1036
Carbohydrate, by difference (g)	152.0797
Vitamin D (IU)	0.0000
Fructose (g)	5.2040
Fluoride, F (g)	3.3000
Aspartic acid (g)	0.5836
Tyrosine (g)	0.1069
Potassium, K (mg)	1125.3080
Fatty acids, total saturated 12:0 (g)	51.2309
Vitamin A, RAE (g)	2.8140
Serine (g)	0.1319
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1750
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)	17.9816
Histidine (g)	0.0898
Isoleucine (g)	0.1485
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.2313
Water (g)	844.5135
Fatty acids, total saturated 8:0 (g)	3.5987
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)	36.6900
Sodium, Na (mg)	100.1080
Iron, Fe (mg)	11.0952
Energy (kJ)	6914.6480
Ash (g)	4.1705
Caffeine (mg)	0.0000
Glycine (g)	0.2006
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0040
Fatty acids, total saturated 18:2 undifferentiated (g)	2.3615
Fatty acids, total polyunsaturated (g)	2.4184
Vitamin E (alpha-tocopherol) (mg)	7.6707
Sucrose (g)	107.1355
Vitamin B-6 (mg)	0.5139
Fatty acids, total trans-polyenoic 13:0 (g)	0.0100
Fatty acids, total saturated 6:0 (g)	0.2228
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2330
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)	0.0000
Pantothenic acid (mg)	0.7011
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)	0.2089
Folate, food (g)	66.3560
Fatty acids, total saturated 20:1 (g)	0.0105
Fatty acids, total monounsaturated (g)	14.6643
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)	0.0101
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	33.0426
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	89.3291
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	347.5060
Fatty acids, total saturated 10:0 (g)	4.0609
Galactose (g)	0.0265
Tocotrienol, gamma (mg)	0.0015
Alanine (g)	0.1501
Glutamic acid (g)	1.1425
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)	0.2299
Folate, DFE (g)	66.3560
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)	14.5596
Tryptophan (g)	0.0650
Threonine (g)	0.1264
Fatty acids, total polyunsaturated 18:1 c (g)	1.1037
Manganese, Mn (mg)	2.6258
Protein (g)	7.2890
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	14.6284
Betaine (mg)	4.3298
Phosphorus, P (mg)	229.7140
Tocopherol, gamma (mg)	0.1665

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Rest Africa >> Nigerian
Dietary Style
Preparation Time
Cooking Time - 60 minutes, Preparation Time - 30 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside. | 2. Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired. | 3. Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
cod fillet portion	3 3	pounds ounce	cut	0.0	0.0	0.0	0.0
salt	to taste			-	-	-	-
onion	2		peeled sliced	120.0	28.02	3.3	0.3
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
black peppercorn	8			0.0	0.0	0.0	0.0
allspice berry	4			0.0	0.0	0.0	0.0
bay leaf	3			-	-	-	-
red chile pepper lengthwise	1		seeded sliced	0.0	0.0	0.0	0.0
red wine vinegar	2	cups		90.82	1.2906	0.1912	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397

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

Cooking in progress....

Cape Malay Pickled Fish