RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.7721
Energy (kCal)	137.7792
Carbohydrates (g)	4.1426
Total fats (g)	13.5661
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1053
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
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)	0.0136
Tocopherol, beta (mg)	0.0148
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)	0.2638
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0761
Proline (g)	0.0120
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0252
Adjusted Protein (g)	0.0000
Cystine (g)	0.0078
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.7065
Copper, Cu (mg)	0.0363
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1405
Total lipid (fat) (g)	13.5661
Vitamin K (phylloquinone) (g)	8.3310
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)	0.0002
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	29.8350
Folate, total (g)	0.8683
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1.2325
Energy (kcal)	137.7792
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1694
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0091
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1840
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	4.7276
Lutein + zeaxanthin (g)	2.3012
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0349
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)	3.1525
Fatty acids, total saturated 16:0 (g)	1.5348
Carbohydrate, by difference (g)	4.1426
Vitamin D (IU)	0.0000
Fructose (g)	0.0280
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0587
Tyrosine (g)	0.0097
Potassium, K (mg)	50.8729
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0228
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0220
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)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0001
Histidine (g)	0.0136
Isoleucine (g)	0.0260
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0863
Water (g)	9.3758
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)	0.6254
Sodium, Na (mg)	2.3354
Iron, Fe (mg)	0.2816
Energy (kJ)	576.4379
Ash (g)	0.1853
Caffeine (mg)	0.0000
Glycine (g)	0.0240
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)	1.3457
Fatty acids, total polyunsaturated (g)	1.4510
Vitamin E (alpha-tocopherol) (mg)	1.9506
Sucrose (g)	0.0109
Vitamin B-6 (mg)	0.1494
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0328
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)	0.0748
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)	0.0246
Folate, food (g)	0.8683
Fatty acids, total saturated 20:1 (g)	0.0420
Fatty acids, total monounsaturated (g)	9.8512
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0003
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.9541
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.8758
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	22.0075
Fatty acids, total saturated 10:0 (g)	0.0007
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0158
Glutamic acid (g)	0.0966
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)	0.0370
Folate, DFE (g)	0.8683
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)	0.2596
Tryptophan (g)	0.0079
Threonine (g)	0.0188
Fatty acids, total polyunsaturated 18:1 c (g)	0.0001
Manganese, Mn (mg)	0.2009
Protein (g)	0.7721
Cryptoxanthin, beta (g)	0.1017
Fatty acids, total saturated 18:1 undifferentiated (g)	9.6227
Betaine (mg)	0.0135
Phosphorus, P (mg)	18.5633
Tocopherol, gamma (mg)	0.1120

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Rest Africa >> Nigerian
Dietary Style
Preparation Time
Cooking Time - 45 minutes, Preparation Time - 5 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven. | 2. Cut a shallow slit along the side of the eggplant and place into a baking dish. | 3. Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle. | 4. Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
tahini sauce	1 1/2	tablespoons		-	-	-	-
garlic	4	cloves	smashed	17.88	3.9672	0.7632	0.06
lemon	1/2		juiced	0.5592	0.1754	0.0089	0.0061
red pepper flake	1/2	teaspoon		-	-	-	-
salt	to taste			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
parsley flake	1	pinch		-	-	-	-

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

Cooking in progress....

Traditional Baba Ghanoush