RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	23.514
Energy (kCal)	323.0983
Carbohydrates (g)	39.9699
Total fats (g)	10.49
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0947
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.6655
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	0.8233
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.5984
Proline (g)	0.9187
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.2913
Adjusted Protein (g)	0.0000
Cystine (g)	0.6518
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	32.8291
Copper, Cu (mg)	0.5586
Maltose (g)	0.0000
Zinc, Zn (mg)	3.1541
Total lipid (fat) (g)	10.4900
Vitamin K (phylloquinone) (g)	19.7220
Cholesterol (mg)	372.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0365
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	12.2000
Folate, total (g)	209.1567
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	9296.2475
Energy (kcal)	323.0983
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2021
Fatty acids, total saturated 14:1 (g)	0.0071
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5036
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.3549
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0970
Vitamin C, total ascorbic acid (mg)	53.4394
Lutein + zeaxanthin (g)	670.5225
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.3316
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)	86.1975
Fatty acids, total saturated 16:0 (g)	2.3474
Carbohydrate, by difference (g)	39.9699
Vitamin D (IU)	82.0000
Fructose (g)	1.3629
Fluoride, F (g)	3.5800
Aspartic acid (g)	2.9770
Tyrosine (g)	0.7896
Potassium, K (mg)	853.3958
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	597.0750
Serine (g)	1.5228
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.1822
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.0384
Histidine (g)	0.6041
Isoleucine (g)	1.0635
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	2.2720
Water (g)	1280.9126
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	4300.8508
Sodium, Na (mg)	488.0733
Iron, Fe (mg)	6.2589
Energy (kJ)	1352.6158
Ash (g)	4.5210
Caffeine (mg)	0.0000
Glycine (g)	0.8126
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.9138
Fatty acids, total polyunsaturated (g)	2.3178
Vitamin E (alpha-tocopherol) (mg)	1.5084
Sucrose (g)	2.6089
Vitamin B-6 (mg)	0.6837
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.7176
Beta-sitosterol (mg)	0.0800
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.5000
Starch (g)	0.7150
Pantothenic acid (mg)	2.4479
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)	0.0081
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3521
Folate, food (g)	209.1567
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	3.7993
Stigmasterol (mg)	0.1200
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5316
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	305.2432
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	3.2604
Vitamin B-12 (g)	0.8900
Calcium, Ca (mg)	248.6275
Fatty acids, total saturated 10:0 (g)	0.0071
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.1796
Glutamic acid (g)	3.3875
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	1739.9400
Vitamin E, added (mg)	0.0000
Retinol (g)	160.0000
Leucine (g)	1.8063
Folate, DFE (g)	209.1567
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	4.1947
Tryptophan (g)	0.1952
Threonine (g)	1.0115
Fatty acids, total polyunsaturated 18:1 c (g)	3.3882
Manganese, Mn (mg)	0.8076
Protein (g)	23.5140
Cryptoxanthin, beta (g)	17.2833
Fatty acids, total saturated 18:1 undifferentiated (g)	3.5490
Betaine (mg)	0.5800
Phosphorus, P (mg)	424.3642
Tocopherol, gamma (mg)	0.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Rest Africa >> Nigerian
Dietary Style
Preparation Time
Cooking Time - 30 minutes, Preparation Time - 25 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well. | 2. Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro. | 3. Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend. | 4. Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups		0.0	0.0	0.0	0.0
salt				-	-	-	-
lentil	1 1/4	cups		102.025	21.3097	8.624	0.5294
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
rom tomato	2		seeded chopped	-	-	-	-
red onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
green bell pepper	1/2	cup	chopped	14.595	3.197	0.5004	0.1876
green chile pepper	1		seeded chopped	14.595	3.197	0.5004	0.1876
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122
lemon zest	1	teaspoon		-	-	-	-
carrot	1		shredded	20.5	4.79	0.465	0.12
oil black olive	1/2	cup	cured	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
salt black pepper	to taste		ground	-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
egg	2		hard-cooked cut	143.0	0.72	12.56	9.51

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

Cooking in progress....

Refreshing Lentil Salad