RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.5362
Energy (kCal)	357.0188
Carbohydrates (g)	81.0706
Total fats (g)	0.5269
Fatty acids, total saturated 20:0 (g)	0.0003
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0496
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)	0.1554
Tocopherol, beta (mg)	0.0020
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0219
Tocopherol, delta (mg)	0.0014
Arginine (g)	0.4893
Proline (g)	0.3096
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.4318
Adjusted Protein (g)	0.0000
Cystine (g)	0.1122
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.0646
Copper, Cu (mg)	0.5084
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4147
Total lipid (fat) (g)	0.5269
Vitamin K (phylloquinone) (g)	9.7174
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)	0.0027
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.2550
Folate, total (g)	68.9308
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	385.9049
Energy (kcal)	357.0188
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0054
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1472
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.5487
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0227
Vitamin C, total ascorbic acid (mg)	89.5442
Lutein + zeaxanthin (g)	179.3546
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4767
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)	106.3562
Fatty acids, total saturated 16:0 (g)	0.0871
Carbohydrate, by difference (g)	81.0706
Vitamin D (IU)	0.0000
Fructose (g)	1.2286
Fluoride, F (g)	0.0000
Aspartic acid (g)	2.2082
Tyrosine (g)	0.2233
Potassium, K (mg)	1955.6547
Fatty acids, total saturated 12:0 (g)	0.0141
Vitamin A, RAE (g)	18.8444
Serine (g)	0.3431
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3750
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)	0.0058
Histidine (g)	0.1622
Isoleucine (g)	0.3059
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.8970
Water (g)	359.6152
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)	0.0002
Carotene, beta (g)	204.1074
Sodium, Na (mg)	28.3491
Iron, Fe (mg)	3.8624
Energy (kJ)	1493.0212
Ash (g)	5.1238
Caffeine (mg)	0.0000
Glycine (g)	0.2671
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)	0.2056
Fatty acids, total polyunsaturated (g)	0.2554
Vitamin E (alpha-tocopherol) (mg)	0.2850
Sucrose (g)	1.5009
Vitamin B-6 (mg)	1.3826
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)	0.4953
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)	69.3544
Pantothenic acid (mg)	1.3593
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)	0.3734
Folate, food (g)	68.9308
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.0259
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)	55.8370
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1349
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	57.3155
Fatty acids, total saturated 10:0 (g)	0.0046
Galactose (g)	0.0011
Tocotrienol, gamma (mg)	0.0005
Alanine (g)	0.2933
Glutamic acid (g)	1.6334
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	3.4212
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.4554
Folate, DFE (g)	68.9308
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)	9.8572
Tryptophan (g)	0.0966
Threonine (g)	0.3096
Fatty acids, total polyunsaturated 18:1 c (g)	0.0100
Manganese, Mn (mg)	0.7157
Protein (g)	9.5362
Cryptoxanthin, beta (g)	49.6365
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0201
Betaine (mg)	0.9961
Phosphorus, P (mg)	264.2512
Tocopherol, gamma (mg)	0.0204

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Rest Africa >> Nigerian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine the spices in a small bowl and set aside. | 2. Pour one inch of oil into a large dutch oven or heavy pot over moderately high heat. Heat the oil until it reaches 375°F on a deep-fry thermometer. Adjust flame to maintain temperature(if using gas stove). | 3. Working in batches, place the sweet potatoes in the hot oil, occasionally flipping and moving the slices with a slotted spoon or a wire mesh spider. Fry the potatoes until the edges curl and the potatoes become golden brown and crisp, 3 to 4 minutes total. Transfer the fried potatoes to a baking sheet lined with paper towels and immediately sprinkle with some of the spice mix. | 4. When all of the chips are fried, transfer them to a large bowl or serving platter and sprinkle on any remaining spice mix. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
paprika	1/4	teaspoon	smoked	1.6215	0.3104	0.0813	0.0741
kosher salt	1/4	teaspoon		-	-	-	-
paprika	1/2	teaspoon	sweet	1.6215	0.3104	0.0813	0.0741
brown sugar	1/4	teaspoon		2.85	0.7357	0.0009	0.0
oil		quart		-	-	-	-
potato	1	pound	sliced sweet	349.2665	79.3334	9.2987	0.4082

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

Cooking in progress....

Barbecue Sweet Potato Chips