RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	51.6262
Energy (kCal)	2486.2352
Carbohydrates (g)	566.6806
Total fats (g)	3.2704
Fatty acids, total saturated 20:0 (g)	0.0022
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0518
Fatty acids, total polyunsaturated 17:1 (g)	0.0025
Fatty acids, total trans-monoenoic (g)	0.0008
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1179
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0008
Riboflavin (mg)	0.5540
Tocopherol, beta (mg)	0.0033
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0272
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)	0.1084
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2399
Proline (g)	0.3968
Fatty acids, total polyunsaturated 18:1 t (g)	0.0008
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	32.5124
Adjusted Protein (g)	0.0000
Cystine (g)	0.0652
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	47.0528
Copper, Cu (mg)	1.4454
Maltose (g)	0.2243
Zinc, Zn (mg)	3.6401
Total lipid (fat) (g)	3.2704
Vitamin K (phylloquinone) (g)	21.3035
Cholesterol (mg)	113.3336
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0070
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	60.9196
Folate, total (g)	90.4125
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	5060.2130
Energy (kcal)	2486.2352
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0559
Fatty acids, total saturated 14:1 (g)	0.0023
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0383
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	531.8140
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0965
Vitamin C, total ascorbic acid (mg)	32.8287
Lutein + zeaxanthin (g)	360.9492
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2153
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)	206.7517
Fatty acids, total saturated 16:0 (g)	0.3598
Carbohydrate, by difference (g)	566.6806
Vitamin D (IU)	0.0000
Fructose (g)	37.6024
Fluoride, F (g)	4.9895
Aspartic acid (g)	1.1596
Tyrosine (g)	0.0889
Potassium, K (mg)	2871.7248
Fatty acids, total saturated 12:0 (g)	0.0063
Vitamin A, RAE (g)	308.0683
Serine (g)	0.2718
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1930
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)	0.0007
Fatty acids, total saturated 14:0 (g)	0.2650
Histidine (g)	0.0941
Isoleucine (g)	0.1667
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.8533
Water (g)	1982.7758
Fatty acids, total saturated 8:0 (g)	0.0008
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)	2720.1227
Sodium, Na (mg)	369.4212
Iron, Fe (mg)	10.4902
Energy (kJ)	10412.2411
Ash (g)	10.1391
Caffeine (mg)	0.0000
Glycine (g)	0.2099
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0014
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5881
Fatty acids, total polyunsaturated (g)	0.9118
Vitamin E (alpha-tocopherol) (mg)	4.0447
Sucrose (g)	461.4092
Vitamin B-6 (mg)	0.8009
Fatty acids, total trans-polyenoic 13:0 (g)	0.0004
Fatty acids, total saturated 6:0 (g)	0.0002
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3183
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)	0.2835
Starch (g)	0.0000
Pantothenic acid (mg)	1.7091
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)	0.4137
Folate, food (g)	90.4125
Fatty acids, total saturated 20:1 (g)	0.0026
Fatty acids, total monounsaturated (g)	0.8890
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	182.3343
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.7706
Vitamin B-12 (g)	2.2667
Calcium, Ca (mg)	859.9286
Fatty acids, total saturated 10:0 (g)	0.0136
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0393
Alanine (g)	0.2583
Glutamic acid (g)	0.7282
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	73.5743
Vitamin E, added (mg)	0.0000
Retinol (g)	68.0002
Leucine (g)	0.3008
Folate, DFE (g)	90.4125
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)	18.5057
Tryptophan (g)	0.0509
Threonine (g)	0.1720
Fatty acids, total polyunsaturated 18:1 c (g)	0.0432
Manganese, Mn (mg)	2.3107
Protein (g)	51.6262
Cryptoxanthin, beta (g)	288.2452
Fatty acids, total saturated 18:1 undifferentiated (g)	0.8233
Betaine (mg)	1.3832
Phosphorus, P (mg)	600.5514
Tocopherol, gamma (mg)	0.1674

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. Chop all the dried fruit except the sultanas. | 2. Place the fruit and water into a large mixing bowl, cover and leave overnight. | 3. Do not drain the fruit. Add the remaining ingredients, place in a heavy bottomed saucepan. | 4. Simmer over low heat, stirring constantly, until the sugar has dissolved. | 5. Bring to the boil and then lower the heat. | 6. Allow to simmer, uncovered, for approximately 1½ hours, or until thick. Stir occasionally. | 7. Remember the fruit chutney needs to be relatively thick. | 8. Pour the condiment mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid, or glass lid. | 9. Do not use a metal lid, because the action of the spices and vinegar, in the condiment, will cause corrosion. | 10. Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use. | 11. This fruit chutney may be used in particular with curries, but also with any dish. Generally, with those which have rice, or cous cous, as an accompaniment. This condimjent may also be used to tasty up pasta, vegetable and fish dishes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown sugar	1	lb		1723.6531	444.9293	0.5443	0.0
pear	1/2	lb		129.274	34.5411	0.8165	0.3175
apricot	1/2	lb		108.8623	25.2198	3.1752	0.8845
date	1/2			207.27	55.147	1.8008	0.2866
apple ring	1/2	lb		201.7338	0.0	44.8801	1.1333
sultana	1/2			201.7338	0.0	44.8801	1.1333
water	4	cups		0.0	0.0	0.0	0.0
garlic clove	1		crushed	201.7338	0.0	44.8801	1.1333
cider vinegar	2	cups		100.38	4.4454	0.0	0.0
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
ginger	1/2	teaspoon		0.8	0.1777	0.0182	0.0075

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

Cooking in progress....

South African Fruit Chutney