RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.1091
Energy (kCal)	395.2087
Carbohydrates (g)	8.9591
Total fats (g)	40.854
Fatty acids, total saturated 20:0 (g)	0.1678
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3707
Fatty acids, total polyunsaturated 17:1 (g)	0.0506
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)	0.0561
Tocopherol, beta (mg)	0.0456
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)	0.7965
Tocopherol, delta (mg)	0.0054
Arginine (g)	0.0524
Proline (g)	0.0483
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4929
Adjusted Protein (g)	0.0000
Cystine (g)	0.0066
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3569
Copper, Cu (mg)	0.0506
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1652
Total lipid (fat) (g)	40.8540
Vitamin K (phylloquinone) (g)	72.9082
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)	0.0040
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	90.1015
Folate, total (g)	84.2016
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4379.9393
Energy (kcal)	395.2087
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5122
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0115
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.4033
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0302
Vitamin C, total ascorbic acid (mg)	37.8373
Lutein + zeaxanthin (g)	1215.6021
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0374
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)	14.0910
Fatty acids, total saturated 16:0 (g)	4.6083
Carbohydrate, by difference (g)	8.9591
Vitamin D (IU)	0.0000
Fructose (g)	0.7308
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1138
Tyrosine (g)	0.0165
Potassium, K (mg)	247.4045
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	219.1032
Serine (g)	0.0341
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0398
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)	0.0523
Fatty acids, total saturated 14:0 (g)	0.0015
Histidine (g)	0.0142
Isoleucine (g)	0.0291
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3810
Water (g)	114.0307
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)	2577.2239
Sodium, Na (mg)	5.4364
Iron, Fe (mg)	0.8603
Energy (kJ)	1653.7488
Ash (g)	0.5590
Caffeine (mg)	0.0000
Glycine (g)	0.0421
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)	4.0215
Fatty acids, total polyunsaturated (g)	4.3923
Vitamin E (alpha-tocopherol) (mg)	6.0771
Sucrose (g)	0.1335
Vitamin B-6 (mg)	0.0801
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)	0.0419
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)	0.2124
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)	0.0003
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0837
Folate, food (g)	84.2016
Fatty acids, total saturated 20:1 (g)	0.1261
Fatty acids, total monounsaturated (g)	29.5793
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0037
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0089
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	9.7743
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.6426
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	28.2670
Fatty acids, total saturated 10:0 (g)	0.0061
Galactose (g)	0.0005
Tocotrienol, gamma (mg)	0.0003
Alanine (g)	0.0402
Glutamic acid (g)	0.1145
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	5.2316
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0457
Folate, DFE (g)	84.2016
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)	1.6623
Tryptophan (g)	0.0069
Threonine (g)	0.0263
Fatty acids, total polyunsaturated 18:1 c (g)	0.0058
Manganese, Mn (mg)	0.0918
Protein (g)	1.1091
Cryptoxanthin, beta (g)	96.0491
Fatty acids, total saturated 18:1 undifferentiated (g)	28.8897
Betaine (mg)	0.1079
Phosphorus, P (mg)	25.3191
Tocopherol, gamma (mg)	0.5155

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. Wisk all dressing ingredients together and set aside. | 2. Prepare the oranges by cutting off the top and bottom. Use a knife to cut off the rind (vs. peeling with your hands), including removing all the white pith, which is bitter. Cut oranges in 1/3-inch slices, then cut those in half. | 3. Slice the red onion into thin rings. Cut the olives in half. Cut the mint leaves into thin ribbons and/or chop the cilantro. Tear the lettuce into medium pieces; wash and dry. | 4. Toss the lettuce in some of the dressing, then place on a platter. Arrange the oranges in overlapping slices on top of the lettuce. Place the onion, optional preserved lemon and olives on top of the oranges. Drizzle all with the remainder of the dressing. Sprinkle the mint or cilantro on top and serve. | 5. An alternative presentation is to toss all the ingredients (oranges through mint or cilantro) together with the remaining dressing and place on top of the lettuce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
red wine vinegar				-	-	-	-
paprika	1/8	teaspoon		0.8107	0.1552	0.0407	0.0371
garlic clove				-	-	-	-
salt pepper				-	-	-	-
orange	4		seedless	7.05	1.7625	0.141	0.018000000000000002
red onion	1/2			-	-	-	-
black olive	18		brined	-	-	-	-
lemon	1/4		preserved diced rind	0.3202	0.1029	0.0121	0.0033
mint leaf	12	cup	chopped	-	-	-	-
romaine lettuce	1			7.99	1.5463	0.5781	0.141

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

Cooking in progress....

Salad With Oranges, Red Onion and Olives