RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.5031
Energy (kCal)	830.8045
Carbohydrates (g)	208.2714
Total fats (g)	0.8402
Fatty acids, total saturated 20:0 (g)	0.0122
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0393
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0132
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0066
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0160
Riboflavin (mg)	0.0184
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0116
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)	0.0430
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0247
Proline (g)	0.0337
Fatty acids, total polyunsaturated 18:1 t (g)	0.0132
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2533
Adjusted Protein (g)	0.0000
Cystine (g)	0.0050
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4838
Copper, Cu (mg)	0.3150
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2310
Total lipid (fat) (g)	0.8402
Vitamin K (phylloquinone) (g)	9.1149
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0011
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0369
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.1280
Folate, total (g)	4.6000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0005
Vitamin A, IU (IU)	25.2050
Energy (kcal)	830.8045
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0022
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0056
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0005
Sugars, total (g)	201.0249
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0151
Vitamin C, total ascorbic acid (mg)	9.0876
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0247
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0011
Magnesium, Mg (mg)	98.6170
Fatty acids, total saturated 16:0 (g)	0.1195
Carbohydrate, by difference (g)	208.2714
Vitamin D (IU)	0.0000
Fructose (g)	0.2519
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0723
Tyrosine (g)	0.0126
Potassium, K (mg)	158.2325
Fatty acids, total saturated 12:0 (g)	0.0022
Vitamin A, RAE (g)	1.1090
Serine (g)	0.0257
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0178
Fatty acids, total trans-polyenoic 22:4 (g)	0.0037
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0309
Fatty acids, total saturated 22:0 (g)	0.0110
Fatty acids, total saturated 14:0 (g)	0.0166
Histidine (g)	0.0088
Isoleucine (g)	0.0157
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0037
Niacin (mg)	0.1413
Water (g)	3819.3880
Fatty acids, total saturated 8:0 (g)	0.0016
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0011
Carotene, beta (g)	11.9100
Sodium, Na (mg)	99.9560
Iron, Fe (mg)	1.5199
Energy (kJ)	3476.9950
Ash (g)	3.4463
Caffeine (mg)	0.0000
Glycine (g)	0.0209
Fatty acids, total trans-polyenoic (g)	0.0028
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1719
Fatty acids, total polyunsaturated (g)	0.2342
Vitamin E (alpha-tocopherol) (mg)	0.6223
Sucrose (g)	200.5103
Vitamin B-6 (mg)	0.0361
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0281
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0005
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0693
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)	0.0011
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0176
Folate, food (g)	4.6000
Fatty acids, total saturated 20:1 (g)	0.0226
Fatty acids, total monounsaturated (g)	0.0902
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1611
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0028
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.8989
Fatty acids, total polyunsaturated 16:1 c (g)	0.0016
Fatty acids, total saturated (g)	0.2514
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	447.4910
Fatty acids, total saturated 10:0 (g)	0.0083
Galactose (g)	0.0094
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0256
Glutamic acid (g)	0.0556
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)	0.0300
Folate, DFE (g)	4.6000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0026
Fiber, total dietary (g)	2.2567
Tryptophan (g)	0.0025
Threonine (g)	0.0119
Fatty acids, total polyunsaturated 18:1 c (g)	0.0491
Manganese, Mn (mg)	3.8863
Protein (g)	0.5031
Cryptoxanthin, beta (g)	6.4890
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0645
Betaine (mg)	0.1487
Phosphorus, P (mg)	12.8070
Tocopherol, gamma (mg)	0.0000

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. Carefully remove and discard the ginger root's outer layer. | 2. Pound the ginger root to a pulp and place in a large ovenproof glass mixing bowl or stainless steel container. | 3. In a teakettle heat six cups of water to a boil. | 4. Pour water over the ginger, cover with a lid or a clean cloth. | 5. Put the mixture in a warm place. A sunny spot on a tabletop in front of a window is a good place on a hot day; an oven that has been slightly heated then turned off is a good place on a cold day. Wait one hour. | 6. Place a clean cheesecloth or a paper towel in a strainer and pour the the mixture through it into a large jar or pitcher (or two jars or pitchers as necessary). | 7. Squeeze the cloth to extract all the liquid from the ginger root. Mix in the citrus juice, sugar, and spices. | 8. Fill the jar with lukewarm water to make a gallon. | 9. Return the mixture to a warm spot and wait another hour. | 10. Strain the ginger beer once more and refrigerate until chilled. Serve over ice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gingerroot ginger	3 -4	inches	ground	-	-	-	-
lime juice	2			7.5625	2.5469999999999997	0.127	0.0212
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
clove	3			17.262	4.1284	0.3761	0.8190000000000001
water	1	gallon		0.0	0.0	0.0	0.0

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

Cooking in progress....

Ginger Beer