RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1503
Energy (kCal)	210.9134
Carbohydrates (g)	52.1137
Total fats (g)	0.2802
Fatty acids, total saturated 20:0 (g)	0.0041
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0129
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0044
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0022
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0053
Riboflavin (mg)	0.0060
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0039
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)	0.0143
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0067
Proline (g)	0.0082
Fatty acids, total polyunsaturated 18:1 t (g)	0.0044
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0239
Adjusted Protein (g)	0.0000
Cystine (g)	0.0015
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1600
Copper, Cu (mg)	0.0138
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0663
Total lipid (fat) (g)	0.2802
Vitamin K (phylloquinone) (g)	2.9778
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0123
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	5.3760
Folate, total (g)	0.7679
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0002
Vitamin A, IU (IU)	3.8458
Energy (kcal)	210.9134
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0005
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0017
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0002
Sugars, total (g)	50.3290
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.1746
Lutein + zeaxanthin (g)	0.2429
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0071
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0004
Magnesium, Mg (mg)	6.7517
Fatty acids, total saturated 16:0 (g)	0.0399
Carbohydrate, by difference (g)	52.1137
Vitamin D (IU)	0.0000
Fructose (g)	0.0225
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0126
Tyrosine (g)	0.0040
Potassium, K (mg)	40.6665
Fatty acids, total saturated 12:0 (g)	0.0007
Vitamin A, RAE (g)	0.1901
Serine (g)	0.0050
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0048
Fatty acids, total trans-polyenoic 22:4 (g)	0.0012
Alcohol, ethyl (g)	0.3612
Fatty acids, total polyunsaturated 24:0 (g)	0.0103
Fatty acids, total saturated 22:0 (g)	0.0037
Fatty acids, total saturated 14:0 (g)	0.0055
Histidine (g)	0.0027
Isoleucine (g)	0.0050
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0012
Niacin (mg)	0.0395
Water (g)	2.7395
Fatty acids, total saturated 8:0 (g)	0.0005
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0004
Carotene, beta (g)	1.0112
Sodium, Na (mg)	7.4707
Iron, Fe (mg)	0.4497
Energy (kJ)	882.7196
Ash (g)	0.2134
Caffeine (mg)	0.0000
Glycine (g)	0.0059
Fatty acids, total trans-polyenoic (g)	0.0009
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0572
Fatty acids, total polyunsaturated (g)	0.0777
Vitamin E (alpha-tocopherol) (mg)	0.1885
Sucrose (g)	50.0914
Vitamin B-6 (mg)	0.0103
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0002
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0078
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0153
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)	0.0004
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0043
Folate, food (g)	0.7679
Fatty acids, total saturated 20:1 (g)	0.0075
Fatty acids, total monounsaturated (g)	0.0296
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0537
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0009
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.8980
Fatty acids, total polyunsaturated 16:1 c (g)	0.0005
Fatty acids, total saturated (g)	0.0840
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	20.0217
Fatty acids, total saturated 10:0 (g)	0.0028
Galactose (g)	0.0032
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0061
Glutamic acid (g)	0.0118
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0221
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0084
Folate, DFE (g)	0.7679
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0009
Fiber, total dietary (g)	0.7737
Tryptophan (g)	0.0006
Threonine (g)	0.0038
Fatty acids, total polyunsaturated 18:1 c (g)	0.0164
Manganese, Mn (mg)	1.2890
Protein (g)	0.1503
Cryptoxanthin, beta (g)	2.6047
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0211
Betaine (mg)	0.0294
Phosphorus, P (mg)	3.1053
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. With a vegetable peeler, cut a thin strip of peel about 2 inches long from lemon. Set aside. Squeeze juice from lemon; add water to measure 1/2 cup. Combine lemon peel strip, lemon juice mixture, sugar, honey and clove in a saucepan. Bring to boiling; reduce heat. Cook and stir till syrup is thickened and bubbly. Remove from heat; discard clove and lemon peel. Cool slightly. | 2. Insert one walnut half into each fig. Place in individual dessert dishes. Stir together cooled syrup, yogurt, and vanilla; spoon over figs. Cover; chill till serving time. Sprinkle with chopped walnuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1/2			0.6404	0.2058	0.0243	0.0066
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
honey	2	tablespoons		-	-	-	-
clove	1			5.754	1.3761	0.1254	0.273
walnut half	18			-	-	-	-
fig	1		drained	-	-	-	-
plain yogurt	1/2	cup		-	-	-	-
vanilla	1/4	teaspoon		3.0239999999999996	0.1328	0.0006	0.0006
walnut			chopped	-	-	-	-

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

Cooking in progress....

Figs in Syrup - Saudi Arabia