RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.9121
Energy (kCal)	88.5968
Carbohydrates (g)	4.5015
Total fats (g)	7.2647
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0552
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)	0.0842
Tocopherol, beta (mg)	0.0000
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)	0.3064
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4059
Proline (g)	0.1402
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0003
Adjusted Protein (g)	0.0000
Cystine (g)	0.0553
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0146
Copper, Cu (mg)	0.2559
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7790
Total lipid (fat) (g)	7.2647
Vitamin K (phylloquinone) (g)	124.8753
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)	0.0002
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5122
Folate, total (g)	26.2764
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	651.0603
Energy (kcal)	88.5968
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0223
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0915
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0655
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0012
Vitamin C, total ascorbic acid (mg)	10.1080
Lutein + zeaxanthin (g)	423.2886
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1631
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)	18.4458
Fatty acids, total saturated 16:0 (g)	0.6510
Carbohydrate, by difference (g)	4.5015
Vitamin D (IU)	0.0000
Fructose (g)	0.0003
Fluoride, F (g)	0.0492
Aspartic acid (g)	0.2723
Tyrosine (g)	0.1188
Potassium, K (mg)	106.1144
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	32.4848
Serine (g)	0.1565
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1532
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0186
Histidine (g)	0.0834
Isoleucine (g)	0.1244
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.9902
Water (g)	7.1339
Fatty acids, total saturated 8:0 (g)	0.0001
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)	384.5496
Sodium, Na (mg)	15.3848
Iron, Fe (mg)	0.8617
Energy (kJ)	370.7354
Ash (g)	0.9237
Caffeine (mg)	0.0000
Glycine (g)	0.1946
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)	3.1078
Fatty acids, total polyunsaturated (g)	3.1667
Vitamin E (alpha-tocopherol) (mg)	0.0585
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0295
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)	0.0999
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)	0.0288
Starch (g)	0.0000
Pantothenic acid (mg)	0.1365
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)	0.1991
Folate, food (g)	26.2764
Fatty acids, total saturated 20:1 (g)	0.0101
Fatty acids, total monounsaturated (g)	2.7425
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)	0.9890
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.0203
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	74.1248
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0002
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1553
Glutamic acid (g)	0.6167
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0172
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2216
Folate, DFE (g)	26.2764
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)	1.6822
Tryptophan (g)	0.0620
Threonine (g)	0.1205
Fatty acids, total polyunsaturated 18:1 c (g)	0.0009
Manganese, Mn (mg)	0.2491
Protein (g)	2.9121
Cryptoxanthin, beta (g)	0.0359
Fatty acids, total saturated 18:1 undifferentiated (g)	2.7073
Betaine (mg)	0.0128
Phosphorus, P (mg)	117.4351
Tocopherol, gamma (mg)	0.0497

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. Preheat oven to 400*F., with racks in center and lower third of oven. Place garlic in a small piece of foil; drizzlel with oil. Fold to form and packet, crimping edges to seal. Prick potatoes. Place garlic packet and the potatoeson center rack. Place a baking pan on the lower rack to catch juices. | 2. Bake, turning half way through, until sweet potatoes are very tender when pierced with knife, about 45 minutes. | 3. Remove sweet potatoes and garlic from oven; continue to bake the russet potatoes until very tender, about 15 more minutes. Remove from oven, let cool about 5 minutes. | 4. Peel potatoes. Pass through a ricer or a food mill into a medium bowl(or mash by hand with potato masher). Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper, and yogurt. Stir to mix. Serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	4			-	-	-	-
extra virgin olive oil	1/2	teaspoon		-	-	-	-
potato	2		sweet	-	-	-	-
russet potato	2			-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
sage	1	tablespoon	chopped	-	-	-	-
salt	1 1/2	1/2	coarse	-	-	-	-
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
plain yogurt	1/2	cup	sour	-	-	-	-
parsley	1	sprig		2.736	0.4811	0.2257	0.06

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

Cooking in progress....

Mashed Sweet and Russet Potatoes With Herbs