RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2915
Energy (kCal)	7.685
Carbohydrates (g)	2.4698
Total fats (g)	0.0795
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0069
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)	0.0053
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)	0.0005
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0000
Proline (g)	0.0000
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0000
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1060
Copper, Cu (mg)	0.0098
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0159
Total lipid (fat) (g)	0.0795
Vitamin K (phylloquinone) (g)	0.0000
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	2.9150
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	5.8300
Energy (kcal)	7.6850
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0003
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0000
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6625
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	14.0450
Lutein + zeaxanthin (g)	2.9150
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0000
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)	2.1200
Fatty acids, total saturated 16:0 (g)	0.0093
Carbohydrate, by difference (g)	2.4698
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0000
Tyrosine (g)	0.0000
Potassium, K (mg)	36.5700
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.2650
Serine (g)	0.0000
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0000
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)	0.0003
Histidine (g)	0.0000
Isoleucine (g)	0.0000
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0265
Water (g)	23.5797
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)	0.7950
Sodium, Na (mg)	0.5300
Iron, Fe (mg)	0.1590
Energy (kJ)	32.0650
Ash (g)	0.0795
Caffeine (mg)	0.0000
Glycine (g)	0.0000
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)	0.0167
Fatty acids, total polyunsaturated (g)	0.0236
Vitamin E (alpha-tocopherol) (mg)	0.0397
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0212
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)	0.0000
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)	0.0503
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)	0.0106
Folate, food (g)	2.9150
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0029
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)	1.3515
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0103
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	6.8900
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0000
Glutamic acid (g)	0.0000
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2650
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0000
Folate, DFE (g)	2.9150
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)	0.7420
Tryptophan (g)	0.0000
Threonine (g)	0.0000
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0079
Protein (g)	0.2915
Cryptoxanthin, beta (g)	5.3000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0026
Betaine (mg)	0.0000
Phosphorus, P (mg)	4.2400
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. Juice 2 of the lemons and reserve the peel. | 2. Make four cuts the lemons from top to bottom,leaving 1/4 inch uncut at each end. | 3. Press the lemons between thumb and finger to open the cuts, rub in as much salt as possible. | 4. Pack lemons into a clean jar. | 5. Add the juice to the jar. | 6. Save one piece of peel and add the rest to the jar, pack as tightly as possible. | 7. Put the rest of the salt in the jar and top up with the water. Place the last piece of peel on the top. If there is any spoilage it will be only on the top piece of peel. | 8. Seal and keep in a cool dark cupboard. | 9. Invert the jars once a day till all of the salt has dissolved. | 10. To use the lemons, remove the flesh, wash the salt from the peel. Once opened store in the fridge. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	6			7.685	2.4698	0.2915	0.0795
salt	20	teaspoons		-	-	-	-
water	1	pint	boiled cooled	-	-	-	-

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

Cooking in progress....

Hamad M'rakad ( Preserved Lemons )