RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.2527
Energy (kCal)	31.4085
Carbohydrates (g)	2.4972
Total fats (g)	0.6352
Fatty acids, total saturated 20:0 (g)	0.0004
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0079
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)	0.1614
Tocopherol, beta (mg)	0.0016
Lactose (g)	0.0231
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)	0.0099
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2361
Proline (g)	0.1550
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1266
Adjusted Protein (g)	0.0000
Cystine (g)	0.0979
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.2729
Copper, Cu (mg)	0.0416
Maltose (g)	0.0231
Zinc, Zn (mg)	0.1745
Total lipid (fat) (g)	0.6352
Vitamin K (phylloquinone) (g)	0.8779
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)	0.0035
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.9882
Folate, total (g)	1.8090
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	227.0775
Energy (kcal)	31.4085
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0051
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1349
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3601
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0209
Vitamin C, total ascorbic acid (mg)	1.1024
Lutein + zeaxanthin (g)	11.9805
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2793
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)	13.0718
Fatty acids, total saturated 16:0 (g)	0.0374
Carbohydrate, by difference (g)	2.4972
Vitamin D (IU)	0.0000
Fructose (g)	0.0521
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4287
Tyrosine (g)	0.1545
Potassium, K (mg)	116.5305
Fatty acids, total saturated 12:0 (g)	0.0009
Vitamin A, RAE (g)	11.3543
Serine (g)	0.2706
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2344
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)	0.0004
Fatty acids, total saturated 14:0 (g)	0.0017
Histidine (g)	0.1003
Isoleucine (g)	0.2272
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2301
Water (g)	30.8974
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)	117.4020
Sodium, Na (mg)	78.1703
Iron, Fe (mg)	1.5878
Energy (kJ)	130.8352
Ash (g)	0.4926
Caffeine (mg)	0.0000
Glycine (g)	0.1464
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0001
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1225
Fatty acids, total polyunsaturated (g)	0.1304
Vitamin E (alpha-tocopherol) (mg)	0.3297
Sucrose (g)	0.0282
Vitamin B-6 (mg)	0.0618
Fatty acids, total trans-polyenoic 13:0 (g)	0.0002
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2766
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)	0.1418
Starch (g)	0.0000
Pantothenic acid (mg)	0.0866
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)	0.0222
Folate, food (g)	1.8090
Fatty acids, total saturated 20:1 (g)	0.0046
Fatty acids, total monounsaturated (g)	0.3168
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)	0.0001
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.0266
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0515
Vitamin B-12 (g)	0.0297
Calcium, Ca (mg)	29.5185
Fatty acids, total saturated 10:0 (g)	0.0006
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.0192
Alanine (g)	0.2393
Glutamic acid (g)	0.5464
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	14.1075
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3488
Folate, DFE (g)	1.8090
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)	0.5184
Tryptophan (g)	0.0437
Threonine (g)	0.1547
Fatty acids, total polyunsaturated 18:1 c (g)	0.0210
Manganese, Mn (mg)	0.1353
Protein (g)	4.2527
Cryptoxanthin, beta (g)	23.5575
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3073
Betaine (mg)	0.1172
Phosphorus, P (mg)	22.0440
Tocopherol, gamma (mg)	0.0230

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Northern Africa >> Moroccan
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to hot (220°C/425°F-450°F/gas mark 7-8); line a baking tray with baking paper; or if yours is a particularly hot oven, perhaps a little lower than this. | 2. Cut the potatoes into wedges; combine the egg white, sumac and whichever of the optional ingredients you are using in a large bowl; add the potato wedges and combine well until the wedges are well-coated. | 3. Place the wedges, skin-side down on the baking tray; bake the wedges in the very hot oven for 40 minutes or until they are tender and golden brown; serve with tomato relish, your choice of salsa, tzatziki or sour cream or yoghurt (Greek yoghurt is the creamiest and, in my opinion, the yummiest!). | 4. NOTE: Sumac is a reddish-purple ground spice made from the berries of a wild shrub grown in Lebanon. It is available from Middle Eastern food stores and delicatessens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	5		washed unpeeled	-	-	-	-
egg white	1		beaten	17.16	0.2409	3.597	0.0561
sumac	1	teaspoon		-	-	-	-
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
lemon zest	1	teaspoon		-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-

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

Cooking in progress....

Sumac-Spiced Potato Wedges