RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.5291
Energy (kCal)	172.1182
Carbohydrates (g)	2.3659
Total fats (g)	18.5296
Fatty acids, total saturated 20:0 (g)	0.0745
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1433
Fatty acids, total polyunsaturated 17:1 (g)	0.0225
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)	0.0105
Tocopherol, beta (mg)	0.0198
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)	0.3629
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0035
Proline (g)	0.0162
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1034
Adjusted Protein (g)	0.0000
Cystine (g)	0.0016
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1758
Copper, Cu (mg)	0.0351
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1196
Total lipid (fat) (g)	18.5296
Vitamin K (phylloquinone) (g)	12.8319
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)	0.0026
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	42.2660
Folate, total (g)	2.4388
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	33.5705
Energy (kcal)	172.1182
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2313
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0011
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3109
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	4.0962
Lutein + zeaxanthin (g)	16.1540
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0063
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)	10.2625
Fatty acids, total saturated 16:0 (g)	2.0634
Carbohydrate, by difference (g)	2.3659
Vitamin D (IU)	0.0000
Fructose (g)	0.1144
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0162
Tyrosine (g)	0.0056
Potassium, K (mg)	63.4832
Fatty acids, total saturated 12:0 (g)	0.0016
Vitamin A, RAE (g)	1.6545
Serine (g)	0.0047
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0051
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)	0.0232
Fatty acids, total saturated 14:0 (g)	0.0009
Histidine (g)	0.0018
Isoleucine (g)	0.0042
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1186
Water (g)	9.6974
Fatty acids, total saturated 8:0 (g)	0.0012
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)	19.6687
Sodium, Na (mg)	4.2197
Iron, Fe (mg)	1.6142
Energy (kJ)	720.0537
Ash (g)	0.2329
Caffeine (mg)	0.0000
Glycine (g)	0.0051
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)	1.8316
Fatty acids, total polyunsaturated (g)	1.9766
Vitamin E (alpha-tocopherol) (mg)	2.6801
Sucrose (g)	0.0439
Vitamin B-6 (mg)	0.0171
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0028
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0294
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0168
Folate, food (g)	2.4388
Fatty acids, total saturated 20:1 (g)	0.0605
Fatty acids, total monounsaturated (g)	13.4369
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0012
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0040
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.2211
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.5377
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	25.4355
Fatty acids, total saturated 10:0 (g)	0.0028
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0071
Glutamic acid (g)	0.0162
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0117
Folate, DFE (g)	2.4388
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)	0.5420
Tryptophan (g)	0.0007
Threonine (g)	0.0028
Fatty acids, total polyunsaturated 18:1 c (g)	0.0078
Manganese, Mn (mg)	0.2179
Protein (g)	0.5291
Cryptoxanthin, beta (g)	0.6942
Fatty acids, total saturated 18:1 undifferentiated (g)	13.1222
Betaine (mg)	0.1204
Phosphorus, P (mg)	13.1093
Tocopherol, gamma (mg)	0.2248

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. Mince/crush the garlic and set aside in a bowl. | 2. Add the other spice paste ingredients and mix. | 3. Cover and leave for at least an hour before using, for the flavours to blend. | 4. After 30 minutes, preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a slightly higher temperature). | 5. Peel and quarter the potatoes (cut larger potatoes into smaller chunks). | 6. Simmer them in a pan of boiling water for 5-6 minutes. | 7. Drain the potatoes and gently shake them in the pan to roughen the edges (this produces crispy roasties!). | 8. Put the potatoes in a roasting tray. Add the spice paste and toss to coat the potatoes completely. | 9. Bake for 30 minutes, or until done, turning halfway through cooking. | 10. Serve hot and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2			-	-	-	-
garlic clove	4			-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	cracked ground	2.8865	0.7354	0.1195	0.0375
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
olive oil	4	teaspoons		159.12	0.0	0.0	18.0

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

Cooking in progress....

Moroccan Spiced Roast Potatoes