RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.9396
Energy (kCal)	30.8305
Carbohydrates (g)	5.9831
Total fats (g)	1.0346
Fatty acids, total saturated 20:0 (g)	0.0011
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0173
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)	0.0409
Tocopherol, beta (mg)	0.0080
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)	0.0192
Tocopherol, delta (mg)	0.0058
Arginine (g)	0.0205
Proline (g)	0.0531
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2115
Adjusted Protein (g)	0.0000
Cystine (g)	0.0053
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3239
Copper, Cu (mg)	0.0463
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2591
Total lipid (fat) (g)	1.0346
Vitamin K (phylloquinone) (g)	2.0170
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)	0.0118
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.1670
Folate, total (g)	4.4920
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1173.7620
Energy (kcal)	30.8305
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0083
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0046
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.9744
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0908
Vitamin C, total ascorbic acid (mg)	6.1651
Lutein + zeaxanthin (g)	452.1115
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0172
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)	16.5840
Fatty acids, total saturated 16:0 (g)	0.0714
Carbohydrate, by difference (g)	5.9831
Vitamin D (IU)	0.0000
Fructose (g)	0.3221
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0656
Tyrosine (g)	0.0087
Potassium, K (mg)	125.1365
Fatty acids, total saturated 12:0 (g)	0.0024
Vitamin A, RAE (g)	58.6650
Serine (g)	0.0140
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0140
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)	0.0011
Fatty acids, total saturated 14:0 (g)	0.0049
Histidine (g)	0.0058
Isoleucine (g)	0.0131
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3895
Water (g)	14.5904
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)	625.8815
Sodium, Na (mg)	7.0775
Iron, Fe (mg)	2.5972
Energy (kJ)	128.8110
Ash (g)	0.4539
Caffeine (mg)	0.0000
Glycine (g)	0.0179
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)	0.2677
Fatty acids, total polyunsaturated (g)	0.2851
Vitamin E (alpha-tocopherol) (mg)	0.7971
Sucrose (g)	2.3656
Vitamin B-6 (mg)	0.0699
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)	0.0159
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)	0.0777
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0311
Folate, food (g)	4.4920
Fatty acids, total saturated 20:1 (g)	0.0072
Fatty acids, total monounsaturated (g)	0.4822
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
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)	2.7402
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1037
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	35.7845
Fatty acids, total saturated 10:0 (g)	0.0036
Galactose (g)	0.0044
Tocotrienol, gamma (mg)	0.0021
Alanine (g)	0.0147
Glutamic acid (g)	0.0520
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	13.6850
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0212
Folate, DFE (g)	4.4920
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)	1.1793
Tryptophan (g)	0.0016
Threonine (g)	0.0113
Fatty acids, total polyunsaturated 18:1 c (g)	0.0375
Manganese, Mn (mg)	0.1445
Protein (g)	0.9396
Cryptoxanthin, beta (g)	142.8880
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4665
Betaine (mg)	0.1633
Phosphorus, P (mg)	24.1835
Tocopherol, gamma (mg)	0.0814

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. Cut eggplant into 1/2 inch slices, sprinkle liberally with salt and let drain in a colander for 30 minutes. | 2. Rinse well, squeeze gently and pat dry. | 3. Heat about 1/4 inch of oil in a large frying pan and fry the slices in batches over medium heat until golden brown on both sides. | 4. Drain on paper towels, then chop finely. Put in a colander until most of the oil has drained off, then transfer to a bowl and add the paprika, cumin and sugar. | 5. Wipe out the frying pan then add the eggplant mixture and stir constantly over medium heat for 2 minutes. Transfer to a bowl and stir in the lemon juice and season. | 6. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
garlic clove	2		crushed	-	-	-	-
paprika	1	teaspoon	sweet	6.486000000000001	1.2418	0.3252	0.2965
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

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

Cooking in progress....

Algerian Eggplant Jam (Savory)