RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.6002
Energy (kCal)	146.509
Carbohydrates (g)	36.15
Total fats (g)	1.2879
Fatty acids, total saturated 20:0 (g)	0.0122
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0809
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0132
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0066
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0160
Riboflavin (mg)	0.0863
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0116
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)	0.0898
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2576
Proline (g)	0.0957
Fatty acids, total polyunsaturated 18:1 t (g)	0.0132
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.4128
Adjusted Protein (g)	0.0000
Cystine (g)	0.0242
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.9705
Copper, Cu (mg)	10.1510
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6385
Total lipid (fat) (g)	1.2879
Vitamin K (phylloquinone) (g)	11.5109
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0011
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0369
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	39.7870
Folate, total (g)	69.2778
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0005
Vitamin A, IU (IU)	14935.0900
Energy (kcal)	146.5090
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0016
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0256
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0005
Sugars, total (g)	9.7555
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	45.7480
Lutein + zeaxanthin (g)	28.1562
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1157
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0011
Magnesium, Mg (mg)	2926.2008
Fatty acids, total saturated 16:0 (g)	0.2036
Carbohydrate, by difference (g)	36.1500
Vitamin D (IU)	0.0000
Fructose (g)	3.3884
Fluoride, F (g)	1.6500
Aspartic acid (g)	0.3330
Tyrosine (g)	0.0819
Potassium, K (mg)	805.9585
Fatty acids, total saturated 12:0 (g)	0.0022
Vitamin A, RAE (g)	747.3170
Serine (g)	0.1037
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1085
Fatty acids, total trans-polyenoic 22:4 (g)	0.0037
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0309
Fatty acids, total saturated 22:0 (g)	0.0110
Fatty acids, total saturated 14:0 (g)	0.0231
Histidine (g)	0.0571
Isoleucine (g)	0.0927
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0037
Niacin (mg)	2.0455
Water (g)	142429.7321
Fatty acids, total saturated 8:0 (g)	0.0016
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0011
Carotene, beta (g)	5937.4225
Sodium, Na (mg)	2874.7952
Iron, Fe (mg)	2.2066
Energy (kJ)	610.4035
Ash (g)	101.6553
Caffeine (mg)	0.0000
Glycine (g)	0.1092
Fatty acids, total trans-polyenoic (g)	0.0028
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2599
Fatty acids, total polyunsaturated (g)	0.3638
Vitamin E (alpha-tocopherol) (mg)	2.6233
Sucrose (g)	1.7943
Vitamin B-6 (mg)	0.4400
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1364
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0005
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7829
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)	0.0011
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2232
Folate, food (g)	69.2778
Fatty acids, total saturated 20:1 (g)	0.0226
Fatty acids, total monounsaturated (g)	0.1304
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1611
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0028
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	11.8468
Fatty acids, total polyunsaturated 16:1 c (g)	0.0016
Fatty acids, total saturated (g)	0.3911
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	14374.5125
Fatty acids, total saturated 10:0 (g)	0.0083
Galactose (g)	0.0094
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1112
Glutamic acid (g)	0.6755
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1168.7250
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1458
Folate, DFE (g)	69.2778
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0026
Fiber, total dietary (g)	7.9430
Tryptophan (g)	0.0433
Threonine (g)	0.0871
Fatty acids, total polyunsaturated 18:1 c (g)	0.0491
Manganese, Mn (mg)	4.3260
Protein (g)	3.6002
Cryptoxanthin, beta (g)	4867.1390
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1050
Betaine (mg)	0.2382
Phosphorus, P (mg)	99.7428
Tocopherol, gamma (mg)	0.0000

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 200°C | 2. Saute the onion in only 50g of the butter/margarine for about 5 mins until it's softened. Add the rice, chilli, cloves and sultanas and stir. Add the water, bring to the boil. Reduce the heat, and simmer for about 15 mins until the water is absorbed. Add a little more water if necessary, but make sure it is all absorbed. Season with salt and pepper to taste. | 3. Steam the squash, which will take about 5 mins until it's tender. Butter a large ovenproof dish and sprinkle the base with 1 tablespoon of the sugar. Mix the remaining sugar with the spices. Melt the remaining butter or margarine. | 4. Arrange half the squash pieces in the dish, sprinkle with half the spice mixture and half the remaining butter/margarine. Spoon the rice on top in one layer. Then repeat the layer of squash, spice and butter/margarine. Press down firmly so the surface is flat. | 5. Bake in the oven at 200C for 20-30 mins until lightly caramelised on top. | 6. Serve with green vegetables and possibly some Moroccan breads -- . | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1		peeled cubed	63.0	16.366	1.4	0.14
onion	1		chopped	60.0	14.01	1.65	0.15
butter	125 -150	g		0.0	0.0	0.0	0.0
grain rice	225			-	-	-	-
red chili pepper	1		de-seeded chopped	1.25	0.2753	0.0584	0.0138
clove	3			17.262	4.1284	0.3761	0.8190000000000001
sultana	2	tablespoons		-	-	-	-
water	600			0.0	0.0	0.0	0.0
sea salt black pepper				-	-	-	-
demerara sugar	50		unrefined	-	-	-	-
cinnamon	2	teaspoons		-	-	-	-
allspice	1	teaspoon		4.997	1.3703	0.1157	0.1651

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

Cooking in progress....

Butternut Squash Pilaf