RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.2321
Energy (kCal)	66.9918
Carbohydrates (g)	10.7829
Total fats (g)	2.5101
Fatty acids, total saturated 20:0 (g)	0.0088
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0901
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)	0.0074
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1768
Tocopherol, beta (mg)	0.0384
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0017
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)	0.0730
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0863
Proline (g)	0.2169
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3452
Adjusted Protein (g)	0.0000
Cystine (g)	0.0309
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.9269
Copper, Cu (mg)	0.2196
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9106
Total lipid (fat) (g)	2.5101
Vitamin K (phylloquinone) (g)	18.8206
Cholesterol (mg)	7.0833
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0847
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	14.7750
Folate, total (g)	6.8215
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4764.5202
Energy (kcal)	66.9918
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0166
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0224
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0033
Sugars, total (g)	1.1648
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.5058
Vitamin C, total ascorbic acid (mg)	0.5299
Lutein + zeaxanthin (g)	54.9330
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0047
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0947
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)	32.6868
Fatty acids, total saturated 16:0 (g)	0.2848
Carbohydrate, by difference (g)	10.7829
Vitamin D (IU)	0.0000
Fructose (g)	0.6890
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.2900
Tyrosine (g)	0.0366
Potassium, K (mg)	374.8903
Fatty acids, total saturated 12:0 (g)	0.0141
Vitamin A, RAE (g)	241.8405
Serine (g)	0.0428
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0656
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)	0.0088
Fatty acids, total saturated 14:0 (g)	0.0310
Histidine (g)	0.0314
Isoleucine (g)	0.0681
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.0449
Water (g)	13.7055
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)	2403.6000
Sodium, Na (mg)	956.5498
Iron, Fe (mg)	3.7401
Energy (kJ)	280.1055
Ash (g)	5.2735
Caffeine (mg)	0.0000
Glycine (g)	0.1025
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0022
Fatty acids, total saturated 18:2 undifferentiated (g)	1.2195
Fatty acids, total polyunsaturated (g)	1.3284
Vitamin E (alpha-tocopherol) (mg)	6.1858
Sucrose (g)	0.1218
Vitamin B-6 (mg)	0.3651
Fatty acids, total trans-polyenoic 13:0 (g)	0.0043
Fatty acids, total saturated 6:0 (g)	0.0022
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0623
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)	3.5900
Starch (g)	0.0000
Pantothenic acid (mg)	0.1624
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)	0.0617
Folate, food (g)	6.8215
Fatty acids, total saturated 20:1 (g)	0.0022
Fatty acids, total monounsaturated (g)	0.6004
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)	0.0022
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	20.1406
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.4364
Vitamin B-12 (g)	0.1417
Calcium, Ca (mg)	351.2797
Fatty acids, total saturated 10:0 (g)	0.0025
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.4560
Alanine (g)	0.0800
Glutamic acid (g)	0.2762
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	334.5380
Vitamin E, added (mg)	0.0000
Retinol (g)	4.2500
Leucine (g)	0.1147
Folate, DFE (g)	6.8215
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)	6.2115
Tryptophan (g)	0.0124
Threonine (g)	0.0471
Fatty acids, total polyunsaturated 18:1 c (g)	0.5060
Manganese, Mn (mg)	0.5795
Protein (g)	5.2321
Cryptoxanthin, beta (g)	558.6875
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5813
Betaine (mg)	0.5344
Phosphorus, P (mg)	179.9045
Tocopherol, gamma (mg)	0.6210

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Rest Africa >> Ethiopian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Starter - Mix yeast with one glass of warm water; wait till rises; or use. | 2. sourdough starter. | 3. Place flour in a big bowl, add yeast mixture and baking powder; blend with hand by adding warm water gradually, until dough is smooth and elastic; rest dough for 45 minutes to rise. | 4. Mix, oil, awaze, cardamom, coriander or bishop weeds, salt, black pepper, garlic with 1 cup of warm water; add mixture to dough and blend well by hand. | 5. Cover bowl and allow dough to rise until triple in bulk, (takes 45-60). | 6. After dough has risen enough, transfer dough to deep baking round. | 7. pan; spread dough evenly on pan. Allow to rise for another 15-25. | 8. minutes. | 9. Preheat oven, at 350° bake for 45-60 minutes. Use wooden. | 10. sharp stick to test if bread is ready. | 11. When done, remove bread from baking pan and set on a rack to cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3	lbs		12.6083	0.0	2.805	0.0708
active yeast	1/2	ounce		12.6083	0.0	2.805	0.0708
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
vegetable oil corn	1/2	cup		12.6083	0.0	2.805	0.0708
coriander	1/4	teaspoon	ground	1.341	0.2475	0.0557	0.08
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
garlic	1/4	teaspoon		1.043	0.2314	0.0445	0.0035
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cardamom	1/4	teaspoon		1.555	0.3424	0.0538	0.0335
salt	1/2	teaspoon		-	-	-	-
water				-	-	-	-

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

Cooking in progress....

Ethiopian Lightly Spiced Bread