RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.7011
Energy (kCal)	245.3829
Carbohydrates (g)	9.6538
Total fats (g)	22.1056
Fatty acids, total saturated 20:0 (g)	0.2918
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0234
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)	0.0005
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0516
Tocopherol, beta (mg)	0.0973
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)	0.4175
Tocopherol, delta (mg)	0.3018
Arginine (g)	0.4930
Proline (g)	0.2476
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	2.4000
Glucose (dextrose) (g)	0.7762
Adjusted Protein (g)	0.0000
Cystine (g)	0.0412
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.1735
Copper, Cu (mg)	0.1551
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7185
Total lipid (fat) (g)	22.1056
Vitamin K (phylloquinone) (g)	2.1117
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)	0.0011
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	31.3930
Folate, total (g)	27.4722
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	401.0977
Energy (kcal)	245.3829
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0197
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0473
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0002
Sugars, total (g)	2.5014
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0130
Vitamin C, total ascorbic acid (mg)	7.2697
Lutein + zeaxanthin (g)	126.4475
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0004
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1434
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)	69.9552
Fatty acids, total saturated 16:0 (g)	2.3019
Carbohydrate, by difference (g)	9.6538
Vitamin D (IU)	0.0000
Fructose (g)	0.1136
Fluoride, F (g)	0.6926
Aspartic acid (g)	0.5371
Tyrosine (g)	0.1392
Potassium, K (mg)	274.5459
Fatty acids, total saturated 12:0 (g)	0.0295
Vitamin A, RAE (g)	20.5787
Serine (g)	0.2518
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2055
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.1215
Fatty acids, total saturated 22:0 (g)	0.3786
Fatty acids, total saturated 14:0 (g)	0.0231
Histidine (g)	0.0962
Isoleucine (g)	0.1112
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.8168
Water (g)	29.7162
Fatty acids, total saturated 8:0 (g)	0.0006
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)	211.1060
Sodium, Na (mg)	1495.3475
Iron, Fe (mg)	1.5550
Energy (kJ)	1026.4730
Ash (g)	4.5433
Caffeine (mg)	0.0000
Glycine (g)	0.2431
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)	6.6740
Fatty acids, total polyunsaturated (g)	6.6992
Vitamin E (alpha-tocopherol) (mg)	3.4758
Sucrose (g)	0.7895
Vitamin B-6 (mg)	0.2364
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)	0.1294
Beta-sitosterol (mg)	12.3200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.7888
Pantothenic acid (mg)	0.2623
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)	0.0499
Folate, food (g)	27.4722
Fatty acids, total saturated 20:1 (g)	0.3041
Fatty acids, total monounsaturated (g)	10.2398
Stigmasterol (mg)	1.7600
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0800
Choline, total (mg)	15.2687
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.5692
Vitamin B-12 (g)	0.0864
Calcium, Ca (mg)	49.8462
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0052
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1597
Glutamic acid (g)	0.8832
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.7200
Leucine (g)	0.2687
Folate, DFE (g)	27.4722
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)	2.4950
Tryptophan (g)	0.0408
Threonine (g)	0.0934
Fatty acids, total polyunsaturated 18:1 c (g)	0.0061
Manganese, Mn (mg)	0.5668
Protein (g)	5.7011
Cryptoxanthin, beta (g)	56.4118
Fatty acids, total saturated 18:1 undifferentiated (g)	9.9161
Betaine (mg)	0.2462
Phosphorus, P (mg)	77.6325
Tocopherol, gamma (mg)	3.4629

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut washed, unpeeled potatoes into french-fry shaped pieces. | 2. Mix together peanut oil, lime juice, fish sauce, peanut butter, salt, pepper, garlic, cayenne, coriander powder, cumin, and onion powder in a large ziplock bag or mixing bowl. | 3. Add cut potatoes and mix around, making sure potatoes are evenly coated. | 4. Allow to marinate in this mixture for 1 hour. | 5. Preheat oven to 400 degrees F. | 6. Line baking sheet with aluminum foil (this makes for easy clean-up later!); pour small amount of vegetable oil on foil and wipe around with paper towel. | 7. Spread potatoes in single layer on foil, without potatoes touching, if you can. | 8. Bake for 40-45 minutes, turning potatoes once or twice during cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3			-	-	-	-
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
peanut butter	1	tablespoon		94.24	3.4512	3.8496	7.9904
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
garlic	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
coriander powder	1/2	teaspoon		2.682	0.4949	0.1113	0.1599
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125
vegetable oil				-	-	-	-

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

Cooking in progress....

Thai Fries