RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.5015
Energy (kCal)	23.016
Carbohydrates (g)	5.5045
Total fats (g)	1.092
Fatty acids, total saturated 20:0 (g)	0.0162
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0491
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0176
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0087
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0213
Riboflavin (mg)	0.0185
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0155
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)	0.0574
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0269
Proline (g)	0.0328
Fatty acids, total polyunsaturated 18:1 t (g)	0.0176
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0958
Adjusted Protein (g)	0.0000
Cystine (g)	0.0059
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.6048
Copper, Cu (mg)	0.2202
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3842
Total lipid (fat) (g)	1.0920
Vitamin K (phylloquinone) (g)	11.9112
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0491
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	21.5040
Folate, total (g)	2.1000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0007
Vitamin A, IU (IU)	13.4400
Energy (kcal)	23.0160
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0022
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0067
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0007
Sugars, total (g)	0.1999
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0168
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0286
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0015
Magnesium, Mg (mg)	40.6830
Fatty acids, total saturated 16:0 (g)	0.1561
Carbohydrate, by difference (g)	5.5045
Vitamin D (IU)	0.0000
Fructose (g)	0.0899
Fluoride, F (g)	1347.6052
Aspartic acid (g)	0.0504
Tyrosine (g)	0.0160
Potassium, K (mg)	85.6800
Fatty acids, total saturated 12:0 (g)	0.0029
Vitamin A, RAE (g)	0.6720
Serine (g)	0.0202
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0193
Fatty acids, total trans-polyenoic 22:4 (g)	0.0049
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0412
Fatty acids, total saturated 22:0 (g)	0.0147
Fatty acids, total saturated 14:0 (g)	0.0221
Histidine (g)	0.0109
Isoleucine (g)	0.0202
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0049
Niacin (mg)	0.1310
Water (g)	1891.6404
Fatty acids, total saturated 8:0 (g)	0.0022
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0014
Carotene, beta (g)	3.7800
Sodium, Na (mg)	98.9762
Iron, Fe (mg)	0.9937
Energy (kJ)	96.1800
Ash (g)	2.3656
Caffeine (mg)	0.0000
Glycine (g)	0.0235
Fatty acids, total trans-polyenoic (g)	0.0037
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2232
Fatty acids, total polyunsaturated (g)	0.3029
Vitamin E (alpha-tocopherol) (mg)	0.7409
Sucrose (g)	0.0017
Vitamin B-6 (mg)	0.0328
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0008
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0311
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0428
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)	0.0015
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0133
Folate, food (g)	2.1000
Fatty acids, total saturated 20:1 (g)	0.0302
Fatty acids, total monounsaturated (g)	0.1170
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2148
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0037
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.1416
Fatty acids, total polyunsaturated 16:1 c (g)	0.0022
Fatty acids, total saturated (g)	0.3320
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	109.8691
Fatty acids, total saturated 10:0 (g)	0.0110
Galactose (g)	0.0126
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0244
Glutamic acid (g)	0.0470
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0336
Folate, DFE (g)	2.1000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0035
Fiber, total dietary (g)	2.8476
Tryptophan (g)	0.0025
Threonine (g)	0.0151
Fatty acids, total polyunsaturated 18:1 c (g)	0.0655
Manganese, Mn (mg)	5.0507
Protein (g)	0.5015
Cryptoxanthin, beta (g)	8.6520
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0832
Betaine (mg)	0.1176
Phosphorus, P (mg)	8.7360
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Middle Eastern >> Rest Middle Eastern
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place the water in a large pot. Tie the cinnamon sticks and cloves in cheesecloth; place in the water. Bring to a boil; simmer about 10 minutes. | 2. Remove pot from heat; remove the cheesecloth with the cinnamon sticks and cloves, and discard. | 3. Add tea bags to pot, if using, and allow to steep about 5 minutes. Discard tea bags. Add desired amount of sweetener, if using; stir until sweetener is dissolved. | 4. Refrigerate until ready to serve. | 5. To serve, pour in tall glasses filled with ice. | 6. Variation: Mint Iced Tea. | 7. For minty iced tea, follow the same instructions as above, EXCEPT: add about 1 cup of fresh mint leaves, slightly crushed to release their flavor, or two tablespoons of dried mint (tied in cheesecloth) to the boiling water, and eliminate the cinnamon and cloves. Remove tea bags, and strain mint leaves before adding sweetener. Sweeten as desired. Serve with ice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cold water	8	cups	0.0	0.0	0.0	0.0
cinnamon	2		-	-	-	-
clove	4		23.016	5.5045	0.5015	1.092
tea	3 -4	bag	-	-	-	-
honey			-	-	-	-

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

Cooking in progress....

Armenian Iced Tea