RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.1789
Energy (kCal)	56.905
Carbohydrates (g)	14.1205
Total fats (g)	0.5627
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1021
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)	0.0389
Tocopherol, beta (mg)	0.0152
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)	0.0061
Tocopherol, delta (mg)	0.0152
Arginine (g)	0.0426
Proline (g)	0.0304
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.3268
Adjusted Protein (g)	0.0000
Cystine (g)	0.0091
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.6385
Copper, Cu (mg)	0.0798
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2654
Total lipid (fat) (g)	0.5627
Vitamin K (phylloquinone) (g)	3.3440
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)	0.0027
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	18.4700
Folate, total (g)	42.5800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	20.0700
Energy (kcal)	56.9050
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0016
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0030
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	8.2014
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0152
Vitamin C, total ascorbic acid (mg)	101.2845
Lutein + zeaxanthin (g)	44.0950
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0289
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)	22.7350
Fatty acids, total saturated 16:0 (g)	0.0247
Carbohydrate, by difference (g)	14.1205
Vitamin D (IU)	0.0000
Fructose (g)	4.0443
Fluoride, F (g)	6.6880
Aspartic acid (g)	0.2265
Tyrosine (g)	0.0334
Potassium, K (mg)	269.5700
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	1.5200
Serine (g)	0.0380
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0289
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0007
Histidine (g)	0.0182
Isoleucine (g)	0.0243
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.6200
Water (g)	166.4400
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)	10.9450
Sodium, Na (mg)	1.9150
Iron, Fe (mg)	0.7175
Energy (kJ)	240.9900
Ash (g)	0.7009
Caffeine (mg)	0.0000
Glycine (g)	0.0395
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)	0.1421
Fatty acids, total polyunsaturated (g)	0.2442
Vitamin E (alpha-tocopherol) (mg)	0.4866
Sucrose (g)	0.8456
Vitamin B-6 (mg)	0.0866
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)	0.0395
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)	0.0608
Pantothenic acid (mg)	0.2300
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)	0.0003
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0448
Folate, food (g)	42.5800
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0716
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0037
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)	10.2195
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0384
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	28.0650
Fatty acids, total saturated 10:0 (g)	0.0061
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0502
Glutamic acid (g)	0.1490
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)	0.0517
Folate, DFE (g)	42.5800
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)	3.2715
Tryptophan (g)	0.0122
Threonine (g)	0.0304
Fatty acids, total polyunsaturated 18:1 c (g)	0.0012
Manganese, Mn (mg)	0.7304
Protein (g)	1.1789
Cryptoxanthin, beta (g)	1.2200
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0692
Betaine (mg)	0.3040
Phosphorus, P (mg)	39.8100
Tocopherol, gamma (mg)	0.1216

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. Working over a bowl, peel and section the oranges. Save any juice that collects in the bowl; it will be used to prepare a sauce for the fruit. | 2. Place the orange segments and sliced strawberries in a serving bowl. Set aside. | 3. In a saucepan, combine the juice from the oranges, honey, lemon. | 4. juice, and cardamom. Bring to a boil, then simmer for 5 minutes. Cool. | 5. Pour sauce over the orange-berry mixture. Gently toss to coat fruit with sauce. | 6. Chill or serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
navel orange	6			-	-	-	-
strawberry	1	cup	washed hulled sliced	48.64	11.6736	1.0184	0.456
honey	1 -2	tablespoon	used	-	-	-	-
lemon juice	2	tablespoons	used	6.71	2.1045	0.1067	0.0732
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335

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

Cooking in progress....

Cardamom-Orange-Berry Salad(Armenia)