RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.0199
Energy (kCal)	284.3824
Carbohydrates (g)	22.8908
Total fats (g)	18.9987
Fatty acids, total saturated 20:0 (g)	0.0632
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1881
Fatty acids, total polyunsaturated 17:1 (g)	0.0218
Fatty acids, total trans-monoenoic (g)	0.0017
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.1177
Fatty acids, total trans (g)	0.0017
Riboflavin (mg)	0.2461
Tocopherol, beta (mg)	0.0199
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)	0.6852
Tocopherol, delta (mg)	0.0003
Arginine (g)	0.1471
Proline (g)	0.5341
Fatty acids, total polyunsaturated 18:1 t (g)	0.0017
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.6591
Adjusted Protein (g)	0.0000
Cystine (g)	0.0453
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.5699
Copper, Cu (mg)	0.1566
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4179
Total lipid (fat) (g)	18.9987
Vitamin K (phylloquinone) (g)	344.2765
Cholesterol (mg)	15.9250
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0484
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	31.9078
Folate, total (g)	75.2851
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	8771.8118
Energy (kcal)	284.3824
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2640
Fatty acids, total saturated 14:1 (g)	0.0092
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1303
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	14.6468
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0140
Vitamin C, total ascorbic acid (mg)	35.0282
Lutein + zeaxanthin (g)	1887.3423
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3777
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)	66.9829
Fatty acids, total saturated 16:0 (g)	2.7379
Carbohydrate, by difference (g)	22.8908
Vitamin D (IU)	2.4500
Fructose (g)	4.8409
Fluoride, F (g)	15.0933
Aspartic acid (g)	0.4089
Tyrosine (g)	0.2296
Potassium, K (mg)	689.5293
Fatty acids, total saturated 12:0 (g)	0.1439
Vitamin A, RAE (g)	465.5865
Serine (g)	0.2765
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2525
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0043
Fatty acids, total saturated 22:0 (g)	0.0218
Fatty acids, total saturated 14:0 (g)	0.4460
Histidine (g)	0.1116
Isoleucine (g)	0.2498
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.9469
Water (g)	368.3482
Fatty acids, total saturated 8:0 (g)	0.0527
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)	5186.6589
Sodium, Na (mg)	93.4302
Iron, Fe (mg)	3.4268
Energy (kJ)	1191.1275
Ash (g)	2.4815
Caffeine (mg)	0.0000
Glycine (g)	0.1221
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0024
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5684
Fatty acids, total polyunsaturated (g)	1.7584
Vitamin E (alpha-tocopherol) (mg)	2.7783
Sucrose (g)	0.4343
Vitamin B-6 (mg)	0.2527
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0809
Vitamin D (D2 + D3) (g)	0.1225
Vitamin D3 (cholecalciferol) (g)	0.1225
Lysine (g)	0.3952
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)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.8184
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)	0.0044
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1096
Folate, food (g)	75.2851
Fatty acids, total saturated 20:1 (g)	0.0420
Fatty acids, total monounsaturated (g)	11.2642
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0939
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0152
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	30.0114
Fatty acids, total polyunsaturated 16:1 c (g)	0.0044
Fatty acids, total saturated (g)	4.7178
Vitamin B-12 (g)	0.4532
Calcium, Ca (mg)	287.1745
Fatty acids, total saturated 10:0 (g)	0.1665
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0015
Alanine (g)	0.1983
Glutamic acid (g)	0.8822
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2.0224
Vitamin E, added (mg)	0.0000
Retinol (g)	33.0750
Leucine (g)	0.4648
Folate, DFE (g)	75.2851
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)	5.7153
Tryptophan (g)	0.0303
Threonine (g)	0.1867
Fatty acids, total polyunsaturated 18:1 c (g)	0.0488
Manganese, Mn (mg)	1.2559
Protein (g)	7.0199
Cryptoxanthin, beta (g)	17.5109
Fatty acids, total saturated 18:1 undifferentiated (g)	10.8302
Betaine (mg)	0.4069
Phosphorus, P (mg)	194.3511
Tocopherol, gamma (mg)	0.2104

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. Wash the potatoes, peel, chop into large pieces and boil for 20 minutes or until tender. | 2. Drain the water and mash the potatoes thoroughly. | 3. Mix in all spices, green onions and cilantro. | 4. To wrap the egg rolls, place the egg roll skin on working surface. Place a portion of the potato filling in the middle of the egg roll skin. Dip a finger in water and lighly edges of egg roll skin. Fold egg roll in half to form triangle and seal edges. Potato filling should be approximately 1/2 inch thick inside egg roll skin. (Variations can be made by cutting egg roll skins into different shapes and sizes.). | 5. Heat a small amount (approximately 1 tablespoon) of canola oil in large frying pan over medium heat. Sauté boulanee 4-5 minutes until lighly browned. Add more oil to pan as necessay. | 6. For the Cilantro Sauce: put all ingredients in a food processor and pulse until a sauce. | 7. For yogurt sauce: Stir all ingredients together, add water if you would like a thinner consistency. | 8. To serve: Drizzle both sauces over boulanee and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	2 -3			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cilantro	2/3	bunch	chopped	-	-	-	-
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
salt	3/4	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
coriander seed	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
egg wrap				-	-	-	-
canola oil				-	-	-	-
cilantro	1	bunch		-	-	-	-
jalapeno	1/2		sliced	0.8156	0.1828	0.0256	0.0104
garlic clove	1			-	-	-	-
salt	1/4	teaspoon		-	-	-	-
vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
yogurt	3	tablespoons		74.725	5.7085	4.2508	3.9812
yogurt	1/2	cup		74.725	5.7085	4.2508	3.9812
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
garlic clove	1		pressed	-	-	-	-
salt				-	-	-	-
water	1 -2	tablespoon		0.0	0.0	0.0	0.0

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

Cooking in progress....

Boulanee (Afghani Potato Turnovers)