RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.9182
Energy (kCal)	349.5451
Carbohydrates (g)	18.4343
Total fats (g)	30.0494
Fatty acids, total saturated 20:0 (g)	0.0018
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0112
Fatty acids, total polyunsaturated 17:1 (g)	0.0025
Fatty acids, total trans-monoenoic (g)	0.0011
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0001
Fatty acids, total saturated 4:0 (g)	0.0002
Fatty acids, total trans (g)	0.0011
Riboflavin (mg)	0.0970
Tocopherol, beta (mg)	0.0001
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0002
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)	0.7828
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7000
Proline (g)	0.2980
Fatty acids, total polyunsaturated 18:1 t (g)	0.0011
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.7264
Adjusted Protein (g)	0.0000
Cystine (g)	0.0731
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.8632
Copper, Cu (mg)	0.3651
Maltose (g)	0.0232
Zinc, Zn (mg)	1.0404
Total lipid (fat) (g)	30.0494
Vitamin K (phylloquinone) (g)	23.8172
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0059
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	41.7210
Folate, total (g)	82.1203
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	975.2600
Energy (kcal)	349.5451
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0024
Fatty acids, total saturated 14:1 (g)	0.0023
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0703
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	8.6171
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0388
Vitamin C, total ascorbic acid (mg)	11.3853
Lutein + zeaxanthin (g)	180.6025
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2714
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)	66.1299
Fatty acids, total saturated 16:0 (g)	2.6665
Carbohydrate, by difference (g)	18.4343
Vitamin D (IU)	0.0000
Fructose (g)	1.6070
Fluoride, F (g)	2.9000
Aspartic acid (g)	0.8922
Tyrosine (g)	0.2313
Potassium, K (mg)	533.0638
Fatty acids, total saturated 12:0 (g)	9.5880
Vitamin A, RAE (g)	48.3405
Serine (g)	0.3034
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3215
Fatty acids, total trans-polyenoic 22:4 (g)	0.0001
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0006
Fatty acids, total saturated 22:0 (g)	0.0002
Fatty acids, total saturated 14:0 (g)	3.3728
Histidine (g)	0.1550
Isoleucine (g)	0.2231
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0001
Niacin (mg)	2.7764
Water (g)	628.4139
Fatty acids, total saturated 8:0 (g)	0.6735
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)	561.3541
Sodium, Na (mg)	58.5611
Iron, Fe (mg)	2.4785
Energy (kJ)	1461.8633
Ash (g)	1.9613
Caffeine (mg)	0.0000
Glycine (g)	0.3529
Fatty acids, total trans-polyenoic (g)	0.0001
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0015
Fatty acids, total saturated 18:2 undifferentiated (g)	3.3147
Fatty acids, total polyunsaturated (g)	3.3261
Vitamin E (alpha-tocopherol) (mg)	3.3775
Sucrose (g)	3.1551
Vitamin B-6 (mg)	0.2220
Fatty acids, total trans-polyenoic 13:0 (g)	0.0016
Fatty acids, total saturated 6:0 (g)	0.0416
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2716
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)	0.0000
Pantothenic acid (mg)	0.6683
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)	0.1804
Folate, food (g)	82.1203
Fatty acids, total saturated 20:1 (g)	0.1214
Fatty acids, total monounsaturated (g)	7.0599
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0034
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0051
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	20.7386
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	17.9030
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	121.6770
Fatty acids, total saturated 10:0 (g)	0.7680
Galactose (g)	0.2468
Tocotrienol, gamma (mg)	0.0008
Alanine (g)	0.2582
Glutamic acid (g)	1.3595
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	7.3625
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.4016
Folate, DFE (g)	82.1203
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0001
Fiber, total dietary (g)	5.9432
Tryptophan (g)	0.0719
Threonine (g)	0.2183
Fatty acids, total polyunsaturated 18:1 c (g)	0.1769
Manganese, Mn (mg)	1.0799
Protein (g)	6.9182
Cryptoxanthin, beta (g)	40.4352
Fatty acids, total saturated 18:1 undifferentiated (g)	6.9312
Betaine (mg)	0.9633
Phosphorus, P (mg)	124.8140
Tocopherol, gamma (mg)	0.0338

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Wash the rice and soak if desired. If you are using a rice other than basmati, skip this step. | 2. Heat oil in a medium saucepan over medium heat. Add onion and celery. Cook, stirring frequently, 1 minute. | 3. Add ginger root. Continue to cook 2 minutes more. | 4. Add apricots and spices, along with about a tbsp of water. Continue to cook for 2 minutes, stirring constantly and adding small amounts of water if necessary, about a tbsp at a time to prevent sticking. | 5. Add water starting with the rice soaking water if you are using soaked basmati rice, and adding enough tap water to equal the 2 cups. Add salt. | 6. Bring to a boil, then stir in rice. When water boils again, stir, reduce heat to medium-low, cover the saucepan, and simmer gently for 20 minutes, until liquid has been absorbed. | 7. Remove from heat and let stand covered for 5 minutes. | 8. Fluff rice with a fork, spoon into a serving bowl and top with peanuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	1	cup		-	-	-	-
vegetable oil	1 1/2	1/2		175.84799999999998	0.0	0.0	20.4
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
gingerroot	1	teaspoon	minced	-	-	-	-
apricot	1/4	cup	chopped	18.6	4.309	0.5425	0.1511
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
cinnamon	1/8	teaspoon	ground	-	-	-	-
clove	1/16	teaspoon	ground	0.3596	0.086	0.0078	0.0171
water	2	cups		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
peanut	2	tablespoons	chopped roasted unslated	103.4775	2.9437	4.7085	8.9863

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

Cooking in progress....

Ginger Apricot Rice With Peanuts