RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.9225
Energy (kCal)	417.4387
Carbohydrates (g)	65.6895
Total fats (g)	16.5952
Fatty acids, total saturated 20:0 (g)	0.0366
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3639
Fatty acids, total polyunsaturated 17:1 (g)	0.0295
Fatty acids, total trans-monoenoic (g)	0.0189
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0044
Fatty acids, total saturated 4:0 (g)	0.2080
Fatty acids, total trans (g)	0.0208
Riboflavin (mg)	0.2519
Tocopherol, beta (mg)	0.0018
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0077
Fatty acids, total polyunsaturated 24:1 c (g)	0.0264
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.9271
Tocopherol, delta (mg)	0.0324
Arginine (g)	1.0430
Proline (g)	0.6560
Fatty acids, total polyunsaturated 18:1 t (g)	0.0189
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.5314
Adjusted Protein (g)	0.0000
Cystine (g)	0.1597
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	19.2056
Copper, Cu (mg)	0.8853
Maltose (g)	0.0000
Zinc, Zn (mg)	3.6063
Total lipid (fat) (g)	16.5952
Vitamin K (phylloquinone) (g)	27.6469
Cholesterol (mg)	16.3840
Fatty acids, total saturated 22:1 undifferentiated (g)	0.3768
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0579
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	75.9347
Folate, total (g)	63.5227
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0003
Vitamin A, IU (IU)	575.5233
Energy (kcal)	417.4387
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1936
Fatty acids, total saturated 14:1 (g)	0.0277
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1331
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0003
Sugars, total (g)	13.0096
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0856
Vitamin C, total ascorbic acid (mg)	15.1420
Lutein + zeaxanthin (g)	134.7333
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5317
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	224.0767
Fatty acids, total saturated 16:0 (g)	2.2123
Carbohydrate, by difference (g)	65.6895
Vitamin D (IU)	0.0000
Fructose (g)	2.3094
Fluoride, F (g)	1.7600
Aspartic acid (g)	1.3603
Tyrosine (g)	0.3136
Potassium, K (mg)	1423.4367
Fatty acids, total saturated 12:0 (g)	0.1869
Vitamin A, RAE (g)	72.6793
Serine (g)	0.3884
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4625
Fatty acids, total trans-polyenoic 22:4 (g)	0.0024
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0248
Fatty acids, total saturated 22:0 (g)	0.0161
Fatty acids, total saturated 14:0 (g)	0.8147
Histidine (g)	0.2440
Isoleucine (g)	0.4574
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0024
Niacin (mg)	2.4080
Water (g)	156.0030
Fatty acids, total saturated 8:0 (g)	0.0748
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0121
Carotene, beta (g)	230.3680
Sodium, Na (mg)	80.4453
Iron, Fe (mg)	32.8179
Energy (kJ)	1743.7247
Ash (g)	5.5240
Caffeine (mg)	0.0000
Glycine (g)	0.5283
Fatty acids, total trans-polyenoic (g)	0.0018
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0162
Fatty acids, total saturated 18:2 undifferentiated (g)	1.6535
Fatty acids, total polyunsaturated (g)	2.0491
Vitamin E (alpha-tocopherol) (mg)	5.5517
Sucrose (g)	6.5576
Vitamin B-6 (mg)	0.5512
Fatty acids, total trans-polyenoic 13:0 (g)	0.0100
Fatty acids, total saturated 6:0 (g)	0.1274
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.6099
Beta-sitosterol (mg)	0.0267
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5495
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)	0.0008
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3541
Folate, food (g)	63.5227
Fatty acids, total saturated 20:1 (g)	0.2214
Fatty acids, total monounsaturated (g)	6.9745
Stigmasterol (mg)	0.0400
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1074
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0621
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	45.8819
Fatty acids, total polyunsaturated 16:1 c (g)	0.0011
Fatty acids, total saturated (g)	5.3805
Vitamin B-12 (g)	0.0006
Calcium, Ca (mg)	398.9813
Fatty acids, total saturated 10:0 (g)	0.3232
Galactose (g)	0.0408
Tocotrienol, gamma (mg)	0.0118
Alanine (g)	0.4050
Glutamic acid (g)	1.9686
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.4800
Vitamin E, added (mg)	0.0000
Retinol (g)	52.7360
Leucine (g)	0.7091
Folate, DFE (g)	63.5227
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0018
Fiber, total dietary (g)	21.9821
Tryptophan (g)	0.1448
Threonine (g)	0.3373
Fatty acids, total polyunsaturated 18:1 c (g)	1.1544
Manganese, Mn (mg)	8.4013
Protein (g)	14.9225
Cryptoxanthin, beta (g)	7.0193
Fatty acids, total saturated 18:1 undifferentiated (g)	6.0048
Betaine (mg)	6.0478
Phosphorus, P (mg)	361.0880
Tocopherol, gamma (mg)	1.0673

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. First take the coriander,cumin,fenugreek,black pepper,mustard seeds and dry fry gently in a frying pan until the mustard seeds start to pop. | 2. Let spices cool. | 3. Grind the unground spices to a fine powder and mix with remaining spices. | 4. This should result in a fine mild curry powder. | 5. For a hotter variety add one tsp of ground chile. | 6. For curry paste. | 7. Roast an onion for one hour at 200°C. | 8. Let onion cool. | 9. In a blender chop onion finely. | 10. Add remaining ingredients to blender and mix well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coriander	4	teaspoons		0.3067	0.0489	0.0284	0.0069
basmati rice	6	teaspoons		-	-	-	-
cumin	10	teaspoons		78.75	9.2904	3.7401	4.6767
fenugreek seed	4	teaspoons		47.803999999999995	8.6358	3.404	0.9487
black peppercorn	2	teaspoons		-	-	-	-
mustard seed	2	teaspoons		20.32	1.1236	1.0432	1.4496
clove	2	teaspoons		11.508	2.7523	0.2507	0.546
cinnamon	2			-	-	-	-
turmeric	6	teaspoons		56.16	12.0852	1.7424	0.585
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
ginger	3	teaspoons	powdered	4.8	1.0662	0.1092	0.045
onion	1		roasted	64.0	14.944	1.76	0.16
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
white wine vinegar	1	tablespoon		-	-	-	-
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
oil	1/2	tablespoon		56.06399999999999	0.0	0.0179	6.3667
garlic clove	2			-	-	-	-

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

Cooking in progress....

Homemade Mild Curry Powder and Paste.