RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.2211
Energy (kCal)	148.499
Carbohydrates (g)	31.9536
Total fats (g)	3.7909
Fatty acids, total saturated 20:0 (g)	0.0304
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1249
Fatty acids, total polyunsaturated 17:1 (g)	0.0049
Fatty acids, total trans-monoenoic (g)	0.0282
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0131
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0337
Riboflavin (mg)	0.2494
Tocopherol, beta (mg)	0.0241
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0232
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)	0.1384
Tocopherol, delta (mg)	0.0170
Arginine (g)	0.2334
Proline (g)	0.2908
Fatty acids, total polyunsaturated 18:1 t (g)	0.0282
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3338
Adjusted Protein (g)	0.0000
Cystine (g)	0.0762
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.6231
Copper, Cu (mg)	0.4360
Maltose (g)	0.0000
Zinc, Zn (mg)	1.1280
Total lipid (fat) (g)	3.7909
Vitamin K (phylloquinone) (g)	63.9616
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0023
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1046
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	47.0575
Folate, total (g)	35.3649
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0010
Vitamin A, IU (IU)	5586.3047
Energy (kcal)	148.4990
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0177
Fatty acids, total saturated 14:1 (g)	0.0046
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0600
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0010
Sugars, total (g)	12.1805
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2722
Vitamin C, total ascorbic acid (mg)	66.8885
Lutein + zeaxanthin (g)	1392.3025
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2180
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0023
Magnesium, Mg (mg)	91.3545
Fatty acids, total saturated 16:0 (g)	0.4396
Carbohydrate, by difference (g)	31.9536
Vitamin D (IU)	0.0000
Fructose (g)	0.6046
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.8131
Tyrosine (g)	0.1217
Potassium, K (mg)	1011.2917
Fatty acids, total saturated 12:0 (g)	0.0119
Vitamin A, RAE (g)	279.0373
Serine (g)	0.1798
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1830
Fatty acids, total trans-polyenoic 22:4 (g)	0.0073
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0619
Fatty acids, total saturated 22:0 (g)	0.0252
Fatty acids, total saturated 14:0 (g)	0.0585
Histidine (g)	0.0946
Isoleucine (g)	0.1767
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0073
Niacin (mg)	2.5347
Water (g)	265.2757
Fatty acids, total saturated 8:0 (g)	0.0038
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0021
Carotene, beta (g)	2990.1811
Sodium, Na (mg)	82.6535
Iron, Fe (mg)	7.5851
Energy (kJ)	617.6643
Ash (g)	3.1736
Caffeine (mg)	0.0000
Glycine (g)	0.1972
Fatty acids, total trans-polyenoic (g)	0.0055
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0024
Fatty acids, total saturated 18:2 undifferentiated (g)	1.1844
Fatty acids, total polyunsaturated (g)	1.3551
Vitamin E (alpha-tocopherol) (mg)	4.5727
Sucrose (g)	0.1290
Vitamin B-6 (mg)	0.5216
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0011
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2423
Beta-sitosterol (mg)	0.0800
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0010
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.6688
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)	0.0023
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2360
Folate, food (g)	35.3649
Fatty acids, total saturated 20:1 (g)	0.0517
Fatty acids, total monounsaturated (g)	0.7133
Stigmasterol (mg)	0.1200
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3222
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0156
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	37.1885
Fatty acids, total polyunsaturated 16:1 c (g)	0.0033
Fatty acids, total saturated (g)	0.8389
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	169.3195
Fatty acids, total saturated 10:0 (g)	0.0425
Galactose (g)	0.0318
Tocotrienol, gamma (mg)	0.0076
Alanine (g)	0.1910
Glutamic acid (g)	1.5061
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	252.3948
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2776
Folate, DFE (g)	35.3649
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0053
Fiber, total dietary (g)	10.9866
Tryptophan (g)	0.0424
Threonine (g)	0.1579
Fatty acids, total polyunsaturated 18:1 c (g)	0.2095
Manganese, Mn (mg)	8.7513
Protein (g)	6.2211
Cryptoxanthin, beta (g)	469.8400
Fatty acids, total saturated 18:1 undifferentiated (g)	0.6318
Betaine (mg)	0.9502
Phosphorus, P (mg)	143.3137
Tocopherol, gamma (mg)	0.2623

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. In an electric spice mill (or mortar and pestle), grind the cumin seeds and cloves to a fine powder. Add the ginger and garlic and continue to grind until a powdery paste forms. | 2. Place the eggplant slices in the slow cooker insert. | 3. In a bowl, combine the ground spice-ginger mixture, garam masala, turmeric, paprika, cayenne (if using), and crushed tomatoes, mix thoroughly, and then pour the spiced sauce over the eggplant slices, spreading it evenly over them. | 4. Cover and cook on low for about 4 hours, or until the eggplant is tender and cuts easily. When the eggplant is done, turn off the heat, remove the lid, and allow the dish to sit for 10 minutes. Carefully mix in the yogurt and add salt to taste. | 5. Serve hot, sprinkling the fresh cilantro and chiles over the top of the eggplant. Serve with or over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
clove	6			34.524	8.2568	0.7522	1.6380000000000001
ginger	1	tablespoon	peeled minced	4.8	1.0662	0.1092	0.045
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
eggplant	2		peeled sliced	-	-	-	-
garam masala	2	teaspoons		-	-	-	-
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
plain yogurt	2	cups		-	-	-	-
salt				-	-	-	-
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
serrano chilies	2		seeded deveined cut	-	-	-	-
basmati rice			cooked	-	-	-	-

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

Cooking in progress....

Mogul Eggplant