RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	72.6301
Energy (kCal)	463.1317
Carbohydrates (g)	35.0103
Total fats (g)	3.1962
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0910
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)	0.1768
Fatty acids, total saturated 4:0 (g)	0.0005
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.6877
Tocopherol, beta (mg)	0.0128
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0408
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)	0.1449
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3877
Proline (g)	0.1785
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.9542
Adjusted Protein (g)	0.0000
Cystine (g)	0.1374
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	60.1714
Copper, Cu (mg)	1.1052
Maltose (g)	0.0000
Zinc, Zn (mg)	4.3915
Total lipid (fat) (g)	3.1962
Vitamin K (phylloquinone) (g)	41.6814
Cholesterol (mg)	170.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0006
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0111
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	26.3165
Folate, total (g)	130.8997
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	22598.9552
Energy (kcal)	463.1317
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0586
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0429
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0782
Sugars, total (g)	15.0808
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0817
Vitamin C, total ascorbic acid (mg)	49.9846
Lutein + zeaxanthin (g)	780.5010
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1122
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2917
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)	133.8102
Fatty acids, total saturated 16:0 (g)	0.4792
Carbohydrate, by difference (g)	35.0103
Vitamin D (IU)	0.0000
Fructose (g)	2.8009
Fluoride, F (g)	6.0526
Aspartic acid (g)	0.5885
Tyrosine (g)	0.1455
Potassium, K (mg)	1632.4987
Fatty acids, total saturated 12:0 (g)	0.0024
Vitamin A, RAE (g)	1214.2317
Serine (g)	0.1837
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1898
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)	0.0412
Histidine (g)	0.0956
Isoleucine (g)	0.2292
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.7544
Water (g)	808.5401
Fatty acids, total saturated 8:0 (g)	0.0014
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)	11102.2035
Sodium, Na (mg)	338.1540
Iron, Fe (mg)	8.1103
Energy (kJ)	1936.1405
Ash (g)	6.7979
Caffeine (mg)	0.0000
Glycine (g)	0.1713
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0005
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5054
Fatty acids, total polyunsaturated (g)	1.0056
Vitamin E (alpha-tocopherol) (mg)	4.0131
Sucrose (g)	6.2041
Vitamin B-6 (mg)	0.8859
Fatty acids, total trans-polyenoic 13:0 (g)	0.0032
Fatty acids, total saturated 6:0 (g)	0.0016
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3224
Beta-sitosterol (mg)	0.0400
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.3950
Starch (g)	1.8304
Pantothenic acid (mg)	0.9840
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)	0.6576
Folate, food (g)	130.8997
Fatty acids, total saturated 20:1 (g)	0.0030
Fatty acids, total monounsaturated (g)	0.8752
Stigmasterol (mg)	0.0600
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
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)	255.0821
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6786
Vitamin B-12 (g)	3.4000
Calcium, Ca (mg)	560.9787
Fatty acids, total saturated 10:0 (g)	0.0010
Galactose (g)	0.0093
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2333
Glutamic acid (g)	1.2062
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4472.9090
Vitamin E, added (mg)	0.0000
Retinol (g)	102.0000
Leucine (g)	0.3267
Folate, DFE (g)	130.8997
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)	10.2201
Tryptophan (g)	0.0562
Threonine (g)	0.3434
Fatty acids, total polyunsaturated 18:1 c (g)	0.3534
Manganese, Mn (mg)	0.9760
Protein (g)	72.6301
Cryptoxanthin, beta (g)	32.3178
Fatty acids, total saturated 18:1 undifferentiated (g)	0.8127
Betaine (mg)	1.8752
Phosphorus, P (mg)	753.6365
Tocopherol, gamma (mg)	0.0837

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 a large nonstick skillet, saute onion, carrot, potatoes and ginger in oil until soft, 5 minutes or so. | 2. Add curry powder, salt, cumin, cayenne and pepper to mixture. | 3. Add water; cover and simmer, stirring occasionally for 10 to 12 minutes or until vegetables are almost tender. If water is not absorbed, uncover and cook until just about evaporated. | 4. Add peas and cook a few minutes, then stir in coriander and remove from heat. | 5. If using larger egg roll wrappers, cut in half diagonally to make 2. Place a tablespoon of filling in center of each wrapper (depending on size), then moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal. | 6. Arrange on baking sheet and brush lightly with oil. | 7. Bake in 375°F (190°C) oven for 12 to 15 minutes or until golden and crisp. | 8. Serve with coriander chutney, tamarind chutney, and/or hot onion relish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		diced	64.0	14.944	1.76	0.16
carrot	1		diced	52.48	12.2624	1.1904	0.3072
vegetable oil				-	-	-	-
yukon gold potato	12	ounces	peeled diced	302.6	0.0	67.32	1.7
ginger	2	teaspoons	chopped	3.2	0.7108	0.0728	0.03
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
salt	1	teaspoon		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
water	1	cup		0.0	0.0	0.0	0.0
pea	1/2	cup	thawed	20.58	3.6995	1.3719999999999999	0.098
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
wonton wrapper	20			-	-	-	-

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

Cooking in progress....

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