RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.9445
Energy (kCal)	349.9687
Carbohydrates (g)	80.8696
Total fats (g)	1.3483
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0402
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1920
Tocopherol, beta (mg)	0.0288
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)	0.0389
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3578
Proline (g)	0.1482
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.0022
Adjusted Protein (g)	0.0000
Cystine (g)	0.0628
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.2726
Copper, Cu (mg)	0.3074
Maltose (g)	0.0000
Zinc, Zn (mg)	1.0748
Total lipid (fat) (g)	1.3483
Vitamin K (phylloquinone) (g)	45.6416
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0140
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	42.2922
Folate, total (g)	105.8242
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3729.8346
Energy (kcal)	349.9687
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0053
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0309
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	40.7372
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1700
Vitamin C, total ascorbic acid (mg)	187.8089
Lutein + zeaxanthin (g)	1014.7376
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3559
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)	71.0857
Fatty acids, total saturated 16:0 (g)	0.1824
Carbohydrate, by difference (g)	80.8696
Vitamin D (IU)	0.0000
Fructose (g)	5.2402
Fluoride, F (g)	6.8979
Aspartic acid (g)	0.7162
Tyrosine (g)	0.1558
Potassium, K (mg)	1023.0833
Fatty acids, total saturated 12:0 (g)	0.0022
Vitamin A, RAE (g)	186.7841
Serine (g)	0.2204
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1985
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)	0.0015
Fatty acids, total saturated 14:0 (g)	0.0137
Histidine (g)	0.0753
Isoleucine (g)	0.2309
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.4329
Water (g)	1105.4326
Fatty acids, total saturated 8:0 (g)	0.0000
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)	2027.0135
Sodium, Na (mg)	2495.6152
Iron, Fe (mg)	3.5915
Energy (kJ)	1452.4223
Ash (g)	10.0111
Caffeine (mg)	0.0000
Glycine (g)	0.1692
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0004
Fatty acids, total saturated 18:2 undifferentiated (g)	0.4906
Fatty acids, total polyunsaturated (g)	0.5318
Vitamin E (alpha-tocopherol) (mg)	2.6503
Sucrose (g)	1.6045
Vitamin B-6 (mg)	0.5840
Fatty acids, total trans-polyenoic 13:0 (g)	0.0007
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3304
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)	5748.3481
Starch (g)	0.0000
Pantothenic acid (mg)	1.1546
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)	0.3123
Folate, food (g)	105.8242
Fatty acids, total saturated 20:1 (g)	0.0004
Fatty acids, total monounsaturated (g)	0.3196
Stigmasterol (mg)	0.0000
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)	0.0004
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	43.5745
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2433
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	116.5698
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0770
Alanine (g)	0.1629
Glutamic acid (g)	1.8575
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	325.1722
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3362
Folate, DFE (g)	105.8242
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)	33.0135
Tryptophan (g)	0.0642
Threonine (g)	0.1982
Fatty acids, total polyunsaturated 18:1 c (g)	0.0841
Manganese, Mn (mg)	0.7632
Protein (g)	6.9445
Cryptoxanthin, beta (g)	94.2300
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3138
Betaine (mg)	0.4563
Phosphorus, P (mg)	163.7342
Tocopherol, gamma (mg)	0.3602

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. Prick the eggplant nicely with the fork all over. | 2. Broil the eggplant in the oven(right under the broil) for about 7 minutes one side and anther 7 mins on the other side until the skin starts charring. Let it cool and remove the skin. Or roast it in a grill pan after peeling skin or burn it on the stove top. Keep the burnt eggplant in a ziplock bag and sweat it for easy removal of skin. | 3. Now start chopping this eggplant nicely into as small pieces as possible or until they are mashed nicely. | 4. Fry the onions in oil + ghee till it turns to golden color. Then add Ginger-Garlic Paste to it and fry for another minute. | 5. To this add tomatoes and all the rest of the masala's and fry for 2 more minutes until tomatoes are nicely cooked and mashed. | 6. Now to this add the mashed eggplant + 2 Tbsp of water and cook on light flame for about 5 more minutes until all the ingredients are nicely blended. Add cream. Garnish it with fresh coriander leaves. | 7. This dish goes very well with plain chapathi's or even rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
onion	1		cut	64.0	14.944	1.76	0.16
onion	1			64.0	14.944	1.76	0.16
tomato	1		cut	40.2099	8.6898	1.9658	0.4468
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
turmeric powder	1/2	teaspoon		-	-	-	-
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
green chilies	2			194.3028	48.0	0.0	0.0
garam masala powder	1/2	teaspoon		-	-	-	-
coriander powder	1/2	teaspoon		2.682	0.4949	0.1113	0.1599
cumin powder	1/2	teaspoon		-	-	-	-
ginger garlic paste	1	tablespoon		-	-	-	-
salt				-	-	-	-
ghee				-	-	-	-
cream	3 -4	tablespoons		0.0	0.0	0.0	0.0
coriander leaf			cut	-	-	-	-

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

Cooking in progress....

Baingan Bartha