RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3422
Energy (kCal)	246.9305
Carbohydrates (g)	1.7252
Total fats (g)	27.3574
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2072
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
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)	0.0073
Tocopherol, beta (mg)	0.0297
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)	0.5331
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0035
Proline (g)	0.0162
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0016
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.5280
Copper, Cu (mg)	0.0329
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0983
Total lipid (fat) (g)	27.3574
Vitamin K (phylloquinone) (g)	18.1365
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)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	61.5560
Folate, total (g)	0.1955
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	6.2905
Energy (kcal)	246.9305
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3415
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0011
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0074
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	0.3780
Lutein + zeaxanthin (g)	5.2210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0063
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)	7.9065
Fatty acids, total saturated 16:0 (g)	3.0690
Carbohydrate, by difference (g)	1.7252
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0162
Tyrosine (g)	0.0056
Potassium, K (mg)	38.3595
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	0.3105
Serine (g)	0.0047
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0051
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)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0007
Histidine (g)	0.0018
Isoleucine (g)	0.0042
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0514
Water (g)	0.3028
Fatty acids, total saturated 8:0 (g)	0.0012
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)	3.5650
Sodium, Na (mg)	1.4000
Iron, Fe (mg)	0.5567
Energy (kJ)	1033.2150
Ash (g)	0.1600
Caffeine (mg)	0.0000
Glycine (g)	0.0051
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.6752
Fatty acids, total polyunsaturated (g)	2.8842
Vitamin E (alpha-tocopherol) (mg)	3.8865
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0033
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0028
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0161
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)	0.0055
Folate, food (g)	0.1955
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	19.9524
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.2109
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.7620
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	18.1265
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0071
Glutamic acid (g)	0.0162
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0117
Folate, DFE (g)	0.1955
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)	1.0452
Tryptophan (g)	0.0007
Threonine (g)	0.0028
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.1809
Protein (g)	0.3422
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	19.4926
Betaine (mg)	0.1294
Phosphorus, P (mg)	9.1790
Tocopherol, gamma (mg)	0.2995

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. Peel the sweet potatoes. If they are average size, cut them in half lengthwise. Lay each half flat on the cutting board and cut it into four slices. These should be between 1/4 and 1/2-inch slabs. | 2. Put the sweet potatoes in a large mixing bowl. Sprinkle on the seasonings and then pour on the olive oil. | 3. Use your clean hands to toss the potatoes with the other ingredients until all is evenly distributed. | 4. Set aside and allow the potatoes to marinate for 1/2-hour or more, depending upon the timing of your meal. | 5. When you are ready to cook, spray a shallow sheet pan with a light coat of oil to prevent sticking and then pour out the potatoes, distributing them evenly and avoiding any stacking. | 6. Place the pan on the middle rack of an oven preheated to 400 degrees Fahrenheit. Bake for about 30 minutes or until the fries are looking crisp. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4		sweet	-	-	-	-
garam masala	2	teaspoons		-	-	-	-
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
kosher salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

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

Cooking in progress....

Indian-Spiced Sweet Potato Steak Fries