RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.2619
Energy (kCal)	570.3268
Carbohydrates (g)	59.7282
Total fats (g)	35.5927
Fatty acids, total saturated 20:0 (g)	0.0490
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5842
Fatty acids, total polyunsaturated 17:1 (g)	0.0421
Fatty acids, total trans-monoenoic (g)	0.6035
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0382
Fatty acids, total saturated 4:0 (g)	0.4392
Fatty acids, total trans (g)	0.7616
Riboflavin (mg)	0.4624
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
Fatty acids, total polyunsaturated 24:1 c (g)	0.0010
Fatty acids, total saturated 18:4 (g)	0.0002
Fatty acids, total saturated 18:0 (g)	2.7982
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.6286
Proline (g)	0.3668
Fatty acids, total polyunsaturated 18:1 t (g)	0.5372
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	9.4357
Adjusted Protein (g)	0.0000
Cystine (g)	0.0800
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.4617
Copper, Cu (mg)	0.4894
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5377
Total lipid (fat) (g)	35.5927
Vitamin K (phylloquinone) (g)	19.8820
Cholesterol (mg)	73.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0162
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.4547
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.5000
Folate, total (g)	75.9120
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0236
Vitamin A, IU (IU)	17757.7203
Energy (kcal)	570.3268
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4214
Fatty acids, total saturated 14:1 (g)	0.2064
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1468
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0057
Sugars, total (g)	30.9650
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0980
Vitamin C, total ascorbic acid (mg)	42.7254
Lutein + zeaxanthin (g)	44.8528
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0004
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3345
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0154
Magnesium, Mg (mg)	94.4262
Fatty acids, total saturated 16:0 (g)	7.0161
Carbohydrate, by difference (g)	59.7282
Vitamin D (IU)	38.9200
Fructose (g)	12.9774
Fluoride, F (g)	3.0100
Aspartic acid (g)	0.6233
Tyrosine (g)	0.2553
Potassium, K (mg)	1101.8772
Fatty acids, total saturated 12:0 (g)	0.6306
Vitamin A, RAE (g)	1093.2040
Serine (g)	0.2797
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3017
Fatty acids, total trans-polyenoic 22:4 (g)	0.0060
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0131
Fatty acids, total saturated 22:0 (g)	0.0286
Fatty acids, total saturated 14:0 (g)	2.0441
Histidine (g)	0.1602
Isoleucine (g)	0.2725
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1182
Niacin (mg)	3.7800
Water (g)	1216.6235
Fatty acids, total saturated 8:0 (g)	0.2304
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0075
Carotene, beta (g)	6881.0605
Sodium, Na (mg)	2578.7733
Iron, Fe (mg)	2.3689
Energy (kJ)	2390.3977
Ash (g)	9.0771
Caffeine (mg)	0.0000
Glycine (g)	0.3019
Fatty acids, total trans-polyenoic (g)	0.1582
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0204
Fatty acids, total saturated 18:2 undifferentiated (g)	6.8577
Fatty acids, total polyunsaturated (g)	7.5400
Vitamin E (alpha-tocopherol) (mg)	3.0758
Sucrose (g)	6.7281
Vitamin B-6 (mg)	0.4828
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3654
Vitamin D (D2 + D3) (g)	0.9824
Vitamin D3 (cholecalciferol) (g)	0.9600
Lysine (g)	0.2548
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0252
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	58.0125
Starch (g)	0.0560
Pantothenic acid (mg)	1.6746
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)	0.2213
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.6259
Folate, food (g)	75.9120
Fatty acids, total saturated 20:1 (g)	0.0872
Fatty acids, total monounsaturated (g)	9.7207
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.3943
Fatty acids, total polyunsaturated 16:1 t (g)	0.0654
Fatty acids, total polyunsaturated 17:0 (g)	0.1315
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	26.5530
Fatty acids, total polyunsaturated 16:1 c (g)	0.3344
Fatty acids, total saturated (g)	16.0936
Vitamin B-12 (g)	0.1061
Calcium, Ca (mg)	234.5332
Fatty acids, total saturated 10:0 (g)	0.5695
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2761
Glutamic acid (g)	1.4678
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	1698.2240
Vitamin E, added (mg)	0.0000
Retinol (g)	244.9040
Leucine (g)	0.4523
Folate, DFE (g)	75.9120
Fatty acids, total polyunsaturated 22:1 t (g)	0.0009
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1558
Fiber, total dietary (g)	6.5077
Tryptophan (g)	0.1331
Threonine (g)	0.2515
Fatty acids, total polyunsaturated 18:1 c (g)	5.6885
Manganese, Mn (mg)	0.8239
Protein (g)	9.2619
Cryptoxanthin, beta (g)	4859.6240
Fatty acids, total saturated 18:1 undifferentiated (g)	8.9421
Betaine (mg)	0.2753
Phosphorus, P (mg)	264.2638
Tocopherol, gamma (mg)	0.1440

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 squash and remove the seeds and chop. | 2. Peel, core and chop the apple. | 3. Heat the butter in a large pan. | 4. Add onions and cook, stirring constantly for approximately 5 minutes until soft. | 5. Stir in curry powder. Continue cooking to bring out the flavor, stirring constantly (about 2 minutes). | 6. Add the stock, squash, apple and sage. | 7. Bring to boil, lower heat, cover and simmer for 20 minutes, until squash and apples are soft. | 8. Meanwhile, make the horseradish cream. Whip the cream in a bowl until stiff, then stir in the horseradish sauce and curry powder. Cover and chill in the refrigerator until needed. | 9. Puree the soup in a blender or food processor. | 10. Return to the clean pan and add the apple juice. | 11. Season to taste. | 12. Reheat gently, without boiling. | 13. Serve in bowls topped with horseradish cream and a dusting of curry powder. | 14. Optional: Garnish with shredded lime rind. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1			63.0	16.366	1.4	0.14
cooking apple	1	cooking		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
curry powder	1 -2	teaspoon		0.0	0.0	0.0	0.0
vegetable stock	3 3/4	cups		41.4375	7.7074	1.989	0.5801
sage	1	teaspoon	chopped	-	-	-	-
apple juice	2/3	cup		76.0533	18.6827	0.1653	0.2149
salt				-	-	-	-
pepper				-	-	-	-
heavy cream	4	tablespoons		204.0	1.6440000000000001	1.704	21.648000000000003
horseradish sauce	2	teaspoons		56.336000000000006	1.1256	0.1221	5.6997
curry powder	1/8	teaspoon		0.0	0.0	0.0	0.0
lime	1	tablespoon	shredded rind	-	-	-	-

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

Cooking in progress....

Squash Soup With Horseradish Cream