RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2637
Energy (kCal)	4.8714
Carbohydrates (g)	0.8918
Total fats (g)	0.1671
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0016
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)	0.0135
Tocopherol, beta (mg)	0.0000
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)	0.0024
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0003
Proline (g)	0.0014
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0505
Adjusted Protein (g)	0.0000
Cystine (g)	0.0001
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0973
Copper, Cu (mg)	0.0300
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0622
Total lipid (fat) (g)	0.1671
Vitamin K (phylloquinone) (g)	20.8588
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)	0.0007
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.7823
Folate, total (g)	5.2195
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	457.3862
Energy (kcal)	4.8714
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0013
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0001
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1985
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0008
Vitamin C, total ascorbic acid (mg)	3.8076
Lutein + zeaxanthin (g)	61.2352
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0005
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)	6.5008
Fatty acids, total saturated 16:0 (g)	0.0079
Carbohydrate, by difference (g)	0.8918
Vitamin D (IU)	0.0000
Fructose (g)	0.0561
Fluoride, F (g)	0.0342
Aspartic acid (g)	0.0014
Tyrosine (g)	0.0005
Potassium, K (mg)	50.6851
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	22.8297
Serine (g)	0.0004
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0004
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)	0.0002
Histidine (g)	0.0002
Isoleucine (g)	0.0004
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1040
Water (g)	129.3708
Fatty acids, total saturated 8:0 (g)	0.0001
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)	266.3613
Sodium, Na (mg)	6.3895
Iron, Fe (mg)	0.4802
Energy (kJ)	20.2359
Ash (g)	0.2362
Caffeine (mg)	0.0000
Glycine (g)	0.0004
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)	0.0203
Fatty acids, total polyunsaturated (g)	0.0220
Vitamin E (alpha-tocopherol) (mg)	0.1928
Sucrose (g)	0.0219
Vitamin B-6 (mg)	0.0148
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0002
Beta-sitosterol (mg)	0.1333
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0200
Starch (g)	0.0000
Pantothenic acid (mg)	0.0461
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0091
Folate, food (g)	5.2195
Fatty acids, total saturated 20:1 (g)	0.0011
Fatty acids, total monounsaturated (g)	0.0930
Stigmasterol (mg)	0.2000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
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)	1.2535
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0124
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	21.9525
Fatty acids, total saturated 10:0 (g)	0.0011
Galactose (g)	0.0001
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0006
Glutamic acid (g)	0.0014
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2.4120
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0010
Folate, DFE (g)	5.2195
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)	0.2823
Tryptophan (g)	0.0001
Threonine (g)	0.0002
Fatty acids, total polyunsaturated 18:1 c (g)	0.0008
Manganese, Mn (mg)	0.0593
Protein (g)	0.2637
Cryptoxanthin, beta (g)	13.6950
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0905
Betaine (mg)	0.0089
Phosphorus, P (mg)	6.3845
Tocopherol, gamma (mg)	0.0066

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. If using whole cumin seeds, dry roast them lightly on a dry skillet until dark brown. Pound or powder them coarsely. Use a pinch of this powder and save the rest for use in Indian curries or something else. | 2. Bruise the cilantro with the salt to bring out its flavor. | 3. Shake or whisk buttermilk and water together. Add grated ginger, cumin powder (if using), pepper, cilantro/salt mixture and lemon juice. Mix well. | 4. Make it a little frothy by pouring from one cup to another in a swift motion. A hand blender can also be used. This drink is usually not as frothy or thick as a lassi. | 5. If you desire a thicker, frothier consistency, blend buttermilk with ice and then add the other ingredients. Do not add the water. | 6. This drink is supposed to be watery. The amount of ginger and cumin is a personal preference. Add as little or as much as you desire. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
buttermilk	1/2	cup		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
ginger	1	piece	peeled grated	-	-	-	-
cilantro	3	sprigs		1.5333	0.2447	0.142	0.0347
cumin seed	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
pepper	1	dash		0.251	0.064	0.0104	0.0033
salt				-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122

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

Cooking in progress....

Kicked up Buttermilk Drink (south Indian)