RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1171
Energy (kCal)	241.391
Carbohydrates (g)	0.6647
Total fats (g)	27.0548
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2155
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)	0.0035
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)	0.5285
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0034
Proline (g)	0.0031
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0760
Adjusted Protein (g)	0.0000
Cystine (g)	0.0008
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0151
Copper, Cu (mg)	0.0119
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0274
Total lipid (fat) (g)	27.0548
Vitamin K (phylloquinone) (g)	26.6240
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)	59.8240
Folate, total (g)	3.6065
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	142.5665
Energy (kcal)	241.3910
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3390
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)	0.1996
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.4772
Lutein + zeaxanthin (g)	142.3938
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0038
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)	2.3760
Fatty acids, total saturated 16:0 (g)	3.0568
Carbohydrate, by difference (g)	0.6647
Vitamin D (IU)	0.0000
Fructose (g)	0.0844
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0089
Tyrosine (g)	0.0022
Potassium, K (mg)	17.8368
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	7.1110
Serine (g)	0.0030
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0038
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)	0.0006
Histidine (g)	0.0015
Isoleucine (g)	0.0031
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0327
Water (g)	9.5773
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)	78.6262
Sodium, Na (mg)	0.8072
Iron, Fe (mg)	0.2598
Energy (kJ)	1009.9368
Ash (g)	0.0614
Caffeine (mg)	0.0000
Glycine (g)	0.0036
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)	2.6400
Fatty acids, total polyunsaturated (g)	2.8557
Vitamin E (alpha-tocopherol) (mg)	3.9059
Sucrose (g)	0.0328
Vitamin B-6 (mg)	0.0086
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)	0.0033
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)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0180
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)	0.0027
Folate, food (g)	3.6065
Fatty acids, total saturated 20:1 (g)	0.0842
Fatty acids, total monounsaturated (g)	19.7063
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0009
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)	0.7549
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.7421
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	6.2620
Fatty acids, total saturated 10:0 (g)	0.0016
Galactose (g)	0.0068
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0039
Glutamic acid (g)	0.0082
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0057
Folate, DFE (g)	3.6065
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)	0.1123
Tryptophan (g)	0.0012
Threonine (g)	0.0031
Fatty acids, total polyunsaturated 18:1 c (g)	0.0003
Manganese, Mn (mg)	0.0330
Protein (g)	0.1171
Cryptoxanthin, beta (g)	1.4550
Fatty acids, total saturated 18:1 undifferentiated (g)	19.2487
Betaine (mg)	0.0370
Phosphorus, P (mg)	2.2410
Tocopherol, gamma (mg)	0.2281

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. Shell and de-vein the prawns, making sure you keep the tail intact. | 2. Wash well and keep aside. | 3. Mix together the olive oil, lemon juice, salt, peppercorns, basil leaves and rosemary to prepare a marinade. | 4. Thread prawns on satay sticks. | 5. Marinate them in the above marinade. | 6. Refrigerate for 30 minutes. | 7. Pre-heat the barbecue. | 8. Arrange the prawns on the hot barbecue and cook till done. | 9. Heat oil in a pan. | 10. Add the bell peppers and saute. | 11. Add the remaining marinade and mix. | 12. Serve the barbecued prawns with sauteed bell peppers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prawn	8 -12			-	-	-	-
green bell pepper	1		washed de-seeded cut	-	-	-	-
red bell pepper	1		washed de-seeded cut	-	-	-	-
yellow bell pepper	1		washed de-seeded cut	-	-	-	-
basil	5	leaves	washed chopped	0.575	0.0662	0.0788	0.016
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lemon juice	1/2	tablespoon		1.6775	0.5261	0.0267	0.0183
salt				-	-	-	-
black peppercorn	1	teaspoon	crushed	-	-	-	-
rosemary	1/2	teaspoon	dried	0.4585	0.0724	0.0116	0.0205

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

Cooking in progress....

Grilled Prawns Italiano