RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1635
Energy (kCal)	121.4755
Carbohydrates (g)	0.8391
Total fats (g)	13.7208
Fatty acids, total saturated 20:0 (g)	0.0011
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0042
Fatty acids, total polyunsaturated 17:1 (g)	0.0012
Fatty acids, total trans-monoenoic (g)	0.0004
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0004
Riboflavin (mg)	0.0074
Tocopherol, beta (mg)	0.0017
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)	0.3835
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0074
Proline (g)	0.0120
Fatty acids, total polyunsaturated 18:1 t (g)	0.0004
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0172
Adjusted Protein (g)	0.0000
Cystine (g)	0.0023
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1842
Copper, Cu (mg)	0.0166
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0628
Total lipid (fat) (g)	13.7208
Vitamin K (phylloquinone) (g)	4.1732
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)	0.0035
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	13.4802
Folate, total (g)	0.3390
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	200.1375
Energy (kcal)	121.4755
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0006
Fatty acids, total saturated 14:1 (g)	0.0012
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0020
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0726
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0218
Vitamin C, total ascorbic acid (mg)	0.0099
Lutein + zeaxanthin (g)	2.0925
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0085
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)	2.5658
Fatty acids, total saturated 16:0 (g)	1.1137
Carbohydrate, by difference (g)	0.8391
Vitamin D (IU)	0.0000
Fructose (g)	0.0324
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0254
Tyrosine (g)	0.0037
Potassium, K (mg)	28.7625
Fatty acids, total saturated 12:0 (g)	6.3925
Vitamin A, RAE (g)	10.0103
Serine (g)	0.0037
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0065
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)	0.0004
Fatty acids, total saturated 14:0 (g)	2.2347
Histidine (g)	0.0023
Isoleucine (g)	0.0061
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0884
Water (g)	0.1690
Fatty acids, total saturated 8:0 (g)	0.4488
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)	101.2500
Sodium, Na (mg)	19.5548
Iron, Fe (mg)	0.5293
Energy (kJ)	508.2977
Ash (g)	0.1328
Caffeine (mg)	0.0000
Glycine (g)	0.0076
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0007
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2730
Fatty acids, total polyunsaturated (g)	0.2773
Vitamin E (alpha-tocopherol) (mg)	0.8088
Sucrose (g)	0.0229
Vitamin B-6 (mg)	0.0149
Fatty acids, total trans-polyenoic 13:0 (g)	0.0002
Fatty acids, total saturated 6:0 (g)	0.0273
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0052
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)	0.1418
Starch (g)	0.0000
Pantothenic acid (mg)	0.0101
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)	0.0021
Folate, food (g)	0.3390
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	1.5755
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)	0.0026
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.8451
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	11.1144
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	3.4875
Fatty acids, total saturated 10:0 (g)	0.5097
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0196
Alanine (g)	0.0055
Glutamic acid (g)	0.0193
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	14.1075
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0104
Folate, DFE (g)	0.3390
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)	0.4051
Tryptophan (g)	0.0018
Threonine (g)	0.0043
Fatty acids, total polyunsaturated 18:1 c (g)	0.0216
Manganese, Mn (mg)	0.1600
Protein (g)	0.1635
Cryptoxanthin, beta (g)	23.5575
Fatty acids, total saturated 18:1 undifferentiated (g)	1.5724
Betaine (mg)	0.0910
Phosphorus, P (mg)	4.2675
Tocopherol, gamma (mg)	0.0284

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. Pre-heat oven to 400°F. | 2. Wash and dry the potato. Peel the potato if you like. I leave the skin on because I like the texture and nutrients. | 3. Slice the potato into 1/8th inch thick slices lengthwise using a mandolin or a large, sharp knife. Stack up the slices, and cut them lengthwise to form thin sticks. | 4. Place the potato sticks on a kitchen towel, and gently pat dry. | 5. In a bowl, whisk together the ghee or melted butter or oil, turmeric, chili powder, curry leaves and salt. Add the potato sticks to the bowl and toss well. | 6. Place the seasoned potato sticks on a non-stick baking sheet or a regular baking sheet lined with parchment paper or silpat. Spread them they are in a single layer and don’t overlap. | 7. Bake for 10 minutes or till the chips are golden and crisp. Halfway through baking, check on the chips, and remove any pieces that are already crispy and golden. Rotate the baking sheet and continue baking until done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	1		-	-	-	-
vegetable oil	1	tablespoon	117.23200000000001	0.0	0.0	13.6
turmeric	1/4	teaspoon	2.34	0.5036	0.0726	0.0244
chili powder	1/4	teaspoon	1.9035	0.3355	0.0909	0.0964
curry leaf	1/2	teaspoon	-	-	-	-
kosher salt	1/2	teaspoon	-	-	-	-

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

Cooking in progress....

Indian Spiced Baked Potato Sticks