RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.5216
Energy (kCal)	204.4628
Carbohydrates (g)	48.5618
Total fats (g)	0.7248
Fatty acids, total saturated 20:0 (g)	0.0055
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0758
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)	0.0052
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)	0.0129
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0092
Tocopherol, delta (mg)	0.0162
Arginine (g)	0.0387
Proline (g)	0.0562
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0576
Adjusted Protein (g)	0.0000
Cystine (g)	0.0136
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.1620
Copper, Cu (mg)	0.0129
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1216
Total lipid (fat) (g)	0.7248
Vitamin K (phylloquinone) (g)	0.1080
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.1871
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.3600
Folate, total (g)	3.2400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.6200
Energy (kcal)	204.4628
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0012
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0097
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	24.0998
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	86.4988
Lutein + zeaxanthin (g)	11.3600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0302
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)	7.4000
Fatty acids, total saturated 16:0 (g)	0.0195
Carbohydrate, by difference (g)	48.5618
Vitamin D (IU)	0.0000
Fructose (g)	0.0004
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0487
Tyrosine (g)	0.0162
Potassium, K (mg)	14.7600
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0400
Serine (g)	0.0152
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0235
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0021
Fatty acids, total saturated 22:0 (g)	0.0035
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.0176
Isoleucine (g)	0.0237
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0947
Water (g)	664.3333
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)	0.0050
Carotene, beta (g)	0.3600
Sodium, Na (mg)	2396.6618
Iron, Fe (mg)	0.1842
Energy (kJ)	848.5170
Ash (g)	7.4989
Caffeine (mg)	0.0000
Glycine (g)	0.0317
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)	0.1184
Fatty acids, total polyunsaturated (g)	0.2018
Vitamin E (alpha-tocopherol) (mg)	0.1014
Sucrose (g)	0.0738
Vitamin B-6 (mg)	0.0079
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)	0.0369
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)	0.0162
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)	0.0161
Folate, food (g)	3.2400
Fatty acids, total saturated 20:1 (g)	0.0799
Fatty acids, total monounsaturated (g)	0.4504
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.4540
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0398
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	5.3200
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0040
Tocotrienol, gamma (mg)	0.0014
Alanine (g)	0.0235
Glutamic acid (g)	0.1053
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)	0.0416
Folate, DFE (g)	3.2400
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)	23.9921
Tryptophan (g)	0.0051
Threonine (g)	0.0168
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0490
Protein (g)	0.5216
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1693
Betaine (mg)	0.0380
Phosphorus, P (mg)	16.5600
Tocopherol, gamma (mg)	0.3964

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. Roughly mash the boiled potatoes in to small to medium sized chunks. Keep aside. | 2. Break the bread slices into small crumb-like pieces using your hands. | 3. Sprinkle salt water on the pieces, so that the bread becomes soft. | 4. Heat the oil in a medium sized pan and add the mustard seeds once oil is hot. Wait for mustard seeds to crackle. | 5. Add curry leaves, swirl around so leaves don't burn. | 6. Now add turmeric powder, green chillies, potatoes and salt. | 7. Fry the potatoes on medium heat for about 2-3 mins so that the spices are absorbed. | 8. Now add the bread crumbs. (If you find the crumbs are soggy, squeeze out excess water and then add the crumbs to the pan.). | 9. Stir to mix well. You can also add some more oil if you find the bread crumbs are too dry. | 10. Keep stirring for a couple of mins on medium heat. | 11. Turn off the heat. | 12. Sprinkle garam masala. Cover the pan and left sit for 2-3 minutes. | 13. Remove lid, stir to mix garam masala properly. | 14. Turn Upma in a serving dish, garnish with freshly chopped coriander leaves. | 15. Serve hot! | 16. Tip: You can also add freshly ground ginger to your Upma. (I prefer mine w/o ginger flavoring). Add ginger paste as per taste to hot oil after the mustard seeds crackle and before you add the curry leaves. Allow the ginger to brown a bit. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bread	4 -5	slices		-	-	-	-
potato	2		sized boiled mashed	-	-	-	-
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
curry leaf	4 -5			-	-	-	-
green chilies	2			194.3028	48.0	0.0	0.0
turmeric powder	1	teaspoon		-	-	-	-
red chili powder	2	teaspoons		-	-	-	-
oil more	1	tablespoon		-	-	-	-
salt	1/2	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
salt				-	-	-	-
garam masala	1/2	teaspoon		-	-	-	-
coriander leaf			chopped	-	-	-	-

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

Cooking in progress....

I Have Potatoes in My Bread!! (Bread Upma)