RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.8023
Energy (kCal)	98.3355
Carbohydrates (g)	7.4471
Total fats (g)	4.9781
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0320
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2420
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.4103
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4316
Proline (g)	0.2733
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7889
Adjusted Protein (g)	0.0000
Cystine (g)	0.1400
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.9118
Copper, Cu (mg)	0.0905
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7440
Total lipid (fat) (g)	4.9781
Vitamin K (phylloquinone) (g)	62.4700
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0235
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1900
Folate, total (g)	41.6077
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	593.7720
Energy (kcal)	98.3355
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1010
Fatty acids, total saturated 14:1 (g)	0.0047
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1963
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.7584
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	28.6610
Lutein + zeaxanthin (g)	471.9680
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4470
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)	22.3400
Fatty acids, total saturated 16:0 (g)	1.1374
Carbohydrate, by difference (g)	7.4471
Vitamin D (IU)	41.0000
Fructose (g)	0.6710
Fluoride, F (g)	11.0782
Aspartic acid (g)	0.6938
Tyrosine (g)	0.2629
Potassium, K (mg)	155.3837
Fatty acids, total saturated 12:0 (g)	0.0006
Vitamin A, RAE (g)	95.9980
Serine (g)	0.5009
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3559
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0183
Histidine (g)	0.1617
Isoleucine (g)	0.3480
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.2282
Water (g)	586.7857
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	192.6620
Sodium, Na (mg)	83.8095
Iron, Fe (mg)	1.1709
Energy (kJ)	411.1434
Ash (g)	1.1084
Caffeine (mg)	0.0000
Glycine (g)	0.2303
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7995
Fatty acids, total polyunsaturated (g)	0.9855
Vitamin E (alpha-tocopherol) (mg)	0.6486
Sucrose (g)	0.2623
Vitamin B-6 (mg)	0.1309
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4697
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8886
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)	0.0046
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0424
Folate, food (g)	41.6077
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	1.8584
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7728
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	150.6883
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.6051
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	85.0768
Fatty acids, total saturated 10:0 (g)	0.0152
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3858
Glutamic acid (g)	0.8821
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.5669
Folate, DFE (g)	41.6077
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.3874
Tryptophan (g)	0.0876
Threonine (g)	0.2895
Fatty acids, total polyunsaturated 18:1 c (g)	1.6964
Manganese, Mn (mg)	0.0669
Protein (g)	6.8023
Cryptoxanthin, beta (g)	6.9400
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7332
Betaine (mg)	0.1500
Phosphorus, P (mg)	109.3098
Tocopherol, gamma (mg)	0.2701

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Middle Eastern >> Turkish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place celeriac, parsley, 1/4 cup lemon juice, salt and water in a heavy 3-4 quart saucepan. | 2. Bring to a boil over high heat. | 3. Reduce heat to low, cover and simmer for about 20 minutes, or until celeriac is tender but still slightly resistant to the point of a knife. | 4. Remove and discard parsley. | 5. Transfer celeriac to a serving bowl with a slotted spoon. Cover and keep warm. | 6. Mix flour and cold water. | 7. Whisk into liquid remaining in pan. | 8. Cook, stirring, over high heat until liquid comes to a boil and thickens slightly. | 9. Combine egg and 2 teaspoons lemon juice in a small bowl. | 10. Beat in about 1/4 cup simmering sauce. | 11. Pour mixture into saucepan, stirring constantly. | 12. Pour sauce over celeriac, and top with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
celeriac	2 1/2		peeled cut	-	-	-	-
flat leaf parsley	1	bunch	tied	-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
salt	1	teaspoon		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
flour	1	teaspoon		12.0475	2.6376	0.1959	0.0467
cold water	1	tablespoon		0.0	0.0	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
lemon juice	2	teaspoons		13.42	4.209	0.2135	0.1464
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

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

Cooking in progress....

Terbiyeli Kereviz (Poached Celeriac)