RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.2367
Energy (kCal)	37.3475
Carbohydrates (g)	8.6348
Total fats (g)	0.343
Fatty acids, total saturated 20:0 (g)	0.0003
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0266
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)	0.0004
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0709
Tocopherol, beta (mg)	0.0070
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)	0.0055
Tocopherol, delta (mg)	0.0014
Arginine (g)	0.0875
Proline (g)	0.0643
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0844
Adjusted Protein (g)	0.0000
Cystine (g)	0.0481
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3928
Copper, Cu (mg)	0.0359
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2540
Total lipid (fat) (g)	0.3430
Vitamin K (phylloquinone) (g)	24.4221
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)	0.0026
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.3797
Folate, total (g)	18.2687
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	9320.0755
Energy (kcal)	37.3475
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0025
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0174
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.1804
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0277
Vitamin C, total ascorbic acid (mg)	28.6640
Lutein + zeaxanthin (g)	442.5395
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0602
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)	14.8275
Fatty acids, total saturated 16:0 (g)	0.0450
Carbohydrate, by difference (g)	8.6348
Vitamin D (IU)	0.0000
Fructose (g)	0.9722
Fluoride, F (g)	1.6000
Aspartic acid (g)	0.1719
Tyrosine (g)	0.0335
Potassium, K (mg)	290.3080
Fatty acids, total saturated 12:0 (g)	0.0009
Vitamin A, RAE (g)	465.9467
Serine (g)	0.0568
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0500
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)	0.0003
Fatty acids, total saturated 14:0 (g)	0.0018
Histidine (g)	0.0321
Isoleucine (g)	0.0569
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.7745
Water (g)	84.4694
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)	4689.3615
Sodium, Na (mg)	47.0410
Iron, Fe (mg)	0.6627
Energy (kJ)	157.1302
Ash (g)	0.8415
Caffeine (mg)	0.0000
Glycine (g)	0.0431
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)	0.1494
Fatty acids, total polyunsaturated (g)	0.1765
Vitamin E (alpha-tocopherol) (mg)	0.6805
Sucrose (g)	2.0667
Vitamin B-6 (mg)	0.1853
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)	0.0763
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)	9.4000
Starch (g)	0.7150
Pantothenic acid (mg)	0.2163
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)	0.0649
Folate, food (g)	18.2687
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.0344
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)	12.5374
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0548
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	38.5077
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0011
Tocotrienol, gamma (mg)	0.0005
Alanine (g)	0.0816
Glutamic acid (g)	0.3424
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1741.9212
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0768
Folate, DFE (g)	18.2687
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)	2.6576
Tryptophan (g)	0.0117
Threonine (g)	0.1157
Fatty acids, total polyunsaturated 18:1 c (g)	0.0092
Manganese, Mn (mg)	0.1977
Protein (g)	1.2367
Cryptoxanthin, beta (g)	63.7035
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0318
Betaine (mg)	0.2853
Phosphorus, P (mg)	33.9740
Tocopherol, gamma (mg)	0.0204

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. Core the cabbage. | 2. Shred the cabbage and carrot with a grater or in a food processor. | 3. Transfer to a large bowl and sprinkle the salt all over; stir. | 4. Set aside the salted cabbage for half an hour. After thirty minutes have passed, rinse and drain. ^^^---I use a salad spinner for this step. | 5. Sautè the red cabbage and shredded carrots with olive oil in a large pan for about 3 minutes on low-medium heat. Do not over cook! | 6. Take off heat and cool. | 7. Once the cabbage and carrots have cooled, transfer the mixture to a platter. | 8. Combine the garlic-yogurt sauce ingredients and spoon over the cabbage and carrots. | 9. Heat up olive oil in a small pan and add in the paprika, cayenne and sumac. Infuse the spices for about 1-2 minutes on medium-low heat (be careful not to burn!) then drizzle over the yogurt sauce and around the cabbage and carrots. | 10. Garnish with dill or parsley and the lemon wedges. | 11. Servings are estimated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red cabbage	1/2			13.795	3.2796	0.6364	0.0712
carrot	1		shredded	20.5	4.79	0.465	0.12
salt	1	tablespoon		-	-	-	-
extra virgin olive oil	4 -5	tablespoons		-	-	-	-
plain yogurt	1/2	cup		-	-	-	-
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
paprika	1/4	teaspoon	smoked	1.6215	0.3104	0.0813	0.0741
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
sumac	1/4	teaspoon		-	-	-	-
dill				-	-	-	-
lemon wedge				-	-	-	-

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

Cooking in progress....

Yogurtlu Mor Lahana Salatasi