RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.3832
Energy (kCal)	511.9598
Carbohydrates (g)	21.0507
Total fats (g)	43.7099
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2053
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)	0.0915
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.4826
Tocopherol, beta (mg)	0.0000
Lactose (g)	6.1610
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)	1.8671
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.0483
Proline (g)	0.6661
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2020
Adjusted Protein (g)	0.0000
Cystine (g)	0.1490
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.3570
Copper, Cu (mg)	0.6866
Maltose (g)	0.0000
Zinc, Zn (mg)	2.2991
Total lipid (fat) (g)	43.7099
Vitamin K (phylloquinone) (g)	32.7947
Cholesterol (mg)	15.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	1.2200
Phytosterols (mg)	40.7848
Folate, total (g)	66.4830
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	531.2195
Energy (kcal)	511.9598
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2332
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2913
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	8.7422
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0050
Vitamin C, total ascorbic acid (mg)	3.9755
Lutein + zeaxanthin (g)	199.7250
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6147
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)	58.6710
Fatty acids, total saturated 16:0 (g)	4.3535
Carbohydrate, by difference (g)	21.0507
Vitamin D (IU)	2.4400
Fructose (g)	0.1868
Fluoride, F (g)	2.0200
Aspartic acid (g)	0.9662
Tyrosine (g)	0.4444
Potassium, K (mg)	638.7490
Fatty acids, total saturated 12:0 (g)	4.7094
Vitamin A, RAE (g)	73.4905
Serine (g)	0.5747
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5332
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)	0.0000
Fatty acids, total saturated 14:0 (g)	2.2290
Histidine (g)	0.2961
Isoleucine (g)	0.4705
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.1308
Water (g)	284.1884
Fatty acids, total saturated 8:0 (g)	0.8205
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)	195.4300
Sodium, Na (mg)	287.1990
Iron, Fe (mg)	1.8472
Energy (kJ)	2143.6364
Ash (g)	3.7366
Caffeine (mg)	0.0000
Glycine (g)	0.4851
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)	8.8678
Fatty acids, total polyunsaturated (g)	9.0793
Vitamin E (alpha-tocopherol) (mg)	5.8218
Sucrose (g)	0.0404
Vitamin B-6 (mg)	0.2117
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1506
Vitamin D (D2 + D3) (g)	0.1220
Vitamin D3 (cholecalciferol) (g)	0.1220
Lysine (g)	0.5474
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)	0.8583
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)	0.4823
Folate, food (g)	66.4830
Fatty acids, total saturated 20:1 (g)	0.0238
Fatty acids, total monounsaturated (g)	17.1978
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)	31.7512
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	14.9769
Vitamin B-12 (g)	0.5490
Calcium, Ca (mg)	285.4100
Fatty acids, total saturated 10:0 (g)	0.6708
Galactose (g)	0.2424
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4635
Glutamic acid (g)	2.2865
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)	56.1000
Leucine (g)	0.8504
Folate, DFE (g)	66.4830
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)	4.1376
Tryptophan (g)	0.1769
Threonine (g)	0.4239
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.8628
Protein (g)	13.3832
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	16.9436
Betaine (mg)	0.7825
Phosphorus, P (mg)	397.3720
Tocopherol, gamma (mg)	0.0053

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Wash and chop the celery, removing any tough stringy parts. | 2. Melt the butter in a heavy-based saucepan, shaking the pan occasionally. Season and pour on the chicken stock. Add the parsley. | 3. Bring to simmering point, cover and simmer for 20 minutes or until celery is quite tender. | 4. Add the milk. Use a a hand blender to purée. | 5. Sieve afterwards to remove any fibres. | 6. Heat a heavy-based frying pan for minute over moderate heat. Pop in the flaked almonds and toast them for about a minute until brown, shaking the pan to keep them turning. | 7. Return soup to the saucepan and reheat gently. Pour into soup bowls and dribble a spoonful of cream into each one. Garnish with the browned almonds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
celery	1/2			8.08	1.4999	0.3484	0.0859
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
salt				-	-	-	-
black pepper			ground	-	-	-	-
chicken stock	1/2			43.2	4.236000000000001	3.0239999999999996	1.44
parsley	1	sprig		0.36	0.0633	0.0297	0.0079
almond	1/2	ounce	sliced	125.3048	0.0	0.0	14.1747
milk	1/2			74.42	5.8316	3.843	3.9894
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002

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

Cooking in progress....

Celery Soup Amandine