RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.1526
Energy (kCal)	324.99
Carbohydrates (g)	11.561
Total fats (g)	29.6822
Fatty acids, total saturated 20:0 (g)	0.0316
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1457
Fatty acids, total polyunsaturated 17:1 (g)	0.0080
Fatty acids, total trans-monoenoic (g)	0.7659
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0288
Fatty acids, total saturated 4:0 (g)	0.0356
Fatty acids, total trans (g)	0.9154
Riboflavin (mg)	0.2906
Tocopherol, beta (mg)	0.0000
Lactose (g)	3.9215
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0126
Fatty acids, total polyunsaturated 24:1 c (g)	0.0012
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.4183
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5491
Proline (g)	0.5105
Fatty acids, total polyunsaturated 18:1 t (g)	0.7659
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3881
Adjusted Protein (g)	0.0000
Cystine (g)	0.0895
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.3883
Copper, Cu (mg)	0.2930
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2833
Total lipid (fat) (g)	29.6822
Vitamin K (phylloquinone) (g)	284.7160
Cholesterol (mg)	67.8500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0832
Menaquinone-4 (g)	6.9000
Phytosterols (mg)	0.7500
Folate, total (g)	51.5000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0207
Vitamin A, IU (IU)	2734.3667
Energy (kcal)	324.9900
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3614
Fatty acids, total saturated 14:1 (g)	0.1546
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1842
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0069
Sugars, total (g)	4.9744
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0230
Vitamin C, total ascorbic acid (mg)	24.1563
Lutein + zeaxanthin (g)	1041.8100
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0012
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3992
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.1817
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	37.1867
Fatty acids, total saturated 16:0 (g)	6.5941
Carbohydrate, by difference (g)	11.5610
Vitamin D (IU)	0.0000
Fructose (g)	0.5017
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5934
Tyrosine (g)	0.2990
Potassium, K (mg)	326.5800
Fatty acids, total saturated 12:0 (g)	0.5147
Vitamin A, RAE (g)	253.5333
Serine (g)	0.3856
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3438
Fatty acids, total trans-polyenoic 22:4 (g)	0.0012
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0074
Fatty acids, total saturated 22:0 (g)	0.0131
Fatty acids, total saturated 14:0 (g)	1.8905
Histidine (g)	0.1936
Isoleucine (g)	0.3200
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0932
Niacin (mg)	1.2709
Water (g)	119.4861
Fatty acids, total saturated 8:0 (g)	0.1667
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0092
Carotene, beta (g)	1354.8500
Sodium, Na (mg)	58.7000
Iron, Fe (mg)	1.5077
Energy (kJ)	1361.4067
Ash (g)	1.7872
Caffeine (mg)	0.0000
Glycine (g)	0.2921
Fatty acids, total trans-polyenoic (g)	0.1495
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0069
Fatty acids, total saturated 18:2 undifferentiated (g)	3.8708
Fatty acids, total polyunsaturated (g)	4.1096
Vitamin E (alpha-tocopherol) (mg)	0.5992
Sucrose (g)	0.0379
Vitamin B-6 (mg)	0.1038
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2334
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.4291
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0218
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7396
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)	0.1972
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2354
Folate, food (g)	51.5000
Fatty acids, total saturated 20:1 (g)	0.0435
Fatty acids, total monounsaturated (g)	8.0515
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5139
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.1244
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	25.0177
Fatty acids, total polyunsaturated 16:1 c (g)	0.3386
Fatty acids, total saturated (g)	12.7097
Vitamin B-12 (g)	0.2415
Calcium, Ca (mg)	212.1567
Fatty acids, total saturated 10:0 (g)	0.4375
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3022
Glutamic acid (g)	1.4071
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	139.1500
Leucine (g)	0.6055
Folate, DFE (g)	51.5000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1495
Fiber, total dietary (g)	2.3160
Tryptophan (g)	0.1135
Threonine (g)	0.2924
Fatty acids, total polyunsaturated 18:1 c (g)	3.9867
Manganese, Mn (mg)	0.2953
Protein (g)	6.1526
Cryptoxanthin, beta (g)	1.1500
Fatty acids, total saturated 18:1 undifferentiated (g)	7.4802
Betaine (mg)	0.6900
Phosphorus, P (mg)	214.8167
Tocopherol, gamma (mg)	0.4245

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. Place potatoes in a saucepan and cover with cold water. Bring to the boil covered, over a medium high heat. Reduce to medium and cook until tender, about 15 to 20 minutes. | 2. Meanwhile, make the sauce. | 3. Melt the butter in a heavy-based saucepan over a medium heat. Add the garlic, anchovies and onions; stir until the anchovies form a paste texture-about 2 minutes. | 4. Reduce heat to very low and add the sour cream, yogurt and parsley. Stir continuously until heated through. Do not boil. | 5. Place the potatoes in a warm serving bowl and pour the sauce over to coat. | 6. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new potato	12		scrubbed	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
garlic clove	2		crushed	-	-	-	-
anchovy fillet	8			-	-	-	-
green onion	1/3	cup	sliced	6.39	1.3585	0.2296	0.1112
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
plain yogurt	1/2	cup		-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

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

Cooking in progress....

New Potatoes and Anchovy Sauce