RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	39.3458
Energy (kCal)	1385.086
Carbohydrates (g)	34.4378
Total fats (g)	123.4896
Fatty acids, total saturated 20:0 (g)	0.0634
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1478
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0176
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0607
Fatty acids, total saturated 4:0 (g)	0.0008
Fatty acids, total trans (g)	0.0213
Riboflavin (mg)	0.7931
Tocopherol, beta (mg)	0.0155
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0275
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)	2.4339
Tocopherol, delta (mg)	0.0462
Arginine (g)	0.0830
Proline (g)	0.1109
Fatty acids, total polyunsaturated 18:1 t (g)	0.0176
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1676
Adjusted Protein (g)	0.0000
Cystine (g)	0.0185
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	35.7837
Copper, Cu (mg)	0.7453
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4993
Total lipid (fat) (g)	123.4896
Vitamin K (phylloquinone) (g)	27.3922
Cholesterol (mg)	71.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0024
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0652
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	318.4302
Folate, total (g)	56.6280
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0007
Vitamin A, IU (IU)	136.2370
Energy (kcal)	1385.0860
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3162
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0187
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0237
Sugars, total (g)	11.7498
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.5009
Lutein + zeaxanthin (g)	7.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0330
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0758
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0015
Magnesium, Mg (mg)	86.6210
Fatty acids, total saturated 16:0 (g)	9.5090
Carbohydrate, by difference (g)	34.4378
Vitamin D (IU)	0.0000
Fructose (g)	0.1397
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1632
Tyrosine (g)	0.0412
Potassium, K (mg)	1145.3900
Fatty acids, total saturated 12:0 (g)	0.0029
Vitamin A, RAE (g)	37.9350
Serine (g)	0.0448
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0558
Fatty acids, total trans-polyenoic 22:4 (g)	0.0049
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0716
Fatty acids, total saturated 22:0 (g)	0.1092
Fatty acids, total saturated 14:0 (g)	0.1252
Histidine (g)	0.0292
Isoleucine (g)	0.0599
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0049
Niacin (mg)	12.8412
Water (g)	743.3635
Fatty acids, total saturated 8:0 (g)	0.0030
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0014
Carotene, beta (g)	4.4730
Sodium, Na (mg)	1124.1440
Iron, Fe (mg)	5.1100
Energy (kJ)	5797.7482
Ash (g)	6.6543
Caffeine (mg)	0.0000
Glycine (g)	0.0733
Fatty acids, total trans-polyenoic (g)	0.0037
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0008
Fatty acids, total saturated 18:2 undifferentiated (g)	21.9466
Fatty acids, total polyunsaturated (g)	22.2450
Vitamin E (alpha-tocopherol) (mg)	46.3045
Sucrose (g)	0.0408
Vitamin B-6 (mg)	0.5986
Fatty acids, total trans-polyenoic 13:0 (g)	0.0050
Fatty acids, total saturated 6:0 (g)	0.0032
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0752
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1102
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)	0.0015
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3964
Folate, food (g)	56.6280
Fatty acids, total saturated 20:1 (g)	0.1037
Fatty acids, total monounsaturated (g)	82.6989
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2148
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0037
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	138.8656
Fatty acids, total polyunsaturated 16:1 c (g)	0.0022
Fatty acids, total saturated (g)	12.3824
Vitamin B-12 (g)	1.0000
Calcium, Ca (mg)	225.7630
Fatty acids, total saturated 10:0 (g)	0.0118
Galactose (g)	0.0258
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0590
Glutamic acid (g)	0.1900
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)	37.2000
Leucine (g)	0.0897
Folate, DFE (g)	56.6280
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0035
Fiber, total dietary (g)	6.1992
Tryptophan (g)	0.0094
Threonine (g)	0.0371
Fatty acids, total polyunsaturated 18:1 c (g)	0.6162
Manganese, Mn (mg)	5.5736
Protein (g)	39.3458
Cryptoxanthin, beta (g)	8.6520
Fatty acids, total saturated 18:1 undifferentiated (g)	81.3497
Betaine (mg)	1.9320
Phosphorus, P (mg)	406.2570
Tocopherol, gamma (mg)	0.6094

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. Heat oil in a large saucepan over moderate heat. Cook and stir onion for 8-10 minutes or until golden. Transfer to a plate. Set aside. | 2. Reheat pan; add curry powder, cardamom, cinnamon, cloves and bay leaves. Cook and stir for 1 minute. Add rice; stir to combine. Add stock; cover with a lid. Bring to boil. Reduce heat; cook for 15 minutes or until liquid is absorbed. Remove from heat. Stand for 5 minutes. Using a fork, seperate grains. Remove cardamom pods, cinnamon stick, cloves and bay leaves. Stir in spinach until it wilts. Season with salt. | 3. Spoon rice into a large serving bowl. Top with onion, almonds, and chilli. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	1/4			29.835	0.0	0.0	3.375
brown onion	2		cut	-	-	-	-
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
cardamom pod	2		bruised	89.0	0.0	19.8	0.5
cinnamon	1			-	-	-	-
clove	4			23.016	5.5045	0.5015	1.092
bay leaf	2			-	-	-	-
basmati rice	1 1/2	1/2		89.0	0.0	19.8	0.5
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
baby spinach leaf	100	g		89.0	0.0	19.8	0.5
almond	1/2	cup	sliced toasted	963.56	0.0	0.0	109.0
red chili	1	long	sliced	-	-	-	-

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

Cooking in progress....

Curried Spinach & Onion Rice