RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.9162
Energy (kCal)	835.271
Carbohydrates (g)	19.1045
Total fats (g)	78.7459
Fatty acids, total saturated 20:0 (g)	0.0011
Fatty acids, total saturated 18:3 undifferentiated (g)	1.1528
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)	2.5424
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0564
Tocopherol, beta (mg)	0.0080
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	9.5146
Tocopherol, delta (mg)	0.0058
Arginine (g)	0.0839
Proline (g)	0.1110
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0644
Adjusted Protein (g)	0.0000
Cystine (g)	0.0131
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.8917
Copper, Cu (mg)	0.0488
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3673
Total lipid (fat) (g)	78.7459
Vitamin K (phylloquinone) (g)	10.5004
Cholesterol (mg)	204.6080
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0123
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	5.2070
Folate, total (g)	12.0510
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3556.5245
Energy (kcal)	835.2710
Fatty acids, total saturated 16:1 undifferentiated (g)	1.7584
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0128
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.8829
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1006
Vitamin C, total ascorbic acid (mg)	0.0393
Lutein + zeaxanthin (g)	440.9330
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0484
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)	23.2540
Fatty acids, total saturated 16:0 (g)	20.6582
Carbohydrate, by difference (g)	19.1045
Vitamin D (IU)	0.0000
Fructose (g)	0.1617
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.1272
Tyrosine (g)	0.0320
Potassium, K (mg)	330.0550
Fatty acids, total saturated 12:0 (g)	2.2037
Vitamin A, RAE (g)	718.0795
Serine (g)	0.0380
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0380
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)	0.0015
Fatty acids, total saturated 14:0 (g)	7.8891
Histidine (g)	0.0178
Isoleucine (g)	0.0368
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3391
Water (g)	4.1261
Fatty acids, total saturated 8:0 (g)	0.8776
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	758.7150
Sodium, Na (mg)	464.2600
Iron, Fe (mg)	2.6855
Energy (kJ)	3494.6410
Ash (g)	2.8445
Caffeine (mg)	0.0000
Glycine (g)	0.0357
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)	1.9493
Fatty acids, total polyunsaturated (g)	3.1043
Vitamin E (alpha-tocopherol) (mg)	2.8581
Sucrose (g)	0.0506
Vitamin B-6 (mg)	0.1189
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.5054
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0475
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0930
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)	0.0363
Folate, food (g)	12.0510
Fatty acids, total saturated 20:1 (g)	0.0309
Fatty acids, total monounsaturated (g)	22.6939
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)	25.6470
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	48.8707
Vitamin B-12 (g)	0.4477
Calcium, Ca (mg)	334.6580
Fatty acids, total saturated 10:0 (g)	1.9670
Galactose (g)	0.0061
Tocotrienol, gamma (mg)	0.0021
Alanine (g)	0.0370
Glutamic acid (g)	0.1702
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	13.8230
Vitamin E, added (mg)	0.0000
Retinol (g)	648.4320
Leucine (g)	0.0649
Folate, DFE (g)	12.0510
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)	1.2332
Tryptophan (g)	0.0073
Threonine (g)	0.0299
Fatty acids, total polyunsaturated 18:1 c (g)	0.0459
Manganese, Mn (mg)	0.1985
Protein (g)	16.9162
Cryptoxanthin, beta (g)	142.5655
Fatty acids, total saturated 18:1 undifferentiated (g)	19.7683
Betaine (mg)	0.3603
Phosphorus, P (mg)	297.7600
Tocopherol, gamma (mg)	0.1568

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. Put oil in frying pan. Turn the hotplate onto it's highest setting. | 2. Test that the oil is at the correct temperature by putting one kernel of corn into the pan - when the oil is ready, the kernel will begin to turn around in the oil and sizzle. | 3. Turn down the hotplate temperature by half. Empty the half-cup of popping corn into the pan, and put on the pan's lid. | 4. Shake the pan back and forth on the hotplate regularly to prevent the corn from burning - especially once the sound of popping corn commences. | 5. When most of the popping stops, turn off the hotplate. Keep the pan on the hotplate though, as the remaining heat will finish off the remaining kernels. Keep shuffling the pan back and forth until all popping has ceased. | 6. When all popping has ceased, take pan off the hotplate completely. Take the lid off the pan, and pour popped corn into a large mixing/serving bowl. | 7. Sprinkle the salt and pepper over, and use your hands to shake it through the popcorn. | 8. Sprinkle the parmesan over, using your hands to evenly disperse it through the popcorn. | 9. Sprinkle the paprika, smoked paprika and garlic powder over, and mix it through with your hands until evenly dispersed. | 10. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
popcorn	1/2	cup	unpopped	-	-	-	-
oil	6	tablespoons		672.768	0.0	0.215	76.4006
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113

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

Cooking in progress....

Cheesy Paprika Popcorn.