RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.3312
Energy (kCal)	738.876
Carbohydrates (g)	120.0468
Total fats (g)	11.7333
Fatty acids, total saturated 20:0 (g)	0.0041
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7112
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0044
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0088
Fatty acids, total saturated 4:0 (g)	0.0229
Fatty acids, total trans (g)	0.0053
Riboflavin (mg)	0.0692
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0039
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)	0.5555
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1731
Proline (g)	0.0274
Fatty acids, total polyunsaturated 18:1 t (g)	0.0044
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1759
Adjusted Protein (g)	0.0000
Cystine (g)	0.0079
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.6997
Copper, Cu (mg)	0.1570
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4965
Total lipid (fat) (g)	11.7333
Vitamin K (phylloquinone) (g)	25.9869
Cholesterol (mg)	8.7547
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0006
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0123
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	31.6940
Folate, total (g)	33.0077
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0002
Vitamin A, IU (IU)	33.8693
Energy (kcal)	738.8760
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0414
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0049
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0004
Sugars, total (g)	107.4525
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0640
Vitamin C, total ascorbic acid (mg)	13.4410
Lutein + zeaxanthin (g)	11.5813
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0018
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0407
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0004
Magnesium, Mg (mg)	36.4463
Fatty acids, total saturated 16:0 (g)	1.3737
Carbohydrate, by difference (g)	120.0468
Vitamin D (IU)	0.7147
Fructose (g)	2.0865
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.1582
Tyrosine (g)	0.0264
Potassium, K (mg)	347.1773
Fatty acids, total saturated 12:0 (g)	0.0162
Vitamin A, RAE (g)	2.9807
Serine (g)	0.0386
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0448
Fatty acids, total trans-polyenoic 22:4 (g)	0.0012
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0103
Fatty acids, total saturated 22:0 (g)	0.0037
Fatty acids, total saturated 14:0 (g)	0.0756
Histidine (g)	0.0251
Isoleucine (g)	0.0274
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0012
Niacin (mg)	0.3271
Water (g)	1051.1299
Fatty acids, total saturated 8:0 (g)	0.0051
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0004
Carotene, beta (g)	2.9023
Sodium, Na (mg)	232.2523
Iron, Fe (mg)	1.2508
Energy (kJ)	3094.5803
Ash (g)	1.4126
Caffeine (mg)	0.0000
Glycine (g)	0.0459
Fatty acids, total trans-polyenoic (g)	0.0009
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	5.3460
Fatty acids, total polyunsaturated (g)	6.0836
Vitamin E (alpha-tocopherol) (mg)	0.9730
Sucrose (g)	101.3844
Vitamin B-6 (mg)	0.2207
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0088
Vitamin D (D2 + D3) (g)	0.0179
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0702
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2075
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)	0.0004
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0807
Folate, food (g)	33.0077
Fatty acids, total saturated 20:1 (g)	0.0289
Fatty acids, total monounsaturated (g)	2.7266
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0537
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0009
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	14.2259
Fatty acids, total polyunsaturated 16:1 c (g)	0.0005
Fatty acids, total saturated (g)	2.1279
Vitamin B-12 (g)	0.0214
Calcium, Ca (mg)	137.2407
Fatty acids, total saturated 10:0 (g)	0.0142
Galactose (g)	0.0032
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0397
Glutamic acid (g)	0.4246
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1787
Vitamin E, added (mg)	0.0000
Retinol (g)	1.7867
Leucine (g)	0.0484
Folate, DFE (g)	33.0077
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0009
Fiber, total dietary (g)	4.2527
Tryptophan (g)	0.0230
Threonine (g)	0.0374
Fatty acids, total polyunsaturated 18:1 c (g)	0.0164
Manganese, Mn (mg)	2.1085
Protein (g)	2.3312
Cryptoxanthin, beta (g)	2.3417
Fatty acids, total saturated 18:1 undifferentiated (g)	2.6370
Betaine (mg)	0.1894
Phosphorus, P (mg)	95.6033
Tocopherol, gamma (mg)	0.0000

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. Combine salt and 4 cups of water in a large glass bowl. Stir until salt dissolves. Peel skin from onions, leaving onions whole. Add to salted water. Cover. Stand at room temperature for 2 days. | 2. Drain onions. Rinse well under cold water and dry. Pack into 4 x 3-cup capacity sterilised jars, layering with chillies, bay leaves and peppercorns. | 3. Place vinegar, sugar allspice, extra peppercorns and cloves into a saucepan over low heat. Cook, stirring, for 15 minutes or until sugar has dissolved. Bring to the boil. Simmer, uncovered, for 15 minutes or until syrup thickens slightly. Set aside to cool completely. Strain liquid. Pour over onions, making sure onions are completely covered. Seal jars. Allow to stand for 6 weeks before using. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1/2	cup	-	-	-	-
onion	1		64.0	14.944	1.76	0.16
thai red chili pepper	8		-	-	-	-
bay leaf	4		-	-	-	-
peppercorn	4	teaspoons	100.76799999999999	0.6253	0.2144	10.9701
white vinegar	4	cups	171.36	0.3808	0.0	0.0
white sugar	1/2	cup	387.0	99.98	0.0	0.0
allspice	2	teaspoons	9.994	2.7406	0.2314	0.3302
peppercorn	2	teaspoons	100.76799999999999	0.6253	0.2144	10.9701
clove	1	teaspoon	5.754	1.3761	0.1254	0.273

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

Cooking in progress....

Pickled Onions