RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.1506
Energy (kCal)	182.799
Carbohydrates (g)	35.6855
Total fats (g)	2.5179
Fatty acids, total saturated 20:0 (g)	0.0173
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2537
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0972
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0406
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0373
Tocopherol, delta (mg)	0.0510
Arginine (g)	0.1244
Proline (g)	0.1795
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1814
Adjusted Protein (g)	0.0000
Cystine (g)	0.0433
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	14.0360
Copper, Cu (mg)	0.2110
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5473
Total lipid (fat) (g)	2.5179
Vitamin K (phylloquinone) (g)	1.7900
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.5894
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.3340
Folate, total (g)	12.1035
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1.9530
Energy (kcal)	182.7990
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0052
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0312
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	24.9933
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	2.0673
Lutein + zeaxanthin (g)	35.7840
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0995
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)	41.5175
Fatty acids, total saturated 16:0 (g)	0.1220
Carbohydrate, by difference (g)	35.6855
Vitamin D (IU)	0.0000
Fructose (g)	0.0013
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1659
Tyrosine (g)	0.0522
Potassium, K (mg)	381.4990
Fatty acids, total saturated 12:0 (g)	0.0023
Vitamin A, RAE (g)	0.1260
Serine (g)	0.0505
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0766
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0066
Fatty acids, total saturated 22:0 (g)	0.0110
Fatty acids, total saturated 14:0 (g)	0.0027
Histidine (g)	0.0571
Isoleucine (g)	0.0776
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8143
Water (g)	124.0287
Fatty acids, total saturated 8:0 (g)	0.0004
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0158
Carotene, beta (g)	1.1340
Sodium, Na (mg)	8.9290
Iron, Fe (mg)	1.3903
Energy (kJ)	765.7580
Ash (g)	1.0276
Caffeine (mg)	0.0000
Glycine (g)	0.1026
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)	0.4231
Fatty acids, total polyunsaturated (g)	0.7004
Vitamin E (alpha-tocopherol) (mg)	0.3845
Sucrose (g)	0.2325
Vitamin B-6 (mg)	0.1678
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1196
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)	0.1210
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)	0.0555
Folate, food (g)	12.1035
Fatty acids, total saturated 20:1 (g)	0.2520
Fatty acids, total monounsaturated (g)	1.4356
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)	14.0369
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1998
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	46.7205
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0126
Tocotrienol, gamma (mg)	0.0044
Alanine (g)	0.0758
Glutamic acid (g)	0.3414
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)	0.0000
Leucine (g)	0.1354
Folate, DFE (g)	12.1035
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)	2.5386
Tryptophan (g)	0.0168
Threonine (g)	0.0550
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.3603
Protein (g)	3.1506
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5481
Betaine (mg)	0.1197
Phosphorus, P (mg)	106.4015
Tocopherol, gamma (mg)	1.2487

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. The first step is to make the chutney. | 2. Peel the mango and cut into large chunks. | 3. Heat a small saucepan over medium heat and add the mango, sugar, vinegar, ginger, chili, raisins, mustard seeds and salt. | 4. Stir well to dissolve the sugar. | 5. Once the mixture starts to bubble, turn the heat down to a low and simmer for 1 hour. | 6. Once the chutney is ready, it can be stored in an clean and airtight jar for up to a month. | 7. Now for the sausages. | 8. Gently poke a few small holes in the sausages with a sharp knife. This will help with the release of fat and juices when cooking. | 9. Heat the barbecue or fry pan to a medium heat and cook the sausages until done. | 10. Cut the breadstick into manageable sections, fill with butter or mayonnaise, a handful of greens, a sausage and top with mango chutney. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb sausage	4			-	-	-	-
french breadstick	1			-	-	-	-
mango	3		ripe	-	-	-	-
caster sugar	1/2	cup		-	-	-	-
white vinegar	1/2	cup		21.42	0.0476	0.0	0.0
ginger	1	tablespoon	slivered	4.8	1.0662	0.1092	0.045
red chili	1		sliced	-	-	-	-
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
mustard seed	1	tablespoon		32.004	1.7697	1.643	2.2831
sea salt	1/4	teaspoon		-	-	-	-
lettuce green				-	-	-	-

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

Cooking in progress....

Lamb Sausage Baguettes