RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	123.4113
Energy (kCal)	952.2772
Carbohydrates (g)	39.3199
Total fats (g)	30.7849
Fatty acids, total saturated 20:0 (g)	0.0404
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3413
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)	0.2357
Fatty acids, total saturated 4:0 (g)	0.1296
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.7981
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0544
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)	1.1319
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0210
Proline (g)	0.0196
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.5684
Adjusted Protein (g)	0.0000
Cystine (g)	0.0041
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	112.9480
Copper, Cu (mg)	1.2197
Maltose (g)	0.0000
Zinc, Zn (mg)	7.2550
Total lipid (fat) (g)	30.7849
Vitamin K (phylloquinone) (g)	173.5593
Cholesterol (mg)	262.4672
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0149
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.0600
Folate, total (g)	146.7375
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3953.0416
Energy (kcal)	952.2772
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4384
Fatty acids, total saturated 14:1 (g)	0.0014
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0051
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	5.3847
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0101
Vitamin C, total ascorbic acid (mg)	14.2882
Lutein + zeaxanthin (g)	911.4529
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0282
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)	146.8195
Fatty acids, total saturated 16:0 (g)	4.1471
Carbohydrate, by difference (g)	39.3199
Vitamin D (IU)	0.0000
Fructose (g)	1.8789
Fluoride, F (g)	4.0400
Aspartic acid (g)	0.1201
Tyrosine (g)	0.0096
Potassium, K (mg)	1923.9116
Fatty acids, total saturated 12:0 (g)	0.1141
Vitamin A, RAE (g)	339.1895
Serine (g)	0.0211
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0206
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0158
Fatty acids, total saturated 22:0 (g)	0.0428
Fatty acids, total saturated 14:0 (g)	0.4256
Histidine (g)	0.0125
Isoleucine (g)	0.0223
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.7211
Water (g)	561.6701
Fatty acids, total saturated 8:0 (g)	0.0448
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	2005.1662
Sodium, Na (mg)	1800.1009
Iron, Fe (mg)	10.9607
Energy (kJ)	3982.8671
Ash (g)	12.9298
Caffeine (mg)	0.0000
Glycine (g)	0.0221
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)	2.5656
Fatty acids, total polyunsaturated (g)	3.4508
Vitamin E (alpha-tocopherol) (mg)	4.0378
Sucrose (g)	0.1944
Vitamin B-6 (mg)	0.7652
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0768
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0287
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)	0.3877
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)	0.0044
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6325
Folate, food (g)	146.7375
Fatty acids, total saturated 20:1 (g)	0.1358
Fatty acids, total monounsaturated (g)	19.3335
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0305
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0127
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	321.7139
Fatty acids, total polyunsaturated 16:1 c (g)	0.0014
Fatty acids, total saturated (g)	6.3911
Vitamin B-12 (g)	5.4853
Calcium, Ca (mg)	1253.9857
Fatty acids, total saturated 10:0 (g)	0.1093
Galactose (g)	0.4848
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0245
Glutamic acid (g)	0.0925
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0221
Vitamin E, added (mg)	0.0000
Retinol (g)	170.2003
Leucine (g)	0.0332
Folate, DFE (g)	146.7375
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)	2.9675
Tryptophan (g)	0.0092
Threonine (g)	0.0206
Fatty acids, total polyunsaturated 18:1 c (g)	0.0128
Manganese, Mn (mg)	0.2224
Protein (g)	123.4113
Cryptoxanthin, beta (g)	2.2417
Fatty acids, total saturated 18:1 undifferentiated (g)	18.7562
Betaine (mg)	0.1010
Phosphorus, P (mg)	1427.7123
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> New Zealander
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 220°C. | 2. Spray baking sheets with oil and mound good tablespoons of parmesan on top, leaving space between. Cook in the oven for 3-5 minutes. | 3. When ready, remove with a palette knife (or fish slice) and lay over wine bottles. | 4. Mix together mayonnaise, mustard, spring onion, celery, lemon juice and dill. Taste for seasoning. | 5. Add flaked trout or salmon and gently mix. | 6. Then spoon tablespoons of the mixture on to parmesan cups. Garnish with dill sprigs and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil cooking spray			flavored	403.4676	0.0	89.7602	2.2667
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
mayonnaise	4	tablespoons		216.6	0.0	0.222	24.0
dijon mustard	1	teaspoon	heaped	403.4676	0.0	89.7602	2.2667
green onion	1		chopped	19.17	4.0754	0.6887	0.3337
celery	1		diced	16.16	2.9997	0.6969	0.1717
lemon	1/2			0.6404	0.2058	0.0243	0.0066
dill	1	tablespoon	chopped heaped	0.2392	0.039	0.0192	0.0062
trout fillet	1		smoked smoked	403.4676	0.0	89.7602	2.2667

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

Cooking in progress....

Salmon Parmesan Cups