RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	136.0972
Energy (kCal)	646.2457
Carbohydrates (g)	10.4806
Total fats (g)	3.7852
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1578
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)	0.3537
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.0699
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0816
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)	0.2488
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.0656
Proline (g)	0.0334
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6229
Adjusted Protein (g)	0.0000
Cystine (g)	0.0082
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	115.6633
Copper, Cu (mg)	1.7983
Maltose (g)	0.0000
Zinc, Zn (mg)	7.0905
Total lipid (fat) (g)	3.7852
Vitamin K (phylloquinone) (g)	28.2467
Cholesterol (mg)	340.0008
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0117
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	5.1685
Folate, total (g)	124.6945
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1078.7685
Energy (kcal)	646.2457
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1023
Fatty acids, total saturated 14:1 (g)	0.0012
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0100
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1564
Sugars, total (g)	1.6855
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	32.9196
Lutein + zeaxanthin (g)	98.9725
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2244
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0462
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)	154.4503
Fatty acids, total saturated 16:0 (g)	0.6528
Carbohydrate, by difference (g)	10.4806
Vitamin D (IU)	0.0000
Fructose (g)	0.6823
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0701
Tyrosine (g)	0.0147
Potassium, K (mg)	1715.3622
Fatty acids, total saturated 12:0 (g)	0.0040
Vitamin A, RAE (g)	223.7397
Serine (g)	0.0259
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0283
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0157
Histidine (g)	0.0143
Isoleucine (g)	0.0362
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	7.7614
Water (g)	603.7766
Fatty acids, total saturated 8:0 (g)	0.0010
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)	145.0833
Sodium, Na (mg)	534.1913
Iron, Fe (mg)	11.4200
Energy (kJ)	2700.6362
Ash (g)	8.9444
Caffeine (mg)	0.0000
Glycine (g)	0.0300
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)	0.2674
Fatty acids, total polyunsaturated (g)	1.2566
Vitamin E (alpha-tocopherol) (mg)	3.7155
Sucrose (g)	0.2714
Vitamin B-6 (mg)	0.9781
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)	0.0389
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)	0.1649
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)	0.0006
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.8557
Folate, food (g)	124.6945
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.6375
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0073
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)	447.7533
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.9529
Vitamin B-12 (g)	6.8000
Calcium, Ca (mg)	863.9305
Fatty acids, total saturated 10:0 (g)	0.0129
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0251
Glutamic acid (g)	0.0949
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	204.0005
Leucine (g)	0.0523
Folate, DFE (g)	124.6945
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)	2.1426
Tryptophan (g)	0.0128
Threonine (g)	0.0268
Fatty acids, total polyunsaturated 18:1 c (g)	0.0095
Manganese, Mn (mg)	0.3905
Protein (g)	136.0972
Cryptoxanthin, beta (g)	2.5100
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5147
Betaine (mg)	0.0980
Phosphorus, P (mg)	1253.4275
Tocopherol, gamma (mg)	0.2508

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Greek >> Greek
Dietary Style
Preparation Time
Cooking Time - 8 minutes, Preparation Time - 25 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Soak the rosemary skewers in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt, and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs. | 2. While the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers, and anchovy filet into the bowl of a blender. Blend until smooth, then pour into a serving dish and set aside. | 3. Preheat an outdoor grill for medium heat. | 4. Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb skewer				605.2014	0.0	134.6403	3.4
rosemary sprig	8	sprigs		605.2014	0.0	134.6403	3.4
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
extra virgin olive oil	1/3	cup		605.2014	0.0	134.6403	3.4
sherry vinegar	1/4	cup		605.2014	0.0	134.6403	3.4
sea salt	1	teaspoon		605.2014	0.0	134.6403	3.4
white pepper	1	teaspoon	ground	7.104	1.6466	0.2496	0.0509
lamb tenderloin	1 1/2	pounds	cut	605.2014	0.0	134.6403	3.4
salsa verde				-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
extra virgin olive oil	1/2	cup		605.2014	0.0	134.6403	3.4
greek yogurt	1/3	cup		-	-	-	-
garlic clove	1	crushed		605.2014	0.0	134.6403	3.4
sea salt	1/4	teaspoon		605.2014	0.0	134.6403	3.4
mint	2	teaspoons	chopped	1.672	0.3196	0.125	0.0277
oregano	1	teaspoon	chopped	2.65	0.6892	0.09	0.0428
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099
caper	1	teaspoon		0.6593	0.1402	0.0677	0.0247
anchovy filet	1			605.2014	0.0	134.6403	3.4

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

Cooking in progress....

Greek Lamb Kabobs with Yogurt-Mint Salsa Verde