RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.611
Energy (kCal)	281.3725
Carbohydrates (g)	5.7059
Total fats (g)	29.1157
Fatty acids, total saturated 20:0 (g)	0.1181
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3604
Fatty acids, total polyunsaturated 17:1 (g)	0.0347
Fatty acids, total trans-monoenoic (g)	0.0006
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0006
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0051
Riboflavin (mg)	0.0130
Tocopherol, beta (mg)	0.0507
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5943
Tocopherol, delta (mg)	0.3540
Arginine (g)	0.0554
Proline (g)	0.0112
Fatty acids, total polyunsaturated 18:1 t (g)	0.0006
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1125
Adjusted Protein (g)	0.0000
Cystine (g)	0.0062
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3532
Copper, Cu (mg)	0.0505
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1164
Total lipid (fat) (g)	29.1157
Vitamin K (phylloquinone) (g)	25.6352
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1328
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	65.2580
Folate, total (g)	4.3274
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	100.4638
Energy (kcal)	281.3725
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3414
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0076
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.9510
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	4.4651
Lutein + zeaxanthin (g)	57.3158
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0252
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0003
Magnesium, Mg (mg)	10.1453
Fatty acids, total saturated 16:0 (g)	3.2367
Carbohydrate, by difference (g)	5.7059
Vitamin D (IU)	0.0000
Fructose (g)	1.5711
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0443
Tyrosine (g)	0.0087
Potassium, K (mg)	69.0226
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	5.1010
Serine (g)	0.0171
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0172
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0021
Fatty acids, total saturated 22:0 (g)	0.0402
Fatty acids, total saturated 14:0 (g)	0.0024
Histidine (g)	0.0102
Isoleucine (g)	0.0200
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0006
Niacin (mg)	0.1034
Water (g)	270.5684
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0006
Carotene, beta (g)	47.4741
Sodium, Na (mg)	274.1081
Iron, Fe (mg)	0.6724
Energy (kJ)	1176.7331
Ash (g)	1.1847
Caffeine (mg)	0.0000
Glycine (g)	0.0187
Fatty acids, total trans-polyenoic (g)	0.0045
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0051
Fatty acids, total saturated 18:2 undifferentiated (g)	3.4898
Fatty acids, total polyunsaturated (g)	3.8514
Vitamin E (alpha-tocopherol) (mg)	5.1831
Sucrose (g)	0.1929
Vitamin B-6 (mg)	0.1006
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)	0.0239
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)	0.0503
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)	0.0010
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0183
Folate, food (g)	4.3274
Fatty acids, total saturated 20:1 (g)	0.0945
Fatty acids, total monounsaturated (g)	20.2298
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.8280
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0074
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.9537
Fatty acids, total polyunsaturated 16:1 c (g)	0.0021
Fatty acids, total saturated (g)	4.0078
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	49.7925
Fatty acids, total saturated 10:0 (g)	0.0012
Galactose (g)	0.0024
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0133
Glutamic acid (g)	0.0736
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)	0.0294
Folate, DFE (g)	4.3274
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0045
Fiber, total dietary (g)	0.3889
Tryptophan (g)	0.0066
Threonine (g)	0.0151
Fatty acids, total polyunsaturated 18:1 c (g)	0.5036
Manganese, Mn (mg)	0.1444
Protein (g)	0.6110
Cryptoxanthin, beta (g)	0.8196
Fatty acids, total saturated 18:1 undifferentiated (g)	19.7584
Betaine (mg)	0.0305
Phosphorus, P (mg)	15.1674
Tocopherol, gamma (mg)	1.6085

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Greek >> Greek
Dietary Style
Preparation Time
Cooking Time - 75 minutes, Preparation Time - 25 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight. | 2. Preheat oven to 350 degrees F (175 degrees C). | 3. Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon pepper	2	teaspoons		-	-	-	-
marjoram	1/2	teaspoon		0.813	0.1817	0.038	0.0211
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
thyme	1/8	teaspoon		0.10099999999999999	0.0245	0.0056	0.0017
rosemary	1	teaspoon		0.917	0.1449	0.0232	0.040999999999999995
white wine	1/4	cup		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
italian salad dressing	2	tablespoons		30.6	2.997	0.11699999999999999	2.004
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122
lemon zest	1	tablespoon		-	-	-	-
potato	6		peeled quartered	-	-	-	-

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

Cooking in progress....

Oven Roasted Greek Potatoes