RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.3383
Energy (kCal)	204.5625
Carbohydrates (g)	1.5949
Total fats (g)	15.0066
Fatty acids, total saturated 20:0 (g)	0.0160
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0725
Fatty acids, total polyunsaturated 17:1 (g)	0.0265
Fatty acids, total trans-monoenoic (g)	0.2747
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1092
Fatty acids, total saturated 4:0 (g)	0.2267
Fatty acids, total trans (g)	0.3447
Riboflavin (mg)	0.3321
Tocopherol, beta (mg)	0.0116
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0094
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0003
Fatty acids, total saturated 18:0 (g)	1.4607
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.7253
Proline (g)	1.4797
Fatty acids, total polyunsaturated 18:1 t (g)	0.2399
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2099
Adjusted Protein (g)	0.0000
Cystine (g)	0.2331
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	25.3565
Copper, Cu (mg)	0.0685
Maltose (g)	0.0000
Zinc, Zn (mg)	2.1208
Total lipid (fat) (g)	15.0066
Vitamin K (phylloquinone) (g)	2.9195
Cholesterol (mg)	216.6900
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0592
Menaquinone-4 (g)	2.0790
Phytosterols (mg)	0.0000
Folate, total (g)	31.0600
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0216
Vitamin A, IU (IU)	618.7050
Energy (kcal)	204.5625
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2869
Fatty acids, total saturated 14:1 (g)	0.1015
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4503
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.5010
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0729
Vitamin C, total ascorbic acid (mg)	2.6093
Lutein + zeaxanthin (g)	306.5025
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1402
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0007
Magnesium, Mg (mg)	19.1975
Fatty acids, total saturated 16:0 (g)	3.8786
Carbohydrate, by difference (g)	1.5949
Vitamin D (IU)	41.0000
Fructose (g)	0.0071
Fluoride, F (g)	1.7925
Aspartic acid (g)	1.1977
Tyrosine (g)	0.8107
Potassium, K (mg)	122.9350
Fatty acids, total saturated 12:0 (g)	0.2890
Vitamin A, RAE (g)	175.2175
Serine (g)	1.0333
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8926
Fatty acids, total trans-polyenoic 22:4 (g)	0.0088
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0030
Fatty acids, total saturated 22:0 (g)	0.0066
Fatty acids, total saturated 14:0 (g)	0.9798
Histidine (g)	0.5087
Isoleucine (g)	0.8464
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0591
Niacin (mg)	0.0840
Water (g)	66.9152
Fatty acids, total saturated 8:0 (g)	0.1101
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0113
Carotene, beta (g)	21.5500
Sodium, Na (mg)	250.0375
Iron, Fe (mg)	1.1788
Energy (kJ)	856.1950
Ash (g)	1.8917
Caffeine (mg)	0.0000
Glycine (g)	0.3873
Fatty acids, total trans-polyenoic (g)	0.0700
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0067
Fatty acids, total saturated 18:2 undifferentiated (g)	1.1419
Fatty acids, total polyunsaturated (g)	1.4099
Vitamin E (alpha-tocopherol) (mg)	0.7479
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1315
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1789
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	1.3145
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0231
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.3300
Starch (g)	0.0000
Pantothenic acid (mg)	0.8995
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)	0.1046
Fatty acids, total trans-polyenoic 18:3i (g)	0.0007
Thiamin (mg)	0.0273
Folate, food (g)	31.0600
Fatty acids, total saturated 20:1 (g)	0.0333
Fatty acids, total monounsaturated (g)	4.4865
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.0077
Fatty acids, total polyunsaturated 16:1 t (g)	0.0352
Fatty acids, total polyunsaturated 17:0 (g)	0.0734
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	153.8610
Fatty acids, total polyunsaturated 16:1 c (g)	0.2518
Fatty acids, total saturated (g)	7.5839
Vitamin B-12 (g)	1.4548
Calcium, Ca (mg)	327.0250
Fatty acids, total saturated 10:0 (g)	0.2566
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.6744
Glutamic acid (g)	2.7559
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	1.2175
Vitamin E, added (mg)	0.0000
Retinol (g)	173.3900
Leucine (g)	1.5246
Folate, DFE (g)	31.0600
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0690
Fiber, total dietary (g)	0.5148
Tryptophan (g)	0.2172
Threonine (g)	0.6249
Fatty acids, total polyunsaturated 18:1 c (g)	3.7958
Manganese, Mn (mg)	0.0494
Protein (g)	15.3383
Cryptoxanthin, beta (g)	5.1600
Fatty acids, total saturated 18:1 undifferentiated (g)	4.0376
Betaine (mg)	0.4368
Phosphorus, P (mg)	291.9700
Tocopherol, gamma (mg)	0.2731

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Eastern European >> Russian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oven to 375°F In food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard. Pulse 2 times for 3 seconds each or until finely chopped. | 2. Remove half of dough in rolled section from can. Refrigerate remaining half of dough in can. Unroll half of dough and separate into 2 rectangles. Press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2-inch) squares. | 3. Place 1 teaspoon corned beef mixture on each square. Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet. | 4. With fork, prick top of each to allow steam to escape. Brush tops with egg. Repeat with remaining half of dough and corned beef mixture. | 5. Bake 9 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm with salad dressing, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/2	cup	corned shredded chopped	-	-	-	-
swiss cheese	1/4	cup	shredded	129.69	0.4752	8.8968	10.2267
sauerkraut	2	tablespoons	squeezed	3.3725	0.7597	0.1615	0.0249
stone mustard	2	tablespoons	ground	-	-	-	-
crescent dinner	1	can	refrigerated	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
island dressing				-	-	-	-

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

Cooking in progress....

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