RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.3379
Energy (kCal)	250.018
Carbohydrates (g)	3.8817
Total fats (g)	20.9725
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2519
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.4669
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3384
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	2.2845
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4100
Proline (g)	0.2560
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2014
Adjusted Protein (g)	0.0000
Cystine (g)	0.1360
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.8809
Copper, Cu (mg)	0.0461
Maltose (g)	0.0441
Zinc, Zn (mg)	0.9371
Total lipid (fat) (g)	20.9725
Vitamin K (phylloquinone) (g)	1.5108
Cholesterol (mg)	237.0300
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	30.3040
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	854.5770
Energy (kcal)	250.0180
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5564
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1900
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.4955
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4290
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)	9.7440
Fatty acids, total saturated 16:0 (g)	6.0173
Carbohydrate, by difference (g)	3.8817
Vitamin D (IU)	52.9070
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6645
Tyrosine (g)	0.2495
Potassium, K (mg)	136.1970
Fatty acids, total saturated 12:0 (g)	0.2138
Vitamin A, RAE (g)	251.2340
Serine (g)	0.4855
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3400
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.7224
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	1.6909
Histidine (g)	0.1545
Isoleucine (g)	0.3355
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.5851
Water (g)	72.4858
Fatty acids, total saturated 8:0 (g)	0.1602
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	10.7730
Sodium, Na (mg)	326.9810
Iron, Fe (mg)	1.5206
Energy (kJ)	1046.2780
Ash (g)	1.9000
Caffeine (mg)	0.0000
Glycine (g)	0.2160
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.1359
Fatty acids, total polyunsaturated (g)	1.5413
Vitamin E (alpha-tocopherol) (mg)	0.9616
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1084
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1349
Vitamin D (D2 + D3) (g)	1.2835
Vitamin D3 (cholecalciferol) (g)	1.2835
Lysine (g)	0.4560
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0528
Pantothenic acid (mg)	0.7684
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0317
Folate, food (g)	30.3040
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	6.4055
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	162.3224
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	11.7805
Vitamin B-12 (g)	0.6718
Calcium, Ca (mg)	81.6730
Fatty acids, total saturated 10:0 (g)	0.3149
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3675
Glutamic acid (g)	0.8365
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	250.1000
Leucine (g)	0.5430
Folate, DFE (g)	30.3040
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.0090
Tryptophan (g)	0.0835
Threonine (g)	0.2780
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0191
Protein (g)	10.3379
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.6033
Betaine (mg)	0.1500
Phosphorus, P (mg)	150.8430
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Danish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Soften the cream cheese in the microwave in a regular size, microwaveable bowl for about 20 seconds. | 2. In the same bowl, beat together the softened cream cheese, sugar sub., vanilla, cinnamon and the egg until smooth. | 3. Scrape down the sides of the bowl to make sure all the cream cheese is incorporated into the batter. | 4. Microwave on high in 30 second increments; turning the bowl 1/4 turn after each 30 seconds until the edges are firm and the center is slightly soft (like a danish). Mine usually takes about 1 1/2 minutes to cook but it depends on the microwave. | 5. Run a small knife or spatula around the edges of the bowl to release the danish. Turn out onto a plate. | 6. Let cool down until warm or cooled entirely before eating. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream cheese	2	ounces	low-fat	167.265	1.9845	4.0257	16.2162
egg	1			71.5	0.36	6.28	4.755
sugar substitute	1			5.205	1.2716	0.0309	0.0
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
cinnamon	1/4	teaspoon		-	-	-	-

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

Cooking in progress....

South Beach Danish