RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.1709
Energy (kCal)	311.384
Carbohydrates (g)	40.0497
Total fats (g)	13.8843
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0986
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)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3452
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)	0.7220
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.9833
Proline (g)	0.3792
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3820
Adjusted Protein (g)	0.0000
Cystine (g)	0.1904
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.9995
Copper, Cu (mg)	0.3922
Maltose (g)	0.0000
Zinc, Zn (mg)	2.0527
Total lipid (fat) (g)	13.8843
Vitamin K (phylloquinone) (g)	0.1900
Cholesterol (mg)	186.0000
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)	17.8680
Folate, total (g)	41.4200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	287.2460
Energy (kcal)	311.3840
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1287
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2973
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	27.9854
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0340
Vitamin C, total ascorbic acid (mg)	3.5120
Lutein + zeaxanthin (g)	251.9000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7281
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)	56.9290
Fatty acids, total saturated 16:0 (g)	1.8393
Carbohydrate, by difference (g)	40.0497
Vitamin D (IU)	41.0000
Fructose (g)	0.1290
Fluoride, F (g)	0.6600
Aspartic acid (g)	0.9216
Tyrosine (g)	0.3628
Potassium, K (mg)	310.2560
Fatty acids, total saturated 12:0 (g)	0.0013
Vitamin A, RAE (g)	80.8460
Serine (g)	0.6332
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5725
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
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)	0.0362
Histidine (g)	0.2767
Isoleucine (g)	0.5530
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.3084
Water (g)	107.7012
Fatty acids, total saturated 8:0 (g)	0.0020
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)	0.1000
Sodium, Na (mg)	401.7930
Iron, Fe (mg)	3.5302
Energy (kJ)	1303.2020
Ash (g)	2.7015
Caffeine (mg)	0.0000
Glycine (g)	0.4015
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)	4.0036
Fatty acids, total polyunsaturated (g)	4.2464
Vitamin E (alpha-tocopherol) (mg)	0.5270
Sucrose (g)	27.4754
Vitamin B-6 (mg)	0.1523
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.6826
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)	0.0000
Pantothenic acid (mg)	0.8829
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)	0.2722
Folate, food (g)	41.4200
Fatty acids, total saturated 20:1 (g)	0.0236
Fatty acids, total monounsaturated (g)	5.7914
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)	147.5100
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	2.6719
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	302.6490
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5092
Glutamic acid (g)	1.4581
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)	80.0000
Leucine (g)	0.8722
Folate, DFE (g)	41.4200
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)	4.3502
Tryptophan (g)	0.1434
Threonine (g)	0.4668
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.5002
Protein (g)	11.1709
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.6269
Betaine (mg)	0.1600
Phosphorus, P (mg)	251.5400
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 yeast in the warm water. Set aside. | 2. Heat cottage cheese to warm (not hot!); stir in sugar, onion, butter, dill or caraway seeds, salt, soda, and egg. | 3. Add the yeast and mix well. | 4. Add enough flour to make a stiff dough (not sticky). | 5. Let rise in a warm place until doubled. | 6. Punch down and shape into two loaves. | 7. Put loaves into two well-greased loaf pans and let rise again until doubled. | 8. Bake at 350 degrees for about 1 hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1	package		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
curd cottage cheese	1	cup		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
onion	1	tablespoon	minced	4.0	0.934	0.11	0.01
butter	1	tablespoon	melted	85.5	3.9285	2.6715	7.2
dill	2	tablespoons		40.26	7.2824	2.1094	1.9193
salt	1	teaspoon		-	-	-	-
baking soda	1/4	teaspoon		0.0	0.0	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
purpose flour	2 1/4 - 2 1/2	cups		-	-	-	-

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

Cooking in progress....

Danish Dill or Caraway Bread