RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.307
Energy (kCal)	244.813
Carbohydrates (g)	2.6101
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)	0.3382
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)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1360
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.8809
Copper, Cu (mg)	0.0460
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9365
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)	244.8130
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)	2.4351
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)	9.6540
Fatty acids, total saturated 16:0 (g)	6.0173
Carbohydrate, by difference (g)	2.6101
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)	135.6120
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)	72.3487
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)	318.4010
Iron, Fe (mg)	1.5182
Energy (kJ)	1024.4830
Ash (g)	1.8396
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)	0.1082
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)	0.0000
Pantothenic acid (mg)	0.7672
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)	0.0315
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)	68.4880
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)	0.0000
Tryptophan (g)	0.0835
Threonine (g)	0.2780
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0188
Protein (g)	10.3070
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.6033
Betaine (mg)	0.1500
Phosphorus, P (mg)	150.7230
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. In a small, microwaveable bowl, soften the cream cheese on HIGH 30 seconds. | 2. Beat well with a fork until creamy. | 3. Add the egg and beat very well until creamy; mix in remaining ingredients. | 4. Use a small rubber spatula to scrape down the sides of the bowl so that all the batter is in the bottom. | 5. Microwave on HIGH 30 seconds; rotate bowl (do not stir) and cook another 30 seconds. | 6. If center still looks too runny, cook another 30 seconds. | 7. May take up to 2 1/2 minutes total, depending on your microwave. | 8. Center should be a bit soft for the danish filling effect. | 9. Run a small rubber spatula around the danish, then under it to release from bowl. | 10. Transfer to a small plate. | 11. Cool until just warm or cool completely before eating. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream cheese	2	ounces	167.265	1.9845	4.0257	16.2162
egg	1		71.5	0.36	6.28	4.755
splenda granular	2	teaspoons	-	-	-	-
vanilla	1/2	teaspoon	6.047999999999999	0.2656	0.0013	0.0013
cinnamon	1	pinch	-	-	-	-

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

Cooking in progress....

Low Carb Mock Danish