RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.1458
Energy (kCal)	664.3635
Carbohydrates (g)	147.9247
Total fats (g)	4.5621
Fatty acids, total saturated 20:0 (g)	0.0049
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1213
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.1145
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0261
Tocopherol, beta (mg)	0.0000
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)	0.3858
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.6126
Proline (g)	0.3323
Fatty acids, total polyunsaturated 18:1 t (g)	0.1059
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7290
Adjusted Protein (g)	0.0000
Cystine (g)	0.1271
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.5770
Copper, Cu (mg)	0.1801
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9674
Total lipid (fat) (g)	4.5621
Vitamin K (phylloquinone) (g)	0.2485
Cholesterol (mg)	7.6325
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0112
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	5.3865
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	88.7145
Energy (kcal)	664.3635
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0705
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1713
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	52.5351
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4144
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)	46.4060
Fatty acids, total saturated 16:0 (g)	1.1790
Carbohydrate, by difference (g)	147.9247
Vitamin D (IU)	0.0000
Fructose (g)	0.5994
Fluoride, F (g)	0.0994
Aspartic acid (g)	0.6529
Tyrosine (g)	0.3736
Potassium, K (mg)	162.7320
Fatty acids, total saturated 12:0 (g)	0.0918
Vitamin A, RAE (g)	24.2820
Serine (g)	0.3690
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3771
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.2735
Histidine (g)	0.1774
Isoleucine (g)	0.2909
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0095
Niacin (mg)	3.1300
Water (g)	15.4501
Fatty acids, total saturated 8:0 (g)	0.0422
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	5.6090
Sodium, Na (mg)	15.5105
Iron, Fe (mg)	0.7988
Energy (kJ)	2779.2995
Ash (g)	0.9690
Caffeine (mg)	0.0000
Glycine (g)	0.3170
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.4359
Fatty acids, total polyunsaturated (g)	0.5560
Vitamin E (alpha-tocopherol) (mg)	0.2128
Sucrose (g)	51.0624
Vitamin B-6 (mg)	0.5389
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0712
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2477
Beta-sitosterol (mg)	0.1420
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)	1.0457
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1637
Folate, food (g)	5.3865
Fatty acids, total saturated 20:1 (g)	0.0036
Fatty acids, total monounsaturated (g)	1.3556
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0769
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0199
Fatty acids, total polyunsaturated 18:2 i (g)	0.0105
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.7824
Fatty acids, total polyunsaturated 16:1 c (g)	0.0341
Fatty acids, total saturated (g)	2.2498
Vitamin B-12 (g)	0.0060
Calcium, Ca (mg)	57.5220
Fatty acids, total saturated 10:0 (g)	0.0898
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3944
Glutamic acid (g)	1.3062
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)	23.8205
Leucine (g)	0.5812
Folate, DFE (g)	5.3865
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.8440
Tryptophan (g)	0.0857
Threonine (g)	0.2501
Fatty acids, total polyunsaturated 18:1 c (g)	0.6027
Manganese, Mn (mg)	1.4567
Protein (g)	7.1458
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.2409
Betaine (mg)	0.0540
Phosphorus, P (mg)	119.1420
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> Scottish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Pre-heat the oven to 325 degrees F. | 2. Grind the Brazil nuts finely. | 3. Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately. | 4. Sift in the flours and the nuts and work to a smooth dough. | 5. Cover a baking sheet with parchment. | 6. place a 6" flan ring or tart form on the cookie sheet to use as a guide. | 7. Press the dough onto the sheet inside the ring to form a neat 6" inch circle. | 8. Remove the ring and flatten the dought slightly with a rolling pin. | 9. Prick the circle of dough with a fork and score it into eight wedges. | 10. Sprinkle with a little granulated sugar and bake for forty minutes. | 11. Remove from the oven and cut along the score lines and leave to cool for two minutes. | 12. Lift onto a rack and cool completely. | 13. If they don't get immediately eaten, store in an airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brazil nut	1/2	cup		-	-	-	-
butter	1/4		unsalted softened	25.4535	0.0021	0.0302	2.8794
brown sugar	6	tablespoons		205.2	52.9686	0.0648	0.0
flour	3/4	cup		433.71	94.954	7.0508	1.6827
rice flour	3	tablespoons		433.71	94.954	7.0508	1.6827
cinnamon	1/2	teaspoon		-	-	-	-

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

Cooking in progress....

Brazil Nut Shortbread