RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	91.0942
Energy (kCal)	1126.4465
Carbohydrates (g)	62.8752
Total fats (g)	62.549
Fatty acids, total saturated 20:0 (g)	0.1196
Fatty acids, total saturated 18:3 undifferentiated (g)	1.1749
Fatty acids, total polyunsaturated 17:1 (g)	0.0938
Fatty acids, total trans-monoenoic (g)	1.0755
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2487
Fatty acids, total saturated 4:0 (g)	0.9353
Fatty acids, total trans (g)	1.3764
Riboflavin (mg)	2.7832
Tocopherol, beta (mg)	0.0373
Lactose (g)	0.0462
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0308
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0013
Fatty acids, total saturated 18:0 (g)	5.3766
Tocopherol, delta (mg)	0.1491
Arginine (g)	3.5042
Proline (g)	6.4769
Fatty acids, total polyunsaturated 18:1 t (g)	0.9391
Campesterol (mg)	21.6900
Glucose (dextrose) (g)	7.9653
Adjusted Protein (g)	0.0000
Cystine (g)	1.1962
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	119.9146
Copper, Cu (mg)	2.3634
Maltose (g)	0.0462
Zinc, Zn (mg)	13.9325
Total lipid (fat) (g)	62.5490
Vitamin K (phylloquinone) (g)	480.3816
Cholesterol (mg)	499.3900
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0026
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	1.0233
Menaquinone-4 (g)	8.3160
Phytosterols (mg)	272.1557
Folate, total (g)	660.0308
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0642
Vitamin A, IU (IU)	10525.1460
Energy (kcal)	1126.4465
Fatty acids, total saturated 16:1 undifferentiated (g)	1.0263
Fatty acids, total saturated 14:1 (g)	0.3990
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.0302
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	22.6780
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2343
Vitamin C, total ascorbic acid (mg)	63.5030
Lutein + zeaxanthin (g)	8564.8341
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	5.5206
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0026
Magnesium, Mg (mg)	231.0775
Fatty acids, total saturated 16:0 (g)	14.5102
Carbohydrate, by difference (g)	62.8752
Vitamin D (IU)	82.0000
Fructose (g)	11.3860
Fluoride, F (g)	1.1000
Aspartic acid (g)	9.9675
Tyrosine (g)	3.6259
Potassium, K (mg)	2858.6042
Fatty acids, total saturated 12:0 (g)	1.1830
Vitamin A, RAE (g)	979.0733
Serine (g)	4.8655
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	4.1781
Fatty acids, total trans-polyenoic 22:4 (g)	0.0222
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0119
Fatty acids, total saturated 22:0 (g)	0.0522
Fatty acids, total saturated 14:0 (g)	3.9928
Histidine (g)	2.4625
Isoleucine (g)	3.9874
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.2245
Niacin (mg)	12.7640
Water (g)	1301.0365
Fatty acids, total saturated 8:0 (g)	0.4468
Tocotrienol, delta (mg)	0.0009
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0272
Carotene, beta (g)	5174.7004
Sodium, Na (mg)	1143.0296
Iron, Fe (mg)	27.5375
Energy (kJ)	4728.7749
Ash (g)	14.4134
Caffeine (mg)	0.0000
Glycine (g)	2.4305
Fatty acids, total trans-polyenoic (g)	0.3010
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0146
Fatty acids, total saturated 18:2 undifferentiated (g)	5.3031
Fatty acids, total polyunsaturated (g)	6.9587
Vitamin E (alpha-tocopherol) (mg)	16.2417
Sucrose (g)	2.6544
Vitamin B-6 (mg)	1.3315
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.7346
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	6.0360
Beta-sitosterol (mg)	37.1700
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0692
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.3200
Starch (g)	0.0000
Pantothenic acid (mg)	5.2567
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0329
Fatty acids, total polyunsaturated 15:0 (g)	0.4106
Fatty acids, total trans-polyenoic 18:3i (g)	0.0026
Thiamin (mg)	1.6925
Folate, food (g)	660.0308
Fatty acids, total saturated 20:1 (g)	0.2462
Fatty acids, total monounsaturated (g)	20.5601
Stigmasterol (mg)	0.2700
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.1775
Fatty acids, total polyunsaturated 16:1 t (g)	0.1376
Fatty acids, total polyunsaturated 17:0 (g)	0.2715
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	505.4752
Fatty acids, total polyunsaturated 16:1 c (g)	0.8092
Fatty acids, total saturated (g)	29.1200
Vitamin B-12 (g)	5.3346
Calcium, Ca (mg)	1671.5157
Fatty acids, total saturated 10:0 (g)	1.0450
Galactose (g)	0.0462
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	3.7117
Glutamic acid (g)	12.8717
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0050
Carotene, alpha (g)	103.3784
Vitamin E, added (mg)	0.0000
Retinol (g)	541.3600
Leucine (g)	7.1169
Folate, DFE (g)	660.0308
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2641
Fiber, total dietary (g)	23.8856
Tryptophan (g)	1.0851
Threonine (g)	3.1757
Fatty acids, total polyunsaturated 18:1 c (g)	17.3494
Manganese, Mn (mg)	1.9915
Protein (g)	91.0942
Cryptoxanthin, beta (g)	11.6400
Fatty acids, total saturated 18:1 undifferentiated (g)	18.7854
Betaine (mg)	8.0939
Phosphorus, P (mg)	1734.0908
Tocopherol, gamma (mg)	4.0736

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 175C/350°F. | 2. Steam the asparagus in a metal steamer over boiling water for 5-6 minutes. Drain. Combine the asparagus with the eggs, Swiss. | 3. cheese, oil, and Parmesan cheese. | 4. Combine the cornstarch or. | 5. arrowroot powder with the chicken broth and stir until smooth. | 6. Add to the asparagus mixture. | 7. Fold in the beaten egg whites until they disappear. | 8. Pour the mixture into a greased souffle dish and bake for 25-30 minutes until puffed and firm. | 9. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	2 1/2		trimmed cut	226.7965	43.9985	24.9476	1.3608
egg	2		beaten	143.0	0.72	12.56	9.51
swiss cheese	1	cup	lowfat grated	518.76	1.9008	35.5872	40.9068
canola oil	2	teaspoons		79.56	0.0	0.0	9.0
parmesan cheese	4	tablespoons		74.0	8.0	8.0	1.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
chicken broth	1/4	cup	low-sodium low-fat	19.53	0.4725	2.7846	0.6552
egg white	2		beaten	34.32	0.4818	7.194	0.1122

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

Cooking in progress....

Low Fat Cheese and Asparagus Soufflé