RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.3024
Energy (kCal)	216.96
Carbohydrates (g)	1.8144
Total fats (g)	16.2528
Fatty acids, total saturated 20:0 (g)	0.0173
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2410
Fatty acids, total polyunsaturated 17:1 (g)	0.0221
Fatty acids, total trans-monoenoic (g)	0.1430
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1027
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1766
Riboflavin (mg)	0.2275
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0096
Fatty acids, total polyunsaturated 24:1 c (g)	0.0010
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.1107
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0000
Proline (g)	0.0000
Fatty acids, total polyunsaturated 18:1 t (g)	0.1325
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0000
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.1680
Copper, Cu (mg)	0.0653
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4384
Total lipid (fat) (g)	16.2528
Vitamin K (phylloquinone) (g)	0.0000
Cholesterol (mg)	82.5600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0029
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2314
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	9.6000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0125
Vitamin A, IU (IU)	32.6400
Energy (kcal)	216.9600
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4762
Fatty acids, total saturated 14:1 (g)	0.0202
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0000
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0058
Sugars, total (g)	0.0000
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)	0.0067
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0000
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0029
Magnesium, Mg (mg)	15.3600
Fatty acids, total saturated 16:0 (g)	2.9693
Carbohydrate, by difference (g)	1.8144
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0000
Tyrosine (g)	0.0000
Potassium, K (mg)	335.0400
Fatty acids, total saturated 12:0 (g)	0.0250
Vitamin A, RAE (g)	9.6000
Serine (g)	0.0000
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0000
Fatty acids, total trans-polyenoic 22:4 (g)	0.0192
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0029
Fatty acids, total saturated 22:0 (g)	0.0067
Fatty acids, total saturated 14:0 (g)	0.1392
Histidine (g)	0.0000
Isoleucine (g)	0.0000
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0211
Niacin (mg)	3.8707
Water (g)	59.3568
Fatty acids, total saturated 8:0 (g)	0.0010
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0259
Carotene, beta (g)	0.0000
Sodium, Na (mg)	1026.2400
Iron, Fe (mg)	1.3440
Energy (kJ)	906.2400
Ash (g)	3.2736
Caffeine (mg)	0.0000
Glycine (g)	0.0000
Fatty acids, total trans-polyenoic (g)	0.0346
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0096
Fatty acids, total saturated 18:2 undifferentiated (g)	4.0838
Fatty acids, total polyunsaturated (g)	4.5110
Vitamin E (alpha-tocopherol) (mg)	0.1056
Sucrose (g)	2.2560
Vitamin B-6 (mg)	0.2342
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0010
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0000
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0154
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.6480
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)	0.0221
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0288
Folate, food (g)	9.6000
Fatty acids, total saturated 20:1 (g)	0.0826
Fatty acids, total monounsaturated (g)	5.9741
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.0291
Fatty acids, total polyunsaturated 16:1 t (g)	0.0106
Fatty acids, total polyunsaturated 17:0 (g)	0.0384
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.3130
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.0000
Fatty acids, total polyunsaturated 16:1 c (g)	0.4656
Fatty acids, total saturated (g)	4.3392
Vitamin B-12 (g)	1.1424
Calcium, Ca (mg)	76.8000
Fatty acids, total saturated 10:0 (g)	0.0038
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0000
Glutamic acid (g)	0.0000
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0029
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	9.6000
Leucine (g)	0.0000
Folate, DFE (g)	0.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0346
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0000
Threonine (g)	0.0000
Fatty acids, total polyunsaturated 18:1 c (g)	5.2378
Manganese, Mn (mg)	0.0182
Protein (g)	15.3024
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.3702
Betaine (mg)	0.0000
Phosphorus, P (mg)	213.1200
Tocopherol, gamma (mg)	0.0000

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. Line a shallow quiche tin with some of the pastry (reserve some for the lid) Grill the rashers of bacon. | 2. Remove rind (and fat if you prefer) cut into bite size pieces and spread over the base of the pie. | 3. Sauté the thinly sliced potatoes, spread those over the bacon, season with pepper but very little salt (as the bacon may be salty). | 4. Lightly beat 3 or four eggs Season and pour over the filling. | 5. Place the pastry lid on top. | 6. seal the edges and brush with a little milk. | 7. Bake at 200°C for 15 minutes to set the pastry then reduce the heat to 180°C for 45 minutes or until golden. | 8. Variations: You can use chopped boiled eggs if you prefer. | 9. If you don’t eat bacon, sauté a sliced onion and add some minced beef; sauté until cooked and season well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shortcrust pastry				-	-	-	-
bacon	6	slices	lean	216.96	1.8144	15.3024	16.2528
potato	2		sliced	-	-	-	-
egg	3 -4			0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
milk				-	-	-	-

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

Cooking in progress....

Bacon & Egg Pie