RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	23.9747
Energy (kCal)	603.114
Carbohydrates (g)	118.1845
Total fats (g)	7.284
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2127
Fatty acids, total polyunsaturated 17:1 (g)	0.0162
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3153
Tocopherol, beta (mg)	0.2760
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)	0.1068
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.0805
Proline (g)	2.7281
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.3300
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	81.9360
Copper, Cu (mg)	0.7113
Maltose (g)	0.0000
Zinc, Zn (mg)	3.5399
Total lipid (fat) (g)	7.2840
Vitamin K (phylloquinone) (g)	7.1400
Cholesterol (mg)	2.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.3800
Folate, total (g)	81.9600
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	15.6600
Energy (kcal)	603.1140
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0006
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3173
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	18.0185
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.3600
Vitamin C, total ascorbic acid (mg)	0.6300
Lutein + zeaxanthin (g)	264.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8663
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)	211.8620
Fatty acids, total saturated 16:0 (g)	0.7521
Carbohydrate, by difference (g)	118.1845
Vitamin D (IU)	0.0000
Fructose (g)	0.0600
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.3330
Tyrosine (g)	0.4742
Potassium, K (mg)	661.6640
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.9708
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0015
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)	0.0009
Histidine (g)	0.5272
Isoleucine (g)	0.7163
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	6.8126
Water (g)	200.8888
Fatty acids, total saturated 8:0 (g)	0.0000
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)	9.2400
Sodium, Na (mg)	320.9980
Iron, Fe (mg)	6.5144
Energy (kJ)	2525.5800
Ash (g)	4.2677
Caffeine (mg)	0.0000
Glycine (g)	0.8497
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)	2.2670
Fatty acids, total polyunsaturated (g)	2.9701
Vitamin E (alpha-tocopherol) (mg)	1.0302
Sucrose (g)	4.9947
Vitamin B-6 (mg)	0.6200
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.6430
Beta-sitosterol (mg)	0.0000
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)	69.3240
Pantothenic acid (mg)	1.3279
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)	0.7055
Folate, food (g)	81.9600
Fatty acids, total saturated 20:1 (g)	0.0282
Fatty acids, total monounsaturated (g)	1.0153
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	75.6720
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.1188
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	113.4920
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0360
Alanine (g)	0.7553
Glutamic acid (g)	5.9825
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)	0.0000
Leucine (g)	1.3789
Folate, DFE (g)	81.9600
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)	18.6820
Tryptophan (g)	0.2704
Threonine (g)	0.6154
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	6.0838
Protein (g)	23.9747
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.8553
Betaine (mg)	88.6560
Phosphorus, P (mg)	518.0260
Tocopherol, gamma (mg)	2.2920

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Swedish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Warm the soy milk slightly - too hot will kill the yeast, too cool won't activate it -- just about lukewarm is right. In a small bowl stir together the soy milk, the yeast and the teaspoon of sugar. Set aside to let the yeast do it's thing. | 2. Add the next 7 ingredients (yogurt to 1/4 cup margarine) to a larger bowl and then add in the yeast mixture. Knead for about 10 minutes until a nice soft dough has formed. Cover and let rise in a warm place for about half an hour, until doubled in size. | 3. Mix the 2 tbsp margarine, 2 tbsp sugar and cinnamon together in another small bowl and set aside. | 4. Place 12 muffin liners on a baking sheet. Roll the dough into about a 10" x 12" rectangle - as close to square as you can get it. | 5. Spread the cinnamon sugar mixture evenly over the dough and then roll it up (roll from the longest side). Cut into 1" slices and place each slice in a muffin liner. Cover again and let rise for another hour, should be doubled in size. | 6. Preheat oven to 425 degrees. Brush the tops of the rolls with soy milk and sprinkle with a touch of sugar. Bake for 10 minutes until golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soymilk	2/3	cup		87.48	10.1736	5.2974	2.835
active yeast	2	teaspoons		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
soy yogurt	2	tablespoons		-	-	-	-
sugar	1/4	cup	evaporated	79.95	15.002	2.5025	1.248
salt	1/2	teaspoon		-	-	-	-
cardamom	1 1/2	1/2	ground	9.33	2.0541	0.3228	0.201
purpose flour	1 1/2	1/2	unbleached	-	-	-	-
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
earth balance margarine	1/4	cup	cut	-	-	-	-
earth balance margarine	2	tablespoons		-	-	-	-
sugar	2	tablespoons		18.354	4.5908	0.0	0.0
cinnamon	1	tablespoon		-	-	-	-
soymilk				87.48	10.1736	5.2974	2.835
sugar				18.354	4.5908	0.0	0.0

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

Cooking in progress....

Swedish Cinnamon Rolls (Vegan)