RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.2565
Energy (kCal)	1121.5997
Carbohydrates (g)	98.2916
Total fats (g)	75.9668
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	1.5095
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)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.5792
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0231
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)	6.2610
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.2354
Proline (g)	0.8907
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.7830
Adjusted Protein (g)	0.0000
Cystine (g)	0.3727
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	44.8781
Copper, Cu (mg)	0.3441
Maltose (g)	0.0541
Zinc, Zn (mg)	4.3514
Total lipid (fat) (g)	75.9668
Vitamin K (phylloquinone) (g)	3.6883
Cholesterol (mg)	186.0000
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)	132.8160
Folate, total (g)	113.7202
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	4331.2170
Energy (kcal)	1121.5997
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2801
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4763
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	74.2481
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	14.4592
Lutein + zeaxanthin (g)	340.5250
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1324
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)	94.0699
Fatty acids, total saturated 16:0 (g)	9.7090
Carbohydrate, by difference (g)	98.2916
Vitamin D (IU)	41.0000
Fructose (g)	0.7545
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.9569
Tyrosine (g)	0.6653
Potassium, K (mg)	613.7837
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	824.3990
Serine (g)	1.1685
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9103
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
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)	0.1894
Histidine (g)	0.4766
Isoleucine (g)	0.8763
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	2.4185
Water (g)	167.3048
Fatty acids, total saturated 8:0 (g)	0.0020
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)	1100.5516
Sodium, Na (mg)	3022.3580
Iron, Fe (mg)	4.7644
Energy (kJ)	4691.4380
Ash (g)	14.3554
Caffeine (mg)	0.0000
Glycine (g)	0.8222
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)	18.7632
Fatty acids, total polyunsaturated (g)	20.4267
Vitamin E (alpha-tocopherol) (mg)	4.1049
Sucrose (g)	69.9025
Vitamin B-6 (mg)	0.5213
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	1.2694
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)	1.8002
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)	0.5973
Folate, food (g)	113.7202
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	35.5653
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)	151.3564
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	16.1879
Vitamin B-12 (g)	0.5593
Calcium, Ca (mg)	898.5205
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.1113
Alanine (g)	1.1058
Glutamic acid (g)	2.7896
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	10.6417
Vitamin E, added (mg)	0.0000
Retinol (g)	729.7280
Leucine (g)	1.4620
Folate, DFE (g)	113.7202
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)	6.3559
Tryptophan (g)	0.2355
Threonine (g)	0.7732
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	4.0137
Protein (g)	18.2565
Cryptoxanthin, beta (g)	66.9333
Fatty acids, total saturated 18:1 undifferentiated (g)	35.2630
Betaine (mg)	0.3223
Phosphorus, P (mg)	685.4809
Tocopherol, gamma (mg)	0.2647

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Lightly spoon flour, wheat germ and bran into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal(I usually do this with my fingers). | 2. Stir in apricots and cranberries. | 3. Combine buttermilk, orange rind, egg, and egg white; add to flour mixture, stirring just until moist. | 4. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12 x 6-inch rectangle. | 5. Cut dough into 8 (3-inch) squares using a dull knife or a dough scraper. | 6. Cut each square into 2 triangles; place on a baking sheet coated with cooking spray. | 7. Sprinkle with 1 tablespoon sugar; bake at 400° for 12 minutes or until golden. Serve warm. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/2	cups		-	-	-	-
wheat germ	1/4	cup	toasted	103.5	14.8925	6.6556	2.7945
natural bran	1/4	cup		-	-	-	-
sugar	1/3	cup		268.66	67.1987	0.0	0.0
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
margarine	6	tablespoons	chilled	608.274	0.7614	0.7614	68.10300000000001
apricot	1/3	cup	chopped	24.8	5.7453	0.7233	0.2015
cranberry	1/3	cup	sweetened dried	16.8667	4.388999999999999	0.1687	0.0477
buttermilk	3/4	cup	low fat	-	-	-	-
orange	2	teaspoons	grated rind	3.525	0.8812	0.0705	0.009000000000000001
egg	1			71.5	0.36	6.28	4.755
egg white	1			17.16	0.2409	3.597	0.0561
cooking spray				-	-	-	-
sugar	1	tablespoon		268.66	67.1987	0.0	0.0

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

Cooking in progress....

Triple-Fruit Scones