RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.2411
Energy (kCal)	1235.0147
Carbohydrates (g)	275.0786
Total fats (g)	11.4237
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0803
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.6290
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	0.8400
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8202
Proline (g)	0.5122
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.8550
Adjusted Protein (g)	0.0000
Cystine (g)	0.2720
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	38.5189
Copper, Cu (mg)	0.2023
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8713
Total lipid (fat) (g)	11.4237
Vitamin K (phylloquinone) (g)	0.9418
Cholesterol (mg)	372.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0005
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.7570
Folate, total (g)	82.2710
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	791.0687
Energy (kcal)	1235.0147
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2182
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3801
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	261.2647
Folic acid (g)	29.9867
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0753
Lutein + zeaxanthin (g)	523.6267
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.5027
Valine (g)	0.8584
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)	41.2283
Fatty acids, total saturated 16:0 (g)	2.3891
Carbohydrate, by difference (g)	275.0786
Vitamin D (IU)	95.3467
Fructose (g)	1.2210
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.3300
Tyrosine (g)	0.4991
Potassium, K (mg)	348.3143
Fatty acids, total saturated 12:0 (g)	0.0055
Vitamin A, RAE (g)	234.7617
Serine (g)	0.9712
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6802
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.2849
Histidine (g)	0.3091
Isoleucine (g)	0.6713
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	1.8959
Water (g)	81.1904
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	0.8280
Sodium, Na (mg)	947.7457
Iron, Fe (mg)	4.0145
Energy (kJ)	5166.4423
Ash (g)	6.6701
Caffeine (mg)	0.0000
Glycine (g)	0.4322
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.9781
Fatty acids, total polyunsaturated (g)	2.3665
Vitamin E (alpha-tocopherol) (mg)	1.2229
Sucrose (g)	253.7160
Vitamin B-6 (mg)	0.3921
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.3293
Vitamin D3 (cholecalciferol) (g)	2.3293
Lysine (g)	0.9123
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.6807
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1657
Folate, food (g)	52.2843
Fatty acids, total saturated 20:1 (g)	0.0324
Fatty acids, total monounsaturated (g)	4.4573
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	300.9041
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	3.5860
Vitamin B-12 (g)	1.3927
Calcium, Ca (mg)	563.5700
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7352
Glutamic acid (g)	1.6738
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	234.7067
Leucine (g)	1.0864
Folate, DFE (g)	103.4177
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	1.5353
Tryptophan (g)	0.1671
Threonine (g)	0.5562
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.1479
Protein (g)	14.2411
Cryptoxanthin, beta (g)	9.7260
Fatty acids, total saturated 18:1 undifferentiated (g)	4.1844
Betaine (mg)	0.4100
Phosphorus, P (mg)	401.2373
Tocopherol, gamma (mg)	0.5058

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 45 minutes, Preparation Time - 30 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined. | 2. In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet. | 3. Bake in the preheated oven until lightly browned, 25 to 30 minutes. | 4. Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet. | 5. Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 3/4	cups		-	-	-	-
white sugar	3/4	cup		580.5	149.97	0.0	0.0
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
baking powder	1 1/2	teaspoons		3.657	1.9113	0.0	0.0
salt	1	pinch		-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
egg	2			143.0	0.72	12.56	9.51
pumpkin puree	1/2	cup		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
pecan	1/4	cup	chopped	71.5867	13.415999999999999	1.4733	1.508

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

Cooking in progress....

Pumpkin Pecan Biscotti