RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.6897
Energy (kCal)	2167.6355
Carbohydrates (g)	543.5463
Total fats (g)	2.6548
Fatty acids, total saturated 20:0 (g)	0.0081
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1213
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0088
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0044
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0107
Riboflavin (mg)	0.2174
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0077
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)	0.0636
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2622
Proline (g)	0.1712
Fatty acids, total polyunsaturated 18:1 t (g)	0.0088
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	18.5749
Adjusted Protein (g)	0.0000
Cystine (g)	0.0527
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.3062
Copper, Cu (mg)	0.3163
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8616
Total lipid (fat) (g)	2.6548
Vitamin K (phylloquinone) (g)	22.4556
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0273
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	101.0930
Folate, total (g)	31.6480
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0003
Vitamin A, IU (IU)	414.1110
Energy (kcal)	2167.6355
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0108
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0678
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0003
Sugars, total (g)	479.5850
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	46.3284
Lutein + zeaxanthin (g)	222.0750
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2418
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	73.1195
Fatty acids, total saturated 16:0 (g)	0.4104
Carbohydrate, by difference (g)	543.5463
Vitamin D (IU)	0.0000
Fructose (g)	44.6304
Fluoride, F (g)	24.7500
Aspartic acid (g)	0.7671
Tyrosine (g)	0.1395
Potassium, K (mg)	1025.8600
Fatty acids, total saturated 12:0 (g)	0.0038
Vitamin A, RAE (g)	22.8635
Serine (g)	0.2075
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1799
Fatty acids, total trans-polyenoic 22:4 (g)	0.0024
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0206
Fatty acids, total saturated 22:0 (g)	0.0074
Fatty acids, total saturated 14:0 (g)	0.1479
Histidine (g)	0.1019
Isoleucine (g)	0.1515
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0024
Niacin (mg)	1.8059
Water (g)	675.1212
Fatty acids, total saturated 8:0 (g)	0.0011
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0007
Carotene, beta (g)	204.8490
Sodium, Na (mg)	31.6470
Iron, Fe (mg)	3.0710
Energy (kJ)	9074.4680
Ash (g)	2.6662
Caffeine (mg)	0.0000
Glycine (g)	0.1848
Fatty acids, total trans-polyenoic (g)	0.0018
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5633
Fatty acids, total polyunsaturated (g)	0.6920
Vitamin E (alpha-tocopherol) (mg)	1.8096
Sucrose (g)	416.3846
Vitamin B-6 (mg)	0.5110
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1873
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.3750
Pantothenic acid (mg)	0.8424
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)	0.0011
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1978
Folate, food (g)	31.6480
Fatty acids, total saturated 20:1 (g)	0.0151
Fatty acids, total monounsaturated (g)	0.3051
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1111
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0018
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	30.9657
Fatty acids, total polyunsaturated 16:1 c (g)	0.0011
Fatty acids, total saturated (g)	0.6834
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	126.8160
Fatty acids, total saturated 10:0 (g)	0.0116
Galactose (g)	0.0063
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2258
Glutamic acid (g)	0.6443
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)	0.3071
Folate, DFE (g)	31.6480
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0018
Fiber, total dietary (g)	20.5777
Tryptophan (g)	0.0372
Threonine (g)	0.1356
Fatty acids, total polyunsaturated 18:1 c (g)	0.0340
Manganese, Mn (mg)	3.4673
Protein (g)	4.6897
Cryptoxanthin, beta (g)	88.4090
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2762
Betaine (mg)	0.8088
Phosphorus, P (mg)	133.2295
Tocopherol, gamma (mg)	0.0029

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Wash, peel and slice apples. Treat to prevent darkening - either with a produce protector or 2 tsp of lemon juice. | 2. Combine sugar, flour and spices. Rinse and drain apples; stir into sugar mixture. | 3. Let stand until juices begin to flow, about 30 minutes. Stir in lemon juice and zest. | 4. Cook over medium heat until mixture begins to thicken. Remove cloves, ladle pie filling into plastic freezer jars or containers, leaving 1/2 inch head space. | 5. Cool at room temperature, not to exceed two hours. It is now ready to be used in a recipe or else, seal, label and freeze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
apple	6			390.0	103.575	1.95	1.275
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
cinnamon	1 1/2	1/2		-	-	-	-
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
clove	2			11.508	2.7523	0.2507	0.546
lemon zest	1	teaspoon	grated	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
apple	1	tablespoon		390.0	103.575	1.95	1.275

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

Cooking in progress....

Apple Pie Filling