RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	25.12
Energy (kCal)	201795.628
Carbohydrates (g)	50408.0852
Total fats (g)	19.02
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0960
Fatty acids, total polyunsaturated 17:1 (g)	0.0240
Fatty acids, total trans-monoenoic (g)	0.0520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3760
Fatty acids, total saturated 4:0 (g)	0.0080
Fatty acids, total trans (g)	0.0760
Riboflavin (mg)	0.9140
Tocopherol, beta (mg)	0.0200
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0140
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)	1.6220
Tocopherol, delta (mg)	0.1200
Arginine (g)	1.6400
Proline (g)	1.0240
Fatty acids, total polyunsaturated 18:1 t (g)	0.0460
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	0.5440
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	61.4552
Copper, Cu (mg)	14.6458
Maltose (g)	0.0000
Zinc, Zn (mg)	17.7328
Total lipid (fat) (g)	19.0200
Vitamin K (phylloquinone) (g)	0.6000
Cholesterol (mg)	744.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0720
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	94.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0440
Vitamin A, IU (IU)	1080.0000
Energy (kcal)	201795.6280
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4020
Fatty acids, total saturated 14:1 (g)	0.0140
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7600
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	50091.6900
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	1006.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	1.7160
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)	3885.4520
Fatty acids, total saturated 16:0 (g)	4.4620
Carbohydrate, by difference (g)	50408.0852
Vitamin D (IU)	164.0000
Fructose (g)	0.0000
Fluoride, F (g)	2.2000
Aspartic acid (g)	2.6580
Tyrosine (g)	0.9980
Potassium, K (mg)	14926.5200
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	320.0000
Serine (g)	1.9420
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.3600
Fatty acids, total trans-polyenoic 22:4 (g)	0.0260
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0080
Fatty acids, total saturated 14:0 (g)	0.0660
Histidine (g)	0.6180
Isoleucine (g)	1.3420
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0240
Niacin (mg)	0.1500
Water (g)	142340.3900
Fatty acids, total saturated 8:0 (g)	0.0080
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0360
Carotene, beta (g)	0.0000
Sodium, Na (mg)	7568.6000
Iron, Fe (mg)	193.3915
Energy (kJ)	844609.2720
Ash (g)	206.0848
Caffeine (mg)	0.0000
Glycine (g)	0.8640
Fatty acids, total trans-polyenoic (g)	0.0240
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0240
Fatty acids, total saturated 18:2 undifferentiated (g)	3.1100
Fatty acids, total polyunsaturated (g)	3.8220
Vitamin E (alpha-tocopherol) (mg)	2.1000
Sucrose (g)	50090.9500
Vitamin B-6 (mg)	0.3400
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	4.0000
Vitamin D3 (cholecalciferol) (g)	4.0000
Lysine (g)	1.8240
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0460
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.0660
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)	0.0160
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0800
Folate, food (g)	94.0000
Fatty acids, total saturated 20:1 (g)	0.0540
Fatty acids, total monounsaturated (g)	7.3160
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.0620
Fatty acids, total polyunsaturated 16:1 t (g)	0.0060
Fatty acids, total polyunsaturated 17:0 (g)	0.0440
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	587.6000
Fatty acids, total polyunsaturated 16:1 c (g)	0.3960
Fatty acids, total saturated (g)	6.2520
Vitamin B-12 (g)	1.7800
Calcium, Ca (mg)	22013.7760
Fatty acids, total saturated 10:0 (g)	0.0120
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	1.4700
Glutamic acid (g)	3.3460
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0020
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	320.0000
Leucine (g)	2.1720
Folate, DFE (g)	94.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0240
Fiber, total dietary (g)	0.0552
Tryptophan (g)	0.3340
Threonine (g)	1.1120
Fatty acids, total polyunsaturated 18:1 c (g)	6.7760
Manganese, Mn (mg)	23.2890
Protein (g)	25.1200
Cryptoxanthin, beta (g)	18.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	6.8220
Betaine (mg)	0.6000
Phosphorus, P (mg)	1505.7160
Tocopherol, gamma (mg)	1.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Leave the sheets of filo pastry out, separated and uncovered, to dry for a few hours. | 2. Crumble the sheets of filo. | 3. Put the olive oil and eggs in a mixing bowl and whisk well with a metal whisker. | 4. Add the yoghurt and baking powder and continue whisking until you have a smooth cream. | 5. Add the crumbled filo pastry and mix in well with your hands. | 6. Put in an oven dish and bake in a preheated oven at 180 degrees Celsius for 20 minutes until it turns a golden colour. | 7. In the meantime, prepare the syrup – boil the syrup ingredients in a pan for 5 minutes. | 8. After removing the pie, once it is cold, cut into portions and spread the warm syrup on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
phyllo pastry	12	sheets		-	-	-	-
extra virgin olive oil	250			-	-	-	-
egg	4			286.0	1.44	25.12	19.02
yoghurt	250		strained	-	-	-	-
baking powder	2	tablespoons		14.628	7.6452	0.0	0.0
water	600			0.0	0.0	0.0	0.0
sugar	250			201495.0	50399.0	0.0	0.0
orange			grated	-	-	-	-

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

Cooking in progress....

Greek Sweet Orange Pie (Portokalopita)