RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.3534
Energy (kCal)	5586.3562
Carbohydrates (g)	416.2546
Total fats (g)	440.9387
Fatty acids, total saturated 20:0 (g)	0.0020
Fatty acids, total saturated 18:3 undifferentiated (g)	22.7144
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0022
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0011
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0027
Riboflavin (mg)	0.2506
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0231
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0019
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)	8.3480
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4700
Proline (g)	0.3656
Fatty acids, total polyunsaturated 18:1 t (g)	0.0022
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1494
Adjusted Protein (g)	0.0000
Cystine (g)	0.1511
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	11.1051
Copper, Cu (mg)	0.2096
Maltose (g)	0.0231
Zinc, Zn (mg)	0.5979
Total lipid (fat) (g)	440.9387
Vitamin K (phylloquinone) (g)	49.9239
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0063
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	966.2480
Folate, total (g)	26.1608
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0001
Vitamin A, IU (IU)	6.8575
Energy (kcal)	5586.3562
Fatty acids, total saturated 16:1 undifferentiated (g)	1.5392
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2005
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0001
Sugars, total (g)	401.0851
Folic acid (g)	13.3000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.9857
Lutein + zeaxanthin (g)	2.4712
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3995
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0002
Magnesium, Mg (mg)	30.5570
Fatty acids, total saturated 16:0 (g)	29.9226
Carbohydrate, by difference (g)	416.2546
Vitamin D (IU)	0.0000
Fructose (g)	0.0623
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5899
Tyrosine (g)	0.2496
Potassium, K (mg)	229.3879
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	0.3090
Serine (g)	0.4062
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3678
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0052
Fatty acids, total saturated 22:0 (g)	0.0018
Fatty acids, total saturated 14:0 (g)	0.0170
Histidine (g)	0.1666
Isoleucine (g)	0.3247
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0006
Niacin (mg)	1.2716
Water (g)	334.0789
Fatty acids, total saturated 8:0 (g)	0.0003
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0002
Carotene, beta (g)	0.4979
Sodium, Na (mg)	173.0789
Iron, Fe (mg)	2.4455
Energy (kJ)	23376.6204
Ash (g)	1.8455
Caffeine (mg)	0.0000
Glycine (g)	0.2793
Fatty acids, total trans-polyenoic (g)	0.0005
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	154.9976
Fatty acids, total polyunsaturated (g)	177.7177
Vitamin E (alpha-tocopherol) (mg)	86.4396
Sucrose (g)	400.7618
Vitamin B-6 (mg)	0.0238
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3427
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1807
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2026
Folate, food (g)	12.8608
Fatty acids, total saturated 20:1 (g)	0.8829
Fatty acids, total monounsaturated (g)	204.0586
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0271
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0005
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.9403
Fatty acids, total polyunsaturated 16:1 c (g)	0.0003
Fatty acids, total saturated (g)	38.5400
Vitamin B-12 (g)	0.0297
Calcium, Ca (mg)	120.7935
Fatty acids, total saturated 10:0 (g)	0.0019
Galactose (g)	0.0247
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3486
Glutamic acid (g)	1.2713
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)	0.5349
Folate, DFE (g)	35.4708
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0004
Fiber, total dietary (g)	1.4221
Tryptophan (g)	0.0874
Threonine (g)	0.2424
Fatty acids, total polyunsaturated 18:1 c (g)	0.0083
Manganese, Mn (mg)	1.0207
Protein (g)	6.3534
Cryptoxanthin, beta (g)	1.1832
Fatty acids, total saturated 18:1 undifferentiated (g)	201.6391
Betaine (mg)	0.1137
Phosphorus, P (mg)	80.9353
Tocopherol, gamma (mg)	0.0000

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. Preheat oven to 350. | 2. Mix the filling ingredient in a small bowl. | 3. In an 8x10 (or other size) pan, place one quarter of the kataifi in a layer and brush with butter.Add a layer of filling. | 4. Layer of kataifi, brush with butter layer of filling. | 5. Layer of kataifi, brush with butter layer of filling. | 6. Top with the remaining kataifi and brush with butter. | 7. Bake 45-60 minutes until the top is golden,. | 8. Place all the syrup ingredients in a small pot, Heat until sugar dissolves. Take off heat and allow to cool. | 9. Remove from oven and pout syrup, evenly, over the top. Cover with a clean towel and let it cool for 3-4 hours so it can absorb the syrup. | 10. These are very rich, serve small pieces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
phyllo dough	1		shredded defrosted	56.81	9.994	1.349	1.14
butter	1/2		melted	42.75	1.9642	1.3358	3.6
walnut	1	cup	chopped	1927.12	0.0	0.0	218.0
almond	1	cup	ground	1927.12	0.0	0.0	218.0
extra finely sugar	1/2	cup	granulated	-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
egg white	1		beaten	17.16	0.2409	3.597	0.0561
brandy	1	tablespoon		-	-	-	-
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
water	1 1/4	1/4		0.0	0.0	0.0	0.0
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
lemon peel	1	thin		-	-	-	-
clove	4			2.877	0.6881	0.0627	0.1365
honey	1	tablespoon		-	-	-	-

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

Cooking in progress....

Almond and Walnut Kataifi (Cake Style)