RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1273
Energy (kCal)	3004.9562
Carbohydrates (g)	28.5511
Total fats (g)	327.1195
Fatty acids, total saturated 20:0 (g)	0.0010
Fatty acids, total saturated 18:3 undifferentiated (g)	34.0125
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0011
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0005
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0013
Riboflavin (mg)	0.0028
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0010
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)	6.5440
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0017
Proline (g)	0.0020
Fatty acids, total polyunsaturated 18:1 t (g)	0.0011
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0060
Adjusted Protein (g)	0.0000
Cystine (g)	0.0004
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0466
Copper, Cu (mg)	0.0202
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0716
Total lipid (fat) (g)	327.1195
Vitamin K (phylloquinone) (g)	49.7945
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	577.1707
Folate, total (g)	0.3741
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1.3258
Energy (kcal)	3004.9562
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3272
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0004
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	27.4441
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.3115
Lutein + zeaxanthin (g)	0.2429
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0018
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0001
Magnesium, Mg (mg)	7.1702
Fatty acids, total saturated 16:0 (g)	22.9044
Carbohydrate, by difference (g)	28.5511
Vitamin D (IU)	0.0000
Fructose (g)	0.0056
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0032
Tyrosine (g)	0.0010
Potassium, K (mg)	23.8665
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	0.0641
Serine (g)	0.0013
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0012
Fatty acids, total trans-polyenoic 22:4 (g)	0.0003
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0026
Fatty acids, total saturated 22:0 (g)	0.0009
Fatty acids, total saturated 14:0 (g)	0.0016
Histidine (g)	0.0007
Isoleucine (g)	0.0013
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0003
Niacin (mg)	0.0177
Water (g)	179.7947
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0001
Carotene, beta (g)	0.3024
Sodium, Na (mg)	6.0014
Iron, Fe (mg)	0.2705
Energy (kJ)	12574.0201
Ash (g)	0.2460
Caffeine (mg)	0.0000
Glycine (g)	0.0015
Fatty acids, total trans-polyenoic (g)	0.0002
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	173.0004
Fatty acids, total polyunsaturated (g)	207.0148
Vitamin E (alpha-tocopherol) (mg)	1.3576
Sucrose (g)	27.3765
Vitamin B-6 (mg)	0.0054
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0019
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0069
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0030
Folate, food (g)	0.3741
Fatty acids, total saturated 20:1 (g)	1.3099
Fatty acids, total monounsaturated (g)	74.5693
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0134
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.6170
Fatty acids, total polyunsaturated 16:1 c (g)	0.0001
Fatty acids, total saturated (g)	29.7831
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	27.5325
Fatty acids, total saturated 10:0 (g)	0.0007
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0015
Glutamic acid (g)	0.0029
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0221
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0021
Folate, DFE (g)	0.3741
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0002
Fiber, total dietary (g)	0.4265
Tryptophan (g)	0.0002
Threonine (g)	0.0009
Fatty acids, total polyunsaturated 18:1 c (g)	0.0041
Manganese, Mn (mg)	0.5158
Protein (g)	0.1273
Cryptoxanthin, beta (g)	0.9825
Fatty acids, total saturated 18:1 undifferentiated (g)	72.6051
Betaine (mg)	0.0074
Phosphorus, P (mg)	2.3620
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. Prepare the simple syrup by simmering the honey, water, and lemon juice until thick. Remove from heat and add rosewater if using, cool then refrigerate. | 2. In 9 x 13 inch buttered baking dish arrange singly one half of the sliced Twinkies. Pour 1/3 of the cooled simple syrup over the Twinkies. | 3. In small bowl combine the chopped nuts, cinnamon, sugar, cardamom and cloves. Stir well. | 4. Next sprinkle and distribute the nut mixture evenly over the Twinkie/syrup. Add the remaining Twinkies in even rows on top of nut mixture. Dot the Twinkies with butter. | 5. Bake at 350°F for about 10 minutes or until heated through. | 6. Remove from oven and while still warm pour the remaining simple syrup mixture over the baked Twinkies. Let set about 10 minutes. Cut into diagonals. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hostess twinkie count	1	package	cut	-	-	-	-
honey	1/2	cup		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
lemon	1/2			0.6404	0.2058	0.0243	0.0066
rose water	1	teaspoon		0.0	0.0	0.0	0.0
walnut	1 1/2		chopped	2890.68	0.0	0.0	327.0
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
cinnamon	1/3	teaspoon	ground	-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
cardamom	1/3	teaspoon	ground	2.0733	0.4565	0.0717	0.0447
butter				-	-	-	-

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

Cooking in progress....

Yaya's Twinkie Baklava