RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.761
Energy (kCal)	1327.114
Carbohydrates (g)	8.0023
Total fats (g)	136.314
Fatty acids, total saturated 20:0 (g)	0.0287
Fatty acids, total saturated 18:3 undifferentiated (g)	11.4475
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4663
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.6773
Tocopherol, beta (mg)	0.0475
Lactose (g)	0.0595
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	4.6399
Tocopherol, delta (mg)	0.0810
Arginine (g)	1.3442
Proline (g)	0.8051
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3380
Adjusted Protein (g)	0.0000
Cystine (g)	0.3604
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	62.9500
Copper, Cu (mg)	0.1018
Maltose (g)	0.0595
Zinc, Zn (mg)	2.6014
Total lipid (fat) (g)	136.3140
Vitamin K (phylloquinone) (g)	17.0950
Cholesterol (mg)	1108.2500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0077
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	191.8400
Folate, total (g)	147.6000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1495.7000
Energy (kcal)	1327.1140
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9898
Fatty acids, total saturated 14:1 (g)	0.0239
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5113
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0093
Sugars, total (g)	5.2237
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0555
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	1181.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1259
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2356
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)	10.3420
Fatty acids, total saturated 16:0 (g)	14.5765
Carbohydrate, by difference (g)	8.0023
Vitamin D (IU)	226.3000
Fructose (g)	0.0595
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.9820
Tyrosine (g)	0.8258
Potassium, K (mg)	162.9840
Fatty acids, total saturated 12:0 (g)	0.0077
Vitamin A, RAE (g)	403.8500
Serine (g)	1.6126
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9188
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0077
Fatty acids, total saturated 22:0 (g)	0.0343
Fatty acids, total saturated 14:0 (g)	0.1049
Histidine (g)	0.5081
Isoleucine (g)	1.0716
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.0579
Water (g)	82.5399
Fatty acids, total saturated 8:0 (g)	0.0097
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	74.8000
Sodium, Na (mg)	111.9380
Iron, Fe (mg)	3.2125
Energy (kJ)	5552.3300
Ash (g)	1.9913
Caffeine (mg)	0.0000
Glycine (g)	0.6308
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	61.4458
Fatty acids, total polyunsaturated (g)	73.5259
Vitamin E (alpha-tocopherol) (mg)	3.1540
Sucrose (g)	4.6222
Vitamin B-6 (mg)	0.3825
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	5.5900
Vitamin D3 (cholecalciferol) (g)	5.5900
Lysine (g)	1.4905
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.3080
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)	0.0150
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1696
Folate, food (g)	147.6000
Fatty acids, total saturated 20:1 (g)	0.5226
Fatty acids, total monounsaturated (g)	36.6583
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0544
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1350
Choline, total (mg)	844.5060
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	19.6004
Vitamin B-12 (g)	2.1025
Calcium, Ca (mg)	138.2020
Fatty acids, total saturated 10:0 (g)	0.0107
Galactose (g)	0.0595
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.0781
Glutamic acid (g)	2.5110
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	32.3000
Vitamin E, added (mg)	0.0000
Retinol (g)	395.3500
Leucine (g)	1.7322
Folate, DFE (g)	147.6000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.2339
Threonine (g)	0.8620
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0629
Protein (g)	19.7610
Cryptoxanthin, beta (g)	32.5500
Fatty acids, total saturated 18:1 undifferentiated (g)	34.9993
Betaine (mg)	0.9150
Phosphorus, P (mg)	430.5460
Tocopherol, gamma (mg)	1.3805

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. Beat egg yolks and egg. | 2. Add sugar and beat until it dissolves. | 3. Blend in enough flour to absorb the liquid and form. | 4. a nice dough. | 5. Amount of flour needed is variable. | 6. Knead dough well and divide into 5 sections. | 7. Roll each section out as for a pie crust. | 8. With a pastry wheel,cut each of the 5 sections into long strips, 2-inch wide strips. | 9. Drop each strip, one at a time, into hot deep fat. | 10. Fat shouldn't be so hot that it will turn the pastry dark. | 11. brown. | 12. A golden color is the desired shade. | 13. With 2 forks and as the strip is frying, turn it over so. | 14. while it is lightly browned, it is in the form of a roll. | 15. When they are dried, dip into boiled honey. | 16. Place on wax paper and sprinkle with chopped nuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	5			273.7	3.0515	13.481	22.559
egg	1			71.5	0.36	6.28	4.755
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
flour	1/2 - 3/4	cup		0.0	0.0	0.0	0.0
honey	1	cup	boiled	-	-	-	-
walnut	1/2	cup	chopped	963.56	0.0	0.0	109.0

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

Cooking in progress....

Dipples