RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	121.9359
Energy (kCal)	7417.6776
Carbohydrates (g)	99.1769
Total fats (g)	742.7506
Fatty acids, total saturated 20:0 (g)	0.0005
Fatty acids, total saturated 18:3 undifferentiated (g)	46.0785
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0006
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2360
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0007
Riboflavin (mg)	1.6018
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0549
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)	16.2214
Tocopherol, delta (mg)	0.0000
Arginine (g)	4.7546
Proline (g)	1.4644
Fatty acids, total polyunsaturated 18:1 t (g)	0.0006
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1540
Adjusted Protein (g)	0.0000
Cystine (g)	0.6482
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	76.2120
Copper, Cu (mg)	4.0884
Maltose (g)	0.0000
Zinc, Zn (mg)	12.9167
Total lipid (fat) (g)	742.7506
Vitamin K (phylloquinone) (g)	81.4855
Cholesterol (mg)	226.6672
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0029
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1347.9120
Folate, total (g)	248.0016
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	576.2411
Energy (kcal)	7417.6776
Fatty acids, total saturated 16:1 undifferentiated (g)	2.0713
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.0586
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	50.5919
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	8.2431
Lutein + zeaxanthin (g)	2.7733
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	1.7919
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)	275.9051
Fatty acids, total saturated 16:0 (g)	52.8318
Carbohydrate, by difference (g)	99.1769
Vitamin D (IU)	0.0000
Fructose (g)	0.1706
Fluoride, F (g)	0.0000
Aspartic acid (g)	2.9770
Tyrosine (g)	1.3433
Potassium, K (mg)	1826.9940
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	141.4655
Serine (g)	1.7484
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.6998
Fatty acids, total trans-polyenoic 22:4 (g)	0.0002
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0013
Fatty acids, total saturated 22:0 (g)	0.0005
Fatty acids, total saturated 14:0 (g)	0.2261
Histidine (g)	0.9435
Isoleucine (g)	1.3794
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0002
Niacin (mg)	15.6741
Water (g)	853.2209
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)	0.0000
Carotene, beta (g)	0.4031
Sodium, Na (mg)	453.4303
Iron, Fe (mg)	11.1213
Energy (kJ)	31036.4411
Ash (g)	14.9177
Caffeine (mg)	0.0000
Glycine (g)	2.1967
Fatty acids, total trans-polyenoic (g)	0.0001
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	305.9144
Fatty acids, total polyunsaturated (g)	352.5775
Vitamin E (alpha-tocopherol) (mg)	89.5194
Sucrose (g)	50.1567
Vitamin B-6 (mg)	0.8237
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)	1.0288
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)	1.2789
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)	2.8593
Folate, food (g)	248.0016
Fatty acids, total saturated 20:1 (g)	1.8655
Fatty acids, total monounsaturated (g)	284.8226
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0085
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0001
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	298.3844
Fatty acids, total polyunsaturated 16:1 c (g)	0.0001
Fatty acids, total saturated (g)	70.2455
Vitamin B-12 (g)	4.5333
Calcium, Ca (mg)	1348.1168
Fatty acids, total saturated 10:0 (g)	0.0033
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.6766
Glutamic acid (g)	7.1511
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0442
Vitamin E, added (mg)	0.0000
Retinol (g)	136.0003
Leucine (g)	2.4563
Folate, DFE (g)	248.0016
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0001
Fiber, total dietary (g)	16.9985
Tryptophan (g)	0.7021
Threonine (g)	1.3307
Fatty acids, total polyunsaturated 18:1 c (g)	0.0026
Manganese, Mn (mg)	2.8067
Protein (g)	121.9359
Cryptoxanthin, beta (g)	1.7637
Fatty acids, total saturated 18:1 undifferentiated (g)	280.6331
Betaine (mg)	0.0037
Phosphorus, P (mg)	2172.3066
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 325. | 2. Butter base and sides of 13x9x2 pan (seperate quantity of butter). | 3. Melt butter and allow to rest to thickened (If you don't you'll need almost DOUBLE the amount!). | 4. Mix nuts, sugar and spices together. | 5. Place 9 sheets of filo brushing each with butter before the next is added. (Use pastry brush). | 6. Spread 1/2 the nut mixture over top sheet of filo. | 7. Add 2 more sheets (one at a time), buttering between. | 8. Spread remaining nuts over the top. | 9. Top with all remaining sheets of filo, buttering between each one. | 10. Trim edges (around sides of dish) with a VERY sharp knife. | 11. Butter the top layer. | 12. Score through the first few layers of filo (into diamond shaped pieces) to facilitate cutting later. | 13. Sprinkle lightly with water over the top to avoid curling of top layer(s). | 14. Bake for 30 minutes (middle rack), covering with foil if the top browns too much. | 15. After 30 minutes, remove from oven. | 16. Spoon strained syrup over HOT baklava. | 17. Allow to sit for several hours to all day before serving (the longer, the better). | 18. While baklava is baking, prepare syrup. | 19. Place ingredients in saucepan and stir constantly until sugar dissolves completely. | 20. Boil for 10 minutes. | 21. Strain and allow syrup to cool before using. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
phyllo pastry	1	lb		403.4676	0.0	89.7602	2.2667
butter	3/4	cup	unsalted melted	1026.0	47.141999999999996	32.058	86.4
walnut	2	cups	chopped	3854.24	0.0	0.0	436.0
almond	1	cup	chopped	1927.12	0.0	0.0	218.0
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
cinnamon	2	teaspoons	ground	-	-	-	-
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
sugar	2	cups		201.495	50.398999999999994	0.0	0.0
water	2	cups		0.0	0.0	0.0	0.0
clove	3			0.7192	0.172	0.0157	0.0341
cinnamon				-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
lemon	1		rind	1.2808	0.4116	0.0486	0.0132

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

Cooking in progress....

Thea's Baklava