RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.371
Energy (kCal)	787.16
Carbohydrates (g)	82.0637
Total fats (g)	47.763
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1329
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)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3815
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
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)	2.4920
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.6535
Proline (g)	0.6139
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.2980
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	22.7900
Copper, Cu (mg)	0.8508
Maltose (g)	0.0000
Zinc, Zn (mg)	2.8612
Total lipid (fat) (g)	47.7630
Vitamin K (phylloquinone) (g)	0.2700
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.2000
Folate, total (g)	72.1000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	290.1000
Energy (kcal)	787.1600
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1437
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4180
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	70.9809
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	3.3600
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8943
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)	81.7317
Fatty acids, total saturated 16:0 (g)	4.8283
Carbohydrate, by difference (g)	82.0637
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.4292
Tyrosine (g)	0.5585
Potassium, K (mg)	528.3267
Fatty acids, total saturated 12:0 (g)	12.6912
Vitamin A, RAE (g)	80.9000
Serine (g)	0.9184
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7624
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	5.0637
Histidine (g)	0.3753
Isoleucine (g)	0.6733
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	2.7270
Water (g)	179.3774
Fatty acids, total saturated 8:0 (g)	2.0060
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)	0.0000
Sodium, Na (mg)	114.4050
Iron, Fe (mg)	3.8451
Energy (kJ)	3293.8667
Ash (g)	3.0500
Caffeine (mg)	0.0000
Glycine (g)	0.7116
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)	7.2869
Fatty acids, total polyunsaturated (g)	7.5804
Vitamin E (alpha-tocopherol) (mg)	0.7050
Sucrose (g)	66.7879
Vitamin B-6 (mg)	0.1693
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1632
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.7485
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)	1.1943
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4361
Folate, food (g)	72.1000
Fatty acids, total saturated 20:1 (g)	0.0336
Fatty acids, total monounsaturated (g)	8.4839
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)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	157.1000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	28.9476
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	187.2050
Fatty acids, total saturated 10:0 (g)	1.5954
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.7872
Glutamic acid (g)	2.6569
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	1.1562
Folate, DFE (g)	72.1000
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)	5.4300
Tryptophan (g)	0.2329
Threonine (g)	0.5993
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	1.5813
Protein (g)	14.3710
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	8.2914
Betaine (mg)	0.1500
Phosphorus, P (mg)	445.2733
Tocopherol, gamma (mg)	0.2500

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. Soften yeast in warm water. Pour scalded milk over sugar, butter and salt; stir til butter melts. Cool to lukewarm. Stir in flavorings. Add 1 cup of the flour; mix well. Stir in 1 egg and softened yeast; beat well. Add remaining flour ( or a little more or less to make a soft dough.) Turn out on lightly floured surface. Knead til smooth and elastic ( 8 - 10 minutes). Place in lightly greased bowl, turning once. Cover; let rise in a warm place until almost double (about 1 1/4 hours). | 2. Punch down. Let rise again until almost double (1 hours). Turn out on to lightly floured surface and divide dough into thirds; form in balls. Cover and let rest for 10 minutes. | 3. Roll each under hands to form strands 16 inches long, tapering ends. Braid loosely without stretching, beginning in the middle, working towards either end. Pinch ends together. Cover; let rise until almost double ( 40 minutes). Combine beaten egg and water; brush over braid; sprinkle with sesame seed. | 4. Bake at 375* for 25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2 1/4	teaspoons		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
milk	1/2	cup	scalded	276.0	6.648	2.748	28.608
sugar	1/3	cup		268.66	67.1987	0.0	0.0
butter	1/4	cup		171.0	7.857	5.343	14.4
salt	1/2	teaspoon		-	-	-	-
anise oil	1/4	teaspoon		-	-	-	-
cinnamon oil	6	drops		-	-	-	-
purpose flour	2 3/4 - 3	cups		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
egg	1		beaten	71.5	0.36	6.28	4.755
water	1	tablespoon		0.0	0.0	0.0	0.0
sesame seed	2	tablespoons		171.0	7.857	5.343	14.4

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

Cooking in progress....

Greek Anise Loaf