RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.5049
Energy (kCal)	650.6459
Carbohydrates (g)	13.8448
Total fats (g)	58.5287
Fatty acids, total saturated 20:0 (g)	0.0532
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5298
Fatty acids, total polyunsaturated 17:1 (g)	0.0040
Fatty acids, total trans-monoenoic (g)	0.3829
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0144
Fatty acids, total saturated 4:0 (g)	0.8966
Fatty acids, total trans (g)	0.4577
Riboflavin (mg)	1.0729
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.9608
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0063
Fatty acids, total polyunsaturated 24:1 c (g)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.2035
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.6732
Proline (g)	1.7495
Fatty acids, total polyunsaturated 18:1 t (g)	0.3829
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3790
Adjusted Protein (g)	0.0000
Cystine (g)	0.1136
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	20.8215
Copper, Cu (mg)	0.0851
Maltose (g)	0.0000
Zinc, Zn (mg)	3.6161
Total lipid (fat) (g)	58.5287
Vitamin K (phylloquinone) (g)	34.3297
Cholesterol (mg)	153.9910
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0391
Menaquinone-4 (g)	3.4500
Phytosterols (mg)	10.5000
Folate, total (g)	53.1771
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0104
Vitamin A, IU (IU)	784.7282
Energy (kcal)	650.6459
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8747
Fatty acids, total saturated 14:1 (g)	0.0771
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4635
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0035
Sugars, total (g)	9.5669
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0395
Vitamin C, total ascorbic acid (mg)	5.7763
Lutein + zeaxanthin (g)	20.7600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0006
Vitamin B-12, added (g)	0.0000
Valine (g)	1.3346
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0909
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	35.5070
Fatty acids, total saturated 16:0 (g)	11.3673
Carbohydrate, by difference (g)	13.8448
Vitamin D (IU)	18.1440
Fructose (g)	0.9030
Fluoride, F (g)	0.7700
Aspartic acid (g)	1.0980
Tyrosine (g)	0.8548
Potassium, K (mg)	263.0472
Fatty acids, total saturated 12:0 (g)	1.5713
Vitamin A, RAE (g)	218.0479
Serine (g)	1.4502
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8734
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0174
Fatty acids, total saturated 22:0 (g)	0.0463
Fatty acids, total saturated 14:0 (g)	4.0781
Histidine (g)	0.5130
Isoleucine (g)	1.0143
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0466
Niacin (mg)	1.2658
Water (g)	200.4878
Fatty acids, total saturated 8:0 (g)	0.7026
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0046
Carotene, beta (g)	35.8770
Sodium, Na (mg)	1524.5596
Iron, Fe (mg)	0.9304
Energy (kJ)	2721.3789
Ash (g)	7.6263
Caffeine (mg)	0.0000
Glycine (g)	0.1714
Fatty acids, total trans-polyenoic (g)	0.0748
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0035
Fatty acids, total saturated 18:2 undifferentiated (g)	2.8911
Fatty acids, total polyunsaturated (g)	3.4657
Vitamin E (alpha-tocopherol) (mg)	1.7068
Sucrose (g)	0.6930
Vitamin B-6 (mg)	0.5898
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.7665
Vitamin D (D2 + D3) (g)	0.4536
Vitamin D3 (cholecalciferol) (g)	0.4536
Lysine (g)	1.5679
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0109
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.4881
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)	0.1012
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2230
Folate, food (g)	53.1771
Fatty acids, total saturated 20:1 (g)	0.0892
Fatty acids, total monounsaturated (g)	25.0282
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2518
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0737
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	37.9936
Fatty acids, total polyunsaturated 16:1 c (g)	0.1690
Fatty acids, total saturated (g)	25.9234
Vitamin B-12 (g)	2.1069
Calcium, Ca (mg)	633.4298
Fatty acids, total saturated 10:0 (g)	2.4593
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.8062
Glutamic acid (g)	3.3133
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	214.2250
Leucine (g)	1.7847
Folate, DFE (g)	53.1771
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0748
Fiber, total dietary (g)	1.1919
Tryptophan (g)	0.2608
Threonine (g)	0.8188
Fatty acids, total polyunsaturated 18:1 c (g)	1.9912
Manganese, Mn (mg)	0.1360
Protein (g)	18.5049
Cryptoxanthin, beta (g)	2.3150
Fatty acids, total saturated 18:1 undifferentiated (g)	23.6844
Betaine (mg)	0.4150
Phosphorus, P (mg)	454.9192
Tocopherol, gamma (mg)	0.1725

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. BREAD. | 2. Preheat oven to 375°F | 3. Spray Pampered Chef Scalloped Bread tube lightly with oil. Cap bottom of bread tube, fill with dough and place cap on top. | 4. Bake upright for 50 - 60 minutes. Cool 10 minutes. Remove bread from tube and cool completely. | 5. Slice 1/4 " thick using serrated bread knife. | 6. TOPPING. | 7. Chop onion, spinach and tomato and combine in mixing bowl. | 8. Add remaining ingredients and mix well. | 9. Place bread on baking stone and drop spinach mixture onto bread and bake for 10 - 12 minutes until heated through. | 10. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread dough	1		refrigerated	-	-	-	-
spinach	1	package	chopped thawed frozen	-	-	-	-
plum tomato	1	plum		-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07
garlic clove	1			-	-	-	-
feta cheese	4	ounces	crumbled	299.376	4.6381	16.1141	24.1315
mayonnaise	1/4	cup		209.38	0.0	0.2146	23.2
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
dill weed	1/2	teaspoon	dried	0.0399	0.0065	0.0032	0.001
salt	1/4	teaspoon		-	-	-	-

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

Cooking in progress....

Greek Spinach Melts