RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.2798
Energy (kCal)	280.5981
Carbohydrates (g)	13.7718
Total fats (g)	18.9275
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4704
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.6591
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.0315
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	1.2790
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7056
Proline (g)	1.3848
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2090
Adjusted Protein (g)	0.0000
Cystine (g)	0.1292
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.1906
Copper, Cu (mg)	0.2858
Maltose (g)	0.0000
Zinc, Zn (mg)	3.3911
Total lipid (fat) (g)	18.9275
Vitamin K (phylloquinone) (g)	719.1542
Cholesterol (mg)	75.6945
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0022
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	15.3060
Folate, total (g)	322.1801
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	14037.7821
Energy (kcal)	280.5981
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3379
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4013
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.6345
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	46.7379
Lutein + zeaxanthin (g)	17482.6506
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1862
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)	145.3643
Fatty acids, total saturated 16:0 (g)	4.4905
Carbohydrate, by difference (g)	13.7718
Vitamin D (IU)	13.6080
Fructose (g)	0.2711
Fluoride, F (g)	0.3933
Aspartic acid (g)	1.1117
Tyrosine (g)	0.7494
Potassium, K (mg)	964.5606
Fatty acids, total saturated 12:0 (g)	0.9874
Vitamin A, RAE (g)	790.4463
Serine (g)	1.1827
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7983
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	2.3950
Histidine (g)	0.4482
Isoleucine (g)	0.9337
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.1271
Water (g)	213.5142
Fatty acids, total saturated 8:0 (g)	0.4656
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)	8095.4881
Sodium, Na (mg)	901.5589
Iron, Fe (mg)	6.2587
Energy (kJ)	1173.8500
Ash (g)	7.3306
Caffeine (mg)	0.0000
Glycine (g)	0.3187
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3635
Fatty acids, total polyunsaturated (g)	0.8373
Vitamin E (alpha-tocopherol) (mg)	3.1711
Sucrose (g)	0.1213
Vitamin B-6 (mg)	0.7705
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4874
Vitamin D (D2 + D3) (g)	0.3402
Vitamin D3 (cholecalciferol) (g)	0.3402
Lysine (g)	1.3304
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	1.0074
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)	0.2698
Folate, food (g)	322.1801
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	3.9721
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	43.1611
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	12.8937
Vitamin B-12 (g)	1.4373
Calcium, Ca (mg)	612.7804
Fatty acids, total saturated 10:0 (g)	1.6829
Galactose (g)	0.1434
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.7891
Glutamic acid (g)	2.7018
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	106.3125
Leucine (g)	1.5733
Folate, DFE (g)	322.1801
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	4.4805
Tryptophan (g)	0.2380
Threonine (g)	0.7509
Fatty acids, total polyunsaturated 18:1 c (g)	0.0076
Manganese, Mn (mg)	1.7592
Protein (g)	17.2798
Cryptoxanthin, beta (g)	7.6151
Fatty acids, total saturated 18:1 undifferentiated (g)	3.4096
Betaine (mg)	145.5353
Phosphorus, P (mg)	378.1894
Tocopherol, gamma (mg)	0.3312

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. Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 4 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and chop finely. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl. | 2. Add remaining filling ingredients and mix until thoroughly combined. (Filling can be made up to 24 hours in advance and stored in the refrigerator.) Grease 24 cup mini muffin pan. Carefully fill each mini-muffin cup with filling. You will have just enough filling to fill all the cups. | 3. Bake at 350 degrees for 25-30 minutes. Check at 25 minutes with toothpick. If it comes out clean then the bites are finished. | 4. Remove each bite from the muffin tin using a small spoon and cool on a cooling rack. Bites can be frozen and reheated later. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby spinach	5	ounces		32.6019	5.1454	4.053999999999999	0.5528
water	1	tablespoon		0.0	0.0	0.0	0.0
egg beater substitute	1 1/4	1/4		-	-	-	-
feta cheese	3	ounces	crumbled reduced fat	224.532	3.4785	12.0856	18.0986
greek yogurt	3	tablespoons	fat	-	-	-	-
scallion	1		chopped	4.8	1.101	0.2745	0.0285
mint	1	tablespoon	minced	4.56	0.8326	0.3189	0.0965
dill	1	teaspoon	minced	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
lemon zest	1	teaspoon		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cayenne	1	pinch		0.3578	0.0637	0.0135	0.0194

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

Cooking in progress....

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