RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	20.6
Energy (kCal)	278.5
Carbohydrates (g)	16.024
Total fats (g)	14.425
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0784
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.0060
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	0.7287
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
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)	1.2229
Tocopherol, delta (mg)	0.0900
Arginine (g)	1.3964
Proline (g)	0.7872
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.7070
Adjusted Protein (g)	0.0000
Cystine (g)	0.4144
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	46.8500
Copper, Cu (mg)	0.1704
Maltose (g)	0.0000
Zinc, Zn (mg)	2.2070
Total lipid (fat) (g)	14.4250
Vitamin K (phylloquinone) (g)	1.0900
Cholesterol (mg)	558.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0540
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.0000
Folate, total (g)	100.9000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	813.2000
Energy (kcal)	278.5000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3015
Fatty acids, total saturated 14:1 (g)	0.0105
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5732
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.3390
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1540
Vitamin C, total ascorbic acid (mg)	11.8400
Lutein + zeaxanthin (g)	760.9000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	1.3206
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)	34.0000
Fatty acids, total saturated 16:0 (g)	3.4009
Carbohydrate, by difference (g)	16.0240
Vitamin D (IU)	123.0000
Fructose (g)	2.0640
Fluoride, F (g)	3.4100
Aspartic acid (g)	2.1391
Tyrosine (g)	0.7709
Potassium, K (mg)	440.6000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	240.0000
Serine (g)	1.4901
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0600
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	0.0559
Histidine (g)	0.4859
Isoleucine (g)	1.0289
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	0.2981
Water (g)	256.8010
Fatty acids, total saturated 8:0 (g)	0.0060
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	1.6000
Sodium, Na (mg)	219.4000
Iron, Fe (mg)	2.9610
Energy (kJ)	1164.1000
Ash (g)	2.1500
Caffeine (mg)	0.0000
Glycine (g)	0.6880
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	2.3533
Fatty acids, total polyunsaturated (g)	2.8937
Vitamin E (alpha-tocopherol) (mg)	1.6070
Sucrose (g)	1.5840
Vitamin B-6 (mg)	0.4470
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	3.0000
Vitamin D3 (cholecalciferol) (g)	3.0000
Lysine (g)	1.4304
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.4963
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)	0.0120
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1336
Folate, food (g)	100.9000
Fatty acids, total saturated 20:1 (g)	0.0405
Fatty acids, total monounsaturated (g)	5.5078
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2965
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	450.4600
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	4.7562
Vitamin B-12 (g)	1.3350
Calcium, Ca (mg)	120.8000
Fatty acids, total saturated 10:0 (g)	0.0090
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.1361
Glutamic acid (g)	2.9223
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	240.0000
Leucine (g)	1.6690
Folate, DFE (g)	100.9000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	2.7200
Tryptophan (g)	0.2729
Threonine (g)	0.8676
Fatty acids, total polyunsaturated 18:1 c (g)	5.0820
Manganese, Mn (mg)	0.2484
Protein (g)	20.6000
Cryptoxanthin, beta (g)	13.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.1373
Betaine (mg)	0.6100
Phosphorus, P (mg)	343.4000
Tocopherol, gamma (mg)	0.7500

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. In one bowl combine Ricotta cheese, Feta cheese, eggs, and garlic powder. | 2. In a separate bowl mix the spinach with the chopped onion, dill and salt. | 3. Coat pan with olive oil and place layer of noodles down, place 1/2 the spinach mixture, 1/2 the olives and sprinkle with mozzarella. | 4. Make new layer of noodles and spread cheese mixture evenly over noodles. | 5. Make new layer of noodles and repeat layers saving some mozzarella for top. | 6. Bake covered tightly with foil in 400°F oven for 35 min, uncover and top with remaining mozzarella and bake for 30 additional minutes till golden brown. | 7. Let set for at least 20 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	1	package		-	-	-	-
ricotta cheese	1	container	fat-free	-	-	-	-
feta cheese	1	container	crumbled	-	-	-	-
egg	3			214.5	1.08	18.84	14.265
onion	1		chopped	64.0	14.944	1.76	0.16
mozzarella cheese	2	cups	shredded	-	-	-	-
spinach	3	packages	chopped squeezed frozen	-	-	-	-
black olive	3/4	cup	sliced	-	-	-	-
dill	2 -3	tablespoons		0.0	0.0	0.0	0.0
garlic powder	1 -2	teaspoon		0.0	0.0	0.0	0.0
salt	1 -2	teaspoon		-	-	-	-

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

Cooking in progress....

Spinach Pie Lasagna