RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	50.84
Energy (kCal)	510.5
Carbohydrates (g)	33.08
Total fats (g)	18.265
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1304
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)	0.1356
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	0.7255
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)	1.7013
Tocopherol, delta (mg)	0.0900
Arginine (g)	1.2300
Proline (g)	0.7680
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5550
Adjusted Protein (g)	0.0000
Cystine (g)	0.4080
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	80.6900
Copper, Cu (mg)	0.1240
Maltose (g)	0.0000
Zinc, Zn (mg)	4.3350
Total lipid (fat) (g)	18.2650
Vitamin K (phylloquinone) (g)	0.7700
Cholesterol (mg)	574.0000
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)	0.0000
Folate, total (g)	90.5000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	930.8000
Energy (kcal)	510.5000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3911
Fatty acids, total saturated 14:1 (g)	0.0105
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5700
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.7550
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	754.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2870
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)	50.0000
Fatty acids, total saturated 16:0 (g)	4.3889
Carbohydrate, by difference (g)	33.0800
Vitamin D (IU)	123.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.6500
Aspartic acid (g)	1.9935
Tyrosine (g)	0.7485
Potassium, K (mg)	687.0000
Fatty acids, total saturated 12:0 (g)	0.1120
Vitamin A, RAE (g)	272.0000
Serine (g)	1.4565
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0200
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)	0.4511
Histidine (g)	0.4635
Isoleucine (g)	1.0065
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	0.2725
Water (g)	121.1050
Fatty acids, total saturated 8:0 (g)	0.0508
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)	10.4000
Sodium, Na (mg)	1133.0000
Iron, Fe (mg)	6.6250
Energy (kJ)	2136.9000
Ash (g)	6.7100
Caffeine (mg)	0.0000
Glycine (g)	0.6480
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)	2.4229
Fatty acids, total polyunsaturated (g)	3.0153
Vitamin E (alpha-tocopherol) (mg)	1.6070
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3350
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0768
Vitamin D (D2 + D3) (g)	3.0000
Vitamin D3 (cholecalciferol) (g)	3.0000
Lysine (g)	1.3680
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)	2.2995
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)	0.1000
Folate, food (g)	90.5000
Fatty acids, total saturated 20:1 (g)	0.1013
Fatty acids, total monounsaturated (g)	6.6438
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)	453.0200
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	7.1770
Vitamin B-12 (g)	2.2150
Calcium, Ca (mg)	724.0000
Fatty acids, total saturated 10:0 (g)	0.1098
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.1025
Glutamic acid (g)	2.5095
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)	271.2000
Leucine (g)	1.6290
Folate, DFE (g)	90.5000
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)	0.0000
Tryptophan (g)	0.2505
Threonine (g)	0.8340
Fatty acids, total polyunsaturated 18:1 c (g)	5.0820
Manganese, Mn (mg)	0.0420
Protein (g)	50.8400
Cryptoxanthin, beta (g)	13.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	6.1213
Betaine (mg)	0.4500
Phosphorus, P (mg)	857.0000
Tocopherol, gamma (mg)	0.7500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
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 400°F. | 2. Prepare the : Combine the flour and 1/4 tsp salt in a medium-size bowl. Stir in 1/4 cup water and then oil, mixing until completely blended. Knead briefly. The dough will be very moist, much like a cookie dough. Press the dough into a 10 1/2-inch loose-bottomed metal tart tin. | 3. Prepare the filling: Wash and dry the green leafy portion of the swiss chard, discarded the white center stem. Break up the leaves and coarsely chop them, in several batches, in a food processer. | 4. Place the chard in a large shallow skillet and season with salt and pepper to taste. Over low heat wilt the chard and cook until most of the liquid has evaporated. | 5. Combine the eggs and the cheese in a medium bowl; mix until completely blended. Stir in the chard and mix well. Pour the mixture into the prepared pastry shell. | 6. Bake until the crust is golden and the chard mixture is firm and browned, about 40 minutes. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
swiss chard leaf	1			-	-	-	-
salt black pepper			ground	-	-	-	-
egg	3			214.5	1.08	18.84	14.265
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0

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

Cooking in progress....

Savory Swiss Chard Tart