RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	187.0007
Energy (kCal)	3666.878
Carbohydrates (g)	249.9934
Total fats (g)	212.172
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	12.9738
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)	0.4476
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	3.0482
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0851
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)	8.2963
Tocopherol, delta (mg)	0.0300
Arginine (g)	2.7715
Proline (g)	4.9869
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	3.4019
Glucose (dextrose) (g)	4.2333
Adjusted Protein (g)	0.0000
Cystine (g)	1.1108
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	259.7805
Copper, Cu (mg)	3.0808
Maltose (g)	0.0000
Zinc, Zn (mg)	13.2884
Total lipid (fat) (g)	212.1720
Vitamin K (phylloquinone) (g)	101.6150
Cholesterol (mg)	526.0000
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)	0.0000
Folate, total (g)	474.9926
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1716.8150
Energy (kcal)	3666.8780
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6279
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.6804
Methionine (g)	1.0724
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1564
Sugars, total (g)	9.6438
Folic acid (g)	225.4000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	5.3400
Lutein + zeaxanthin (g)	1288.1000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2534
Vitamin B-12, added (g)	0.0000
Valine (g)	2.5278
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)	295.9756
Fatty acids, total saturated 16:0 (g)	22.7104
Carbohydrate, by difference (g)	249.9934
Vitamin D (IU)	71.6175
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	3.2047
Tyrosine (g)	1.6238
Potassium, K (mg)	2658.1947
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	321.8350
Serine (g)	2.8283
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.6348
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)	0.2572
Histidine (g)	1.1923
Isoleucine (g)	2.1247
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	34.6877
Water (g)	813.4245
Fatty acids, total saturated 8:0 (g)	0.0020
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)	445.0000
Sodium, Na (mg)	1819.8049
Iron, Fe (mg)	25.5199
Energy (kJ)	15339.4117
Ash (g)	16.8093
Caffeine (mg)	0.0000
Glycine (g)	2.1088
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)	103.4639
Fatty acids, total polyunsaturated (g)	117.4143
Vitamin E (alpha-tocopherol) (mg)	7.0294
Sucrose (g)	0.0000
Vitamin B-6 (mg)	1.6409
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.6804
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	1.5955
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)	3.5885
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)	2.8558
Folate, food (g)	249.5926
Fatty acids, total saturated 20:1 (g)	0.4011
Fatty acids, total monounsaturated (g)	51.1245
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)	623.5075
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	31.4208
Vitamin B-12 (g)	7.2450
Calcium, Ca (mg)	1036.5381
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	2.0761
Glutamic acid (g)	16.0597
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)	284.0000
Leucine (g)	3.8350
Folate, DFE (g)	631.7926
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)	15.1934
Tryptophan (g)	0.6459
Threonine (g)	1.7258
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	3.4818
Protein (g)	187.0007
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	50.0754
Betaine (mg)	0.1500
Phosphorus, P (mg)	2048.6836
Tocopherol, gamma (mg)	0.2500

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. Cook rice until tender. Set aside. | 2. Melt butter in skillet over medium-low heat. | 3. Add leek; sauté until beginning to soften, about 4 minutes. | 4. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. | 5. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. | 6. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely. | 7. Butter large baking sheet. | 8. Cut one pastry sheet into 4 equal squares. Divide rice mixture among centers of squares. | 9. Set salmon atop rice. Sprinkle with salt and pepper. | 10. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) | 11. Cut remaining pastry into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. | 12. Pinch edges together to seal, brushing with egg mixture. | 13. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.). | 14. Preheat oven to 400°F Brush top of pastry with egg mixture. | 15. Bake until golden about 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	1/2	cup		605.2	0.0	134.64	3.4
butter	2	tablespoons		171.0	7.857	5.343	14.4
leek	1/2	cup	minced	27.145	6.2968	0.6675	0.1335
shiitake mushroom	6	ounces	stemmed chopped	57.833	11.5496	3.8102	0.8335
puff pastry	2	sheets	thawed frozen	2734.2	223.93	36.26	188.65
salmon fillet	24	ounces	skinless	605.2	0.0	134.64	3.4
egg	1		beaten	71.5	0.36	6.28	4.755
water	1	tablespoon		0.0	0.0	0.0	0.0

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

Cooking in progress....

Coulibiac (Salmon and Rice in Puff Pastry)