RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.3951
Energy (kCal)	651.145
Carbohydrates (g)	72.2836
Total fats (g)	35.4995
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1461
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)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.5305
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0231
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	1.0163
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.5180
Proline (g)	0.6984
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2972
Adjusted Protein (g)	0.0000
Cystine (g)	0.3598
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	24.9322
Copper, Cu (mg)	0.5547
Maltose (g)	0.0231
Zinc, Zn (mg)	2.2049
Total lipid (fat) (g)	35.4995
Vitamin K (phylloquinone) (g)	0.1500
Cholesterol (mg)	186.0000
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)	55.0100
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	290.1000
Energy (kcal)	651.1450
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1447
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5265
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	48.4430
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	480.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0632
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)	45.3425
Fatty acids, total saturated 16:0 (g)	2.4712
Carbohydrate, by difference (g)	72.2836
Vitamin D (IU)	41.0000
Fructose (g)	0.0231
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.6714
Tyrosine (g)	0.6861
Potassium, K (mg)	262.0000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	80.9000
Serine (g)	1.1013
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9122
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)	0.0541
Histidine (g)	0.4368
Isoleucine (g)	0.8316
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	2.3611
Water (g)	245.3014
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)	0.0000
Sodium, Na (mg)	308.7800
Iron, Fe (mg)	1.7235
Energy (kJ)	2723.0525
Ash (g)	3.2704
Caffeine (mg)	0.0000
Glycine (g)	0.7710
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)	7.0355
Fatty acids, total polyunsaturated (g)	7.3421
Vitamin E (alpha-tocopherol) (mg)	0.5467
Sucrose (g)	0.0231
Vitamin B-6 (mg)	0.2174
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.9342
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)	1.1992
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)	0.4335
Folate, food (g)	55.0100
Fatty acids, total saturated 20:1 (g)	0.0336
Fatty acids, total monounsaturated (g)	7.3544
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)	148.4085
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	3.6558
Vitamin B-12 (g)	0.4747
Calcium, Ca (mg)	158.2850
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.9447
Glutamic acid (g)	2.7563
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)	80.0000
Leucine (g)	1.3839
Folate, DFE (g)	55.0100
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)	3.2640
Tryptophan (g)	0.2559
Threonine (g)	0.6894
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.6917
Protein (g)	16.3951
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	7.1607
Betaine (mg)	0.2490
Phosphorus, P (mg)	348.9050
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. Preheat oven to 375*F. | 2. Cut 6 figs into 3/4" slices, set aside. | 3. In food processor, process nuts until fine. | 4. Sift flour and 1/2 cup sugar together. | 5. Add nuts, and pulse to combine. | 6. Add egg white, egg, butter, brandy(or apple cider), and lemon zest. Combine. | 7. Add batter to figs and mix thoroughly. | 8. Spray four 3 3/4" tart pans with nonstick spray. | 9. Divide batter evenly among pans. | 10. Cut remaining figs lengthwise into 5 or 6 slices each. | 11. Arrange slices over each tart. | 12. Place tart pans on a baking sheet. | 13. Bake until tarts are set and golden brown, about 40 minutes. | 14. Remove and cool. | 15. Sprinkle with sugar. | 16. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fig	8			-	-	-	-
hazelnut	1	cup	skinned toasted	319.2	48.0	0.0	16.008
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
confectioner ' sugar	1/2	cup		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
egg white	1			17.16	0.2409	3.597	0.0561
butter	2	tablespoons	unsalted melted cooled	171.0	7.857	5.343	14.4
brandy	1	tablespoon		-	-	-	-
lemon zest	2	tablespoons	grated	-	-	-	-
cooking spray				-	-	-	-

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

Cooking in progress....

French Fig Tart