RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	28.8602
Energy (kCal)	299.2215
Carbohydrates (g)	18.4362
Total fats (g)	11.6577
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0812
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0688
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.4837
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	1.0572
Tocopherol, delta (mg)	0.0623
Arginine (g)	0.8419
Proline (g)	0.5274
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3762
Adjusted Protein (g)	0.0000
Cystine (g)	0.2751
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	48.4898
Copper, Cu (mg)	0.1021
Maltose (g)	0.0000
Zinc, Zn (mg)	2.5478
Total lipid (fat) (g)	11.6577
Vitamin K (phylloquinone) (g)	3.0066
Cholesterol (mg)	380.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0385
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.2070
Folate, total (g)	58.0792
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	617.8502
Energy (kcal)	299.2215
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2500
Fatty acids, total saturated 14:1 (g)	0.0071
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3832
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.0221
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0649
Vitamin C, total ascorbic acid (mg)	1.2702
Lutein + zeaxanthin (g)	510.8280
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8719
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)	31.2314
Fatty acids, total saturated 16:0 (g)	2.7667
Carbohydrate, by difference (g)	18.4362
Vitamin D (IU)	82.0000
Fructose (g)	0.0041
Fluoride, F (g)	1.2966
Aspartic acid (g)	1.3543
Tyrosine (g)	0.5049
Potassium, K (mg)	403.0022
Fatty acids, total saturated 12:0 (g)	0.0582
Vitamin A, RAE (g)	176.8575
Serine (g)	0.9799
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6892
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.2969
Histidine (g)	0.3137
Isoleucine (g)	0.6813
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.2014
Water (g)	81.5911
Fatty acids, total saturated 8:0 (g)	0.0271
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	15.4290
Sodium, Na (mg)	602.7495
Iron, Fe (mg)	3.9921
Energy (kJ)	1252.5800
Ash (g)	3.7233
Caffeine (mg)	0.0000
Glycine (g)	0.4418
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.6142
Fatty acids, total polyunsaturated (g)	2.0041
Vitamin E (alpha-tocopherol) (mg)	1.1201
Sucrose (g)	0.0024
Vitamin B-6 (mg)	0.2524
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0385
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	0.9231
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0239
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	1.5620
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0681
Folate, food (g)	58.0792
Fatty acids, total saturated 20:1 (g)	0.0574
Fatty acids, total monounsaturated (g)	4.2518
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	300.8259
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	4.4568
Vitamin B-12 (g)	1.3300
Calcium, Ca (mg)	389.2857
Fatty acids, total saturated 10:0 (g)	0.0567
Galactose (g)	0.0013
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7437
Glutamic acid (g)	1.7077
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.1190
Vitamin E, added (mg)	0.0000
Retinol (g)	175.6000
Leucine (g)	1.1035
Folate, DFE (g)	58.0792
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.3999
Tryptophan (g)	0.1700
Threonine (g)	0.5632
Fatty acids, total polyunsaturated 18:1 c (g)	3.3935
Manganese, Mn (mg)	0.1754
Protein (g)	28.8602
Cryptoxanthin, beta (g)	9.3428
Fatty acids, total saturated 18:1 undifferentiated (g)	3.9238
Betaine (mg)	0.3757
Phosphorus, P (mg)	484.6663
Tocopherol, gamma (mg)	0.6003

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> Swiss
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard. | 2. Heat oil in heavy large skillet over medium heat. Add garlic; saute 1 minute. | 3. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. | 4. Cool slightly. Mix in ricotta and next 7 ingredients. | 5. Position rack in bottom third of oven; preheat to 375°F. | 6. Roll out 1 pastry sheet on lightly floured surface to 14-inch square. | 7. Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. | 8. Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal and fold in edges. | 9. Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes. | 10. Remove pan sides from tart. Transfer to platter. Cut into wedges and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
swiss chard	1			-	-	-	-
extra virgin olive oil	1 1/2	1/2		-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
milk ricotta cheese	1	container		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
egg	2			143.0	0.72	12.56	9.51
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
thyme	1/4	teaspoon	minced	0.20199999999999999	0.0489	0.0111	0.0034
oregano	1/4	teaspoon	minced	0.6625	0.1723	0.0225	0.0107
nutmeg	1/8	teaspoon	grated	1.4438	0.1355	0.0161	0.0999
puff pastry	1	package	thawed frozen	-	-	-	-

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

Cooking in progress....

Swiss Chard and Herb Tart