RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.1799
Energy (kCal)	281.4
Carbohydrates (g)	12.072
Total fats (g)	19.0113
Fatty acids, total saturated 20:0 (g)	0.0145
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1868
Fatty acids, total polyunsaturated 17:1 (g)	0.0205
Fatty acids, total trans-monoenoic (g)	0.2617
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0152
Fatty acids, total saturated 4:0 (g)	0.2247
Fatty acids, total trans (g)	0.3257
Riboflavin (mg)	0.2059
Tocopherol, beta (mg)	0.0066
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0059
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0003
Fatty acids, total saturated 18:0 (g)	2.0694
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7513
Proline (g)	1.5312
Fatty acids, total polyunsaturated 18:1 t (g)	0.2284
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.4272
Adjusted Protein (g)	0.0000
Cystine (g)	0.1871
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.3825
Copper, Cu (mg)	0.1399
Maltose (g)	0.0000
Zinc, Zn (mg)	2.3391
Total lipid (fat) (g)	19.0113
Vitamin K (phylloquinone) (g)	1.0395
Cholesterol (mg)	60.0900
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0412
Menaquinone-4 (g)	2.0790
Phytosterols (mg)	4.9500
Folate, total (g)	18.5700
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0106
Vitamin A, IU (IU)	393.3600
Energy (kcal)	281.4000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4938
Fatty acids, total saturated 14:1 (g)	0.0980
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4601
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	8.1262
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0594
Vitamin C, total ascorbic acid (mg)	39.4350
Lutein + zeaxanthin (g)	2.6400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0394
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0007
Magnesium, Mg (mg)	27.5100
Fatty acids, total saturated 16:0 (g)	4.6190
Carbohydrate, by difference (g)	12.0720
Vitamin D (IU)	10.9200
Fructose (g)	1.7490
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.2476
Tyrosine (g)	0.7995
Potassium, K (mg)	244.3050
Fatty acids, total saturated 12:0 (g)	0.3014
Vitamin A, RAE (g)	97.5150
Serine (g)	0.8544
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8350
Fatty acids, total trans-polyenoic 22:4 (g)	0.0023
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0030
Fatty acids, total saturated 22:0 (g)	0.0046
Fatty acids, total saturated 14:0 (g)	1.0809
Histidine (g)	0.6133
Isoleucine (g)	0.8169
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0531
Niacin (mg)	2.1816
Water (g)	107.4549
Fatty acids, total saturated 8:0 (g)	0.1079
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0023
Carotene, beta (g)	49.0050
Sodium, Na (mg)	585.4350
Iron, Fe (mg)	0.6139
Energy (kJ)	1177.2750
Ash (g)	2.7786
Caffeine (mg)	0.0000
Glycine (g)	0.5583
Fatty acids, total trans-polyenoic (g)	0.0640
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0007
Fatty acids, total saturated 18:2 undifferentiated (g)	1.2846
Fatty acids, total polyunsaturated (g)	1.5129
Vitamin E (alpha-tocopherol) (mg)	0.3279
Sucrose (g)	4.9418
Vitamin B-6 (mg)	0.2250
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1789
Vitamin D (D2 + D3) (g)	0.2940
Vitamin D3 (cholecalciferol) (g)	0.2940
Lysine (g)	1.4473
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0116
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.3300
Starch (g)	0.0000
Pantothenic acid (mg)	0.3678
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)	0.1006
Fatty acids, total trans-polyenoic 18:3i (g)	0.0007
Thiamin (mg)	0.3678
Folate, food (g)	18.5700
Fatty acids, total saturated 20:1 (g)	0.0198
Fatty acids, total monounsaturated (g)	6.6899
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2422
Fatty acids, total polyunsaturated 16:1 t (g)	0.0337
Fatty acids, total polyunsaturated 17:0 (g)	0.0624
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	38.8005
Fatty acids, total polyunsaturated 16:1 c (g)	0.1528
Fatty acids, total saturated (g)	9.0383
Vitamin B-12 (g)	1.4088
Calcium, Ca (mg)	308.6250
Fatty acids, total saturated 10:0 (g)	0.2702
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.7270
Glutamic acid (g)	2.9295
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.3300
Vitamin E, added (mg)	0.0000
Retinol (g)	93.3900
Leucine (g)	1.5247
Folate, DFE (g)	18.5700
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0630
Fiber, total dietary (g)	1.1550
Tryptophan (g)	0.2019
Threonine (g)	0.6665
Fatty acids, total polyunsaturated 18:1 c (g)	2.1018
Manganese, Mn (mg)	0.7864
Protein (g)	16.1799
Cryptoxanthin, beta (g)	0.6600
Fatty acids, total saturated 18:1 undifferentiated (g)	6.0571
Betaine (mg)	3.1365
Phosphorus, P (mg)	261.9600
Tocopherol, gamma (mg)	0.0231

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. Prepare a large skillet or cast-iron skillet. | 2. Place two slices of bread on a work surface. | 3. Cover/sprinkle each of the two slices with one portion of cheese, then one slice of ham, then one portion of pineapple. | 4. Finish with the second portion of cheese. | 5. Top each sandwich with a slice of bread. | 6. Melt butter in a hot skillet. | 7. Add the two sandwiches to the skillet; cook until cheese is beginning to melt and the undersides are golden. | 8. Butter the tops of the sandwiches, using a spatula carefully turn them over. | 9. Cook until the cheese is fully melted and the undersides are golden. | 10. Let stand for about 2 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread	4	slices		-	-	-	-
swiss cheese	1/4		shredded divided	129.69	0.4752	8.8968	10.2267
ham	2	slices	cooked	110.46	0.7728	6.8376	8.6856
pineapple	1/2	cup	crushed drained divided	41.25	10.824000000000002	0.4455	0.099
butter				-	-	-	-

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

Cooking in progress....

Grilled Ham, Pineapple and Swiss Sandwich