RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	43.53
Energy (kCal)	990.61
Carbohydrates (g)	129.0016
Total fats (g)	32.1484
Fatty acids, total saturated 20:0 (g)	0.0403
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2580
Fatty acids, total polyunsaturated 17:1 (g)	0.0232
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)	1.1704
Tocopherol, beta (mg)	0.0199
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)	2.4819
Tocopherol, delta (mg)	0.0876
Arginine (g)	1.4951
Proline (g)	2.1460
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.5940
Adjusted Protein (g)	0.0000
Cystine (g)	0.5666
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	92.9750
Copper, Cu (mg)	0.3338
Maltose (g)	0.0000
Zinc, Zn (mg)	3.6887
Total lipid (fat) (g)	32.1484
Vitamin K (phylloquinone) (g)	29.7190
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)	0.0546
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	42.4800
Folate, total (g)	252.2100
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	653.6300
Energy (kcal)	990.6100
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3797
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6254
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.0987
Folic acid (g)	133.0000
Tocotrienol, alpha (mg)	0.1040
Vitamin C, total ascorbic acid (mg)	8.2090
Lutein + zeaxanthin (g)	585.1500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.4421
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)	75.6000
Fatty acids, total saturated 16:0 (g)	5.3381
Carbohydrate, by difference (g)	129.0016
Vitamin D (IU)	82.0000
Fructose (g)	1.4529
Fluoride, F (g)	2.3100
Aspartic acid (g)	2.0294
Tyrosine (g)	0.9318
Potassium, K (mg)	717.0900
Fatty acids, total saturated 12:0 (g)	0.0634
Vitamin A, RAE (g)	178.5500
Serine (g)	1.6799
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4031
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)	0.0156
Fatty acids, total saturated 14:0 (g)	0.2896
Histidine (g)	0.6308
Isoleucine (g)	1.1670
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	8.1605
Water (g)	239.8489
Fatty acids, total saturated 8:0 (g)	0.0264
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)	36.5100
Sodium, Na (mg)	1525.0300
Iron, Fe (mg)	11.2344
Energy (kJ)	4143.8200
Ash (g)	7.2811
Caffeine (mg)	0.0000
Glycine (g)	0.9614
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)	4.1799
Fatty acids, total polyunsaturated (g)	4.7460
Vitamin E (alpha-tocopherol) (mg)	3.0793
Sucrose (g)	1.1163
Vitamin B-6 (mg)	0.4303
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0384
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.2701
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.2697
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)	1.1438
Folate, food (g)	119.2100
Fatty acids, total saturated 20:1 (g)	0.1063
Fatty acids, total monounsaturated (g)	16.8218
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)	0.0240
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	320.7760
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	8.4984
Vitamin B-12 (g)	1.3300
Calcium, Ca (mg)	470.2000
Fatty acids, total saturated 10:0 (g)	0.0565
Galactose (g)	0.0045
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.2082
Glutamic acid (g)	6.5460
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.6000
Vitamin E, added (mg)	0.0000
Retinol (g)	175.6000
Leucine (g)	2.0679
Folate, DFE (g)	345.3100
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)	6.7550
Tryptophan (g)	0.3557
Threonine (g)	0.9574
Fatty acids, total polyunsaturated 18:1 c (g)	3.4094
Manganese, Mn (mg)	1.2240
Protein (g)	43.5300
Cryptoxanthin, beta (g)	9.2100
Fatty acids, total saturated 18:1 undifferentiated (g)	16.3464
Betaine (mg)	0.7130
Phosphorus, P (mg)	656.8400
Tocopherol, gamma (mg)	1.3073

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. Grate the Comte cheese. | 2. Peel and grate the potato. | 3. Fill a large pot with water and put on high heat to boil. | 4. Wash the Swiss chard and remove the stems. | 5. Rip or chop up the chard. | 6. Add the chard to the water for about 4 minutes (until tender). | 7. Chop the onion while the chard cooks. | 8. Drain the chard and run under cold water. | 9. Squeeze out the excess water from the chard. | 10. Mix chard, onion, potato, cheeses and oregano in a large bowl (optional: add salt and pepper to taste). | 11. Add lightly beaten eggs (or use egg-beaters to avoid cholesterol like I do). | 12. Preheat oven to 400°F. | 13. Lay out one phyllo dough sheet on a non-stick baking sheet, lightly brush with olive oil. | 14. Place another phyllo sheet on top of the first, brush with oil. | 15. Repeat until you have used about five sheets of phyllo dough. | 16. Spoon the chard mixture onto the middle of the pile of phyllo sheets and spread it out (about 1/2 inch from edges). | 17. Layer the last five phyllo dough sheets (one by one, brushing each with oil) over the chard mixture. | 18. Bake for 35 to 40 minutes (phyllo crust should be light brown on edges, and very flaky). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
swiss chard	2	bunches		-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
potato	1			-	-	-	-
comte cheese	1	cup	aged grated	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
egg	2			143.0	0.72	12.56	9.51
phyllo dough	10	sheets		568.1	99.94	13.49	11.4
olive oil	2	teaspoons		79.56	0.0	0.0	9.0

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

Cooking in progress....

Swiss Chard Phyllo Pie