RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.6347
Energy (kCal)	541.3688
Carbohydrates (g)	50.6516
Total fats (g)	38.8204
Fatty acids, total saturated 20:0 (g)	0.1504
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2514
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1499
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.7718
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4452
Proline (g)	0.1196
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	3.3750
Glucose (dextrose) (g)	1.2230
Adjusted Protein (g)	0.0000
Cystine (g)	0.0527
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3551
Copper, Cu (mg)	0.4451
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3468
Total lipid (fat) (g)	38.8204
Vitamin K (phylloquinone) (g)	27.3766
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0189
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	59.6700
Folate, total (g)	7.5675
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	5.4338
Energy (kcal)	541.3688
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3417
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0483
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	35.6123
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.7670
Lutein + zeaxanthin (g)	2.4788
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1334
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)	65.0262
Fatty acids, total saturated 16:0 (g)	3.6665
Carbohydrate, by difference (g)	50.6516
Vitamin D (IU)	0.0000
Fructose (g)	1.1926
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2492
Tyrosine (g)	0.0908
Potassium, K (mg)	553.2938
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.1688
Serine (g)	0.1523
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0994
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0463
Fatty acids, total saturated 14:0 (g)	0.0022
Histidine (g)	0.0643
Isoleucine (g)	0.1045
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.4104
Water (g)	24.3650
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0682
Carotene, beta (g)	3.1688
Sodium, Na (mg)	12.1775
Iron, Fe (mg)	2.2861
Energy (kJ)	2265.5500
Ash (g)	1.4993
Caffeine (mg)	0.0000
Glycine (g)	0.1286
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0088
Fatty acids, total saturated 18:2 undifferentiated (g)	8.3007
Fatty acids, total polyunsaturated (g)	8.6799
Vitamin E (alpha-tocopherol) (mg)	5.5197
Sucrose (g)	0.5822
Vitamin B-6 (mg)	0.2676
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1075
Beta-sitosterol (mg)	22.2750
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0596
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.2413
Pantothenic acid (mg)	0.1656
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0778
Folate, food (g)	7.5675
Fatty acids, total saturated 20:1 (g)	0.2192
Fatty acids, total monounsaturated (g)	22.8770
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	16.9942
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.6432
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	47.3000
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.1164
Alanine (g)	0.1233
Glutamic acid (g)	0.5421
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1857
Folate, DFE (g)	7.5675
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.9504
Tryptophan (g)	0.0221
Threonine (g)	0.0718
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.7760
Protein (g)	4.6347
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	22.2823
Betaine (mg)	0.0945
Phosphorus, P (mg)	172.5012
Tocopherol, gamma (mg)	2.1057

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. Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. Remove from pan; set aside. | 2. In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally. | 3. Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
swiss chard	2	bunches	cut	-	-	-	-
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
golden raisin	1/3	cup		166.1	43.736000000000004	1.8645	0.253
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
salt pepper				-	-	-	-

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

Cooking in progress....

Sauteed Swiss Chard With Raisins and Pine Nuts