RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	33.901
Energy (kCal)	1645.7985
Carbohydrates (g)	2.0383
Total fats (g)	168.8483
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0384
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)	0.1382
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.7906
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0693
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0137
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)	3.2148
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.0515
Proline (g)	0.6866
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5216
Adjusted Protein (g)	0.0000
Cystine (g)	0.4201
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	49.4369
Copper, Cu (mg)	0.2716
Maltose (g)	0.0693
Zinc, Zn (mg)	1.5250
Total lipid (fat) (g)	168.8483
Vitamin K (phylloquinone) (g)	11.6800
Cholesterol (mg)	228.5000
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)	434.9100
Folate, total (g)	40.2100
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	355.0000
Energy (kcal)	1645.7985
Fatty acids, total saturated 16:1 undifferentiated (g)	1.0942
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5850
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0196
Sugars, total (g)	0.8879
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0570
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2299
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)	34.8215
Fatty acids, total saturated 16:0 (g)	11.8195
Carbohydrate, by difference (g)	2.0383
Vitamin D (IU)	41.0000
Fructose (g)	0.0693
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.8723
Tyrosine (g)	0.7019
Potassium, K (mg)	426.5600
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	105.5000
Serine (g)	1.2755
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0191
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)	0.0182
Histidine (g)	0.4416
Isoleucine (g)	0.9899
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.0765
Water (g)	191.6668
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)	658.8400
Iron, Fe (mg)	2.5244
Energy (kJ)	6885.0640
Ash (g)	4.4955
Caffeine (mg)	0.0000
Glycine (g)	0.6249
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)	29.2545
Fatty acids, total polyunsaturated (g)	29.5490
Vitamin E (alpha-tocopherol) (mg)	65.0420
Sucrose (g)	0.0693
Vitamin B-6 (mg)	0.1919
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)	1.2539
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)	0.9546
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)	0.1260
Folate, food (g)	40.2100
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	116.1903
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)	203.8930
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	15.0780
Vitamin B-12 (g)	1.3841
Calcium, Ca (mg)	337.9520
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0693
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.0645
Glutamic acid (g)	2.3710
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)	105.5000
Leucine (g)	1.5488
Folate, DFE (g)	40.2100
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)	0.0069
Tryptophan (g)	0.2073
Threonine (g)	0.7225
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0253
Protein (g)	33.9010
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	115.2365
Betaine (mg)	0.4470
Phosphorus, P (mg)	342.4395
Tocopherol, gamma (mg)	0.2500

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. In a large bowl, combine the brownie mix, ground almonds, flour and baking powder. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined. | 2. Divide dough into thirds. On a greased baking sheet, shape each portion into a 7 inch. x 3-1/2 inch rectangle. | 3. Bake at 350° for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes. | 4. Move to a cutting board and cut diagonally with a serrated knife into 3/4 inch slices. Place cut side down on greased baking sheets. Bake 12-14 minutes longer or until firm. | 5. Cool on wire racks. If desired, sprinkle with sliced almonds and drizzle with white or dark chocolate. Let stand until chocolate is completely set. Store in an airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fudge brownie mix	1	package		-	-	-	-
almond	3/4	cup	ground	1445.34	0.0	0.0	163.5
purpose flour	1/2	cup		75.65	0.0	16.83	0.425
baking powder	3/4	teaspoon		1.8285	0.9556	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
egg white	3			51.48	0.7227	10.790999999999999	0.1683
almond extract	1	teaspoon		75.65	0.0	16.83	0.425
almond	1/4	cup	sliced	1445.34	0.0	0.0	163.5
white baking chocolate	3	ounces		75.65	0.0	16.83	0.425

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

Cooking in progress....

Brownie Alpine Biscotti