RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	33.8542
Energy (kCal)	628.3449
Carbohydrates (g)	33.0075
Total fats (g)	42.0256
Fatty acids, total saturated 20:0 (g)	0.0599
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3279
Fatty acids, total polyunsaturated 17:1 (g)	0.0327
Fatty acids, total trans-monoenoic (g)	0.0343
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2482
Fatty acids, total saturated 4:0 (g)	0.0377
Fatty acids, total trans (g)	0.0502
Riboflavin (mg)	0.9047
Tocopherol, beta (mg)	0.0280
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0092
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)	2.0766
Tocopherol, delta (mg)	0.0792
Arginine (g)	1.9962
Proline (g)	0.9654
Fatty acids, total polyunsaturated 18:1 t (g)	0.0304
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.6609
Adjusted Protein (g)	0.0000
Cystine (g)	0.4746
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	50.7489
Copper, Cu (mg)	0.7437
Maltose (g)	0.0000
Zinc, Zn (mg)	4.1034
Total lipid (fat) (g)	42.0256
Vitamin K (phylloquinone) (g)	12.8081
Cholesterol (mg)	495.0400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0979
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0510
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	48.5363
Folate, total (g)	296.7105
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0290
Vitamin A, IU (IU)	11915.5213
Energy (kcal)	628.3449
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5040
Fatty acids, total saturated 14:1 (g)	0.0096
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6824
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.4712
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1427
Vitamin C, total ascorbic acid (mg)	154.3941
Lutein + zeaxanthin (g)	678.8020
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0766
Vitamin B-12, added (g)	0.0000
Valine (g)	1.4668
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)	80.1996
Fatty acids, total saturated 16:0 (g)	6.0779
Carbohydrate, by difference (g)	33.0075
Vitamin D (IU)	108.2400
Fructose (g)	1.4243
Fluoride, F (g)	3.4486
Aspartic acid (g)	2.3828
Tyrosine (g)	0.9090
Potassium, K (mg)	1123.2683
Fatty acids, total saturated 12:0 (g)	0.0306
Vitamin A, RAE (g)	777.6029
Serine (g)	1.6055
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.2186
Fatty acids, total trans-polyenoic 22:4 (g)	0.0172
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0227
Fatty acids, total saturated 14:0 (g)	0.2165
Histidine (g)	0.5842
Isoleucine (g)	1.1393
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0158
Niacin (mg)	2.8349
Water (g)	305.1792
Fatty acids, total saturated 8:0 (g)	0.0188
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0238
Carotene, beta (g)	10.8685
Sodium, Na (mg)	468.4170
Iron, Fe (mg)	6.2846
Energy (kJ)	2628.4145
Ash (g)	6.2457
Caffeine (mg)	0.0000
Glycine (g)	0.9738
Fatty acids, total trans-polyenoic (g)	0.0158
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0158
Fatty acids, total saturated 18:2 undifferentiated (g)	9.6539
Fatty acids, total polyunsaturated (g)	10.3983
Vitamin E (alpha-tocopherol) (mg)	3.3771
Sucrose (g)	1.0895
Vitamin B-6 (mg)	0.6001
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0195
Vitamin D (D2 + D3) (g)	2.6400
Vitamin D3 (cholecalciferol) (g)	2.6400
Lysine (g)	1.4236
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0339
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	2.5995
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)	0.0106
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5778
Folate, food (g)	296.7105
Fatty acids, total saturated 20:1 (g)	0.1444
Fatty acids, total monounsaturated (g)	20.5966
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.0209
Fatty acids, total polyunsaturated 16:1 t (g)	0.0040
Fatty acids, total polyunsaturated 17:0 (g)	0.0320
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1320
Choline, total (mg)	397.9185
Fatty acids, total polyunsaturated 16:1 c (g)	0.2614
Fatty acids, total saturated (g)	8.7598
Vitamin B-12 (g)	1.3948
Calcium, Ca (mg)	632.0470
Fatty acids, total saturated 10:0 (g)	0.0339
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0132
Alanine (g)	1.2868
Glutamic acid (g)	3.7163
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0013
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	219.0000
Leucine (g)	1.8935
Folate, DFE (g)	296.7105
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0158
Fiber, total dietary (g)	8.4205
Tryptophan (g)	0.3541
Threonine (g)	0.9843
Fatty acids, total polyunsaturated 18:1 c (g)	4.4871
Manganese, Mn (mg)	1.3712
Protein (g)	33.8542
Cryptoxanthin, beta (g)	12.5458
Fatty acids, total saturated 18:1 undifferentiated (g)	19.8002
Betaine (mg)	0.7242
Phosphorus, P (mg)	694.2869
Tocopherol, gamma (mg)	0.9236

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to gas mark 6, 200ºC, 400ºF. | 2. Defrost the spinach and squeeze as much liquid out of it as possible. | 3. Boil the rice in salted water until 'al dente'. | 4. Fry the onion in the olive oil until soft and golden. | 5. Break the eggs into a cup and beat lightly. | 6. Put the rice in a large bowl and add the Parmesan, nutmeg, salt and pepper. Mix well. | 7. Add the spinach, onion and butter, followed by the eggs. | 8. Mix everything together thoroughly. | 9. Grease an ovenproof dish. Make sure it's not too big - the mixture should be three inches or so deep. | 10. Bake for about 25 minutes, until firm and golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
arborio rice	1	cup		-	-	-	-
spinach	3/4	cup	frozen	24.75	4.3875	2.475	0.3375
egg	3			188.76	0.9504	16.5792	12.5532
onion	1			44.0	10.274000000000001	1.21	0.11
parmesan cheese	4	tablespoons	grated	74.0	8.0	8.0	1.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	2	tablespoons		171.0	7.857	5.343	14.4
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499

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

Cooking in progress....

Torta Di Riso