RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.4276
Energy (kCal)	333.8665
Carbohydrates (g)	9.1432
Total fats (g)	25.0237
Fatty acids, total saturated 20:0 (g)	0.0391
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7605
Fatty acids, total polyunsaturated 17:1 (g)	0.0207
Fatty acids, total trans-monoenoic (g)	0.1084
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1625
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.1368
Riboflavin (mg)	0.4180
Tocopherol, beta (mg)	0.0398
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0099
Fatty acids, total polyunsaturated 24:1 c (g)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.4934
Tocopherol, delta (mg)	1.3959
Arginine (g)	0.5022
Proline (g)	0.2826
Fatty acids, total polyunsaturated 18:1 t (g)	0.0998
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.0148
Adjusted Protein (g)	0.0000
Cystine (g)	0.1411
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	25.5184
Copper, Cu (mg)	0.1096
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4670
Total lipid (fat) (g)	25.0237
Vitamin K (phylloquinone) (g)	20.8245
Cholesterol (mg)	241.0400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0019
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1739
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.0580
Folate, total (g)	31.8355
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0193
Vitamin A, IU (IU)	298.0505
Energy (kcal)	333.8665
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4188
Fatty acids, total saturated 14:1 (g)	0.0171
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1928
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0038
Sugars, total (g)	0.1924
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0659
Vitamin C, total ascorbic acid (mg)	1.5660
Lutein + zeaxanthin (g)	256.7210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0335
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4527
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0019
Magnesium, Mg (mg)	26.0365
Fatty acids, total saturated 16:0 (g)	3.9885
Carbohydrate, by difference (g)	9.1432
Vitamin D (IU)	41.0000
Fructose (g)	1.2902
Fluoride, F (g)	0.9433
Aspartic acid (g)	0.7581
Tyrosine (g)	0.2673
Potassium, K (mg)	423.3535
Fatty acids, total saturated 12:0 (g)	0.0177
Vitamin A, RAE (g)	86.7105
Serine (g)	0.5076
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3660
Fatty acids, total trans-polyenoic 22:4 (g)	0.0193
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0019
Fatty acids, total saturated 22:0 (g)	0.0326
Fatty acids, total saturated 14:0 (g)	0.1113
Histidine (g)	0.1685
Isoleucine (g)	0.3519
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0201
Niacin (mg)	2.6633
Water (g)	147.3982
Fatty acids, total saturated 8:0 (g)	0.0038
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0263
Carotene, beta (g)	3.5650
Sodium, Na (mg)	765.8300
Iron, Fe (mg)	2.1176
Energy (kJ)	1397.7150
Ash (g)	3.0946
Caffeine (mg)	0.0000
Glycine (g)	0.2420
Fatty acids, total trans-polyenoic (g)	0.0290
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0124
Fatty acids, total saturated 18:2 undifferentiated (g)	7.6928
Fatty acids, total polyunsaturated (g)	8.7333
Vitamin E (alpha-tocopherol) (mg)	1.1990
Sucrose (g)	2.2089
Vitamin B-6 (mg)	0.4246
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0007
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4919
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0234
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	1.3642
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)	0.0187
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0830
Folate, food (g)	31.8355
Fatty acids, total saturated 20:1 (g)	0.0946
Fatty acids, total monounsaturated (g)	7.7212
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.4516
Fatty acids, total polyunsaturated 16:1 t (g)	0.0085
Fatty acids, total polyunsaturated 17:0 (g)	0.0366
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.2086
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	152.6849
Fatty acids, total polyunsaturated 16:1 c (g)	0.4094
Fatty acids, total saturated (g)	5.7568
Vitamin B-12 (g)	1.2066
Calcium, Ca (mg)	101.6945
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3920
Glutamic acid (g)	1.0711
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0024
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	86.4000
Leucine (g)	0.5756
Folate, DFE (g)	23.6955
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0290
Fiber, total dietary (g)	1.7700
Tryptophan (g)	0.0964
Threonine (g)	0.2982
Fatty acids, total polyunsaturated 18:1 c (g)	5.1932
Manganese, Mn (mg)	0.2616
Protein (g)	17.4276
Cryptoxanthin, beta (g)	4.7875
Fatty acids, total saturated 18:1 undifferentiated (g)	7.1679
Betaine (mg)	0.3394
Phosphorus, P (mg)	271.6070
Tocopherol, gamma (mg)	5.2322

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 oven to 350 degrees. | 2. Unroll pie crust onto an ungreased cookie sheet with half of each crust hanging over the sides. | 3. In a large bowl, add potatoes, crumbled bacon, spinach, sundried tomatoes, onions and pepper. | 4. In a small bowl, wisk the egg. | 5. Pour the egg into the other ingrediants and fold together until they are combined well. | 6. Place half of the mixture onto the half each of the pie crusts that are on the cookie sheet leaving a half inch free around the edges. | 7. Sprinkle half of the basil leaves on top of each of the potatoe mixture. | 8. Take four tablespoons of the reserved bacon fat and drizzle to tablespoons onto each of the mixtures. | 9. Fold the pie crusts that are hanging off of the sheet over the mixture till the ends meet. | 10. Roll the ends closed to enclose the mixture. | 11. Using a fork, press along the ends to seal the pies. | 12. Poke steam holes on the top of the pies using the fork. | 13. Place cookie sheet with two pies into center oven and bake at 350 degrees for 50 minutes. | 14. Remove and let set for 5 minutes. Slice each pie into 4 wedges and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1	package	Shredded	-	-	-	-
pie crust	2		refrigerated unrolled	-	-	-	-
baby spinach	1	cup	sliced	-	-	-	-
bacon	4		crumbled	144.64	1.2096	10.2016	10.8352
egg	1			71.5	0.36	6.28	4.755
yellow onion	1	cup	sliced	114.84	6.8382	0.8265	9.396
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
basil leaf	4		sliced	-	-	-	-
sun tomato oil	2	tablespoons	julienned sun-dried packed	-	-	-	-

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

Cooking in progress....

Tuscan Potato and Onion Pie