RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	60.2029
Energy (kCal)	3262.7351
Carbohydrates (g)	591.6485
Total fats (g)	76.7001
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7209
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.0060
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	1.4048
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
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)	3.7218
Tocopherol, delta (mg)	0.0900
Arginine (g)	6.0298
Proline (g)	2.6221
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6053
Adjusted Protein (g)	0.0000
Cystine (g)	1.1781
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	96.9888
Copper, Cu (mg)	2.6440
Maltose (g)	0.0000
Zinc, Zn (mg)	10.1973
Total lipid (fat) (g)	76.7001
Vitamin K (phylloquinone) (g)	0.4500
Cholesterol (mg)	558.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0545
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	203.8425
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	1219.6767
Energy (kcal)	3262.7351
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4901
Fatty acids, total saturated 14:1 (g)	0.0106
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.7306
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	271.5078
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	18.3880
Lutein + zeaxanthin (g)	770.1483
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	3.5807
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)	255.4023
Fatty acids, total saturated 16:0 (g)	9.5894
Carbohydrate, by difference (g)	591.6485
Vitamin D (IU)	123.0000
Fructose (g)	0.0559
Fluoride, F (g)	1.6500
Aspartic acid (g)	5.7119
Tyrosine (g)	2.6359
Potassium, K (mg)	1143.2868
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	259.6442
Serine (g)	3.6013
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	3.1545
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	0.2189
Histidine (g)	1.5631
Isoleucine (g)	2.6967
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	15.4913
Water (g)	221.4887
Fatty acids, total saturated 8:0 (g)	0.0060
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	185.7833
Sodium, Na (mg)	372.3771
Iron, Fe (mg)	8.3100
Energy (kJ)	13654.8400
Ash (g)	10.2158
Caffeine (mg)	0.0000
Glycine (g)	2.9557
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	28.1099
Fatty acids, total polyunsaturated (g)	29.3161
Vitamin E (alpha-tocopherol) (mg)	2.1448
Sucrose (g)	200.3857
Vitamin B-6 (mg)	1.8505
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	3.0000
Vitamin D3 (cholecalciferol) (g)	3.0000
Lysine (g)	2.7073
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	5.7689
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)	0.0121
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.0392
Folate, food (g)	203.8425
Fatty acids, total saturated 20:1 (g)	0.1209
Fatty acids, total monounsaturated (g)	28.6373
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2971
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	460.1524
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	13.9953
Vitamin B-12 (g)	1.3350
Calcium, Ca (mg)	677.7553
Fatty acids, total saturated 10:0 (g)	0.0100
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	3.2688
Glutamic acid (g)	10.7424
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	3.2442
Vitamin E, added (mg)	0.0000
Retinol (g)	240.0000
Leucine (g)	4.8079
Folate, DFE (g)	203.8425
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	19.3629
Tryptophan (g)	0.9460
Threonine (g)	2.3844
Fatty acids, total polyunsaturated 18:1 c (g)	5.0822
Manganese, Mn (mg)	5.7509
Protein (g)	60.2029
Cryptoxanthin, beta (g)	32.1866
Fatty acids, total saturated 18:1 undifferentiated (g)	27.9716
Betaine (mg)	0.4500
Phosphorus, P (mg)	1517.2654
Tocopherol, gamma (mg)	0.7500

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. Mix flour, sugar, butter lemon peel, lemon juice, vanilla and eggs in a medium bowl with spoon until dough forms. | 2. Place dough on lightly floured surface. | 3. Knead about 3 minutes or until dough holds together and is pliable. | 4. Shape dough into a ball. | 5. Cover with plastic wrap and refrigerate about 20 minutes or until firm. | 6. Preheat oven to 350°F. | 7. Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan. | 8. Pat dough evenly in pan. | 9. Bake about 35 minutes or until toothpick inserted in center comes out clean. | 10. Cool completely on wire rack, about 30 minutes. | 11. Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently until melted. | 12. Stir in amaretto. | 13. Spread over crust. | 14. Arrange fresh fruit on top. | 15. Drizzle with honey; sprinkle with powdered sugar. | 16. Serve immediately, or cover and refrigerate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
butter	1/2	cup	softened	684.0	31.428	21.372	57.6
lemon	1	teaspoon	grated rind	1.2808	0.4116	0.0486	0.0132
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg	3			214.5	1.08	18.84	14.265
apricot preserve	1/2	cup		387.2	103.04	1.12	0.32
raspberry preserve	1/2	cup		-	-	-	-
amaretto	1	tablespoon		-	-	-	-
fruit apple	4	cups	sliced banana	-	-	-	-
honey	1	teaspoon		-	-	-	-
sugar			powdered	-	-	-	-

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

Cooking in progress....

Italian Fresh Fruit Tart