RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	60.4272
Energy (kCal)	1527.9048
Carbohydrates (g)	59.0455
Total fats (g)	125.9406
Fatty acids, total saturated 20:0 (g)	0.2349
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6213
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.1146
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	1.2702
Tocopherol, beta (mg)	0.0100
Lactose (g)	3.0805
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	4.5006
Tocopherol, delta (mg)	0.0600
Arginine (g)	5.6971
Proline (g)	2.1166
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	20.2500
Glucose (dextrose) (g)	0.4413
Adjusted Protein (g)	0.0000
Cystine (g)	0.9007
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	51.0095
Copper, Cu (mg)	2.8997
Maltose (g)	0.0000
Zinc, Zn (mg)	13.4375
Total lipid (fat) (g)	125.9406
Vitamin K (phylloquinone) (g)	62.5449
Cholesterol (mg)	386.1000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1494
Menaquinone-4 (g)	0.6100
Phytosterols (mg)	0.0000
Folate, total (g)	183.8763
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	882.0742
Energy (kcal)	1527.9048
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3926
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.2226
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.6907
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	1.1280
Lutein + zeaxanthin (g)	611.9292
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	2.5770
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)	378.2522
Fatty acids, total saturated 16:0 (g)	10.3735
Carbohydrate, by difference (g)	59.0455
Vitamin D (IU)	83.2200
Fructose (g)	0.0713
Fluoride, F (g)	1.1000
Aspartic acid (g)	4.3060
Tyrosine (g)	1.7842
Potassium, K (mg)	1442.6342
Fatty acids, total saturated 12:0 (g)	0.1030
Vitamin A, RAE (g)	212.4365
Serine (g)	2.8079
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.1619
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0729
Fatty acids, total saturated 14:0 (g)	0.5230
Histidine (g)	1.1848
Isoleucine (g)	2.0104
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	9.9995
Water (g)	140.4442
Fatty acids, total saturated 8:0 (g)	0.0722
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.4271
Carotene, beta (g)	82.1912
Sodium, Na (mg)	1672.1257
Iron, Fe (mg)	12.6962
Energy (kJ)	6394.1447
Ash (g)	17.3690
Caffeine (mg)	0.0000
Glycine (g)	2.2696
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0646
Fatty acids, total saturated 18:2 undifferentiated (g)	53.8277
Fatty acids, total polyunsaturated (g)	55.5433
Vitamin E (alpha-tocopherol) (mg)	10.5694
Sucrose (g)	3.4931
Vitamin B-6 (mg)	0.4640
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0842
Vitamin D (D2 + D3) (g)	2.0610
Vitamin D3 (cholecalciferol) (g)	2.0610
Lysine (g)	2.1356
Beta-sitosterol (mg)	133.6500
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.3804
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	1.4479
Pantothenic acid (mg)	2.7057
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.6120
Folate, food (g)	183.8763
Fatty acids, total saturated 20:1 (g)	0.9287
Fatty acids, total monounsaturated (g)	40.0462
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	365.3819
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	16.5183
Vitamin B-12 (g)	1.6045
Calcium, Ca (mg)	1382.8490
Fatty acids, total saturated 10:0 (g)	0.1022
Galactose (g)	0.0048
Tocotrienol, gamma (mg)	0.7086
Alanine (g)	2.3331
Glutamic acid (g)	8.6472
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	203.0500
Leucine (g)	3.5028
Folate, DFE (g)	183.8763
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	12.1629
Tryptophan (g)	0.6514
Threonine (g)	1.6792
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	10.2750
Protein (g)	60.4272
Cryptoxanthin, beta (g)	9.8127
Fatty acids, total saturated 18:1 undifferentiated (g)	38.6889
Betaine (mg)	1.0781
Phosphorus, P (mg)	1990.7888
Tocopherol, gamma (mg)	11.7922

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°F. | 2. Toast pine nuts in pie pan, in oven for 8-10 minutes. | 3. Beat together butter, Parmesan, basil, lemon zest, eggs and milk. | 4. Mix in flour and baking powder. Add pine nuts. | 5. Line a baking sheet with waxed or parchment paper. | 6. Shape dough in a 15 inch long, 1/2 inch thick rectangle. Place on baking sheet and bake 15 minutes. | 7. Turn oven down to 325°F. | 8. Remove dough from sheet and cut into 1/2 inch wide slices. Place slices cut side down on lined baking sheet and bake 40-50 minutes. | 9. Cool and store in airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pine nut	3/4	cup		681.4125	13.2435	13.8611	69.2246
butter	6	tablespoons	softened	513.0	23.570999999999998	16.029	43.2
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
basil	2	teaspoons	dried	0.4063	0.0468	0.0556	0.0113
lemon zest	1	teaspoon	grated	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
purpose flour	2	cups		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0

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

Cooking in progress....

Basil Pine Nut Biscotti