RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.2469
Energy (kCal)	685.7149
Carbohydrates (g)	120.0335
Total fats (g)	20.3682
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0668
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)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.4364
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.8224
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4100
Proline (g)	0.2560
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1360
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	23.3779
Copper, Cu (mg)	0.1158
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3303
Total lipid (fat) (g)	20.3682
Vitamin K (phylloquinone) (g)	4.3643
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	12.9200
Folate, total (g)	67.8733
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	603.2622
Energy (kcal)	685.7149
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1028
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1900
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	105.7163
Folic acid (g)	39.9822
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0231
Lutein + zeaxanthin (g)	279.0022
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.6702
Valine (g)	0.4290
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)	27.3904
Fatty acids, total saturated 16:0 (g)	2.3939
Carbohydrate, by difference (g)	120.0335
Vitamin D (IU)	58.7956
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6645
Tyrosine (g)	0.2495
Potassium, K (mg)	141.4604
Fatty acids, total saturated 12:0 (g)	6.3936
Vitamin A, RAE (g)	179.6089
Serine (g)	0.4855
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3400
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	1.4448
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)	2.2478
Histidine (g)	0.1545
Isoleucine (g)	0.3355
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	2.2740
Water (g)	41.2267
Fatty acids, total saturated 8:0 (g)	0.4508
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)	0.6933
Sodium, Na (mg)	615.2136
Iron, Fe (mg)	2.2458
Energy (kJ)	2868.4651
Ash (g)	4.2014
Caffeine (mg)	0.0000
Glycine (g)	0.2160
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)	1.5533
Fatty acids, total polyunsaturated (g)	1.7742
Vitamin E (alpha-tocopherol) (mg)	1.2720
Sucrose (g)	99.8000
Vitamin B-6 (mg)	0.3172
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0272
Vitamin D (D2 + D3) (g)	1.4391
Vitamin D3 (cholecalciferol) (g)	1.4391
Lysine (g)	0.4560
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)	0.7680
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)	0.1823
Folate, food (g)	27.8911
Fatty acids, total saturated 20:1 (g)	0.0207
Fatty acids, total monounsaturated (g)	4.3967
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)	152.7050
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	12.8785
Vitamin B-12 (g)	1.1152
Calcium, Ca (mg)	308.7713
Fatty acids, total saturated 10:0 (g)	0.5062
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3675
Glutamic acid (g)	0.8365
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)	179.6089
Leucine (g)	0.5430
Folate, DFE (g)	96.0689
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)	1.7194
Tryptophan (g)	0.0835
Threonine (g)	0.2780
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0282
Protein (g)	8.2469
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	4.2629
Betaine (mg)	0.1500
Phosphorus, P (mg)	259.8958
Tocopherol, gamma (mg)	0.2500

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. Lightly grease your cookie sheet. | 3. Sift flour and baking powder into a bowl. Add sugar and salt and stir together. | 4. In another bowl combine all the wet ingredients: banana, oil, vanilla and egg. | 5. Pour dry ingredients into wet ones along with pecans; stir together. | 6. Flour a board and turn dough out onto it. Form two 8-inch logs. Put onto cookie sheet and pat down to 1/2 inch thickness. | 7. Bake at 350°F for 23 minutes.Turn oven down to 250°F. | 8. Remove logs from cookie sheet and cool for 10 minutes. | 9. Then cut into about 1/2 inch slices and bake 15 minutes at 250°F. | 10. Turn biscotti over and bake another 15 minutes. | 11. *Biscotti will still be soft but will harden as they cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 3/4	3/4		-	-	-	-
white sugar	1/2	cup		387.0	99.98	0.0	0.0
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
banana	1/3 - 1/2	cup	mashed	0.0	0.0	0.0	0.0
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg	1			71.5	0.36	6.28	4.755
pecan	1/3	cup	chopped	95.4489	17.887999999999998	1.9644	2.0107

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

Cooking in progress....

Banana Pecan Biscotti