RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.0312
Energy (kCal)	795.569
Carbohydrates (g)	159.2538
Total fats (g)	7.5595
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1563
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)	0.2700
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)	0.4569
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.4291
Proline (g)	0.8050
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)	0.3473
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	45.1771
Copper, Cu (mg)	0.2930
Maltose (g)	0.0000
Zinc, Zn (mg)	2.2252
Total lipid (fat) (g)	7.5595
Vitamin K (phylloquinone) (g)	0.1500
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	31.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	270.0000
Energy (kcal)	795.5690
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1104
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4744
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4220
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1163
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)	75.7460
Fatty acids, total saturated 16:0 (g)	1.7969
Carbohydrate, by difference (g)	159.2538
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.7488
Tyrosine (g)	0.8697
Potassium, K (mg)	219.5600
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	80.0000
Serine (g)	1.0977
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9661
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
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)	0.0323
Histidine (g)	0.4488
Isoleucine (g)	0.8174
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	5.1527
Water (g)	61.6728
Fatty acids, total saturated 8:0 (g)	0.0020
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)	0.0000
Sodium, Na (mg)	314.8000
Iron, Fe (mg)	1.8197
Energy (kJ)	3328.3310
Ash (g)	3.2827
Caffeine (mg)	0.0000
Glycine (g)	0.7433
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)	1.3957
Fatty acids, total polyunsaturated (g)	1.7040
Vitamin E (alpha-tocopherol) (mg)	0.7423
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.9461
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.8648
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)	2.3840
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)	0.2926
Folate, food (g)	31.4000
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.7020
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)	158.3550
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	2.3254
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	182.8980
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.0232
Glutamic acid (g)	3.0031
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)	80.0000
Leucine (g)	1.5068
Folate, DFE (g)	31.4000
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)	4.7446
Tryptophan (g)	0.2257
Threonine (g)	0.6928
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	2.3843
Protein (g)	18.0312
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.5666
Betaine (mg)	0.1500
Phosphorus, P (mg)	342.9430
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. Sift flour, baking powder and salt into a bowl, then stir in the sugar. Add the egg, and stir with a fork until it is evenly mixed with the flour. Gradually add the rum and continue mixing until the dough draws together. | 2. Knead the dough on a lightly floured surface until it is smooth. Divide the dough into quarters. | 3. Roll each dough piece out to a 6x3-inch rectangle, and trim to make them straight. Cut each rectangle lengthwise into six strips 1/2-inch wide. Tie each strip into a simple knot. | 4. Heat the oil in a deep-fry fryer to a temperature of 375°F Deep-fry the knots in batches for 1-2 minutes, or until crisp and lightly golden brown. Transfer to a paper towel. | 5. Serve warm, dusted with confectioner's sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1 1/4	cups		722.85	158.2567	11.7512	2.8045
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
salt	1	pinch		-	-	-	-
confectioner ' sugar	2	tablespoons		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
rum	1 1/2	1/2		-	-	-	-
vegetable oil				-	-	-	-
confectioner ' sugar				-	-	-	-

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

Cooking in progress....

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