RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	36.0485
Energy (kCal)	488.3678
Carbohydrates (g)	17.5616
Total fats (g)	32.4713
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2470
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)	0.1456
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.6680
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0154
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)	1.5850
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.9098
Proline (g)	0.7187
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)	0.3405
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	32.0426
Copper, Cu (mg)	1.2037
Maltose (g)	0.0000
Zinc, Zn (mg)	4.2709
Total lipid (fat) (g)	32.4713
Vitamin K (phylloquinone) (g)	0.2492
Cholesterol (mg)	235.5833
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)	95.0660
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	415.5932
Energy (kcal)	488.3678
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1971
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5242
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0228
Sugars, total (g)	0.5356
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	1.9950
Lutein + zeaxanthin (g)	256.3375
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0617
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9947
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)	82.5033
Fatty acids, total saturated 16:0 (g)	3.6389
Carbohydrate, by difference (g)	17.5616
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.6061
Tyrosine (g)	0.6731
Potassium, K (mg)	539.9888
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	111.8635
Serine (g)	1.0373
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8764
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)	0.0865
Histidine (g)	0.4523
Isoleucine (g)	0.7707
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	4.4984
Water (g)	121.2199
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)	2.6625
Sodium, Na (mg)	911.7913
Iron, Fe (mg)	4.4507
Energy (kJ)	2043.4005
Ash (g)	9.2152
Caffeine (mg)	0.0000
Glycine (g)	0.9112
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)	12.5217
Fatty acids, total polyunsaturated (g)	13.0541
Vitamin E (alpha-tocopherol) (mg)	1.0275
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2907
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)	0.7816
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)	1.1694
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)	0.8698
Folate, food (g)	95.0660
Fatty acids, total saturated 20:1 (g)	0.0515
Fatty acids, total monounsaturated (g)	12.1952
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)	211.6733
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	5.5009
Vitamin B-12 (g)	1.4367
Calcium, Ca (mg)	790.1007
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.8973
Glutamic acid (g)	3.0921
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.4125
Vitamin E, added (mg)	0.0000
Retinol (g)	109.7500
Leucine (g)	1.3173
Folate, DFE (g)	95.0660
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)	5.3769
Tryptophan (g)	0.3049
Threonine (g)	0.6976
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.8418
Protein (g)	36.0485
Cryptoxanthin, beta (g)	8.8500
Fatty acids, total saturated 18:1 undifferentiated (g)	11.9263
Betaine (mg)	0.1500
Phosphorus, P (mg)	855.5880
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 the oven to gas 3/160°C/325°F. | 2. Grease a baking sheet. | 3. Beat together the butter and sugar until smooth. Beat int the egg, then the orange rind, juice, flour, baking powder, cinnamon and polenta. | 4. Tip the mixture on to a lightly floured surface and knead. Place dough on the baking sheet and flatten with the palm of your hand to make a rectangle approx 25 x 18 cm. | 5. Bake for 25 minutes, then remove from the oven and leave to stand for 5 mins until slightly cooled. Using a sharp knife, carefully cut the mixture widthways into thin sticks about 1 cm wide. | 6. Space the cookies out slightly on the baking sheet, then bake for a further 20 minutes until crisp. | 7. When cool, dust with icing sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	ounces	unsalted	323.19	14.8497	10.0983	27.215999999999998
muscovado sugar	3 1/2	ounces		88.2583	0.0	19.635	0.4958
egg	1			71.5	0.36	6.28	4.755
orange	1	tsp	rind	1.7625	0.4406	0.0352	0.0045
self raising flour	6	ounces		88.2583	0.0	19.635	0.4958
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
cinnamon	1	pinch		-	-	-	-
polenta	2	ounces		88.2583	0.0	19.635	0.4958

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

Cooking in progress....

Orange Biscotti