RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.4968
Energy (kCal)	535.41
Carbohydrates (g)	106.212
Total fats (g)	9.6585
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1458
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)	0.8021
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)	0.5014
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)	32.6195
Copper, Cu (mg)	0.4915
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4170
Total lipid (fat) (g)	9.6585
Vitamin K (phylloquinone) (g)	4.9615
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0016
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)	125.8150
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1019.8400
Energy (kcal)	535.4100
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1057
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)	60.7168
Folic acid (g)	89.9600
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	2.6920
Lutein + zeaxanthin (g)	313.3800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	1.5080
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)	79.0750
Fatty acids, total saturated 16:0 (g)	1.6192
Carbohydrate, by difference (g)	106.2120
Vitamin D (IU)	81.0400
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6645
Tyrosine (g)	0.2495
Potassium, K (mg)	826.9300
Fatty acids, total saturated 12:0 (g)	0.0036
Vitamin A, RAE (g)	304.1200
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)	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)	0.0219
Histidine (g)	0.1545
Isoleucine (g)	0.3355
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	5.9717
Water (g)	51.9853
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)	1.5600
Sodium, Na (mg)	205.1800
Iron, Fe (mg)	4.1718
Energy (kJ)	2241.3800
Ash (g)	3.1475
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)	2.1191
Fatty acids, total polyunsaturated (g)	2.4189
Vitamin E (alpha-tocopherol) (mg)	1.1388
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.8715
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.9880
Vitamin D3 (cholecalciferol) (g)	1.9880
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)	0.8820
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)	0.3906
Folate, food (g)	35.8550
Fatty acids, total saturated 20:1 (g)	0.0296
Fatty acids, total monounsaturated (g)	4.1327
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)	169.0575
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	2.2076
Vitamin B-12 (g)	1.9530
Calcium, Ca (mg)	92.0050
Fatty acids, total saturated 10:0 (g)	0.0030
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)	304.1200
Leucine (g)	0.5430
Folate, DFE (g)	189.2550
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)	7.1480
Tryptophan (g)	0.0835
Threonine (g)	0.2780
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.2681
Protein (g)	13.4968
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.9863
Betaine (mg)	0.1500
Phosphorus, P (mg)	328.5550
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. Heat oven to 350°F. | 2. Separate dough into eight rectangles, and separate five of those into ten triangles. | 3. Reserve remaining three triangles for lattice top. | 4. Place the ten triangles in ungreased 12 inch pizza pan or 9 by 13 plan; press over bottom and 1/2 inch up sides to form crust. | 5. Press perforations to seal. | 6. Bake at 350°F for 12 to 15 minutes or until light golden brown. | 7. In medium bowl, combine preserves, walnuts (or pecans) and raisins. | 8. Spread preserve mixture over partially baked crust. | 9. To make lattice top, seal perforations of remaining 3 rectangles, cut each lengthwise into 5 strips to make 15 strips of dough. | 10. Arrange dough strips in lattice design over preserve mixture, pinching strips together where necessary. | 11. Gently brush beaten egg over lattice. | 12. Return to oven and bake an additional 17 to 22 minutes or until golden brown. | 13. Cool and sprinkle with powdered sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crescent dinner	2	cans	refrigerated	-	-	-	-
red raspberry preserve	1 1/2	1/2		-	-	-	-
pecan	3/4	cup	chopped	214.76	40.248000000000005	4.42	4.524
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
egg	1		beaten	71.5	0.36	6.28	4.755
sugar	2 -3	tablespoons	powdered	0.0	0.0	0.0	0.0

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

Cooking in progress....

Italian Crescent Crostata