RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.1937
Energy (kCal)	533.9843
Carbohydrates (g)	80.2929
Total fats (g)	13.861
Fatty acids, total saturated 20:0 (g)	0.0163
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0525
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2234
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.7059
Tocopherol, beta (mg)	0.0255
Lactose (g)	0.1050
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	1.2327
Tocopherol, delta (mg)	0.0306
Arginine (g)	1.2020
Proline (g)	0.7601
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4284
Adjusted Protein (g)	0.0000
Cystine (g)	0.4187
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	48.3600
Copper, Cu (mg)	0.0704
Maltose (g)	0.1050
Zinc, Zn (mg)	1.2277
Total lipid (fat) (g)	13.8610
Vitamin K (phylloquinone) (g)	0.3570
Cholesterol (mg)	553.6750
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0046
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	78.4200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	735.4200
Energy (kcal)	533.9843
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4682
Fatty acids, total saturated 14:1 (g)	0.0122
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5878
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0056
Sugars, total (g)	77.2030
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0153
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	557.9400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0581
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2849
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)	15.2070
Fatty acids, total saturated 16:0 (g)	3.4987
Carbohydrate, by difference (g)	80.2929
Vitamin D (IU)	111.1800
Fructose (g)	0.1050
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.9983
Tyrosine (g)	0.7982
Potassium, K (mg)	242.0355
Fatty acids, total saturated 12:0 (g)	0.0046
Vitamin A, RAE (g)	194.3100
Serine (g)	1.4663
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0264
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.7224
Fatty acids, total polyunsaturated 24:0 (g)	0.0046
Fatty acids, total saturated 22:0 (g)	0.0194
Fatty acids, total saturated 14:0 (g)	0.0530
Histidine (g)	0.4993
Isoleucine (g)	1.0961
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1251
Water (g)	120.1381
Fatty acids, total saturated 8:0 (g)	0.0046
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	44.8800
Sodium, Na (mg)	220.6940
Iron, Fe (mg)	1.8445
Energy (kJ)	2232.4738
Ash (g)	1.7723
Caffeine (mg)	0.0000
Glycine (g)	0.6578
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.8045
Fatty acids, total polyunsaturated (g)	2.1441
Vitamin E (alpha-tocopherol) (mg)	1.3158
Sucrose (g)	75.2414
Vitamin B-6 (mg)	0.1839
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.7540
Vitamin D3 (cholecalciferol) (g)	2.7540
Lysine (g)	1.4186
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.7137
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)	0.0066
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0940
Folate, food (g)	78.4200
Fatty acids, total saturated 20:1 (g)	0.0439
Fatty acids, total monounsaturated (g)	5.9866
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0260
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0510
Choline, total (mg)	419.3910
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.9025
Vitamin B-12 (g)	1.0836
Calcium, Ca (mg)	84.5598
Fatty acids, total saturated 10:0 (g)	0.0046
Galactose (g)	0.1050
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.1234
Glutamic acid (g)	2.5392
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	19.3800
Vitamin E, added (mg)	0.0000
Retinol (g)	189.2100
Leucine (g)	1.7193
Folate, DFE (g)	78.4200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.5038
Tryptophan (g)	0.2141
Threonine (g)	0.7949
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0785
Protein (g)	19.1937
Cryptoxanthin, beta (g)	16.8300
Fatty acids, total saturated 18:1 undifferentiated (g)	5.4577
Betaine (mg)	0.7560
Phosphorus, P (mg)	214.6335
Tocopherol, gamma (mg)	0.6783

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. Beat egg yolks and 3/8 cup sugar until yellow and foamy. | 2. Add flour and salt, mix until smooth. | 3. Add vanilla to egg yolk/flour mixture. | 4. Beat egg whites until firm and fold into egg yolk mixture until thoroughly blended. | 5. Butter a baking sheet (or line with parchment). | 6. Drop batter by Tablespoonfuls on to baking sheet, shape into"fingers" 3 inches long. | 7. Mix Confectioner's and granulated sugars together, sprinkle half the sugar mixture over the fingers. | 8. Let the unbaked fingers stand for about 10 minutes. | 9. Sprinkle fingers with remaining half of sugar and let stand for 5 minutes. | 10. Bake in a preheated 375°F oven for about 10 minutes or until golden. | 11. Remove from pan and cool on cake rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	3			164.22	1.8309	8.0886	13.5354
sugar	3/8	cup		302.2425	75.5985	0.0	0.0
pastry flour	3/8	cup		-	-	-	-
salt	1	dash		-	-	-	-
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
egg white	3			51.48	0.7227	10.790999999999999	0.1683
confectioner ' sugar	1	tablespoon		-	-	-	-
sugar	1/2	tablespoon	granulated	9.9938	1.8752	0.3128	0.156
butter				-	-	-	-

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

Cooking in progress....

Savoiardi (Lady Fingers)