RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	54.1174
Energy (kCal)	1784.5799
Carbohydrates (g)	391.9787
Total fats (g)	30.9273
Fatty acids, total saturated 20:0 (g)	0.0322
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8092
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0274
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0558
Riboflavin (mg)	1.0807
Tocopherol, beta (mg)	0.1608
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	1.1055
Tocopherol, delta (mg)	0.2926
Arginine (g)	3.8364
Proline (g)	2.6880
Fatty acids, total polyunsaturated 18:1 t (g)	0.0244
Campesterol (mg)	10.8450
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	1.4818
Tocotrienol, beta (mg)	0.1504
Selenium, Se (g)	141.0136
Copper, Cu (mg)	1.0719
Maltose (g)	0.0000
Zinc, Zn (mg)	8.8047
Total lipid (fat) (g)	30.9273
Vitamin K (phylloquinone) (g)	10.3806
Cholesterol (mg)	372.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.4472
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1500
Folate, total (g)	193.9833
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	873.2622
Energy (kcal)	1784.5799
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2453
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.1805
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	158.7280
Folic acid (g)	39.9822
Tocotrienol, alpha (mg)	4.2162
Vitamin C, total ascorbic acid (mg)	0.0731
Lutein + zeaxanthin (g)	868.9022
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.6702
Valine (g)	3.0834
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)	521.4559
Fatty acids, total saturated 16:0 (g)	5.1316
Carbohydrate, by difference (g)	391.9787
Vitamin D (IU)	99.7956
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	4.9446
Tyrosine (g)	2.1271
Potassium, K (mg)	1405.3894
Fatty acids, total saturated 12:0 (g)	0.0509
Vitamin A, RAE (g)	259.6089
Serine (g)	3.0120
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.7630
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0188
Fatty acids, total saturated 14:0 (g)	0.0737
Histidine (g)	1.2567
Isoleucine (g)	2.2164
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	7.1262
Water (g)	134.1603
Fatty acids, total saturated 8:0 (g)	0.0041
Tocotrienol, delta (mg)	0.0004
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	0.6933
Sodium, Na (mg)	1185.2231
Iron, Fe (mg)	14.7248
Energy (kJ)	7467.6051
Ash (g)	14.2483
Caffeine (mg)	0.0000
Glycine (g)	2.5292
Fatty acids, total trans-polyenoic (g)	0.0284
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	8.3130
Fatty acids, total polyunsaturated (g)	9.4290
Vitamin E (alpha-tocopherol) (mg)	4.0963
Sucrose (g)	150.2728
Vitamin B-6 (mg)	1.2296
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.4391
Vitamin D3 (cholecalciferol) (g)	2.4391
Lysine (g)	2.5867
Beta-sitosterol (mg)	18.5850
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	5.3142
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0164
Fatty acids, total polyunsaturated 15:0 (g)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.5651
Folate, food (g)	154.0011
Fatty acids, total saturated 20:1 (g)	0.0936
Fatty acids, total monounsaturated (g)	12.5145
Stigmasterol (mg)	0.1350
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.3698
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	367.2838
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	6.6445
Vitamin B-12 (g)	1.5602
Calcium, Ca (mg)	747.7978
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	2.7681
Glutamic acid (g)	10.0207
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	259.6089
Leucine (g)	4.2481
Folate, DFE (g)	222.1789
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	33.5446
Tryptophan (g)	0.8822
Threonine (g)	1.7490
Fatty acids, total polyunsaturated 18:1 c (g)	6.1651
Manganese, Mn (mg)	12.1074
Protein (g)	54.1174
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	12.1547
Betaine (mg)	37.1480
Phosphorus, P (mg)	1957.3348
Tocopherol, gamma (mg)	1.7303

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°. | 2. Place oats in a food processor; process until finely ground. Place in a large bowl. | 3. Add flour, sugar, baking powder, salt, and ginger to oats; stir well with a whisk. | 4. Combine 2 tablespoons water and eggs; stir with a whisk. | 5. Add egg mixture to oat mixture, and stir well. | 6. Stir in pecans. | 7. Turn dough out onto a lightly floured surface; knead lightly 7 times. | 8. Shape dough into 2 (8-inch-long) rolls. | 9. Place rolls 3 inches apart on a baking sheet coated with cooking spray; flatten dough to 1 inch thick. | 10. Bake for 30 minutes. | 11. Remove rolls from baking sheet; cool 10 minutes on a wire rack. | 12. Reduce oven temperature to 325°. | 13. Cut each of the rolls diagonally into 10 slices. Place, cut sides down, on baking sheet. | 14. Bake for 10 minutes. | 15. Turn cookies over; bake an additional 10 minutes (cookies will harden as they cool). | 16. Remove from baking sheet; cool completely on wire rack. | 17. Combine chips and oil in a small microwave-safe bowl. | 18. Microwave at high temperature 30 seconds or until chips melt; stir gently. | 19. Drizzle over biscotti. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oat	2	cups		462.48	124.4936	32.524	13.2164
flour	3/4	cup		433.71	94.954	7.0508	1.6827
sugar	3/4	cup		604.485	151.197	0.0	0.0
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
water	2	tablespoons		0.0	0.0	0.0	0.0
egg	2		beaten	143.0	0.72	12.56	9.51
pecan	1/3	cup	chopped	95.4489	17.887999999999998	1.9644	2.0107
cooking spray				-	-	-	-
white chocolate chip	1/4	cup		-	-	-	-
canola oil	1	teaspoon		39.78	0.0	0.0	4.5

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

Cooking in progress....

Pecan-White Chocolate Oat Biscotti