RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.1519
Energy (kCal)	220.0029
Carbohydrates (g)	16.0275
Total fats (g)	10.5588
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0787
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.4825
Tocopherol, beta (mg)	0.0100
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)	0.8136
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8510
Proline (g)	0.5503
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.2722
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	30.8795
Copper, Cu (mg)	0.1795
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9207
Total lipid (fat) (g)	10.5588
Vitamin K (phylloquinone) (g)	3.7870
Cholesterol (mg)	373.9500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	126.6576
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	544.2188
Energy (kcal)	220.0029
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2011
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3813
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.8321
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	7.5462
Lutein + zeaxanthin (g)	505.4188
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9124
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)	22.9858
Fatty acids, total saturated 16:0 (g)	2.2516
Carbohydrate, by difference (g)	16.0275
Vitamin D (IU)	82.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.4093
Tyrosine (g)	0.5265
Potassium, K (mg)	247.7044
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	160.2062
Serine (g)	1.0116
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7206
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)	0.0040
Fatty acids, total saturated 14:0 (g)	0.0330
Histidine (g)	0.3221
Isoleucine (g)	0.7089
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.4800
Water (g)	221.3779
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	1.3312
Sodium, Na (mg)	320.7685
Iron, Fe (mg)	2.5822
Energy (kJ)	921.7951
Ash (g)	2.1971
Caffeine (mg)	0.0000
Glycine (g)	0.4687
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5732
Fatty acids, total polyunsaturated (g)	1.9600
Vitamin E (alpha-tocopherol) (mg)	1.1555
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2357
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	0.9461
Beta-sitosterol (mg)	0.0000
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)	1.7495
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0629
Folate, food (g)	126.6576
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	3.6669
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
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)	301.7820
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	3.3378
Vitamin B-12 (g)	0.8900
Calcium, Ca (mg)	89.2832
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7793
Glutamic acid (g)	1.7811
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.2062
Vitamin E, added (mg)	0.0000
Retinol (g)	160.0000
Leucine (g)	1.1519
Folate, DFE (g)	126.6576
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)	4.5133
Tryptophan (g)	0.1766
Threonine (g)	0.5903
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.1892
Protein (g)	15.1519
Cryptoxanthin, beta (g)	11.1750
Fatty acids, total saturated 18:1 undifferentiated (g)	3.4191
Betaine (mg)	0.3000
Phosphorus, P (mg)	213.5712
Tocopherol, gamma (mg)	0.5000

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 together flour and salt onto sheet of wax paper; set aside. . | 2. In small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve. Let stand until foamy, about 5 minutes. | 3. In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add margarine and beat until well combined. | 4. Continue to beat while adding orange peel and brandy extract. | 5. Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes. Add dried fruit, beating until thoroughly combined. | 6. Cover bowl with clean damp towel or plastic wrap and let stand in warm draft-free area until dough is doubled in volume, about 30 minutes. | 7. Preheat oven to 400F. Spray 3-cup fluted mold with nonstick cooking spray. Punch dough down, then turn into prepared mold; bake in middle of center oven rack for 10 minutes. | 8. Reduce oven temperature to 325 F and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if Panettone is browning too quickly). Unmold onto wire rack and let cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
salt	1/8	teaspoon		-	-	-	-
fast rising active yeast	1	packet		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
sugar	3	tablespoons	Granulated divided	59.9625	11.2515	1.8769	0.9359999999999999
egg	2			143.0	0.72	12.56	9.51
calorie margarine	8	teaspoons	reduced	-	-	-	-
orange	1/2	teaspoon	grated rind	0.8812	0.2203	0.0176	0.0022
brandy extract	1/2	teaspoon		-	-	-	-
fruit	3	ounces	mixed chopped	16.1592	3.8357	0.6974	0.1106

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

Cooking in progress....

Panettone