RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	50.7896
Energy (kCal)	6278.5115
Carbohydrates (g)	639.2036
Total fats (g)	412.1665
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	12.3197
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.7034
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	1.9761
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
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)	14.1832
Tocopherol, delta (mg)	0.1800
Arginine (g)	4.0479
Proline (g)	1.7517
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	45.3750
Adjusted Protein (g)	0.0000
Cystine (g)	0.8130
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	57.3778
Copper, Cu (mg)	2.3363
Maltose (g)	0.0900
Zinc, Zn (mg)	8.0541
Total lipid (fat) (g)	412.1665
Vitamin K (phylloquinone) (g)	77.1872
Cholesterol (mg)	634.5450
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0540
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	543.6220
Folate, total (g)	349.7420
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	2324.2875
Energy (kcal)	6278.5115
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3293
Fatty acids, total saturated 14:1 (g)	0.0105
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.1712
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	516.0068
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.6300
Vitamin C, total ascorbic acid (mg)	78.3330
Lutein + zeaxanthin (g)	952.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	2.6055
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)	364.7770
Fatty acids, total saturated 16:0 (g)	40.7934
Carbohydrate, by difference (g)	639.2036
Vitamin D (IU)	140.8605
Fructose (g)	43.6500
Fluoride, F (g)	21.4500
Aspartic acid (g)	4.5972
Tyrosine (g)	1.5009
Potassium, K (mg)	4037.5660
Fatty acids, total saturated 12:0 (g)	102.8027
Vitamin A, RAE (g)	526.6060
Serine (g)	2.6904
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.3106
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	4.4720
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	38.6901
Histidine (g)	1.6281
Isoleucine (g)	1.9479
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	12.3075
Water (g)	848.0186
Fatty acids, total saturated 8:0 (g)	7.4373
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	250.4675
Sodium, Na (mg)	2175.2440
Iron, Fe (mg)	9.9824
Energy (kJ)	26261.3990
Ash (g)	19.4178
Caffeine (mg)	0.0000
Glycine (g)	2.0880
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	83.0258
Fatty acids, total polyunsaturated (g)	95.8265
Vitamin E (alpha-tocopherol) (mg)	11.8717
Sucrose (g)	422.2376
Vitamin B-6 (mg)	3.7313
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.6384
Vitamin D (D2 + D3) (g)	3.4253
Vitamin D3 (cholecalciferol) (g)	3.4253
Lysine (g)	2.3319
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	48.4200
Pantothenic acid (mg)	5.9347
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)	0.0120
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.5159
Folate, food (g)	349.7420
Fatty acids, total saturated 20:1 (g)	0.5368
Fatty acids, total monounsaturated (g)	78.6944
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2965
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	553.0024
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	214.9484
Vitamin B-12 (g)	1.6752
Calcium, Ca (mg)	754.4675
Fatty acids, total saturated 10:0 (g)	8.5518
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	2.3004
Glutamic acid (g)	7.4523
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	225.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	495.1500
Leucine (g)	3.4686
Folate, DFE (g)	349.7420
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	32.0034
Tryptophan (g)	0.6825
Threonine (g)	1.7511
Fatty acids, total polyunsaturated 18:1 c (g)	5.0820
Manganese, Mn (mg)	4.0312
Protein (g)	50.7896
Cryptoxanthin, beta (g)	14.2260
Fatty acids, total saturated 18:1 undifferentiated (g)	76.3366
Betaine (mg)	1.3500
Phosphorus, P (mg)	1306.7515
Tocopherol, gamma (mg)	0.9358

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. Line 18 muffin cups with paper liners. Preheat the oven to 325°F. | 2. Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended. | 3. Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted. | 4. To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3	cups		-	-	-	-
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
cinnamon	1/2	teaspoon	ground	-	-	-	-
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
vegetable oil	1	cup		1879.16	0.0	0.0	218.0
egg	3			214.5	1.08	18.84	14.265
vanilla extract	1	tablespoon		37.44	1.6445	0.0078	0.0078
banana	4		ripe peeled mashed	801.0	205.56	9.81	2.97
cream cheese	3	ounces		250.8975	2.9768	6.0386	24.3243
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
mascarpone cheese	1/3	cup		-	-	-	-
honey	3	tablespoons		-	-	-	-
walnut	1/2	cup	chopped toasted	963.56	0.0	0.0	109.0

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

Cooking in progress....

Banana Muffins With Mascarpone Cream Frosting or Spread