RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.4137
Energy (kCal)	255.096
Carbohydrates (g)	3.4024
Total fats (g)	27.2297
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2067
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0069
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
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)	0.5282
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0380
Proline (g)	0.0060
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0039
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8608
Copper, Cu (mg)	0.0236
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0817
Total lipid (fat) (g)	27.2297
Vitamin K (phylloquinone) (g)	16.3560
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	60.0110
Folate, total (g)	0.5980
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1.1010
Energy (kcal)	255.0960
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3465
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0046
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.2171
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.8885
Lutein + zeaxanthin (g)	0.9600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0175
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)	2.5295
Fatty acids, total saturated 16:0 (g)	3.0659
Carbohydrate, by difference (g)	3.4024
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0293
Tyrosine (g)	0.0049
Potassium, K (mg)	26.5885
Fatty acids, total saturated 12:0 (g)	0.0020
Vitamin A, RAE (g)	0.0275
Serine (g)	0.0114
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0110
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0348
Fatty acids, total saturated 14:0 (g)	0.1256
Histidine (g)	0.0068
Isoleucine (g)	0.0130
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0491
Water (g)	3.5494
Fatty acids, total saturated 8:0 (g)	0.0000
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)	0.4540
Sodium, Na (mg)	1.6825
Iron, Fe (mg)	0.2742
Energy (kJ)	1067.3930
Ash (g)	0.1049
Caffeine (mg)	0.0000
Glycine (g)	0.0120
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)	2.6513
Fatty acids, total polyunsaturated (g)	2.8580
Vitamin E (alpha-tocopherol) (mg)	3.8793
Sucrose (g)	1.1407
Vitamin B-6 (mg)	0.0750
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0164
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)	0.0358
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0139
Folate, food (g)	0.5980
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	19.7179
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.5214
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.8762
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	12.2800
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0079
Glutamic acid (g)	0.0483
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0185
Folate, DFE (g)	0.5980
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)	0.2404
Tryptophan (g)	0.0040
Threonine (g)	0.0094
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1168
Protein (g)	0.4137
Cryptoxanthin, beta (g)	0.3630
Fatty acids, total saturated 18:1 undifferentiated (g)	19.2520
Betaine (mg)	0.0270
Phosphorus, P (mg)	10.3630
Tocopherol, gamma (mg)	0.2270

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. Lightly saute the garlic in oil and cool to room temperature. | 2. Warm 1/4 c of the reserved spinach liquid to just above 100F (105 to 115, ideally). | 3. Stir the yeast and sugar into the warm spinach liquid, let stand until foamy, 10 minutes. | 4. Add remaining 1/2 c spinach liquid, garlic and oil, spinach, and nutmeg and stir thoroughly. | 5. Mix the flour and salt and stir into the spinach mixture. | 6. Knead on a floured surface until dough is well marbled, soft, and velvety, 8 to 10 minutes Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, 1 1/4 to 1 1/2 hours. | 7. The dough will be even wetter after rising because. | 8. of the spinach. | 9. Pour the dough onto a well floured work surface and flour the top of the dough. | 10. Don't punch it down or try to knead it. | 11. Shape into a round loaf or rolls the size of a fat lemon and place on a lightly oiled baking sheet. | 12. Cover with a towel and let rise until doubled, about 45 minutes. | 13. Preheat oven to 425°F. | 14. Slash a big V on top of the loaf with a razor. | 15. Bake for 10 minutes, then reduce the heat to 400F and bake the rolls 20 minutes, and the loaf 30 to 35 minutes. | 16. Cool completely on a rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
active yeast	2 1/2	teaspoons		-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
spinach	2	packages	thawed squeezed frozen	-	-	-	-
nutmeg	1/4	teaspoon	grated grated	2.8875	0.2711	0.0321	0.1997
purpose flour	3 3/4	cups	unbleached	-	-	-	-
salt	2 1/2	1/2		-	-	-	-

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

Cooking in progress....

Spinach Bread (Pane Agli Spinaci)