RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	27.9368
Energy (kCal)	510.4094
Carbohydrates (g)	31.5869
Total fats (g)	29.7742
Fatty acids, total saturated 20:0 (g)	0.0506
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6955
Fatty acids, total polyunsaturated 17:1 (g)	0.0358
Fatty acids, total trans-monoenoic (g)	0.3186
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2129
Fatty acids, total saturated 4:0 (g)	0.1911
Fatty acids, total trans (g)	0.4598
Riboflavin (mg)	0.7484
Tocopherol, beta (mg)	0.1007
Lactose (g)	1.3268
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0138
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0023
Fatty acids, total saturated 18:0 (g)	2.4666
Tocopherol, delta (mg)	1.6136
Arginine (g)	1.5072
Proline (g)	3.4921
Fatty acids, total polyunsaturated 18:1 t (g)	0.2838
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0844
Adjusted Protein (g)	0.0000
Cystine (g)	0.4704
Tocotrienol, beta (mg)	0.1361
Selenium, Se (g)	49.0705
Copper, Cu (mg)	0.1480
Maltose (g)	0.6804
Zinc, Zn (mg)	3.5353
Total lipid (fat) (g)	29.7742
Vitamin K (phylloquinone) (g)	29.1031
Cholesterol (mg)	408.2874
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0011
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.6302
Menaquinone-4 (g)	2.3814
Phytosterols (mg)	0.0000
Folate, total (g)	76.4835
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0345
Vitamin A, IU (IU)	928.9550
Energy (kcal)	510.4094
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3666
Fatty acids, total saturated 14:1 (g)	0.0989
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8461
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0034
Sugars, total (g)	3.5792
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	542.6893
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.9171
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0011
Magnesium, Mg (mg)	35.8136
Fatty acids, total saturated 16:0 (g)	5.8858
Carbohydrate, by difference (g)	31.5869
Vitamin D (IU)	82.0000
Fructose (g)	0.2268
Fluoride, F (g)	1.1000
Aspartic acid (g)	2.4698
Tyrosine (g)	1.1862
Potassium, K (mg)	275.2115
Fatty acids, total saturated 12:0 (g)	0.3039
Vitamin A, RAE (g)	268.8621
Serine (g)	1.8555
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.5997
Fatty acids, total trans-polyenoic 22:4 (g)	0.0187
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0170
Fatty acids, total saturated 22:0 (g)	0.0414
Fatty acids, total saturated 14:0 (g)	0.9844
Histidine (g)	0.8091
Isoleucine (g)	1.4852
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0755
Niacin (mg)	1.1863
Water (g)	118.8217
Fatty acids, total saturated 8:0 (g)	0.1072
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0248
Carotene, beta (g)	17.0097
Sodium, Na (mg)	1285.0515
Iron, Fe (mg)	2.7025
Energy (kJ)	2135.5425
Ash (g)	5.2784
Caffeine (mg)	0.0000
Glycine (g)	0.8278
Fatty acids, total trans-polyenoic (g)	0.1413
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0630
Fatty acids, total saturated 18:2 undifferentiated (g)	6.6284
Fatty acids, total polyunsaturated (g)	7.6988
Vitamin E (alpha-tocopherol) (mg)	1.8891
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2653
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1497
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	2.2852
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0366
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	24.5733
Pantothenic acid (mg)	1.9639
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)	0.1078
Fatty acids, total trans-polyenoic 18:3i (g)	0.0023
Thiamin (mg)	0.2101
Folate, food (g)	47.0000
Fatty acids, total saturated 20:1 (g)	0.1200
Fatty acids, total monounsaturated (g)	8.5194
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	6.4139
Fatty acids, total polyunsaturated 16:1 t (g)	0.0348
Fatty acids, total polyunsaturated 17:0 (g)	0.0900
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	293.8000
Fatty acids, total polyunsaturated 16:1 c (g)	0.3318
Fatty acids, total saturated (g)	10.6590
Vitamin B-12 (g)	1.9673
Calcium, Ca (mg)	431.3473
Fatty acids, total saturated 10:0 (g)	0.2623
Galactose (g)	0.2608
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.2589
Glutamic acid (g)	6.2475
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0021
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	267.7281
Leucine (g)	2.7507
Folate, DFE (g)	47.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1390
Fiber, total dietary (g)	1.8144
Tryptophan (g)	0.3654
Threonine (g)	1.0912
Fatty acids, total polyunsaturated 18:1 c (g)	7.6132
Manganese, Mn (mg)	0.4396
Protein (g)	27.9368
Cryptoxanthin, beta (g)	10.1340
Fatty acids, total saturated 18:1 undifferentiated (g)	7.8970
Betaine (mg)	0.3000
Phosphorus, P (mg)	603.9647
Tocopherol, gamma (mg)	5.0019

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 eggs in medium sized bowl. | 2. aAdd risotto (be gentle don't mash up the rice). | 3. Scoop 1 tablespoon of rice into your cupped hand OR keep in it that spoon and grab another tablespoon to get the other side. | 4. Place one cube of cheese in the middle of the risotto. | 5. Place another tablespoon of risotto on top of cheese and pat into a ball (OR put two spoons together and seal edges). | 6. Roll ball in bread crumbs and place on a sheet of wax paper. | 7. Repeat until mixture and cheese is gone. | 8. Refrigerate for up to half an hour. | 9. Preheat oven to 250°F. | 10. Fry no more then 5 at a time for about 5 minutes or until they are a light brown and crispy on the outside and the cheese is melted. | 11. Take a casserole dish, line with paper towels - place balls on towels to drain and keep warm in oven for up to 10 minutes if needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2		143.0	0.72	12.56	9.51
risotto rice	2	cups	-	-	-	-
mozzarella cheese	4	ounces	367.4094	30.8669	15.3768	20.2642
fine breadcrumb	3/4	cup	-	-	-	-
oil			-	-	-	-

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

Cooking in progress....

Suppli Al Telefono (Fried Rice & Cheese Balls)