RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.816
Energy (kCal)	653.755
Carbohydrates (g)	127.9992
Total fats (g)	7.0628
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1392
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2696
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.4542
Tocopherol, delta (mg)	0.0438
Arginine (g)	1.2320
Proline (g)	0.7209
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2135
Adjusted Protein (g)	0.0000
Cystine (g)	0.3067
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	39.2755
Copper, Cu (mg)	0.2509
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9494
Total lipid (fat) (g)	7.0628
Vitamin K (phylloquinone) (g)	9.4755
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0273
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.0450
Folate, total (g)	33.3750
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	295.5150
Energy (kcal)	653.7550
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1085
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4194
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4360
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0345
Lutein + zeaxanthin (g)	279.9250
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9876
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)	65.3500
Fatty acids, total saturated 16:0 (g)	1.6725
Carbohydrate, by difference (g)	127.9992
Vitamin D (IU)	41.0000
Fructose (g)	0.0170
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.5470
Tyrosine (g)	0.7501
Potassium, K (mg)	207.9800
Fatty acids, total saturated 12:0 (g)	0.0037
Vitamin A, RAE (g)	81.2750
Serine (g)	0.9800
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8476
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0292
Histidine (g)	0.3921
Isoleucine (g)	0.7276
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	4.1993
Water (g)	57.0102
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	15.1050
Sodium, Na (mg)	71.3750
Iron, Fe (mg)	1.9800
Energy (kJ)	2735.0850
Ash (g)	1.6118
Caffeine (mg)	0.0000
Glycine (g)	0.6457
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.2832
Fatty acids, total polyunsaturated (g)	1.5748
Vitamin E (alpha-tocopherol) (mg)	0.9727
Sucrose (g)	0.0136
Vitamin B-6 (mg)	0.7896
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.7906
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.0743
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2407
Folate, food (g)	33.3750
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.5381
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	156.5485
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	2.1962
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	67.7550
Fatty acids, total saturated 10:0 (g)	0.0031
Galactose (g)	0.0022
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.8996
Glutamic acid (g)	2.5844
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.3000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	1.3257
Folate, DFE (g)	33.3750
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	4.4295
Tryptophan (g)	0.2003
Threonine (g)	0.6146
Fatty acids, total polyunsaturated 18:1 c (g)	1.7047
Manganese, Mn (mg)	1.9848
Protein (g)	15.8160
Cryptoxanthin, beta (g)	4.6050
Fatty acids, total saturated 18:1 undifferentiated (g)	2.4051
Betaine (mg)	0.2970
Phosphorus, P (mg)	256.0600
Tocopherol, gamma (mg)	0.6163

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. Cut mozzarella cheese into sticks (approximately 3*1/2*1/2-inches). | 2. Place flour in one bowl, the egg in another bowl and the bread crumbs and oregano in another bowl. | 3. Dredge each piece of cheese into flour to coat. | 4. Dip floured cheese stick into egg, then dredge in bread crumb mixture. | 5. Place on a plate in a single layer. | 6. Refrigerate for 1 hour. | 7. In a large skillet, heat olive oil or shortening, 1/2-inch deep to 350°F. | 8. Fry mozzarella sticks a few pieces at a time until browned on all sides (about 3 minutes). | 9. Drain on paper towels. | 10. Serve hot with lemon wedges or marinara sauce for dipping. | 11. ~NOTE~ Preparation time includes 1 hour refrigeration time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mozzarella cheese	1	package		-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
egg	1		beaten	71.5	0.36	6.28	4.755
breadcrumb	1	cup		-	-	-	-
oregano	1 1/2	1/2		3.975	1.0338	0.135	0.0642
salt	1/4	teaspoon		-	-	-	-
olive oil				-	-	-	-

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

Cooking in progress....

Fried Mozzarella Cheese Sticks