RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.325
Energy (kCal)	72.825
Carbohydrates (g)	0.7046
Total fats (g)	4.7764
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0271
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)	0.2311
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)	0.4080
Tocopherol, delta (mg)	0.0346
Arginine (g)	0.4122
Proline (g)	0.2646
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1945
Adjusted Protein (g)	0.0000
Cystine (g)	0.1366
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.3725
Copper, Cu (mg)	0.0392
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6584
Total lipid (fat) (g)	4.7764
Vitamin K (phylloquinone) (g)	3.2585
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)	0.0211
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.0150
Folate, total (g)	24.6850
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	278.5050
Energy (kcal)	72.8250
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1005
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1906
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2054
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0115
Lutein + zeaxanthin (g)	260.9750
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4319
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)	7.3500
Fatty acids, total saturated 16:0 (g)	1.1195
Carbohydrate, by difference (g)	0.7046
Vitamin D (IU)	41.0000
Fructose (g)	0.0056
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6695
Tyrosine (g)	0.2510
Potassium, K (mg)	75.3000
Fatty acids, total saturated 12:0 (g)	0.0012
Vitamin A, RAE (g)	80.4250
Serine (g)	0.4871
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3422
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)	0.0165
Histidine (g)	0.1552
Isoleucine (g)	0.3377
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.0607
Water (g)	38.1246
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)	5.0350
Sodium, Na (mg)	71.1250
Iron, Fe (mg)	1.0590
Energy (kJ)	305.0350
Ash (g)	0.5694
Caffeine (mg)	0.0000
Glycine (g)	0.2186
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)	0.7812
Fatty acids, total polyunsaturated (g)	0.9623
Vitamin E (alpha-tocopherol) (mg)	0.6163
Sucrose (g)	0.0046
Vitamin B-6 (mg)	0.0902
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)	0.4585
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)	0.7711
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)	0.0209
Folate, food (g)	24.6850
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	1.8326
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)	147.0615
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.5708
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	35.9850
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3700
Glutamic acid (g)	0.8414
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.1000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.5469
Folate, DFE (g)	24.6850
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)	0.2125
Tryptophan (g)	0.0845
Threonine (g)	0.2796
Fatty acids, total polyunsaturated 18:1 c (g)	1.6976
Manganese, Mn (mg)	0.0390
Protein (g)	6.3250
Cryptoxanthin, beta (g)	4.5350
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7091
Betaine (mg)	0.1990
Phosphorus, P (mg)	99.7400
Tocopherol, gamma (mg)	0.3721

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. Preheat Oven to 400*. | 2. Place oven rack in center of oven. | 3. Lightly spray cookie sheet with olive oil flavored cooking spray. | 4. Lay wonton skins on sheet in a single layer. | 5. Separate egg, saving the yolk for another recipe. Put egg white in a bowl and froth with a fork. | 6. Brush each wonton skin with egg white and sprinkle with oregano and 1 tablespoon cheese. | 7. Lightly spray wontons again with olive oil. Cut each in half diagonally with pizza cutter. | 8. Bake until edges are brown, about 6 to 7 minutes. | 9. Transfer to a rack to cool. | 10. Can be stored in an air tight container for a day or 2 at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil cooking spray			flavored	-	-	-	-
wonton skin	12			-	-	-	-
egg	1		separated	71.5	0.36	6.28	4.755
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
parmigiano reggiano cheese	3/4	cup	shredded	-	-	-	-

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

Cooking in progress....

Italian Pasta Chips - Baked Not Fried