RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.6379
Energy (kCal)	293.7481
Carbohydrates (g)	24.3389
Total fats (g)	15.0423
Fatty acids, total saturated 20:0 (g)	0.0253
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3549
Fatty acids, total polyunsaturated 17:1 (g)	0.0179
Fatty acids, total trans-monoenoic (g)	0.1593
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1065
Fatty acids, total saturated 4:0 (g)	0.0956
Fatty acids, total trans (g)	0.2299
Riboflavin (mg)	0.3776
Tocopherol, beta (mg)	0.0504
Lactose (g)	0.6634
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0069
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0011
Fatty acids, total saturated 18:0 (g)	1.2365
Tocopherol, delta (mg)	0.8068
Arginine (g)	0.8176
Proline (g)	1.7787
Fatty acids, total polyunsaturated 18:1 t (g)	0.1419
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5928
Adjusted Protein (g)	0.0000
Cystine (g)	0.2468
Tocotrienol, beta (mg)	0.0680
Selenium, Se (g)	26.1240
Copper, Cu (mg)	0.0897
Maltose (g)	0.3402
Zinc, Zn (mg)	1.8607
Total lipid (fat) (g)	15.0423
Vitamin K (phylloquinone) (g)	14.5531
Cholesterol (mg)	204.1437
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0006
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.3156
Menaquinone-4 (g)	1.1907
Phytosterols (mg)	0.0310
Folate, total (g)	39.8355
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0172
Vitamin A, IU (IU)	464.7825
Energy (kcal)	293.7481
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1838
Fatty acids, total saturated 14:1 (g)	0.0495
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4376
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0017
Sugars, total (g)	1.9390
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	1.9718
Lutein + zeaxanthin (g)	272.1071
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9956
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0006
Magnesium, Mg (mg)	21.9664
Fatty acids, total saturated 16:0 (g)	2.9780
Carbohydrate, by difference (g)	24.3389
Vitamin D (IU)	41.0000
Fructose (g)	0.1705
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.2964
Tyrosine (g)	0.6258
Potassium, K (mg)	154.9695
Fatty acids, total saturated 12:0 (g)	0.1521
Vitamin A, RAE (g)	134.4310
Serine (g)	0.9604
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8331
Fatty acids, total trans-polyenoic 22:4 (g)	0.0093
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0085
Fatty acids, total saturated 22:0 (g)	0.0208
Fatty acids, total saturated 14:0 (g)	0.4932
Histidine (g)	0.4202
Isoleucine (g)	0.7683
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0378
Niacin (mg)	0.8567
Water (g)	65.3023
Fatty acids, total saturated 8:0 (g)	0.0536
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0125
Carotene, beta (g)	8.5556
Sodium, Na (mg)	642.8091
Iron, Fe (mg)	1.4119
Energy (kJ)	1228.9540
Ash (g)	2.7238
Caffeine (mg)	0.0000
Glycine (g)	0.4423
Fatty acids, total trans-polyenoic (g)	0.0706
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0315
Fatty acids, total saturated 18:2 undifferentiated (g)	3.3463
Fatty acids, total polyunsaturated (g)	3.8886
Vitamin E (alpha-tocopherol) (mg)	0.9657
Sucrose (g)	0.0298
Vitamin B-6 (mg)	0.1844
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0748
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	1.1660
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0183
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	12.2867
Pantothenic acid (mg)	1.0725
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)	0.0540
Fatty acids, total trans-polyenoic 18:3i (g)	0.0011
Thiamin (mg)	0.1215
Folate, food (g)	25.0938
Fatty acids, total saturated 20:1 (g)	0.0600
Fatty acids, total monounsaturated (g)	4.3040
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.2076
Fatty acids, total polyunsaturated 16:1 t (g)	0.0174
Fatty acids, total polyunsaturated 17:0 (g)	0.0450
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	147.9936
Fatty acids, total polyunsaturated 16:1 c (g)	0.1659
Fatty acids, total saturated (g)	5.3706
Vitamin B-12 (g)	0.9836
Calcium, Ca (mg)	217.2722
Fatty acids, total saturated 10:0 (g)	0.1321
Galactose (g)	0.1304
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.6641
Glutamic acid (g)	3.2462
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0011
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	133.8640
Leucine (g)	1.4263
Folate, DFE (g)	25.0938
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0695
Fiber, total dietary (g)	1.1943
Tryptophan (g)	0.1903
Threonine (g)	0.5677
Fatty acids, total polyunsaturated 18:1 c (g)	3.8072
Manganese, Mn (mg)	0.3427
Protein (g)	14.6379
Cryptoxanthin, beta (g)	5.2703
Fatty acids, total saturated 18:1 undifferentiated (g)	3.9922
Betaine (mg)	0.1736
Phosphorus, P (mg)	313.6709
Tocopherol, gamma (mg)	2.5009

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. Heat oven to 350 degrees. | 2. Lightly spray cookie sheets with non stick cooking spray. | 3. In medium bowl, combine egg and contents of both containers of parmesan spread from breadsticks; beat well with wire whisk. | 4. Add spinach, cheese and lemon juice, garlic powder; mix well. | 5. Sprinkle work surface with flour. | 6. Un roll dough onto floured surface. | 7. Separate into 20 breadsticks. | 8. Press or roll each breadstick to form 7 x 1 1/2-inch strip. | 9. Spread each strip with about 1 tablespoon of the spinach mixture. | 10. Roll up, starting at shortest end; pinch end of dough to seal. | 11. Place rolls, cut side up, 3 inches apart on lightly greased cookie sheets. | 12. Bake at 350 degrees for 20-25 minutes or until golden brown. | 13. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
pillsbury parmesan breadstick	2	packages	refrigerated	-	-	-	-
spinach	1	package	chopped thawed frozen	-	-	-	-
mozzarella cheese	2	ounces	shredded	183.7047	15.4335	7.6884	10.1321
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
garlic powder	1/8	teaspoon		1.2826	0.2818	0.0641	0.0028
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402

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

Cooking in progress....

Parmesan Spinach Roll-ups