RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	53.706
Energy (kCal)	744.579
Carbohydrates (g)	38.3048
Total fats (g)	44.31
Fatty acids, total saturated 20:0 (g)	0.0026
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4945
Fatty acids, total polyunsaturated 17:1 (g)	0.0106
Fatty acids, total trans-monoenoic (g)	0.0229
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2096
Fatty acids, total saturated 4:0 (g)	1.1478
Fatty acids, total trans (g)	0.0334
Riboflavin (mg)	1.6073
Tocopherol, beta (mg)	0.0088
Lactose (g)	9.2415
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0164
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)	4.5695
Tocopherol, delta (mg)	0.0528
Arginine (g)	1.3736
Proline (g)	1.5417
Fatty acids, total polyunsaturated 18:1 t (g)	0.0202
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.2754
Adjusted Protein (g)	0.0000
Cystine (g)	0.4338
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	67.6493
Copper, Cu (mg)	1.2090
Maltose (g)	0.0000
Zinc, Zn (mg)	5.9634
Total lipid (fat) (g)	44.3100
Vitamin K (phylloquinone) (g)	193.0440
Cholesterol (mg)	492.0600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0326
Menaquinone-4 (g)	1.8300
Phytosterols (mg)	109.7015
Folate, total (g)	309.8178
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0194
Vitamin A, IU (IU)	5320.1303
Energy (kcal)	744.5790
Fatty acids, total saturated 16:1 undifferentiated (g)	1.1239
Fatty acids, total saturated 14:1 (g)	0.0063
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6762
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0196
Sugars, total (g)	21.0623
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0577
Vitamin C, total ascorbic acid (mg)	26.9760
Lutein + zeaxanthin (g)	3665.7602
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0790
Vitamin B-12, added (g)	0.0000
Valine (g)	1.7889
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)	125.9508
Fatty acids, total saturated 16:0 (g)	11.9912
Carbohydrate, by difference (g)	38.3048
Vitamin D (IU)	96.5200
Fructose (g)	4.5372
Fluoride, F (g)	3.8646
Aspartic acid (g)	4.1283
Tyrosine (g)	1.0644
Potassium, K (mg)	1699.8774
Fatty acids, total saturated 12:0 (g)	0.4988
Vitamin A, RAE (g)	686.5647
Serine (g)	1.7934
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.3347
Fatty acids, total trans-polyenoic 22:4 (g)	0.0114
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0035
Fatty acids, total saturated 14:0 (g)	3.6398
Histidine (g)	0.7228
Isoleucine (g)	1.3512
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0106
Niacin (mg)	5.7076
Water (g)	777.7867
Fatty acids, total saturated 8:0 (g)	0.4306
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0158
Carotene, beta (g)	2107.8247
Sodium, Na (mg)	532.2555
Iron, Fe (mg)	13.7070
Energy (kJ)	3124.1472
Ash (g)	7.5663
Caffeine (mg)	0.0000
Glycine (g)	0.9613
Fatty acids, total trans-polyenoic (g)	0.0106
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0106
Fatty acids, total saturated 18:2 undifferentiated (g)	2.3994
Fatty acids, total polyunsaturated (g)	3.2681
Vitamin E (alpha-tocopherol) (mg)	7.4087
Sucrose (g)	1.0434
Vitamin B-6 (mg)	0.7800
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4283
Vitamin D (D2 + D3) (g)	2.4830
Vitamin D3 (cholecalciferol) (g)	2.4830
Lysine (g)	1.9163
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0211
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	3.5199
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)	0.0070
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.9041
Folate, food (g)	309.8178
Fatty acids, total saturated 20:1 (g)	0.0390
Fatty acids, total monounsaturated (g)	13.3133
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.3473
Fatty acids, total polyunsaturated 16:1 t (g)	0.0026
Fatty acids, total polyunsaturated 17:0 (g)	0.0194
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0880
Choline, total (mg)	430.8029
Fatty acids, total polyunsaturated 16:1 c (g)	0.1742
Fatty acids, total saturated (g)	24.5277
Vitamin B-12 (g)	2.8567
Calcium, Ca (mg)	693.2645
Fatty acids, total saturated 10:0 (g)	0.7340
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0088
Alanine (g)	1.4377
Glutamic acid (g)	4.2446
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0009
Carotene, alpha (g)	40.8924
Vitamin E, added (mg)	0.0000
Retinol (g)	503.0500
Leucine (g)	2.2828
Folate, DFE (g)	309.8178
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0106
Fiber, total dietary (g)	9.7802
Tryptophan (g)	0.3711
Threonine (g)	1.2059
Fatty acids, total polyunsaturated 18:1 c (g)	2.9851
Manganese, Mn (mg)	0.8433
Protein (g)	53.7060
Cryptoxanthin, beta (g)	8.0638
Fatty acids, total saturated 18:1 undifferentiated (g)	11.7507
Betaine (mg)	4.1348
Phosphorus, P (mg)	913.8385
Tocopherol, gamma (mg)	0.8859

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> German
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 350°F | 2. Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long. (Save the trimmed-off ends to use for soup.) | 3. Peel the asparagus spears using a swivel-bladed vegetable peeler, lay them flat in a large heavy skillet, pour in boiling salted water (the 4 teaspoons) and set over moderate heat. | 4. Cover and cook asparagus for about 10 minutes, until very tender. | 5. Drain well, return to the skillet and shake over moderate heat for 30 seconds or so to dissipate any excess moisture. | 6. Arrange the asparagus spears like the spokes of a wheel over the bottom of the pie crust, with their tips pointing toward the center. | 7. Combine the milk, cream, eggs, Parmesan cheese, Kirschwasser, salt, dill, mace and pepper, and pour the liquid evenly over the asparagus. | 8. Bake the tart, uncovered, for 35 minutes, or until the filling has set. | 9. Remove the tart from the oven and cool it for at least 20 minutes before cutting. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	1			90.7186	17.5994	9.979	0.5443
water	2	quarts	boiling	-	-	-	-
salt	4	teaspoons		-	-	-	-
pie shell	9	inches	unbaked	75.65	0.0	16.83	0.425
emmenthaler cheese	3	ounces	grated	75.65	0.0	16.83	0.425
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
whipping cream	3/4	cup		262.8	2.6639999999999997	1.953	27.819000000000003
egg	2		beaten	125.84	0.6336	11.0528	8.3688
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
kirschwasser	1	tablespoon		75.65	0.0	16.83	0.425
salt	1	teaspoon		-	-	-	-
dill	2	tablespoons	snipped	0.4784	0.0781	0.0385	0.0125
mace	1/4	teaspoon	ground	2.0188	0.2146	0.0285	0.1376
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

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

Cooking in progress....

Asparagus and Emmenthaler Tart