RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.6089
Energy (kCal)	72.89
Carbohydrates (g)	4.8317
Total fats (g)	4.3006
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0617
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.1376
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1451
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0231
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.5144
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2142
Proline (g)	0.1448
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1122
Adjusted Protein (g)	0.0000
Cystine (g)	0.0948
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.6000
Copper, Cu (mg)	0.0246
Maltose (g)	0.0231
Zinc, Zn (mg)	0.0117
Total lipid (fat) (g)	4.3006
Vitamin K (phylloquinone) (g)	0.3669
Cholesterol (mg)	10.9227
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	1.3200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	130.9440
Energy (kcal)	72.8900
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0951
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1320
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.7970
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2678
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)	8.4620
Fatty acids, total saturated 16:0 (g)	1.1164
Carbohydrate, by difference (g)	4.8317
Vitamin D (IU)	0.0000
Fructose (g)	0.0231
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4035
Tyrosine (g)	0.1514
Potassium, K (mg)	55.3373
Fatty acids, total saturated 12:0 (g)	0.1192
Vitamin A, RAE (g)	35.8400
Serine (g)	0.2639
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2270
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.4269
Histidine (g)	0.0960
Isoleucine (g)	0.2188
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0347
Water (g)	265.8623
Fatty acids, total saturated 8:0 (g)	0.0474
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	8.2347
Sodium, Na (mg)	59.7433
Iron, Fe (mg)	0.0434
Energy (kJ)	304.4733
Ash (g)	0.3816
Caffeine (mg)	0.0000
Glycine (g)	0.1366
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0959
Fatty acids, total polyunsaturated (g)	0.1576
Vitamin E (alpha-tocopherol) (mg)	0.1195
Sucrose (g)	4.5858
Vitamin B-6 (mg)	0.0016
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0815
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2669
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0631
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0013
Folate, food (g)	1.3200
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	1.2259
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.3145
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.6421
Vitamin B-12 (g)	0.0301
Calcium, Ca (mg)	26.7327
Fatty acids, total saturated 10:0 (g)	0.1065
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2327
Glutamic acid (g)	0.5140
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	35.1573
Leucine (g)	0.3365
Folate, DFE (g)	1.3200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0414
Threonine (g)	0.1488
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0057
Protein (g)	3.6089
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.0678
Betaine (mg)	0.0990
Phosphorus, P (mg)	5.1240
Tocopherol, gamma (mg)	0.0000

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 450°F. | 2. Pour 2 1/2 cups flour into a large bowl and form a well in the center. | 3. In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above). | 4. Pour yeast mixture into the well but do not mix with the flour at this time. | 5. Cover bowl with a cloth and set it in a warm place for 15 minutes to rise. | 6. Add remaining water and oil and beat until mixed. Add SALT. | 7. Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed. | 8. Put dough in bowl, cover and let rise until double in size. (about 30-40 minutes). | 9. Punch down and divide dough into 12 parts. | 10. Shape into oval rolls and place 3" apart on greased and floured cookie sheet. | 11. Cover and let rise until double in size. | 12. Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls. | 13. Bake for 15-20 minutes or until golden brown. | 14. The time is an estimate, depending on how fast your dough rises. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2 1/2 - 3	cups	0.0	0.0	0.0	0.0
active yeast	2 1/2	1/2	-	-	-	-
sugar	1	teaspoon	18.354	4.5908	0.0	0.0
salt	1	teaspoon	-	-	-	-
oil	1	teaspoon	37.376	0.0	0.0119	4.2445
water	1	cup	0.0	0.0	0.0	0.0
egg white	1		17.16	0.2409	3.597	0.0561

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

Cooking in progress....

Brotchen (German Rolls)