RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.2359
Energy (kCal)	147.288
Carbohydrates (g)	6.4321
Total fats (g)	8.7744
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1158
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)	0.0935
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.4384
Tocopherol, beta (mg)	0.0050
Lactose (g)	6.1610
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)	0.8523
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.5244
Proline (g)	0.6435
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1597
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	19.8678
Copper, Cu (mg)	0.0722
Maltose (g)	0.0000
Zinc, Zn (mg)	1.1371
Total lipid (fat) (g)	8.7744
Vitamin K (phylloquinone) (g)	62.8360
Cholesterol (mg)	198.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	1.2200
Phytosterols (mg)	0.1900
Folate, total (g)	35.3760
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	787.7520
Energy (kcal)	147.2880
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1008
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2929
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.3783
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	5.0540
Lutein + zeaxanthin (g)	462.8180
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6868
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)	20.1000
Fatty acids, total saturated 16:0 (g)	2.1301
Carbohydrate, by difference (g)	6.4321
Vitamin D (IU)	43.4400
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.0051
Tyrosine (g)	0.4466
Potassium, K (mg)	251.0920
Fatty acids, total saturated 12:0 (g)	0.0939
Vitamin A, RAE (g)	152.1180
Serine (g)	0.7225
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5444
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)	0.3791
Histidine (g)	0.2727
Isoleucine (g)	0.5389
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.1960
Water (g)	148.9266
Fatty acids, total saturated 8:0 (g)	0.0935
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)	200.5920
Sodium, Na (mg)	125.5880
Iron, Fe (mg)	1.1472
Energy (kJ)	617.5580
Ash (g)	1.4310
Caffeine (mg)	0.0000
Glycine (g)	0.2971
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)	0.9283
Fatty acids, total polyunsaturated (g)	1.1981
Vitamin E (alpha-tocopherol) (mg)	0.6389
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1323
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0915
Vitamin D (D2 + D3) (g)	1.1220
Vitamin D3 (cholecalciferol) (g)	1.1220
Lysine (g)	0.7850
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)	1.2368
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)	0.0794
Folate, food (g)	35.3760
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.8308
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)	164.8324
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	3.8433
Vitamin B-12 (g)	0.9940
Calcium, Ca (mg)	171.1040
Fatty acids, total saturated 10:0 (g)	0.0945
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5054
Glutamic acid (g)	1.7098
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	134.9000
Leucine (g)	0.9156
Folate, DFE (g)	35.3760
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)	0.1254
Tryptophan (g)	0.1340
Threonine (g)	0.4461
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0250
Protein (g)	10.2359
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.7070
Betaine (mg)	0.8820
Phosphorus, P (mg)	203.6840
Tocopherol, gamma (mg)	0.2701

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. Slice the rolls into 1/4-inch thickness. | 2. Place slices into a large bowl and pour the warm milk over; let soak for 10 minutes. | 3. In a separate bowl, whisk the egg with the parsley and season to taste with salt, pepper, and nutmeg. | 4. Pour parsley mixture into bread/milk mixture and knead together, then wet your hands and form the dough into four round dumplings. | 5. Bring a pot of salted water to a boil. | 6. Place dumplings carefully into the water and simmer (do not boil) for 15 minutes, until done. | 7. Remove dumplings with a slotted spoon into a colander to drain. | 8. Serve with stew or goulash or gravy. | 9. Note: You can make Bretzen Knoedel (Bavarian Pretzel Dumplings) by substituting about 2 cups of soft pretzels (large, soft bakery style), for the French rolls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hard french	2 -3			-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
milk	1/2	cup		74.42	5.8316	3.843	3.9894
egg	1			71.5	0.36	6.28	4.755
salt				-	-	-	-
pepper				-	-	-	-
nutmeg			grated	-	-	-	-

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

Cooking in progress....

Authentic Bavarian Semmel Knoedel (Bread Dumplings)