RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	37.8946
Energy (kCal)	639.5271
Carbohydrates (g)	2.4469
Total fats (g)	51.73
Fatty acids, total saturated 20:0 (g)	0.0467
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3279
Fatty acids, total polyunsaturated 17:1 (g)	0.0360
Fatty acids, total trans-monoenoic (g)	0.0780
Fatty acids, total saturated 20:4 undifferentiated (g)	0.5640
Fatty acids, total saturated 4:0 (g)	0.0120
Fatty acids, total trans (g)	0.1140
Riboflavin (mg)	1.3710
Tocopherol, beta (mg)	0.0300
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0210
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)	2.8929
Tocopherol, delta (mg)	0.1800
Arginine (g)	2.4600
Proline (g)	1.5360
Fatty acids, total polyunsaturated 18:1 t (g)	0.0690
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1100
Adjusted Protein (g)	0.0000
Cystine (g)	0.8160
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	93.4340
Copper, Cu (mg)	0.2270
Maltose (g)	0.0000
Zinc, Zn (mg)	3.9107
Total lipid (fat) (g)	51.7300
Vitamin K (phylloquinone) (g)	32.0460
Cholesterol (mg)	1135.1400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1080
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	141.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0660
Vitamin A, IU (IU)	1660.6000
Energy (kcal)	639.5271
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8721
Fatty acids, total saturated 14:1 (g)	0.0210
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.1400
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.3952
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1800
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	1524.6600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1740
Vitamin B-12, added (g)	0.0000
Valine (g)	2.5740
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)	37.1658
Fatty acids, total saturated 16:0 (g)	9.2317
Carbohydrate, by difference (g)	2.4469
Vitamin D (IU)	246.0000
Fructose (g)	0.0000
Fluoride, F (g)	3.3000
Aspartic acid (g)	3.9870
Tyrosine (g)	1.4970
Potassium, K (mg)	432.0634
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	484.6400
Serine (g)	2.9130
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.0400
Fatty acids, total trans-polyenoic 22:4 (g)	0.0390
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0139
Fatty acids, total saturated 22:0 (g)	0.0520
Fatty acids, total saturated 14:0 (g)	0.1083
Histidine (g)	0.9270
Isoleucine (g)	2.0130
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0360
Niacin (mg)	0.2308
Water (g)	261.8465
Fatty acids, total saturated 8:0 (g)	0.0120
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0540
Carotene, beta (g)	17.4000
Sodium, Na (mg)	890.0086
Iron, Fe (mg)	5.2511
Energy (kJ)	2678.7612
Ash (g)	4.3695
Caffeine (mg)	0.0000
Glycine (g)	1.2960
Fatty acids, total trans-polyenoic (g)	0.0360
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0360
Fatty acids, total saturated 18:2 undifferentiated (g)	6.8046
Fatty acids, total polyunsaturated (g)	8.0565
Vitamin E (alpha-tocopherol) (mg)	4.4202
Sucrose (g)	0.2852
Vitamin B-6 (mg)	0.5112
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	6.0000
Vitamin D3 (cholecalciferol) (g)	6.0000
Lysine (g)	2.7360
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0690
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	4.6326
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)	0.0269
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1246
Folate, food (g)	141.0000
Fatty acids, total saturated 20:1 (g)	0.1535
Fatty acids, total monounsaturated (g)	28.1084
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.5930
Fatty acids, total polyunsaturated 16:1 t (g)	0.0090
Fatty acids, total polyunsaturated 17:0 (g)	0.0776
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.3000
Choline, total (mg)	886.6200
Fatty acids, total polyunsaturated 16:1 c (g)	0.5940
Fatty acids, total saturated (g)	12.4926
Vitamin B-12 (g)	2.7396
Calcium, Ca (mg)	168.0345
Fatty acids, total saturated 10:0 (g)	0.0180
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0300
Alanine (g)	2.2050
Glutamic acid (g)	5.0190
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0030
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	482.9000
Leucine (g)	3.2580
Folate, DFE (g)	141.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0360
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.5010
Threonine (g)	1.6680
Fatty acids, total polyunsaturated 18:1 c (g)	10.1640
Manganese, Mn (mg)	0.0882
Protein (g)	37.8946
Cryptoxanthin, beta (g)	28.7400
Fatty acids, total saturated 18:1 undifferentiated (g)	27.0257
Betaine (mg)	0.9000
Phosphorus, P (mg)	602.7029
Tocopherol, gamma (mg)	1.5000

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 eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. | 2. Place all of the peppercorns, except 1/4-1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. | 3. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. | 4. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg. | 5. Chill for at least 1 hour in the refrigerator before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6		cooled peeled	429.0	2.16	37.68	28.53
pink peppercorn	1/2 - 1	teaspoon	divided	-	-	-	-
white peppercorn	1/4 - 1/2	teaspoon		-	-	-	-
black peppercorn	1/4 - 1/2	teaspoon		-	-	-	-
green peppercorn	1/4 - 1/2	teaspoon		-	-	-	-
caper liquid	1/2	teaspoon		-	-	-	-
mayonnaise	1/4	cup		209.38	0.0	0.2146	23.2
dijon mustard	1	teaspoon		-	-	-	-
kosher salt	1/8 - 1/4	teaspoon		-	-	-	-
sugar	1	pinch		1.1471	0.2869	0.0	0.0

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

Cooking in progress....

4-Pepper Deviled Eggs(Alton Brown)