RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.0003
Energy (kCal)	77.0465
Carbohydrates (g)	15.9202
Total fats (g)	0.9111
Fatty acids, total saturated 20:0 (g)	0.0025
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1562
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2568
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
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)	0.0219
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2132
Proline (g)	0.1176
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.2324
Adjusted Protein (g)	0.0000
Cystine (g)	0.0346
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9524
Copper, Cu (mg)	0.1779
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9433
Total lipid (fat) (g)	0.9111
Vitamin K (phylloquinone) (g)	12.8665
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1530
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	13.0580
Folate, total (g)	74.9155
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	503.8905
Energy (kcal)	77.0465
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0059
Fatty acids, total saturated 14:1 (g)	0.0052
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0473
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.5994
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0418
Vitamin C, total ascorbic acid (mg)	50.3120
Lutein + zeaxanthin (g)	5278.4210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1570
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)	54.6065
Fatty acids, total saturated 16:0 (g)	0.1523
Carbohydrate, by difference (g)	15.9202
Vitamin D (IU)	0.0000
Fructose (g)	4.4570
Fluoride, F (g)	1.2733
Aspartic acid (g)	0.4536
Tyrosine (g)	0.0962
Potassium, K (mg)	779.3635
Fatty acids, total saturated 12:0 (g)	0.0085
Vitamin A, RAE (g)	25.1105
Serine (g)	0.1430
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1317
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0074
Fatty acids, total saturated 22:0 (g)	0.0074
Fatty acids, total saturated 14:0 (g)	0.0060
Histidine (g)	0.0775
Isoleucine (g)	0.1245
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.2244
Water (g)	306.5105
Fatty acids, total saturated 8:0 (g)	0.0012
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)	301.9650
Sodium, Na (mg)	23.2700
Iron, Fe (mg)	1.1973
Energy (kJ)	318.4750
Ash (g)	1.7700
Caffeine (mg)	0.0000
Glycine (g)	0.1392
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)	0.0928
Fatty acids, total polyunsaturated (g)	0.2508
Vitamin E (alpha-tocopherol) (mg)	0.3256
Sucrose (g)	0.9162
Vitamin B-6 (mg)	0.5035
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2002
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.6204
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)	0.0025
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1496
Folate, food (g)	74.9155
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0462
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0744
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0050
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	28.5699
Fatty acids, total polyunsaturated 16:1 c (g)	0.0050
Fatty acids, total saturated (g)	0.2579
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	63.1745
Fatty acids, total saturated 10:0 (g)	0.0401
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1801
Glutamic acid (g)	0.5425
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2078
Folate, DFE (g)	74.9155
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)	4.1310
Tryptophan (g)	0.0367
Threonine (g)	0.0915
Fatty acids, total polyunsaturated 18:1 c (g)	0.0248
Manganese, Mn (mg)	0.6889
Protein (g)	4.0003
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0352
Betaine (mg)	0.1824
Phosphorus, P (mg)	119.2570
Tocopherol, gamma (mg)	0.0754

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Swedish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a large bowl, combine by hand the squash, zucchini, onion, egg substitute, salt, and pepper. Remove the excess liquid from the mixture. | 2. Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface. | 3. Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle. | 4. Flatten with a spatula to form pancake shape. Do not overcrowd the pan! | 5. Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains. | 6. Keep warm in a low oven (250°F) until all cakes are made, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow squash	2	cups	grated	-	-	-	-
zucchini	2	cups	grated	42.16	7.7128	3.0008	0.7936
onion	1/2	cup	grated	32.0	7.472	0.88	0.08
egg substitute	1/4	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
olive oil cooking spray			flavored	-	-	-	-

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

Cooking in progress....

Griddle Veggie Cakes