RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.9015
Energy (kCal)	25.044
Carbohydrates (g)	1.5531
Total fats (g)	0.3743
Fatty acids, total saturated 20:0 (g)	0.0003
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0050
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)	0.1569
Tocopherol, beta (mg)	0.0020
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)	0.0056
Tocopherol, delta (mg)	0.0014
Arginine (g)	0.2213
Proline (g)	0.1592
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1273
Adjusted Protein (g)	0.0000
Cystine (g)	0.0963
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.6960
Copper, Cu (mg)	0.0231
Maltose (g)	0.0231
Zinc, Zn (mg)	0.0878
Total lipid (fat) (g)	0.3743
Vitamin K (phylloquinone) (g)	0.5236
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)	0.0026
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.7202
Folate, total (g)	3.2567
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	306.8788
Energy (kcal)	25.0440
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0029
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1331
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.7514
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0227
Vitamin C, total ascorbic acid (mg)	2.6693
Lutein + zeaxanthin (g)	119.5737
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2719
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)	9.0648
Fatty acids, total saturated 16:0 (g)	0.0214
Carbohydrate, by difference (g)	1.5531
Vitamin D (IU)	0.0000
Fructose (g)	0.0617
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4229
Tyrosine (g)	0.1532
Potassium, K (mg)	96.0073
Fatty acids, total saturated 12:0 (g)	0.0006
Vitamin A, RAE (g)	15.3509
Serine (g)	0.2675
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2304
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)	0.0003
Fatty acids, total saturated 14:0 (g)	0.0013
Histidine (g)	0.0973
Isoleucine (g)	0.2218
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1612
Water (g)	33.6095
Fatty acids, total saturated 8:0 (g)	0.0000
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)	160.1375
Sodium, Na (mg)	56.9867
Iron, Fe (mg)	0.8551
Energy (kJ)	104.2375
Ash (g)	0.3531
Caffeine (mg)	0.0000
Glycine (g)	0.1413
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)	0.0762
Fatty acids, total polyunsaturated (g)	0.0812
Vitamin E (alpha-tocopherol) (mg)	0.2044
Sucrose (g)	0.0278
Vitamin B-6 (mg)	0.0206
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2705
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)	0.0869
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)	0.0144
Folate, food (g)	3.2567
Fatty acids, total saturated 20:1 (g)	0.0023
Fatty acids, total monounsaturated (g)	0.1590
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)	1.2387
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0296
Vitamin B-12 (g)	0.0297
Calcium, Ca (mg)	13.9705
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0242
Tocotrienol, gamma (mg)	0.0005
Alanine (g)	0.2368
Glutamic acid (g)	0.5262
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	3.7312
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3413
Folate, DFE (g)	3.2567
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)	0.3212
Tryptophan (g)	0.0417
Threonine (g)	0.1514
Fatty acids, total polyunsaturated 18:1 c (g)	0.0092
Manganese, Mn (mg)	0.0484
Protein (g)	3.9015
Cryptoxanthin, beta (g)	44.3012
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1539
Betaine (mg)	0.1398
Phosphorus, P (mg)	12.8733
Tocopherol, gamma (mg)	0.0204

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Spanish and Portuguese >> Spanish
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. Line a large baking sheet with parchment. | 3. Whisk together egg white, orange juice, zest, salt, cumin, and paprika in a bowl, then add almonds and toss to coat. | 4. Spread almonds evenly on baking sheet for 10 minutes. Remove from oven and mix the nuts around, return to oven for another 10 minutes or until golden. | 5. Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool). | 6. Loosen nuts from parchment with a spatula and transfer to a bowl. | 7. Note: These almonds can be made several days in advance and kept in an airtight container at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	1			17.16	0.2409	3.597	0.0561
salt	1	teaspoon		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
orange	1		juiced zested	-	-	-	-
paprika	1/4	teaspoon	smoked	1.6215	0.3104	0.0813	0.0741
almond brown	2	cups	blanched	-	-	-	-

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

Cooking in progress....

Citrus & Spice Marcona Almonds