RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.0406
Energy (kCal)	64.325
Carbohydrates (g)	2.648
Total fats (g)	4.6786
Fatty acids, total saturated 20:0 (g)	0.0061
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0250
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)	0.0745
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0990
Tocopherol, beta (mg)	0.0085
Lactose (g)	0.0119
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)	0.4152
Tocopherol, delta (mg)	0.0102
Arginine (g)	0.1868
Proline (g)	0.1098
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6128
Adjusted Protein (g)	0.0000
Cystine (g)	0.0449
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.6975
Copper, Cu (mg)	0.0251
Maltose (g)	0.0119
Zinc, Zn (mg)	0.4620
Total lipid (fat) (g)	4.6786
Vitamin K (phylloquinone) (g)	55.6055
Cholesterol (mg)	184.4500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0075
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	35.4700
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1665.1400
Energy (kcal)	64.3250
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1568
Fatty acids, total saturated 14:1 (g)	0.0048
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0643
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0019
Sugars, total (g)	1.4832
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0051
Vitamin C, total ascorbic acid (mg)	4.7570
Lutein + zeaxanthin (g)	490.5700
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0194
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1613
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)	6.8262
Fatty acids, total saturated 16:0 (g)	1.1822
Carbohydrate, by difference (g)	2.6480
Vitamin D (IU)	37.0600
Fructose (g)	0.7645
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2635
Tyrosine (g)	0.1153
Potassium, K (mg)	74.9750
Fatty acids, total saturated 12:0 (g)	0.0026
Vitamin A, RAE (g)	135.7700
Serine (g)	0.2254
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1158
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0022
Fatty acids, total saturated 22:0 (g)	0.0072
Fatty acids, total saturated 14:0 (g)	0.0198
Histidine (g)	0.0707
Isoleucine (g)	0.1472
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1213
Water (g)	56.4758
Fatty acids, total saturated 8:0 (g)	0.0015
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)	866.9600
Sodium, Na (mg)	13.7812
Iron, Fe (mg)	0.6452
Energy (kJ)	268.5800
Ash (g)	0.4822
Caffeine (mg)	0.0000
Glycine (g)	0.0830
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)	0.6168
Fatty acids, total polyunsaturated (g)	0.7374
Vitamin E (alpha-tocopherol) (mg)	0.5132
Sucrose (g)	0.0687
Vitamin B-6 (mg)	0.0907
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.9180
Vitamin D3 (cholecalciferol) (g)	0.9180
Lysine (g)	0.2069
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)	0.5573
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)	0.0029
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0405
Folate, food (g)	35.4700
Fatty acids, total saturated 20:1 (g)	0.0146
Fatty acids, total monounsaturated (g)	2.0033
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0153
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0091
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0170
Choline, total (mg)	140.9605
Fatty acids, total polyunsaturated 16:1 c (g)	0.0007
Fatty acids, total saturated (g)	1.6546
Vitamin B-12 (g)	0.3315
Calcium, Ca (mg)	41.8712
Fatty acids, total saturated 10:0 (g)	0.0058
Galactose (g)	0.0119
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1421
Glutamic acid (g)	0.3349
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	63.0700
Leucine (g)	0.2378
Folate, DFE (g)	35.4700
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)	0.6390
Tryptophan (g)	0.0301
Threonine (g)	0.1168
Fatty acids, total polyunsaturated 18:1 c (g)	0.0064
Manganese, Mn (mg)	0.0626
Protein (g)	3.0406
Cryptoxanthin, beta (g)	5.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	1.8256
Betaine (mg)	0.1530
Phosphorus, P (mg)	75.1750
Tocopherol, gamma (mg)	0.2261

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. Prepare Spanish rice according to package directions, omitting the butter or oil. In a large bowl, combine the chicken, cheese, onions and olives. Stir in prepared rice. | 2. Roll each sheet of pastry into a 12-in. circle; place on greased baking sheets. Spoon rice mixture over half of each circle; spread to within 1 inches of edges. Fold pastry over filling; crimp edges to seal. Beat egg yolk and water; brush over tops. | 3. Bake at 400° for 20-25 minutes or until golden brown. Cut empanadas in half to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spanish rice vermicelli mix	1	package		-	-	-	-
chicken	1 1/2	cups	cooked cubed	-	-	-	-
cheddar cheese	1	cup	shredded	-	-	-	-
green onion	1/2	cup	sliced	9.585	2.0377	0.3444	0.1668
olive	1/4	cup	chopped ripe	-	-	-	-
pie pastry	2	packages	refrigerated	-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
water	1	tablespoon		0.0	0.0	0.0	0.0

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

Cooking in progress....

Spanish Rice Empanadas