RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	47.9166
Energy (kCal)	3050.489
Carbohydrates (g)	170.346
Total fats (g)	247.555
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	7.4663
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	2.8871
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	1.6089
Tocopherol, beta (mg)	0.0150
Lactose (g)	6.1610
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
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)	21.5371
Tocopherol, delta (mg)	0.0900
Arginine (g)	1.3748
Proline (g)	1.2410
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5550
Adjusted Protein (g)	0.0000
Cystine (g)	0.4402
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	60.6670
Copper, Cu (mg)	0.2154
Maltose (g)	0.0000
Zinc, Zn (mg)	4.1600
Total lipid (fat) (g)	247.5550
Vitamin K (phylloquinone) (g)	15.1008
Cholesterol (mg)	876.3800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0540
Menaquinone-4 (g)	1.2200
Phytosterols (mg)	237.1780
Folate, total (g)	119.3880
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	8551.0800
Energy (kcal)	3050.4890
Fatty acids, total saturated 16:1 undifferentiated (g)	3.3185
Fatty acids, total saturated 14:1 (g)	0.0105
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6950
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	168.3559
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	0.2586
Lutein + zeaxanthin (g)	754.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	1.6026
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)	57.1940
Fatty acids, total saturated 16:0 (g)	47.4779
Carbohydrate, by difference (g)	170.3460
Vitamin D (IU)	196.8820
Fructose (g)	0.0000
Fluoride, F (g)	1.6500
Aspartic acid (g)	2.3962
Tyrosine (g)	0.9887
Potassium, K (mg)	803.2900
Fatty acids, total saturated 12:0 (g)	1.3806
Vitamin A, RAE (g)	2247.4110
Serine (g)	1.7402
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.2651
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	10.9346
Histidine (g)	0.6053
Isoleucine (g)	1.2641
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	3.4932
Water (g)	497.8069
Fatty acids, total saturated 8:0 (g)	1.0467
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	761.5660
Sodium, Na (mg)	2815.2970
Iron, Fe (mg)	6.6143
Energy (kJ)	12761.1320
Ash (g)	12.5702
Caffeine (mg)	0.0000
Glycine (g)	0.7439
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	48.0992
Fatty acids, total polyunsaturated (g)	56.0241
Vitamin E (alpha-tocopherol) (mg)	7.9399
Sucrose (g)	149.7000
Vitamin B-6 (mg)	0.4470
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.9012
Vitamin D (D2 + D3) (g)	4.8230
Vitamin D3 (cholecalciferol) (g)	4.8230
Lysine (g)	1.7668
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.8494
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)	0.0120
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1992
Folate, food (g)	119.3880
Fatty acids, total saturated 20:1 (g)	0.2037
Fatty acids, total monounsaturated (g)	87.6033
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2965
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	550.9404
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	91.1040
Vitamin B-12 (g)	3.3576
Calcium, Ca (mg)	506.6910
Fatty acids, total saturated 10:0 (g)	1.9716
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.2657
Glutamic acid (g)	3.5752
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	2181.8040
Leucine (g)	2.0886
Folate, DFE (g)	119.3880
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	0.2288
Tryptophan (g)	0.3128
Threonine (g)	1.0415
Fatty acids, total polyunsaturated 18:1 c (g)	5.0820
Manganese, Mn (mg)	0.0848
Protein (g)	47.9166
Cryptoxanthin, beta (g)	14.2260
Fatty acids, total saturated 18:1 undifferentiated (g)	82.6723
Betaine (mg)	1.1820
Phosphorus, P (mg)	737.3490
Tocopherol, gamma (mg)	0.7558

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 20 minutes, Preparation Time - 45 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan. | 2. In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust. | 3. Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool. | 4. In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool. | 5. Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture. | 6. In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
graham cracker crumb	2	cups		-	-	-	-
margarine	1/2	cup	melted	811.0319999999999	1.0152	1.0152	90.804
cream cheese	12	ounces	softened	1003.59	11.907	24.1542	97.2972
egg	3		beaten	214.5	1.08	18.84	14.265
white sugar	3/4	cup		580.5	149.97	0.0	0.0
pumpkin puree	1	can		-	-	-	-
egg	3		separated	214.5	1.08	18.84	14.265
milk	1/2	cup		74.42	5.8316	3.843	3.9894
white sugar	3/4	cup		580.5	149.97	0.0	0.0
cinnamon	1/2	teaspoon	ground	-	-	-	-
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
salt	1	teaspoon		-	-	-	-
gelatin	2		unflavored	-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
water	1/4	cup	boiling	0.0	0.0	0.0	0.0
white sugar	1/2	cup		580.5	149.97	0.0	0.0
topping	1	container	thawed whipped	-	-	-	-
walnut	3	tablespoons	ground	360.67199999999997	0.0	0.0	40.8

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

Cooking in progress....

Pumpkin Torte II