RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	94.2697
Energy (kCal)	647.6166
Carbohydrates (g)	56.4989
Total fats (g)	3.3492
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0911
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)	0.2357
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.8465
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0231
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0544
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)	0.1757
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2138
Proline (g)	0.1436
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.8547
Adjusted Protein (g)	0.0000
Cystine (g)	0.0947
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	83.6782
Copper, Cu (mg)	1.2102
Maltose (g)	0.0231
Zinc, Zn (mg)	4.7870
Total lipid (fat) (g)	3.3492
Vitamin K (phylloquinone) (g)	1.0415
Cholesterol (mg)	226.6672
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.2295
Folate, total (g)	71.1272
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	731.9274
Energy (kcal)	647.6166
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0780
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1317
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	53.7363
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.9480
Lutein + zeaxanthin (g)	78.0225
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2695
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)	116.8791
Fatty acids, total saturated 16:0 (g)	0.4687
Carbohydrate, by difference (g)	56.4989
Vitamin D (IU)	0.0000
Fructose (g)	0.6336
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4026
Tyrosine (g)	0.1508
Potassium, K (mg)	1258.6400
Fatty acids, total saturated 12:0 (g)	0.0012
Vitamin A, RAE (g)	149.9568
Serine (g)	0.2633
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2264
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0105
Histidine (g)	0.0957
Isoleucine (g)	0.2204
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.3279
Water (g)	401.2077
Fatty acids, total saturated 8:0 (g)	0.0003
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)	153.0920
Sodium, Na (mg)	386.0066
Iron, Fe (mg)	9.7254
Energy (kJ)	2707.3713
Ash (g)	6.2786
Caffeine (mg)	0.0000
Glycine (g)	0.1363
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)	0.3153
Fatty acids, total polyunsaturated (g)	0.9504
Vitamin E (alpha-tocopherol) (mg)	2.5408
Sucrose (g)	52.0311
Vitamin B-6 (mg)	0.6003
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)	0.2670
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)	0.1386
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)	0.5736
Folate, food (g)	71.1272
Fatty acids, total saturated 20:1 (g)	0.0089
Fatty acids, total monounsaturated (g)	1.0016
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)	297.5645
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6586
Vitamin B-12 (g)	4.5630
Calcium, Ca (mg)	627.3837
Fatty acids, total saturated 10:0 (g)	0.0011
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2323
Glutamic acid (g)	0.5115
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	136.0003
Leucine (g)	0.3374
Folate, DFE (g)	71.1272
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)	0.6754
Tryptophan (g)	0.0421
Threonine (g)	0.1494
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2016
Protein (g)	94.2697
Cryptoxanthin, beta (g)	28.1340
Fatty acids, total saturated 18:1 undifferentiated (g)	0.9148
Betaine (mg)	0.1540
Phosphorus, P (mg)	846.2764
Tocopherol, gamma (mg)	0.0000

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 275°F Coat a large rimmed baking sheet with cooking spray. | 2. Whisk brown sugar, cumin, paprika, thyme, salt and cayenne in a large bowl. | 3. Whisk egg white and water in a medium bowl until foamy. | 4. Add almonds to egg mixture and stir to coat; pour through a sieve to drain off excess egg white. | 5. Transfer the almonds to the bowl of spices; stir well to coat. | 6. Spread evenly on the prepared baking sheet. | 7. Bake the almonds for 30 minutes. | 8. Stir, reduce the oven temperature to 200F and bake until almonds are dry and golden, about 30 minutes more. | 9. Let cool before serving, 15 to 20 minutes. | 10. Store in an airtight container for up to 1 week. | 11. NOTE: Spanish Marcona almonds have recently become more popular and more available. They're a little flatter than ordinary almonds, with a richer flavor. Always skinned, most Marcona almonds have already been sauteed in oil and lightly salted when you get them. For this recipe, select unsalted and oil-free nuts if you can, though either will work well. You can find them in specialty stores. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
hot paprika	1	teaspoon	smoked	403.4676	0.0	89.7602	2.2667
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
sea salt	1	teaspoon		403.4676	0.0	89.7602	2.2667
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
egg white	1			17.16	0.2409	3.597	0.0561
water	1	tablespoon		0.0	0.0	0.0	0.0
marcona almond	1	lb		403.4676	0.0	89.7602	2.2667
cooking spray				-	-	-	-

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

Cooking in progress....

Spiced Spanish Almonds