RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.9699
Energy (kCal)	125.3733
Carbohydrates (g)	9.5048
Total fats (g)	9.4388
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0852
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)	0.3249
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0746
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)	1.0144
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1352
Proline (g)	0.0917
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0507
Adjusted Protein (g)	0.0000
Cystine (g)	0.0191
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3625
Copper, Cu (mg)	0.0650
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2841
Total lipid (fat) (g)	9.4388
Vitamin K (phylloquinone) (g)	3.7503
Cholesterol (mg)	33.3000
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)	8.0000
Folate, total (g)	15.8258
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	484.0067
Energy (kcal)	125.3733
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3030
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0264
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.2031
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0213
Vitamin C, total ascorbic acid (mg)	32.9425
Lutein + zeaxanthin (g)	136.0308
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0880
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)	13.2458
Fatty acids, total saturated 16:0 (g)	2.6815
Carbohydrate, by difference (g)	9.5048
Vitamin D (IU)	6.9000
Fructose (g)	0.6880
Fluoride, F (g)	1.4867
Aspartic acid (g)	0.1809
Tyrosine (g)	0.0518
Potassium, K (mg)	191.4017
Fatty acids, total saturated 12:0 (g)	0.1098
Vitamin A, RAE (g)	92.7000
Serine (g)	0.0730
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0674
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)	0.9895
Histidine (g)	0.0397
Isoleucine (g)	0.0720
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3497
Water (g)	86.5939
Fatty acids, total saturated 8:0 (g)	0.0927
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)	118.9583
Sodium, Na (mg)	15.0408
Iron, Fe (mg)	0.4161
Energy (kJ)	523.9383
Ash (g)	0.5778
Caffeine (mg)	0.0000
Glycine (g)	0.0530
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)	0.2488
Fatty acids, total polyunsaturated (g)	0.3340
Vitamin E (alpha-tocopherol) (mg)	0.4089
Sucrose (g)	0.5280
Vitamin B-6 (mg)	0.2414
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0906
Vitamin D (D2 + D3) (g)	0.1800
Vitamin D3 (cholecalciferol) (g)	0.1800
Lysine (g)	0.1055
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)	0.2168
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)	0.0572
Folate, food (g)	15.8258
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	2.7400
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)	11.7291
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.8367
Vitamin B-12 (g)	0.0600
Calcium, Ca (mg)	46.4517
Fatty acids, total saturated 10:0 (g)	0.1888
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0570
Glutamic acid (g)	0.3716
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.7500
Vitamin E, added (mg)	0.0000
Retinol (g)	82.2000
Leucine (g)	0.1154
Folate, DFE (g)	15.8258
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)	1.3139
Tryptophan (g)	0.0257
Threonine (g)	0.0639
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2045
Protein (g)	1.9699
Cryptoxanthin, beta (g)	7.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.3095
Betaine (mg)	0.0533
Phosphorus, P (mg)	51.0092
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 375 °F | 2. Brush a 12-cup mini-muffin tin with olive oil and brush wonton wrappers lightly with oil. Press into muffin cups and bake for 10 minutes, until golden. | 3. In a sauté pan over medium-high heat, add 1 tbsp oil, onion and pepper. Sauté for 5 minutes until onion is tender. | 4. Add garlic and mushrooms and sauté until mushrooms are soft and pan is dry. | 5. Add tomato sauce, brandy and cream and cook 5 minutes to reduce. | 6. Add crab to warm, and season to taste. | 7. Spoon warm filling into baked shells and garnish with chopped parsley and grated cheese. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wonton wrapper	24			-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
onion	1/3	cup	chopped	21.3333	4.9813	0.5867	0.0533
red pepper	2	tablespoons	minced	7.5	1.6519	0.3506	0.0825
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
button mushroom	1	cup	minced	-	-	-	-
tomato sauce	1/2	cup		-	-	-	-
sherry wine	3	tablespoons	semi-sweet	-	-	-	-
whipping cream	1/4	cup		87.6	0.888	0.6509999999999999	9.273
crabmeat	1	cup		-	-	-	-
salt pepper			ground	-	-	-	-
parmesan cheese			grated	-	-	-	-

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

Cooking in progress....

Spanish Crab Tarts