RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	54.9471
Energy (kCal)	1803.8062
Carbohydrates (g)	54.1714
Total fats (g)	162.5351
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5340
Fatty acids, total polyunsaturated 17:1 (g)	0.0240
Fatty acids, total trans-monoenoic (g)	0.0520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3760
Fatty acids, total saturated 4:0 (g)	0.0080
Fatty acids, total trans (g)	0.0760
Riboflavin (mg)	1.5296
Tocopherol, beta (mg)	0.0200
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0140
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)	8.4862
Tocopherol, delta (mg)	0.1200
Arginine (g)	6.1621
Proline (g)	2.3414
Fatty acids, total polyunsaturated 18:1 t (g)	0.0460
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	1.1379
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	83.7088
Copper, Cu (mg)	3.0628
Maltose (g)	0.0000
Zinc, Zn (mg)	10.7082
Total lipid (fat) (g)	162.5351
Vitamin K (phylloquinone) (g)	0.9598
Cholesterol (mg)	744.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0720
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.5182
Folate, total (g)	269.1712
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0440
Vitamin A, IU (IU)	1160.4000
Energy (kcal)	1803.8062
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5752
Fatty acids, total saturated 14:1 (g)	0.0140
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.6203
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	12.7580
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	10.4950
Lutein + zeaxanthin (g)	1006.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	3.4101
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)	280.4684
Fatty acids, total saturated 16:0 (g)	16.8958
Carbohydrate, by difference (g)	54.1714
Vitamin D (IU)	164.0000
Fructose (g)	0.0000
Fluoride, F (g)	2.2000
Aspartic acid (g)	5.4476
Tyrosine (g)	2.1487
Potassium, K (mg)	1741.5068
Fatty acids, total saturated 12:0 (g)	38.0546
Vitamin A, RAE (g)	323.6000
Serine (g)	3.5318
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.9102
Fatty acids, total trans-polyenoic 22:4 (g)	0.0260
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0080
Fatty acids, total saturated 14:0 (g)	15.2367
Histidine (g)	1.4375
Isoleucine (g)	2.5850
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0240
Niacin (mg)	10.0166
Water (g)	577.0903
Fatty acids, total saturated 8:0 (g)	6.0170
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0360
Carotene, beta (g)	0.0000
Sodium, Na (mg)	430.6880
Iron, Fe (mg)	12.6924
Energy (kJ)	7547.5293
Ash (g)	10.9507
Caffeine (mg)	0.0000
Glycine (g)	2.7166
Fatty acids, total trans-polyenoic (g)	0.0240
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0240
Fatty acids, total saturated 18:2 undifferentiated (g)	28.8401
Fatty acids, total polyunsaturated (g)	30.0165
Vitamin E (alpha-tocopherol) (mg)	2.6397
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.6421
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4894
Vitamin D (D2 + D3) (g)	4.0000
Vitamin D3 (cholecalciferol) (g)	4.0000
Lysine (g)	2.8726
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0460
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	4.5573
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)	0.0160
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.7172
Folate, food (g)	269.1712
Fatty acids, total saturated 20:1 (g)	0.1344
Fatty acids, total monounsaturated (g)	32.7344
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.0620
Fatty acids, total polyunsaturated 16:1 t (g)	0.0060
Fatty acids, total polyunsaturated 17:0 (g)	0.0440
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	618.1847
Fatty acids, total polyunsaturated 16:1 c (g)	0.3960
Fatty acids, total saturated (g)	90.3980
Vitamin B-12 (g)	1.7800
Calcium, Ca (mg)	699.0062
Fatty acids, total saturated 10:0 (g)	4.7868
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	3.0082
Glutamic acid (g)	9.9979
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0020
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	320.0000
Leucine (g)	4.4205
Folate, DFE (g)	269.1712
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0240
Fiber, total dietary (g)	19.6360
Tryptophan (g)	0.8992
Threonine (g)	2.2975
Fatty acids, total polyunsaturated 18:1 c (g)	6.7760
Manganese, Mn (mg)	5.6604
Protein (g)	54.9471
Cryptoxanthin, beta (g)	18.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	31.9640
Betaine (mg)	0.6000
Phosphorus, P (mg)	1661.7801
Tocopherol, gamma (mg)	1.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Finnish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Dissolve the yeast in the warm water. | 2. Stir in the milk, sugar, salt, cardamon, eggs and enough flour to make a batter (approx. 2 cups). | 3. Beat until dough is smooth and elastic. | 4. Add about 3 cups of flour and beat well. | 5. Dough should be smooth and glossy in appearance. | 6. Add remaining flour 1 cup at a time until dough is stiff. | 7. Add the butter; beat until dough looks glossy again. | 8. Turn out onto floured board, cover with inverted bowl. | 9. Let rest for 15 minutes. | 10. Knead until smooth and satiny. | 11. Place in lightly greased bowl, turn dough to grease top, cover lightly and let rise in warm place- until doubled in size. | 12. Punch down; let rise again. | 13. Turn out onton a lightly floured board, divide into 3 parts, and divide each part into 3. | 14. Shape each piece of dough into a strip 16 inches long by rolling between palms and board. | 15. Braid 3 strips together into a straight loaf and pinch ends together and tuck under. | 16. Repeat for second and third loafs. | 17. Place on lightly greased baking sheets. | 18. Let rise until puffy (1/2 to 1 hour). | 19. Glaze loaves with a mixture of beaten egg and milk. | 20. Sprinkle with sugar and sliced almonds. | 21. Bake at 400 degrees for 25-30 minutes. | 22. Do not overbake- or bread will be dry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2	packages		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
milk	1	can	undiluted evaporated	827.5862	19.934	8.2399	85.7811
sugar	1/2 - 1	cup		0.0	0.0	0.0	0.0
salt	2	teaspoons		-	-	-	-
cardamom	1	teaspoon	crushed seed	6.22	1.3694	0.2152	0.134
egg	4		beaten	286.0	1.44	25.12	19.02
butter	1/2	cup	softened	684.0	31.428	21.372	57.6
purpose flour	8 -9	cups		-	-	-	-
egg			mixed	286.0	1.44	25.12	19.02
milk				-	-	-	-
sugar			sliced	-	-	-	-

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

Cooking in progress....

Finnish Nisu - Sweet Bread