RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.1343
Energy (kCal)	103.2563
Carbohydrates (g)	11.1659
Total fats (g)	2.4969
Fatty acids, total saturated 20:0 (g)	0.0005
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0395
Fatty acids, total polyunsaturated 17:1 (g)	0.0018
Fatty acids, total trans-monoenoic (g)	0.0039
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0286
Fatty acids, total saturated 4:0 (g)	0.0330
Fatty acids, total trans (g)	0.0058
Riboflavin (mg)	0.0844
Tocopherol, beta (mg)	0.0015
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0011
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)	0.2466
Tocopherol, delta (mg)	0.0091
Arginine (g)	0.1325
Proline (g)	0.0914
Fatty acids, total polyunsaturated 18:1 t (g)	0.0035
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0587
Adjusted Protein (g)	0.0000
Cystine (g)	0.0436
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	13.3897
Copper, Cu (mg)	0.0438
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8465
Total lipid (fat) (g)	2.4969
Vitamin K (phylloquinone) (g)	23.0513
Cholesterol (mg)	60.4975
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0064
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5290
Folate, total (g)	15.8398
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0033
Vitamin A, IU (IU)	394.9327
Energy (kcal)	103.2563
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0533
Fatty acids, total saturated 14:1 (g)	0.0012
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0602
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3758
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0140
Vitamin C, total ascorbic acid (mg)	0.9540
Lutein + zeaxanthin (g)	378.4536
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0088
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1401
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)	16.6817
Fatty acids, total saturated 16:0 (g)	0.6044
Carbohydrate, by difference (g)	11.1659
Vitamin D (IU)	12.4538
Fructose (g)	0.0024
Fluoride, F (g)	0.3637
Aspartic acid (g)	0.2259
Tyrosine (g)	0.0827
Potassium, K (mg)	166.0754
Fatty acids, total saturated 12:0 (g)	0.0285
Vitamin A, RAE (g)	46.4472
Serine (g)	0.1551
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1128
Fatty acids, total trans-polyenoic 22:4 (g)	0.0020
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0006
Fatty acids, total saturated 14:0 (g)	0.1056
Histidine (g)	0.0505
Isoleucine (g)	0.1095
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0018
Niacin (mg)	0.1058
Water (g)	18.7007
Fatty acids, total saturated 8:0 (g)	0.0124
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0027
Carotene, beta (g)	170.9085
Sodium, Na (mg)	1856.3732
Iron, Fe (mg)	2.5034
Energy (kJ)	432.0166
Ash (g)	8.5861
Caffeine (mg)	0.0000
Glycine (g)	0.0746
Fatty acids, total trans-polyenoic (g)	0.0018
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0018
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2667
Fatty acids, total polyunsaturated (g)	0.3537
Vitamin E (alpha-tocopherol) (mg)	0.2159
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0557
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0193
Vitamin D (D2 + D3) (g)	0.3038
Vitamin D3 (cholecalciferol) (g)	0.3038
Lysine (g)	0.1457
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0044
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.2519
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)	0.0012
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0185
Folate, food (g)	15.8398
Fatty acids, total saturated 20:1 (g)	0.0193
Fatty acids, total monounsaturated (g)	0.8537
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2325
Fatty acids, total polyunsaturated 16:1 t (g)	0.0005
Fatty acids, total polyunsaturated 17:0 (g)	0.0033
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0152
Choline, total (mg)	48.3701
Fatty acids, total polyunsaturated 16:1 c (g)	0.0301
Fatty acids, total saturated (g)	1.1070
Vitamin B-12 (g)	0.3552
Calcium, Ca (mg)	721.0252
Fatty acids, total saturated 10:0 (g)	0.0263
Galactose (g)	0.0152
Tocotrienol, gamma (mg)	0.0015
Alanine (g)	0.1221
Glutamic acid (g)	0.2769
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0002
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	32.1000
Leucine (g)	0.1808
Folate, DFE (g)	15.8398
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0018
Fiber, total dietary (g)	0.2487
Tryptophan (g)	0.0278
Threonine (g)	0.0913
Fatty acids, total polyunsaturated 18:1 c (g)	0.5183
Manganese, Mn (mg)	0.1394
Protein (g)	10.1343
Cryptoxanthin, beta (g)	3.9487
Fatty acids, total saturated 18:1 undifferentiated (g)	0.7776
Betaine (mg)	0.1180
Phosphorus, P (mg)	375.5197
Tocopherol, gamma (mg)	0.1221

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
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 450 degrees. | 2. Prepare a cookie sheet with a generous amount of nonstick cooking spray. | 3. Combine 2 cups flour, cheese, basil, baking powder, baking soda, and pepper in a medium bowl. | 4. Add buttermilk and oil; mix only until dry ingredients are moistened. | 5. Divide dough into two balls. | 6. Knead each ball gently three times on a surface floured with the remaining 1 tablespoon flour. | 7. On prepared cookie sheet, pat dough into two circles, each 7 to 8 inches in diameter. | 8. With a sharp knife, score each disk 1/4 inch deep into six wedges; do not cut through. | 9. Brush tops of the disks with egg. | 10. Bake 10 to 12 minutes or until golden brown. | 11. Cut each disk into six wedges while hot. | 12. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
purpose flour	1	tablespoon		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
buttermilk	2/3	cup	low fat	-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
egg	1	tablespoon		21.7181	0.1094	1.9076	1.4443

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

Cooking in progress....

Cheese and Basil Giant Scones