RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.2555
Energy (kCal)	3387.954
Carbohydrates (g)	334.657
Total fats (g)	228.9585
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	22.8107
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0265
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.6022
Tocopherol, beta (mg)	0.0100
Lactose (g)	1.5150
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	5.3053
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8470
Proline (g)	0.6053
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	9.0765
Adjusted Protein (g)	0.0000
Cystine (g)	0.2777
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	34.7084
Copper, Cu (mg)	0.3322
Maltose (g)	0.0000
Zinc, Zn (mg)	1.6256
Total lipid (fat) (g)	228.9585
Vitamin K (phylloquinone) (g)	36.3450
Cholesterol (mg)	375.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.3000
Phytosterols (mg)	383.6800
Folate, total (g)	62.5500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	2577.2500
Energy (kcal)	3387.9540
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4206
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4049
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	325.3588
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	15.5000
Lutein + zeaxanthin (g)	634.7500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9198
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)	45.5460
Fatty acids, total saturated 16:0 (g)	17.8143
Carbohydrate, by difference (g)	334.6570
Vitamin D (IU)	82.6000
Fructose (g)	7.2720
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.4100
Tyrosine (g)	0.5467
Potassium, K (mg)	675.3360
Fatty acids, total saturated 12:0 (g)	0.0231
Vitamin A, RAE (g)	273.0000
Serine (g)	1.0280
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7289
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.1252
Histidine (g)	0.3375
Isoleucine (g)	0.7199
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.9210
Water (g)	240.7791
Fatty acids, total saturated 8:0 (g)	0.0265
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	1195.6000
Sodium, Na (mg)	1953.7880
Iron, Fe (mg)	4.0134
Energy (kJ)	14174.8920
Ash (g)	7.4426
Caffeine (mg)	0.0000
Glycine (g)	0.4506
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	116.9844
Fatty acids, total polyunsaturated (g)	140.1032
Vitamin E (alpha-tocopherol) (mg)	2.0515
Sucrose (g)	306.9640
Vitamin B-6 (mg)	0.3177
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0225
Vitamin D (D2 + D3) (g)	2.0300
Vitamin D3 (cholecalciferol) (g)	2.0300
Lysine (g)	0.9912
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.0858
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1008
Folate, food (g)	62.5500
Fatty acids, total saturated 20:1 (g)	0.8990
Fatty acids, total monounsaturated (g)	53.7331
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	312.2120
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	23.6293
Vitamin B-12 (g)	1.0250
Calcium, Ca (mg)	523.9080
Fatty acids, total saturated 10:0 (g)	0.0285
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7671
Glutamic acid (g)	1.8854
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	173.5000
Leucine (g)	1.1757
Folate, DFE (g)	62.5500
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	2.4892
Tryptophan (g)	0.1790
Threonine (g)	0.5962
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.3246
Protein (g)	15.2555
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	52.1765
Betaine (mg)	0.6450
Phosphorus, P (mg)	354.0880
Tocopherol, gamma (mg)	0.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
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). | 2. In a mixer bowl, combine the white sugar, brown sugar and shortening. Beat until smooth and creamy. Add the eggs one at a time mixing well after each one. Beat mixture until well combined. | 3. Mix in the milk, baking soda, baking powder, salt, cinnamon and vanilla to the egg mixture. Beat for one minute. Add the flour and mix until incorporated. Add the walnuts and mix again. Add the oats one cup at a time, mixing well after each addition. Stir in the dried tart cherries and mix just until they are distributed evenly. | 4. Drop heaping tablespoonfuls of batter about 2 inches apart on ungreased cookie sheets. Do not shape them, they will spread evenly during the baking process. Bake at 350 degrees F (175 degrees C) for 12 to 13 minutes. The tops of the cookies should just turn a light golden brown. Remove the cookies from the oven and let sit on the sheets for about 5 minutes before moving the cookies to cooling racks. Let cookies cool to room temperature than place in airtight containers for storage. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white sugar	3/4	cup		580.5	149.97	0.0	0.0
brown sugar	3/4	cup		627.0	161.8485	0.198	0.0
butter shortening	3/4	cup	flavored	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1	teaspoon		-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
purpose flour	1	cup		-	-	-	-
cooking oat	3	cups		-	-	-	-
walnut	1	cup	chopped	1927.12	0.0	0.0	218.0
cherry	1	cup		77.5	18.879	1.55	0.465

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

Cooking in progress....

Oatmeal Cherry Walnut Cookies