RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	24.6169
Energy (kCal)	498.848
Carbohydrates (g)	26.3554
Total fats (g)	35.0876
Fatty acids, total saturated 20:0 (g)	0.0023
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2681
Fatty acids, total polyunsaturated 17:1 (g)	0.0091
Fatty acids, total trans-monoenoic (g)	0.0198
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1431
Fatty acids, total saturated 4:0 (g)	0.0192
Fatty acids, total trans (g)	0.0289
Riboflavin (mg)	0.6724
Tocopherol, beta (mg)	0.0076
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0054
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)	1.8277
Tocopherol, delta (mg)	0.0456
Arginine (g)	2.1934
Proline (g)	0.8585
Fatty acids, total polyunsaturated 18:1 t (g)	0.0175
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.6602
Adjusted Protein (g)	0.0000
Cystine (g)	0.4136
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	28.1152
Copper, Cu (mg)	1.0336
Maltose (g)	0.0000
Zinc, Zn (mg)	4.0578
Total lipid (fat) (g)	35.0876
Vitamin K (phylloquinone) (g)	2.6636
Cholesterol (mg)	284.7200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0274
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	14.6280
Folate, total (g)	109.0640
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0167
Vitamin A, IU (IU)	476.7570
Energy (kcal)	498.8480
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2459
Fatty acids, total saturated 14:1 (g)	0.0053
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6236
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.4345
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0736
Vitamin C, total ascorbic acid (mg)	5.5498
Lutein + zeaxanthin (g)	385.0800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0441
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2310
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)	77.3900
Fatty acids, total saturated 16:0 (g)	4.2979
Carbohydrate, by difference (g)	26.3554
Vitamin D (IU)	62.3200
Fructose (g)	0.9030
Fluoride, F (g)	1.6060
Aspartic acid (g)	2.0110
Tyrosine (g)	0.8120
Potassium, K (mg)	505.2580
Fatty acids, total saturated 12:0 (g)	0.0140
Vitamin A, RAE (g)	127.9030
Serine (g)	1.3033
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0695
Fatty acids, total trans-polyenoic 22:4 (g)	0.0099
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0030
Fatty acids, total saturated 14:0 (g)	0.1462
Histidine (g)	0.5417
Isoleucine (g)	0.9541
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0091
Niacin (mg)	3.5738
Water (g)	130.0231
Fatty acids, total saturated 8:0 (g)	0.0086
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0137
Carotene, beta (g)	9.1380
Sodium, Na (mg)	469.6060
Iron, Fe (mg)	3.5438
Energy (kJ)	2086.7910
Ash (g)	5.2170
Caffeine (mg)	0.0000
Glycine (g)	1.0375
Fatty acids, total trans-polyenoic (g)	0.0091
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0091
Fatty acids, total saturated 18:2 undifferentiated (g)	12.9225
Fatty acids, total polyunsaturated (g)	13.4381
Vitamin E (alpha-tocopherol) (mg)	0.8917
Sucrose (g)	0.6930
Vitamin B-6 (mg)	0.3097
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0096
Vitamin D (D2 + D3) (g)	1.5200
Vitamin D3 (cholecalciferol) (g)	1.5200
Lysine (g)	1.0442
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0175
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.6470
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)	0.0061
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.7966
Folate, food (g)	109.0640
Fatty acids, total saturated 20:1 (g)	0.0662
Fatty acids, total monounsaturated (g)	13.2172
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.1636
Fatty acids, total polyunsaturated 16:1 t (g)	0.0023
Fatty acids, total polyunsaturated 17:0 (g)	0.0167
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0760
Choline, total (mg)	229.6570
Fatty acids, total polyunsaturated 16:1 c (g)	0.1505
Fatty acids, total saturated (g)	6.5476
Vitamin B-12 (g)	0.7864
Calcium, Ca (mg)	380.2400
Fatty acids, total saturated 10:0 (g)	0.0172
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0076
Alanine (g)	1.1012
Glutamic acid (g)	3.7042
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0008
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	125.5000
Leucine (g)	1.6163
Folate, DFE (g)	109.0640
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0091
Fiber, total dietary (g)	6.7383
Tryptophan (g)	0.3578
Threonine (g)	0.8563
Fatty acids, total polyunsaturated 18:1 c (g)	2.5749
Manganese, Mn (mg)	0.9444
Protein (g)	24.6169
Cryptoxanthin, beta (g)	6.8400
Fatty acids, total saturated 18:1 undifferentiated (g)	12.8796
Betaine (mg)	0.2980
Phosphorus, P (mg)	668.0240
Tocopherol, gamma (mg)	0.3800

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Rest Africa >> Nigerian
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 400°F Metl the butter in a small frying pan and cool the onion over low heat until soft but not brown, about 5 minutes. | 2. Combine the onion, tuna, capers, parsley and parmesan in a bowl. Season to taste with salt and pepper. | 3. Cut the filo pastry sheets in half widthways. Layer four of the half-sheets together, brushing each with melted butter. Keep the remaining pastry covered with a tamp towel. | 4. Spoon half the tuna mixture onto one end of the buttered pastry, leaving a border. Made a well in the center of the mixture and carefully break an egg into the well, being careful not to break it. Season with salt and pepper. | 5. Layer two more sheets of the filo together, brushing with melted butter, and place on top of the tuna and egg. Fold in the pastry sides, then roll into a firm parcel, keeping the egg intact. | 6. Place on a lightly greased baking tray and brush with melted butter. Repeat with the remaining pastry, filling and egg. | 7. Bake for 15 minutes, or until the pastry is golden brown. Serve warm or at room temperature. | 8. NOTE: the yolk is still soft after 15 minutes. If you like your eggs firmer, bake for a little longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	ounces	melted	323.19	14.8497	10.0983	27.215999999999998
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
tuna vegetable oil	6 1/2	1/2	drained	-	-	-	-
caper	1	tablespoon	rinsed chopped	1.9780000000000002	0.4205	0.203	0.07400000000000001
flat leaf parsley	2	tablespoons	chopped	-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
phyllo pastry	6	sheets		-	-	-	-
egg	2			108.68	0.5472	9.5456	7.2276

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

Cooking in progress....

Tunisian Brik (Essential Mediterranean)