RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.28
Energy (kCal)	550.628
Carbohydrates (g)	0.36
Total fats (g)	58.955
Fatty acids, total saturated 20:0 (g)	0.1133
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2295
Fatty acids, total polyunsaturated 17:1 (g)	0.0398
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2285
Tocopherol, beta (mg)	0.0347
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	1.3952
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4100
Proline (g)	0.2560
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1360
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.3500
Copper, Cu (mg)	0.0370
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6450
Total lipid (fat) (g)	58.9550
Vitamin K (phylloquinone) (g)	18.3080
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	132.0220
Folate, total (g)	23.5000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	270.0000
Energy (kcal)	550.6280
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6025
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1900
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1850
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4290
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)	6.2962
Fatty acids, total saturated 16:0 (g)	5.9318
Carbohydrate, by difference (g)	0.3600
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6645
Tyrosine (g)	0.2495
Potassium, K (mg)	69.2700
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	80.0000
Serine (g)	0.4855
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3400
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0368
Fatty acids, total saturated 14:0 (g)	0.0165
Histidine (g)	0.1545
Isoleucine (g)	0.3355
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.0375
Water (g)	52.8845
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	0.0000
Sodium, Na (mg)	71.8362
Iron, Fe (mg)	1.0262
Energy (kJ)	2304.3580
Ash (g)	0.5404
Caffeine (mg)	0.0000
Glycine (g)	0.2160
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	8.1460
Fatty acids, total polyunsaturated (g)	8.5295
Vitamin E (alpha-tocopherol) (mg)	15.0619
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0850
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4560
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7665
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0200
Folate, food (g)	23.5000
Fatty acids, total saturated 20:1 (g)	0.0975
Fatty acids, total monounsaturated (g)	40.5413
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0169
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	147.0898
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	7.5216
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	29.7512
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3675
Glutamic acid (g)	0.8365
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.5430
Folate, DFE (g)	23.5000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0835
Threonine (g)	0.2780
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0140
Protein (g)	6.2800
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	39.8249
Betaine (mg)	0.1770
Phosphorus, P (mg)	99.0000
Tocopherol, gamma (mg)	0.4741

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Northern Africa >> Moroccan
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 350°F Lightly grease an 8 inch round springform pan. | 2. Place all of the almonds in a bowl with the confectioners sugar. Put the egg white in a small bowl and lightly beat with a fork. Add to the almonds with the lemon zest, essence and rosewater. Mix to a paste. | 3. Divide the mixture in to thirds and roll each portion into a sausage shape about 18 inches long and 1/2 inch thick. | 4. If the paste is too sticky to roll, add some confectioners sugar to the work surface. | 5. Mix the two oils in a small bowl. Remove 1 sheet of filo and cover the rest with a damp towel to keep from drying out. Brush the sheet of filo with the oils, then cover with 2 more oiled sheets. | 6. Place 1 almond "snake" along the length of the oiled pastry and roll up to enclose the filling. Form into a coil and place the coil in the center of the oiled pan. Repeat and use oil to join the "snakes" and continue shaping to make a large coil. | 7. Add the cinnamon to the egg yolk and brush over the snake. Bake for 30 minutes, then remove the side of the pan and turn the snake over. Bake for another 10 minutes to crisp the base. | 8. Dust with confectioners sugar, cut into wedges and serve warm. | 9. NOTE: The snake will keep for up to 3 days, but should not be refrigerated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	2/3	cup	ground	240.44799999999998	0.0	0.0	27.2
almond	1/3	cup	sliced sliced	240.44799999999998	0.0	0.0	27.2
confectioner ' sugar	1 1/3	cups		-	-	-	-
egg	1		separated	71.5	0.36	6.28	4.755
lemon zest	1	teaspoon	grated	-	-	-	-
almond extract	1/4	teaspoon		-	-	-	-
rose water	1	tablespoon		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
almond oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
phyllo pastry	9	sheets		-	-	-	-
cinnamon	1	pinch	ground	-	-	-	-
confectioner ' sugar				-	-	-	-

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

Cooking in progress....

Almond Filo Snake