RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.3264
Energy (kCal)	147.879
Carbohydrates (g)	32.4423
Total fats (g)	1.0862
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0463
Fatty acids, total polyunsaturated 17:1 (g)	0.0061
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0667
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0311
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1136
Proline (g)	0.0893
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0000
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.1470
Copper, Cu (mg)	0.0803
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0812
Total lipid (fat) (g)	1.0862
Vitamin K (phylloquinone) (g)	1.8225
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	30.4050
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	644.3325
Energy (kcal)	147.8790
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0016
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0164
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	29.8003
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	9.2400
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0711
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)	23.6595
Fatty acids, total saturated 16:0 (g)	0.0997
Carbohydrate, by difference (g)	32.4423
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1750
Tyrosine (g)	0.0541
Potassium, K (mg)	136.7790
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	32.0100
Serine (g)	0.0851
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0686
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0016
Histidine (g)	0.0371
Isoleucine (g)	0.0693
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5393
Water (g)	84.8982
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1.2150
Sodium, Na (mg)	33.4605
Iron, Fe (mg)	0.7219
Energy (kJ)	619.0050
Ash (g)	0.6002
Caffeine (mg)	0.0000
Glycine (g)	0.0626
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3555
Fatty acids, total polyunsaturated (g)	0.5851
Vitamin E (alpha-tocopherol) (mg)	0.0668
Sucrose (g)	27.3764
Vitamin B-6 (mg)	0.0468
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0796
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2266
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0504
Folate, food (g)	30.4050
Fatty acids, total saturated 20:1 (g)	0.0061
Fatty acids, total monounsaturated (g)	0.2466
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	14.3370
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1364
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	31.3695
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0632
Glutamic acid (g)	0.2959
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1130
Folate, DFE (g)	30.4050
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.3645
Tryptophan (g)	0.0231
Threonine (g)	0.0656
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1482
Protein (g)	2.3264
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1896
Betaine (mg)	0.4860
Phosphorus, P (mg)	48.0360
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
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 220°C. | 2. Beat margarine and beat until soft then add sugar and egg replacer. Cream all together until light and fluffy. | 3. Sift flour, salt, and cinnamon together. | 4. Add pumpkin and milk alternately with the sifted ingredients into the creamed mixture until just combined. don not over mix. | 5. Turn scone dough onto a lightly floured surface and knead lightly. | 6. Roll or dress scone dough out, cut into desired shapes with a scone cutter. | 7. Place scone shapes close together on a lightly greased and flour dusted baking tray. Brush tops with a little milk. | 8. Bake in the oven for 10-15 minutes or until cooked (watch those bottoms) and golden. | 9. Remove from tray and cool slightly on a wire rack. Best served warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegan margarine	100			-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
egg substitute				-	-	-	-
self raising flour	2	cups		-	-	-	-
salt	1	pinch		-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
pumpkin	1	cup	cooked drained mashed	4.95	1.0824	0.3399	0.0231
soymilk	1/4			32.805	3.8151	1.9865	1.0631

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

Cooking in progress....

Pumpkin Scones (Vegan, Egg Free, Lactose Free, Still Delicious)