RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	26.953
Energy (kCal)	1777.48
Carbohydrates (g)	369.734
Total fats (g)	20.169
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1185
Fatty acids, total polyunsaturated 17:1 (g)	0.0240
Fatty acids, total trans-monoenoic (g)	0.0520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3760
Fatty acids, total saturated 4:0 (g)	0.0305
Fatty acids, total trans (g)	0.0760
Riboflavin (mg)	1.1471
Tocopherol, beta (mg)	0.0200
Lactose (g)	1.5150
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0140
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)	1.7315
Tocopherol, delta (mg)	0.1200
Arginine (g)	1.7438
Proline (g)	1.1725
Fatty acids, total polyunsaturated 18:1 t (g)	0.0460
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	0.5641
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	67.3100
Copper, Cu (mg)	0.4097
Maltose (g)	0.0000
Zinc, Zn (mg)	2.8956
Total lipid (fat) (g)	20.1690
Vitamin K (phylloquinone) (g)	0.6900
Cholesterol (mg)	747.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0336
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0720
Menaquinone-4 (g)	0.3000
Phytosterols (mg)	28.8000
Folate, total (g)	121.9000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0440
Vitamin A, IU (IU)	1128.6000
Energy (kcal)	1777.4800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4020
Fatty acids, total saturated 14:1 (g)	0.0140
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7873
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	319.0188
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	21.1200
Lutein + zeaxanthin (g)	1006.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	1.8282
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)	40.6400
Fatty acids, total saturated 16:0 (g)	4.7203
Carbohydrate, by difference (g)	369.7340
Vitamin D (IU)	164.6000
Fructose (g)	0.0000
Fluoride, F (g)	47.8000
Aspartic acid (g)	3.1374
Tyrosine (g)	1.1057
Potassium, K (mg)	558.9800
Fatty acids, total saturated 12:0 (g)	0.0231
Vitamin A, RAE (g)	333.8000
Serine (g)	2.0662
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4593
Fatty acids, total trans-polyenoic 22:4 (g)	0.0260
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0080
Fatty acids, total saturated 14:0 (g)	0.1551
Histidine (g)	0.6801
Isoleucine (g)	1.4317
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0240
Niacin (mg)	0.2631
Water (g)	251.9276
Fatty acids, total saturated 8:0 (g)	0.0305
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0360
Carotene, beta (g)	2.1000
Sodium, Na (mg)	379.7600
Iron, Fe (mg)	5.4324
Energy (kJ)	7439.4000
Ash (g)	3.2164
Caffeine (mg)	0.0000
Glycine (g)	0.9522
Fatty acids, total trans-polyenoic (g)	0.0240
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0240
Fatty acids, total saturated 18:2 undifferentiated (g)	3.1460
Fatty acids, total polyunsaturated (g)	3.8805
Vitamin E (alpha-tocopherol) (mg)	2.4090
Sucrose (g)	200.3638
Vitamin B-6 (mg)	0.3988
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0225
Vitamin D (D2 + D3) (g)	4.0300
Vitamin D3 (cholecalciferol) (g)	4.0300
Lysine (g)	1.9752
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0460
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.2259
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)	0.0160
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1322
Folate, food (g)	121.9000
Fatty acids, total saturated 20:1 (g)	0.0972
Fatty acids, total monounsaturated (g)	7.6508
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.0620
Fatty acids, total polyunsaturated 16:1 t (g)	0.0060
Fatty acids, total polyunsaturated 17:0 (g)	0.0440
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	616.3700
Fatty acids, total polyunsaturated 16:1 c (g)	0.3960
Fatty acids, total saturated (g)	6.8355
Vitamin B-12 (g)	1.9150
Calcium, Ca (mg)	218.1400
Fatty acids, total saturated 10:0 (g)	0.0345
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	1.5909
Glutamic acid (g)	3.8200
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0020
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	333.5000
Leucine (g)	2.3505
Folate, DFE (g)	121.9000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0240
Fiber, total dietary (g)	2.6400
Tryptophan (g)	0.3652
Threonine (g)	1.2074
Fatty acids, total polyunsaturated 18:1 c (g)	6.7760
Manganese, Mn (mg)	0.2461
Protein (g)	26.9530
Cryptoxanthin, beta (g)	18.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	7.0824
Betaine (mg)	0.7800
Phosphorus, P (mg)	468.8200
Tocopherol, gamma (mg)	1.0000

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. heat oven to 180°C Greas a 25cm x 30cm Swiss Roll tin'Line the base of the tin with baking paper and grease the paper. | 2. Beat the eggs and sugar in a large bowl until pale and thick. | 3. Lightly fold in the flour. | 4. Drizzle the milk down the inside of the bowl and lightly fold through. | 5. Pour the mixture into the prepared tin and bake 10 - 12 minutes, or until golden and a metal skewer inserted into the centre comes out clean. | 6. Place a piece of baking paper on a board that is slightly larger than the Swiss Roll tin being used. Spread over it the extra 1 tablespoon of sugar. | 7. Turn the cake out, onto the paper. Peel off the original baking paper and discard the original paper. Roll up the cake with the new layer of baking paper. | 8. Cover the cake loosely with a clean tea-towel and transfer to a wire rack to cool. | 9. Gentley unroll the cake, discard the baking paper, spread over the jam and roll back up again. | 10. Sift the icing sugar over the top and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
gluten self raising flour	1	cup	sifted free	-	-	-	-
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
sugar	1	tablespoon		805.98	201.59599999999998	0.0	0.0
jam	3/4	cup		667.2	165.264	0.888	0.168
icing sugar	2	tablespoons		-	-	-	-

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

Cooking in progress....

Gluten-Free Swiss Roll