RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	140.1278
Energy (kCal)	4532.053
Carbohydrates (g)	232.588
Total fats (g)	334.6906
Fatty acids, total saturated 20:0 (g)	0.1950
Fatty acids, total saturated 18:3 undifferentiated (g)	13.5103
Fatty acids, total polyunsaturated 17:1 (g)	0.3027
Fatty acids, total trans-monoenoic (g)	0.3755
Fatty acids, total saturated 20:4 undifferentiated (g)	1.3946
Fatty acids, total saturated 4:0 (g)	0.0240
Fatty acids, total trans (g)	0.5259
Riboflavin (mg)	4.1917
Tocopherol, beta (mg)	2.3224
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0913
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)	20.9200
Tocopherol, delta (mg)	0.3824
Arginine (g)	8.0173
Proline (g)	8.5344
Fatty acids, total polyunsaturated 18:1 t (g)	0.3418
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.2255
Adjusted Protein (g)	0.0000
Cystine (g)	2.7716
Tocotrienol, beta (mg)	0.0448
Selenium, Se (g)	349.3867
Copper, Cu (mg)	1.1202
Maltose (g)	0.0000
Zinc, Zn (mg)	13.0566
Total lipid (fat) (g)	334.6906
Vitamin K (phylloquinone) (g)	85.4351
Cholesterol (mg)	2379.8400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0134
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.7437
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.1160
Folate, total (g)	551.8910
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.2171
Vitamin A, IU (IU)	3340.3610
Energy (kcal)	4532.0530
Fatty acids, total saturated 16:1 undifferentiated (g)	3.5478
Fatty acids, total saturated 14:1 (g)	0.0581
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	3.6991
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0090
Sugars, total (g)	8.1497
Folic acid (g)	225.4000
Tocotrienol, alpha (mg)	0.4467
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	3219.5420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.3592
Vitamin B-12, added (g)	0.0000
Valine (g)	8.1185
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0134
Magnesium, Mg (mg)	181.2130
Fatty acids, total saturated 16:0 (g)	52.2466
Carbohydrate, by difference (g)	232.5880
Vitamin D (IU)	527.8400
Fructose (g)	0.0053
Fluoride, F (g)	7.3866
Aspartic acid (g)	12.1219
Tyrosine (g)	5.1247
Potassium, K (mg)	1605.8870
Fatty acids, total saturated 12:0 (g)	0.0021
Vitamin A, RAE (g)	985.2610
Serine (g)	8.7799
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	7.0624
Fatty acids, total trans-polyenoic 22:4 (g)	0.1766
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0045
Fatty acids, total saturated 22:0 (g)	0.0531
Fatty acids, total saturated 14:0 (g)	1.5053
Histidine (g)	3.7810
Isoleucine (g)	6.7214
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1795
Niacin (mg)	28.1056
Water (g)	592.5442
Fatty acids, total saturated 8:0 (g)	0.0263
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.6590
Carotene, beta (g)	7.1300
Sodium, Na (mg)	3575.0400
Iron, Fe (mg)	24.3817
Energy (kJ)	18966.2100
Ash (g)	16.2241
Caffeine (mg)	0.0000
Glycine (g)	5.1284
Fatty acids, total trans-polyenoic (g)	0.1504
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0854
Fatty acids, total saturated 18:2 undifferentiated (g)	118.3500
Fatty acids, total polyunsaturated (g)	134.8632
Vitamin E (alpha-tocopherol) (mg)	9.9821
Sucrose (g)	2.2405
Vitamin B-6 (mg)	1.7156
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	12.8960
Vitamin D3 (cholecalciferol) (g)	12.8960
Lysine (g)	8.6987
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.2983
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	10.4734
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)	0.0883
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.4434
Folate, food (g)	326.4910
Fatty acids, total saturated 20:1 (g)	1.2687
Fatty acids, total monounsaturated (g)	104.2856
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	21.7681
Fatty acids, total polyunsaturated 16:1 t (g)	0.0314
Fatty acids, total polyunsaturated 17:0 (g)	0.3784
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0986
Dihydrophylloquinone (g)	0.6000
Choline, total (mg)	1900.5119
Fatty acids, total polyunsaturated 16:1 c (g)	3.1323
Fatty acids, total saturated (g)	75.5308
Vitamin B-12 (g)	6.4600
Calcium, Ca (mg)	406.3890
Fatty acids, total saturated 10:0 (g)	0.0368
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.1720
Alanine (g)	7.1560
Glutamic acid (g)	27.1635
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0777
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	984.6400
Leucine (g)	11.3853
Folate, DFE (g)	708.6910
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1504
Fiber, total dietary (g)	7.9319
Tryptophan (g)	1.7607
Threonine (g)	5.5550
Fatty acids, total polyunsaturated 18:1 c (g)	56.2434
Manganese, Mn (mg)	2.9114
Protein (g)	140.1278
Cryptoxanthin, beta (g)	54.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	99.0901
Betaine (mg)	10.2927
Phosphorus, P (mg)	1808.1940
Tocopherol, gamma (mg)	4.6069

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. Line a pie dish with one sheet of pastry. | 2. Separate eggs, whites in one bowl, yolks in another. | 3. Beat whites until you have stiff peaks. | 4. Beat yolks, and gently fold into whites. | 5. Scatter half of the bacon on the bottom sheet of pastry. | 6. Gently add eggs to pie. | 7. Scatter remaining bacon in pie, being careful not to flatten the egg mixture too much. | 8. Sprinkle with pepper. | 9. Place other sheet of pastry on top, and fold & press edges to seal pie. | 10. Pierce top layer of pastry with a sharp knife. | 11. Brush with milk. | 12. Bake at 200°C for 30 minutes, or until pastry is golden and flaky. | 13. Let stand for 5 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	8	slices	chopped	934.08	2.8672	28.2688	88.9056
egg	12			858.0	4.32	75.36	57.06
black pepper	1	teaspoon	cracked	5.773	1.4708	0.239	0.075
puff pastry	2	sheets		2734.2	223.93	36.26	188.65
milk				-	-	-	-

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

Cooking in progress....

Egg & Bacon Pie