RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	64.72
Energy (kCal)	704.448
Carbohydrates (g)	1.44
Total fats (g)	47.22
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1300
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)	0.4800
Fatty acids, total saturated 4:0 (g)	0.0080
Fatty acids, total trans (g)	0.0760
Riboflavin (mg)	1.2140
Tocopherol, beta (mg)	0.0200
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0380
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)	2.1544
Tocopherol, delta (mg)	0.1200
Arginine (g)	1.6400
Proline (g)	1.0240
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)	0.5440
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	95.0000
Copper, Cu (mg)	0.6440
Maltose (g)	0.0000
Zinc, Zn (mg)	4.5800
Total lipid (fat) (g)	47.2200
Vitamin K (phylloquinone) (g)	2.7040
Cholesterol (mg)	844.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0720
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	72.3520
Folate, total (g)	124.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0440
Vitamin A, IU (IU)	1280.0000
Energy (kcal)	704.4480
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5952
Fatty acids, total saturated 14:1 (g)	0.0140
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7600
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0460
Sugars, total (g)	0.7400
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	1006.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1820
Vitamin B-12, added (g)	0.0000
Valine (g)	1.7160
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)	64.0000
Fatty acids, total saturated 16:0 (g)	6.4100
Carbohydrate, by difference (g)	1.4400
Vitamin D (IU)	164.0000
Fructose (g)	0.0000
Fluoride, F (g)	2.2000
Aspartic acid (g)	2.6580
Tyrosine (g)	0.9980
Potassium, K (mg)	736.0000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	380.0000
Serine (g)	1.9420
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.3600
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)	0.0700
Histidine (g)	0.6180
Isoleucine (g)	1.3420
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0240
Niacin (mg)	2.3500
Water (g)	309.3000
Fatty acids, total saturated 8:0 (g)	0.0080
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)	0.0000
Sodium, Na (mg)	420.0000
Iron, Fe (mg)	6.3000
Energy (kJ)	2948.1280
Ash (g)	4.5200
Caffeine (mg)	0.0000
Glycine (g)	0.8640
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)	7.9088
Fatty acids, total polyunsaturated (g)	8.8948
Vitamin E (alpha-tocopherol) (mg)	13.7624
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.5800
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	4.0000
Vitamin D3 (cholecalciferol) (g)	4.0000
Lysine (g)	1.8240
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)	3.0660
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)	0.3200
Folate, food (g)	124.0000
Fatty acids, total saturated 20:1 (g)	0.0540
Fatty acids, total monounsaturated (g)	26.5048
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)	717.7088
Fatty acids, total polyunsaturated 16:1 c (g)	0.3960
Fatty acids, total saturated (g)	8.7364
Vitamin B-12 (g)	3.7800
Calcium, Ca (mg)	348.0000
Fatty acids, total saturated 10:0 (g)	0.0120
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	1.4700
Glutamic acid (g)	3.3460
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)	380.0000
Leucine (g)	2.1720
Folate, DFE (g)	124.0000
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)	0.0000
Tryptophan (g)	0.3340
Threonine (g)	1.1120
Fatty acids, total polyunsaturated 18:1 c (g)	6.7760
Manganese, Mn (mg)	0.0560
Protein (g)	64.7200
Cryptoxanthin, beta (g)	18.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	25.8448
Betaine (mg)	0.6000
Phosphorus, P (mg)	756.0000
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. Preheat the oven to 170°C and, using a balloon whisk, beat the eggs in a bowl; add the yoghurt, vanilla essence and cornflour and whisk until the mixture is smooth and well-combined. | 2. Scatter half the grapes over the base of a 1 litre baking dish; pour the yoghurt mixture over the grapes; scattter the remaining grapes over the top and bake for 30 minutes or until the top is firm to the touch. | 3. Sprinkle with brown sugar and scatter the almonds over the top; set aside to cool slightly and serve warm. | 4. Variations: For a grape & berry yoghurt bake, replace the honey yoghurt with a berry-flavoured yoghurt. To make grape & custard bake, replace the honey yoghurt with custard. Replace the brown sugar with cinnamon and the almonds with chopped walnuts. | ---------------------------------------------------------------------------

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
honey yogurt	200	g	reduced fat	178.0	0.0	39.6	1.0
vanilla essence	1	teaspoon		178.0	0.0	39.6	1.0
cornflour	3	teaspoons		178.0	0.0	39.6	1.0
grape	500		seedless	-	-	-	-
almond	2	tablespoons	toasted	240.44799999999998	0.0	0.0	27.2

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

Cooking in progress....

Grape & Yoghurt Bake