RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.9175
Energy (kCal)	849.698
Carbohydrates (g)	0.405
Total fats (g)	92.7875
Fatty acids, total saturated 20:0 (g)	0.1050
Fatty acids, total saturated 18:3 undifferentiated (g)	0.9090
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
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)	2.4215
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2540
Tocopherol, beta (mg)	0.0050
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)	8.3672
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4333
Proline (g)	0.3175
Fatty acids, total polyunsaturated 18:1 t (g)	2.2480
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1420
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.1000
Copper, Cu (mg)	0.0646
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7125
Total lipid (fat) (g)	92.7875
Vitamin K (phylloquinone) (g)	7.3040
Cholesterol (mg)	347.2500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2542
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	72.3520
Folate, total (g)	25.7500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	2144.2500
Energy (kcal)	849.6980
Fatty acids, total saturated 16:1 undifferentiated (g)	1.6287
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2058
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2300
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)	0.4718
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)	12.2400
Fatty acids, total saturated 16:0 (g)	19.1562
Carbohydrate, by difference (g)	0.4050
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	2.6500
Aspartic acid (g)	0.7125
Tyrosine (g)	0.2803
Potassium, K (mg)	87.0000
Fatty acids, total saturated 12:0 (g)	1.9402
Vitamin A, RAE (g)	593.0000
Serine (g)	0.5200
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3708
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)	0.0020
Fatty acids, total saturated 14:0 (g)	5.5935
Histidine (g)	0.1717
Isoleucine (g)	0.3737
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.2062
Niacin (mg)	0.0690
Water (g)	288.4826
Fatty acids, total saturated 8:0 (g)	0.8945
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)	118.5000
Sodium, Na (mg)	83.9900
Iron, Fe (mg)	0.8900
Energy (kJ)	3554.8780
Ash (g)	0.7634
Caffeine (mg)	0.0000
Glycine (g)	0.2295
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)	6.8828
Fatty acids, total polyunsaturated (g)	7.9458
Vitamin E (alpha-tocopherol) (mg)	12.9274
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0873
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.5052
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.5063
Beta-sitosterol (mg)	3.0000
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)	0.8490
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)	0.0238
Folate, food (g)	25.7500
Fatty acids, total saturated 20:1 (g)	0.0885
Fatty acids, total monounsaturated (g)	38.4143
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.3900
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.4310
Fatty acids, total polyunsaturated 18:2 i (g)	0.2220
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	161.1088
Fatty acids, total polyunsaturated 16:1 c (g)	0.8198
Fatty acids, total saturated (g)	41.6601
Vitamin B-12 (g)	0.5725
Calcium, Ca (mg)	69.7000
Fatty acids, total saturated 10:0 (g)	1.8998
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3893
Glutamic acid (g)	0.9700
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)	583.2500
Leucine (g)	0.6053
Folate, DFE (g)	25.7500
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)	0.0925
Threonine (g)	0.3065
Fatty acids, total polyunsaturated 18:1 c (g)	14.4275
Manganese, Mn (mg)	0.0170
Protein (g)	6.9175
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	35.8823
Betaine (mg)	0.1500
Phosphorus, P (mg)	117.0000
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> New Zealander
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 180°C Put sugar for syrup in a small pan with water and lemon peel and set pan over a gentle heat. Stir off and on until dissolved then bring to the boil and boil for 1 minute. Set aside to cool. | 2. Whiz butter and sugar for filling in a food processor. Add the ground almonds and blend until smooth. With machine running, drop in the egg and blend. | 3. Dunk croissants in the syrup, coating them all over, then split with a sharp knife. Spread a little almond filling inside each croissant, then spread some more on the top. Put croissants on a baking tray lined with baking paper and scatter over almonds. Cook in oven for 12-15 minutes, or until crisp and golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
caster sugar	2	tablespoons		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
lemon peel	2	slices		-	-	-	-
butter	75	g	unsalted softened	537.75	0.045	0.6375	60.8325
caster sugar	75			-	-	-	-
almond	100	g	ground	240.44799999999998	0.0	0.0	27.2
egg	1			71.5	0.36	6.28	4.755
croissant	6		old	-	-	-	-
almond	2	tablespoons	slivered	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....

Almond Croissants