RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	38.7587
Energy (kCal)	2615.588
Carbohydrates (g)	594.4603
Total fats (g)	15.0473
Fatty acids, total saturated 20:0 (g)	0.0043
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2114
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	10.1114
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	0.9366
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.6861
Proline (g)	0.9880
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.9321
Adjusted Protein (g)	0.0000
Cystine (g)	0.4538
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	72.9086
Copper, Cu (mg)	0.7693
Maltose (g)	0.8640
Zinc, Zn (mg)	5.9909
Total lipid (fat) (g)	15.0473
Vitamin K (phylloquinone) (g)	4.3640
Cholesterol (mg)	372.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0906
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.9980
Folate, total (g)	2125.1980
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	801.0940
Energy (kcal)	2615.5880
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2128
Fatty acids, total saturated 14:1 (g)	0.0121
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6253
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	445.3459
Folic acid (g)	1616.2200
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	31.5346
Lutein + zeaxanthin (g)	871.3000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.4611
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)	238.0380
Fatty acids, total saturated 16:0 (g)	2.8777
Carbohydrate, by difference (g)	594.4603
Vitamin D (IU)	82.0000
Fructose (g)	2.0193
Fluoride, F (g)	1.1000
Aspartic acid (g)	2.3425
Tyrosine (g)	1.0269
Potassium, K (mg)	1931.0320
Fatty acids, total saturated 12:0 (g)	0.0038
Vitamin A, RAE (g)	173.7500
Serine (g)	1.5091
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.2228
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0051
Fatty acids, total saturated 22:0 (g)	0.0078
Fatty acids, total saturated 14:0 (g)	0.0477
Histidine (g)	0.5698
Isoleucine (g)	1.0997
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	74.1229
Water (g)	1187.7105
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	114.3000
Sodium, Na (mg)	1999.0720
Iron, Fe (mg)	10.6335
Energy (kJ)	10937.8560
Ash (g)	12.1390
Caffeine (mg)	0.0000
Glycine (g)	0.8984
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	2.6087
Fatty acids, total polyunsaturated (g)	3.1265
Vitamin E (alpha-tocopherol) (mg)	1.3939
Sucrose (g)	440.3409
Vitamin B-6 (mg)	1.0896
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.3051
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	5.6308
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)	0.0093
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	12.9971
Folate, food (g)	508.9780
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	5.7092
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5805
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0233
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	347.1350
Fatty acids, total polyunsaturated 16:1 c (g)	0.2018
Fatty acids, total saturated (g)	4.0299
Vitamin B-12 (g)	1.1600
Calcium, Ca (mg)	353.3200
Fatty acids, total saturated 10:0 (g)	0.0136
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.3218
Glutamic acid (g)	3.5346
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	160.0000
Leucine (g)	1.9269
Folate, DFE (g)	3256.4980
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	11.5612
Tryptophan (g)	0.2910
Threonine (g)	0.9170
Fatty acids, total polyunsaturated 18:1 c (g)	3.3956
Manganese, Mn (mg)	2.7383
Protein (g)	38.7587
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.4437
Betaine (mg)	0.3000
Phosphorus, P (mg)	513.7280
Tocopherol, gamma (mg)	0.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> South American >> Peruvian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Fill water in a large pan with cinnamon, clove, and aniseed. Boil for 10 min, and strain reserving water. | 2. Cook sweet potatoes and squash in the reserved water until tender. | 3. Remove pan and force through a strainer. | 4. Reserve 2 cups of cooking liquid and allow to cool. | 5. In a small bowl, combine yeast, sugar and reserved cooking liquid. | 6. Set aside for 15 minutes. | 7. Place strained sweet potatoes and squash in a large bowl. add salt, yeast mixture and eggs; stir until combined. | 8. Fold in flour and continue stirring until soft and smooth and elastic dough is formed. | 9. Cover with a damp cloth and leave dough to rise for 1 hour. | 10. Heat oil in a large skillet until hot. Take a small quantity of dough and form a ring. | 11. Fry in hot oil until golden on both sides. Repeat until all is used. | 12. Drain on paper napkins. | 13. Syrup: | 14. combine sugar, clove, cinnamon, orange peel, allspice and water in a medium saucepan. | 15. Bring to boil over low heat until mixture thickens to a syrup. | 16. It will take around 20-25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		peeled sweet	-	-	-	-
squash	1		peeled	24.13	4.9276	1.2827	0.3429
flour	1			578.28	126.6054	9.401	2.2436
yeast	3	tablespoons		99.9	11.0268	12.8952	0.486
cinnamon	2			-	-	-	-
clove	4	cloves		-	-	-	-
anise seed	2	tablespoons		45.158	6.7027	2.3584	2.1306
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
salt	1	pinch		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
oil				-	-	-	-
dark brown sugar	2	cups		-	-	-	-
white sugar	2	cups		1548.0	399.92	0.0	0.0
clove	4	cloves		-	-	-	-
cinnamon	2			-	-	-	-
allspice	2			9.994	2.7406	0.2314	0.3302
orange peel	1		cut	1.94	0.5	0.03	0.004
water	4	cups		0.0	0.0	0.0	0.0

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

Cooking in progress....

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