RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.9344
Energy (kCal)	172.98
Carbohydrates (g)	3.2225
Total fats (g)	16.9167
Fatty acids, total saturated 20:0 (g)	0.0539
Fatty acids, total saturated 18:3 undifferentiated (g)	1.1137
Fatty acids, total polyunsaturated 17:1 (g)	0.0112
Fatty acids, total trans-monoenoic (g)	0.0381
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0209
Fatty acids, total trans (g)	0.0721
Riboflavin (mg)	0.1269
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.7235
Tocopherol, delta (mg)	4.7570
Arginine (g)	0.0000
Proline (g)	0.0000
Fatty acids, total polyunsaturated 18:1 t (g)	0.0330
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1814
Adjusted Protein (g)	0.0000
Cystine (g)	0.0000
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.5575
Copper, Cu (mg)	0.0367
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3162
Total lipid (fat) (g)	16.9167
Vitamin K (phylloquinone) (g)	90.1170
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0019
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	1.0662
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	13.4850
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0019
Vitamin A, IU (IU)	896.9850
Energy (kcal)	172.9800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0665
Fatty acids, total saturated 14:1 (g)	0.0093
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0000
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0005
Sugars, total (g)	1.2090
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	458.4900
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0000
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)	18.6000
Fatty acids, total saturated 16:0 (g)	2.0465
Carbohydrate, by difference (g)	3.2225
Vitamin D (IU)	0.0000
Fructose (g)	1.0276
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0000
Tyrosine (g)	0.0000
Potassium, K (mg)	90.6750
Fatty acids, total saturated 12:0 (g)	0.0293
Vitamin A, RAE (g)	44.6400
Serine (g)	0.0000
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0000
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0153
Fatty acids, total saturated 22:0 (g)	0.0451
Fatty acids, total saturated 14:0 (g)	0.1042
Histidine (g)	0.0000
Isoleucine (g)	0.0000
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0135
Niacin (mg)	0.4078
Water (g)	22.8594
Fatty acids, total saturated 8:0 (g)	0.0102
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0065
Carotene, beta (g)	535.2150
Sodium, Na (mg)	478.0200
Iron, Fe (mg)	0.3302
Energy (kJ)	723.5400
Ash (g)	1.5624
Caffeine (mg)	0.0000
Glycine (g)	0.0000
Fatty acids, total trans-polyenoic (g)	0.0339
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0474
Fatty acids, total saturated 18:2 undifferentiated (g)	7.4451
Fatty acids, total polyunsaturated (g)	8.5676
Vitamin E (alpha-tocopherol) (mg)	2.1436
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1242
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0167
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0000
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0023
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0326
Pantothenic acid (mg)	0.1325
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)	0.0121
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0451
Folate, food (g)	13.4850
Fatty acids, total saturated 20:1 (g)	0.0800
Fatty acids, total monounsaturated (g)	4.6728
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	7.3972
Fatty acids, total polyunsaturated 16:1 t (g)	0.0033
Fatty acids, total polyunsaturated 17:0 (g)	0.0205
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.0000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0632
Fatty acids, total saturated (g)	3.1239
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	77.1900
Fatty acids, total saturated 10:0 (g)	0.0256
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0000
Glutamic acid (g)	0.0000
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0009
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0000
Folate, DFE (g)	0.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0019
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0339
Fiber, total dietary (g)	0.9765
Tryptophan (g)	0.0000
Threonine (g)	0.0000
Fatty acids, total polyunsaturated 18:1 c (g)	4.4705
Manganese, Mn (mg)	0.1720
Protein (g)	1.9344
Cryptoxanthin, beta (g)	6.0450
Fatty acids, total saturated 18:1 undifferentiated (g)	4.5040
Betaine (mg)	0.0000
Phosphorus, P (mg)	45.1050
Tocopherol, gamma (mg)	12.2016

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 5 minutes, Preparation Time - 10 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Thread onto each skewer in the following order: bread, tomato, red bell pepper, yellow bell pepper, bread. Repeat 1 more time adding an additional piece of bread on the end of each skewer. Let sit for 15 to 20 minutes. | 2. Lightly brush skewers on each side with olive oil and season to taste with salt and pepper. | 3. Place skewers on a preheated medium-high grill and cook until vegetables are cooked crisp/tender, and bread is lightly browned about 4 to 5 minutes per side. | 4. Arrange one skewer on to each romaine leaf. Sprinkle each skewer with some of the diced mozzarella cheese and then drizzle with basil pesto. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
callisons garlic herb	6		Seasoned	-	-	-	-
artisanal bread	18	cubes		-	-	-	-
cherry grape tomato	12			-	-	-	-
red bell pepper	12	pieces		-	-	-	-
yellow bell pepper	12	pieces		-	-	-	-
mozzarella ball	1		diced	-	-	-	-
basil pesto	3	tablespoons		-	-	-	-
romaine heart leaf	6			-	-	-	-
olive oil				-	-	-	-
salt pepper	to taste		ground	-	-	-	-

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

Cooking in progress....

Panzanella Salad Skewers