RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.9199
Energy (kCal)	1679.7797
Carbohydrates (g)	8.4742
Total fats (g)	182.6471
Fatty acids, total saturated 20:0 (g)	0.2808
Fatty acids, total saturated 18:3 undifferentiated (g)	5.4079
Fatty acids, total polyunsaturated 17:1 (g)	0.0506
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0142
Fatty acids, total saturated 4:0 (g)	0.0241
Fatty acids, total trans (g)	1.8994
Riboflavin (mg)	0.1540
Tocopherol, beta (mg)	0.0446
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)	5.6295
Tocopherol, delta (mg)	0.0012
Arginine (g)	0.0181
Proline (g)	0.0158
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0975
Adjusted Protein (g)	0.0000
Cystine (g)	0.0027
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.6986
Copper, Cu (mg)	0.0662
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4785
Total lipid (fat) (g)	182.6471
Vitamin K (phylloquinone) (g)	252.5890
Cholesterol (mg)	101.3617
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	90.3420
Folate, total (g)	24.9868
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1272.7448
Energy (kcal)	1679.7797
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3808
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0038
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.2184
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0096
Vitamin C, total ascorbic acid (mg)	4.0188
Lutein + zeaxanthin (g)	359.0913
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0043
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0149
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)	18.7400
Fatty acids, total saturated 16:0 (g)	19.7503
Carbohydrate, by difference (g)	8.4742
Vitamin D (IU)	4.2524
Fructose (g)	0.1512
Fluoride, F (g)	38.4684
Aspartic acid (g)	0.0339
Tyrosine (g)	0.0075
Potassium, K (mg)	231.2728
Fatty acids, total saturated 12:0 (g)	0.0191
Vitamin A, RAE (g)	86.1718
Serine (g)	0.0119
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0140
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0418
Fatty acids, total saturated 22:0 (g)	0.1723
Fatty acids, total saturated 14:0 (g)	0.1480
Histidine (g)	0.0055
Isoleucine (g)	0.0114
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2233
Water (g)	173.6523
Fatty acids, total saturated 8:0 (g)	0.0091
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	673.8282
Sodium, Na (mg)	2304.3545
Iron, Fe (mg)	0.5987
Energy (kJ)	7033.8774
Ash (g)	8.2449
Caffeine (mg)	0.0000
Glycine (g)	0.0122
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	44.8576
Fatty acids, total polyunsaturated (g)	50.3119
Vitamin E (alpha-tocopherol) (mg)	15.7192
Sucrose (g)	0.0220
Vitamin B-6 (mg)	0.0883
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0114
Vitamin D (D2 + D3) (g)	0.1417
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0137
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.6962
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)	0.0088
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0415
Folate, food (g)	24.9868
Fatty acids, total saturated 20:1 (g)	0.5040
Fatty acids, total monounsaturated (g)	99.7891
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0437
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	42.9666
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	26.7013
Vitamin B-12 (g)	0.5915
Calcium, Ca (mg)	64.3343
Fatty acids, total saturated 10:0 (g)	0.0211
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0131
Glutamic acid (g)	0.0428
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.4865
Vitamin E, added (mg)	0.0000
Retinol (g)	28.5446
Leucine (g)	0.0207
Folate, DFE (g)	24.9868
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.1026
Tryptophan (g)	0.0028
Threonine (g)	0.0097
Fatty acids, total polyunsaturated 18:1 c (g)	0.0039
Manganese, Mn (mg)	0.1429
Protein (g)	2.9199
Cryptoxanthin, beta (g)	6.9846
Fatty acids, total saturated 18:1 undifferentiated (g)	97.8404
Betaine (mg)	3.6472
Phosphorus, P (mg)	138.4373
Tocopherol, gamma (mg)	0.4161

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> English
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Rosemary Mayonnaise: | 2. Combine the oil, rosemary, and garlic in a small pan over low heat, stirring occasionally and cook until garlic begins to sizzle--about 5 minutes. Remove from heat to cool completely. | 3. Stir the mayonnaise, salt, and pepper together in a bowl. Whisk the lemon juice and the olive oil mixture into the mayonnaise until smooth. Stores refrigerated up to 5 days. Serving size: about 1 tbls. Makes about 1 cup. | 4. Prepare rosemary mayonnaise and spread on bread. Slice cheese into 1/3 inch thick pieces and divide among 4 slices of bread. | 5. Layer with lettuce and tomato and top with remaining bread slices. | 6. Slice in half and serve or wrap and chill for up to 3 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rosemary mayonnaise below	4	tablespoons		-	-	-	-
bread	8	slices		-	-	-	-
blue cheese	5	ounces	good smoked	686.0577	6.7614	1.9419	72.433
romaine lettuce	1/4			1.9975	0.3866	0.1445	0.0352
beefsteak tomato	2		cut	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
garlic	1/2	teaspoon	grated	2.086	0.4628	0.08900000000000001	0.006999999999999999
mayonnaise	3/4	cup		628.14	0.0	0.6438	69.6
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122

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

Cooking in progress....

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