RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	80.8978
Energy (kCal)	2200.9207
Carbohydrates (g)	191.3423
Total fats (g)	130.1589
Fatty acids, total saturated 20:0 (g)	0.2377
Fatty acids, total saturated 18:3 undifferentiated (g)	4.2851
Fatty acids, total polyunsaturated 17:1 (g)	0.0870
Fatty acids, total trans-monoenoic (g)	0.3000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1466
Fatty acids, total saturated 4:0 (g)	0.2389
Fatty acids, total trans (g)	1.8903
Riboflavin (mg)	1.0900
Tocopherol, beta (mg)	0.5810
Lactose (g)	0.8760
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0332
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)	5.0771
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.6558
Proline (g)	4.8158
Fatty acids, total polyunsaturated 18:1 t (g)	0.2673
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.8703
Adjusted Protein (g)	0.0000
Cystine (g)	0.6346
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	181.4589
Copper, Cu (mg)	1.6222
Maltose (g)	0.0000
Zinc, Zn (mg)	8.9112
Total lipid (fat) (g)	130.1589
Vitamin K (phylloquinone) (g)	139.9202
Cholesterol (mg)	182.3867
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0366
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	143.3400
Folate, total (g)	203.5101
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0117
Vitamin A, IU (IU)	3159.8588
Energy (kcal)	2200.9207
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9623
Fatty acids, total saturated 14:1 (g)	0.1032
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5401
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0548
Sugars, total (g)	15.5749
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.7714
Vitamin C, total ascorbic acid (mg)	30.4238
Lutein + zeaxanthin (g)	540.3596
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0782
Vitamin B-12, added (g)	0.0000
Valine (g)	1.3637
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0009
Magnesium, Mg (mg)	401.9405
Fatty acids, total saturated 16:0 (g)	16.1865
Carbohydrate, by difference (g)	191.3423
Vitamin D (IU)	22.3019
Fructose (g)	2.3431
Fluoride, F (g)	33.2775
Aspartic acid (g)	1.8458
Tyrosine (g)	0.6863
Potassium, K (mg)	1907.1578
Fatty acids, total saturated 12:0 (g)	0.3302
Vitamin A, RAE (g)	326.8257
Serine (g)	1.4679
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.6257
Fatty acids, total trans-polyenoic 22:4 (g)	0.0030
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0027
Fatty acids, total saturated 22:0 (g)	0.0742
Fatty acids, total saturated 14:0 (g)	1.1193
Histidine (g)	0.8519
Isoleucine (g)	1.0709
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0564
Niacin (mg)	15.0411
Water (g)	1001.2993
Fatty acids, total saturated 8:0 (g)	0.1220
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0024
Carotene, beta (g)	652.3507
Sodium, Na (mg)	2540.4142
Iron, Fe (mg)	12.8250
Energy (kJ)	9217.2111
Ash (g)	14.8379
Caffeine (mg)	0.0000
Glycine (g)	1.3503
Fatty acids, total trans-polyenoic (g)	0.0708
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	35.8324
Fatty acids, total polyunsaturated (g)	40.4724
Vitamin E (alpha-tocopherol) (mg)	15.6540
Sucrose (g)	4.5000
Vitamin B-6 (mg)	1.4783
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1918
Vitamin D (D2 + D3) (g)	0.5934
Vitamin D3 (cholecalciferol) (g)	0.4800
Lysine (g)	0.9138
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0123
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	38.6750
Starch (g)	131.0200
Pantothenic acid (mg)	2.4844
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)	0.1114
Fatty acids, total trans-polyenoic 18:3i (g)	0.0012
Thiamin (mg)	1.6516
Folate, food (g)	203.5101
Fatty acids, total saturated 20:1 (g)	0.3382
Fatty acids, total monounsaturated (g)	58.0819
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2843
Fatty acids, total polyunsaturated 16:1 t (g)	0.0327
Fatty acids, total polyunsaturated 17:0 (g)	0.0749
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	255.0113
Fatty acids, total polyunsaturated 16:1 c (g)	0.1641
Fatty acids, total saturated (g)	25.2544
Vitamin B-12 (g)	2.6209
Calcium, Ca (mg)	481.6995
Fatty acids, total saturated 10:0 (g)	0.3040
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0680
Alanine (g)	1.1699
Glutamic acid (g)	10.4001
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	354.7340
Vitamin E, added (mg)	0.0000
Retinol (g)	205.3757
Leucine (g)	2.1468
Folate, DFE (g)	203.5101
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0696
Fiber, total dietary (g)	27.4408
Tryptophan (g)	0.4368
Threonine (g)	0.9037
Fatty acids, total polyunsaturated 18:1 c (g)	2.1510
Manganese, Mn (mg)	9.4720
Protein (g)	80.8978
Cryptoxanthin, beta (g)	1.1340
Fatty acids, total saturated 18:1 undifferentiated (g)	56.5797
Betaine (mg)	168.1563
Phosphorus, P (mg)	1408.9010
Tocopherol, gamma (mg)	4.8520

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. Preheat the oven to 425°F | 2. Place the pumpkin, tomatoes and onion in a roasting tin, tuck in the rosemary and drizzle on the oil. | 3. Roast for 40 minutes until slightly blackened. Leave to cool. | 4. Meanwhile, sift the flours into a mixing bowl and add the bicarbonate of soda. | 5. Stir in the cheese cubes and enough buttermilk to make a soft dough. | 6. Turn the dough out onto a floured board and knead lightly. | 7. Shape into a round loaf and score a cross into the top. Place the loaf on a lightly greased baking sheet. | 8. Cook in the preheated oven for 35 minutes until brown. | 9. Just before the end of the cooking time, sprinkle on the crumbled cheese. | 10. Once the vegetables are cool blend them until smooth with the vegetable stock. Season with salt and freshly ground pepper. | 11. Pour the soup into a saucepan and heat through. Stir in the cream, making sure that the soup does not boil. | 12. Serve a bowl of soup with a chunk of the bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	1 2/3		peeled cut	8.25	1.804	0.5665	0.0385
tomato	6	halved		-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	4 -5		peeled	201.7333	0.0	44.88	1.1333
rosemary sprig	4			201.7333	0.0	44.88	1.1333
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
vegetable stock	2 1/2	cups		27.625	5.1382	1.3259999999999998	0.3868
salt black pepper			ground	201.7333	0.0	44.88	1.1333
heavy cream	2	tablespoons		102.0	0.8220000000000001	0.852	10.824000000000002
wheat flour	8	ounces		771.1062	163.225	29.9597	5.6699
plain flour	8	ounces		201.7333	0.0	44.88	1.1333
bicarbonate soda	1 1/2	1/2		201.7333	0.0	44.88	1.1333
blue cheese	4	ounces	cubed	548.8462	5.4091	1.5536	57.9464
buttermilk	1 1/4 - 2	cups		-	-	-	-

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

Cooking in progress....

Roasted Pumpkin Soup With Blue Cheese Bread