RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.5219
Energy (kCal)	1433.5258
Carbohydrates (g)	368.0841
Total fats (g)	3.041
Fatty acids, total saturated 20:0 (g)	0.0162
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0641
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0176
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0087
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0213
Riboflavin (mg)	0.3842
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0155
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)	0.0990
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1649
Proline (g)	0.3226
Fatty acids, total polyunsaturated 18:1 t (g)	0.0176
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	35.9758
Adjusted Protein (g)	0.0000
Cystine (g)	0.0335
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.0025
Copper, Cu (mg)	1.1822
Maltose (g)	0.0000
Zinc, Zn (mg)	1.6298
Total lipid (fat) (g)	3.0410
Vitamin K (phylloquinone) (g)	72.6312
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0491
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	131.9040
Folate, total (g)	99.1858
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0007
Vitamin A, IU (IU)	359.4117
Energy (kcal)	1433.5258
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0298
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0343
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0007
Sugars, total (g)	285.9301
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2760
Vitamin C, total ascorbic acid (mg)	61.6976
Lutein + zeaxanthin (g)	607.6858
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2632
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0015
Magnesium, Mg (mg)	122.4953
Fatty acids, total saturated 16:0 (g)	0.3925
Carbohydrate, by difference (g)	368.0841
Vitamin D (IU)	0.0000
Fructose (g)	88.6859
Fluoride, F (g)	30.3600
Aspartic acid (g)	1.4994
Tyrosine (g)	0.0436
Potassium, K (mg)	1745.8340
Fatty acids, total saturated 12:0 (g)	0.0029
Vitamin A, RAE (g)	14.5162
Serine (g)	0.2272
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1711
Fatty acids, total trans-polyenoic 22:4 (g)	0.0049
Alcohol, ethyl (g)	2.1672
Fatty acids, total polyunsaturated 24:0 (g)	0.0412
Fatty acids, total saturated 22:0 (g)	0.0147
Fatty acids, total saturated 14:0 (g)	0.0221
Histidine (g)	0.0385
Isoleucine (g)	0.1720
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0049
Niacin (mg)	2.3840
Water (g)	1166.7649
Fatty acids, total saturated 8:0 (g)	0.0022
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0014
Carotene, beta (g)	197.1125
Sodium, Na (mg)	42.2683
Iron, Fe (mg)	4.0724
Energy (kJ)	6005.6892
Ash (g)	5.1761
Caffeine (mg)	0.0000
Glycine (g)	0.2029
Fatty acids, total trans-polyenoic (g)	0.0037
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5096
Fatty acids, total polyunsaturated (g)	1.6043
Vitamin E (alpha-tocopherol) (mg)	2.4035
Sucrose (g)	160.0725
Vitamin B-6 (mg)	0.4381
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0008
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2657
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7296
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)	0.0015
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1814
Folate, food (g)	99.1858
Fatty acids, total saturated 20:1 (g)	0.0440
Fatty acids, total monounsaturated (g)	1.2773
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2148
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0037
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	73.7468
Fatty acids, total polyunsaturated 16:1 c (g)	0.0022
Fatty acids, total saturated (g)	0.6379
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	197.3093
Fatty acids, total saturated 10:0 (g)	0.0110
Galactose (g)	0.0126
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2176
Glutamic acid (g)	0.4610
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	13.8442
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2958
Folate, DFE (g)	99.1858
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0035
Fiber, total dietary (g)	45.7513
Tryptophan (g)	0.0301
Threonine (g)	0.1669
Fatty acids, total polyunsaturated 18:1 c (g)	0.0655
Manganese, Mn (mg)	5.7986
Protein (g)	5.5219
Cryptoxanthin, beta (g)	37.1353
Fatty acids, total saturated 18:1 undifferentiated (g)	1.2019
Betaine (mg)	2.8776
Phosphorus, P (mg)	176.9357
Tocopherol, gamma (mg)	0.4140

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place the pears and the wine in a nonreactive medium-size saucepan. Be sure the wine completely covers the pears. Stud 4 of the lemon slices with the cloves and add them with all the other ingredients (except the mint) to the pears. Bring to a boil, reduce the heat, and simmer, uncovered, until the pears are soft but not mushy, 25 to 35 minutes. | 2. Transfer the pears to a serving bowl. Reduce the poaching liquid over high heat by one-third to concentrate the flavors. This may take up to 15 minutes. Pour over the pears—cinammon sticks and all—and let cool. | 3. Let the pears sit for a few hours, or, ever better, overnight, so they can fully absorb the flavors in the wine. They will turn a beautiful vermillion color. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pear	6		firm-ripe peeled	786.6	210.174	4.968	1.932
red wine	1	bottle		-	-	-	-
lemon	1		peeled sliced	1.2808	0.4116	0.0486	0.0132
clove	4			23.016	5.5045	0.5015	1.092
sugar	3/4	cup		604.485	151.197	0.0	0.0
vanilla extract	1 1/2	1/2		18.144000000000002	0.797	0.0038	0.0038
cinnamon	3	inches		-	-	-	-
lemon zest	1	piece		-	-	-	-
mint leaf	6			-	-	-	-

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

Cooking in progress....

Pears Poached in Spiced Red Wine