RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2995
Energy (kCal)	8.1865
Carbohydrates (g)	2.1138
Total fats (g)	0.1231
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0141
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0127
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)	0.0139
Tocopherol, delta (mg)	0.0184
Arginine (g)	0.0125
Proline (g)	0.0504
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0408
Adjusted Protein (g)	0.0000
Cystine (g)	0.0038
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1464
Copper, Cu (mg)	0.0612
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0675
Total lipid (fat) (g)	0.1231
Vitamin K (phylloquinone) (g)	14.3165
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0141
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	5.1180
Folate, total (g)	4.9355
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	40.3105
Energy (kcal)	8.1865
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0010
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0036
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0892
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	0.0460
Lutein + zeaxanthin (g)	43.1210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0180
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)	16.8465
Fatty acids, total saturated 16:0 (g)	0.0219
Carbohydrate, by difference (g)	2.1138
Vitamin D (IU)	0.0000
Fructose (g)	0.0252
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0364
Tyrosine (g)	0.0115
Potassium, K (mg)	40.4835
Fatty acids, total saturated 12:0 (g)	0.0060
Vitamin A, RAE (g)	2.0105
Serine (g)	0.0110
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0141
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0004
Histidine (g)	0.0047
Isoleucine (g)	0.0130
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1059
Water (g)	474.2471
Fatty acids, total saturated 8:0 (g)	0.0012
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)	23.7050
Sodium, Na (mg)	10.2100
Iron, Fe (mg)	0.8477
Energy (kJ)	34.2150
Ash (g)	0.5408
Caffeine (mg)	0.0000
Glycine (g)	0.0154
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)	0.0230
Fatty acids, total polyunsaturated (g)	0.0389
Vitamin E (alpha-tocopherol) (mg)	0.3772
Sucrose (g)	0.0184
Vitamin B-6 (mg)	0.0242
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0128
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0345
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0047
Folate, food (g)	4.9355
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0228
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.7759
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0470
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	84.4345
Fatty acids, total saturated 10:0 (g)	0.0005
Galactose (g)	0.0047
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0171
Glutamic acid (g)	0.0357
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.5380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0273
Folate, DFE (g)	4.9355
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)	1.1410
Tryptophan (g)	0.0048
Threonine (g)	0.0092
Fatty acids, total polyunsaturated 18:1 c (g)	0.0216
Manganese, Mn (mg)	0.2465
Protein (g)	0.2995
Cryptoxanthin, beta (g)	0.4275
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0216
Betaine (mg)	0.2984
Phosphorus, P (mg)	4.7770
Tocopherol, gamma (mg)	0.5638

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Oven 350. | 2. Combine quinoa, sun-dried tomatoes, roasted peppers, parsley, oregano, lemon zest, salt and pepper in a med. sized bowl. | 3. Carefully separate vine leaves. | 4. Place each leaf, shiny side down and stem towards you on a work surface. | 5. Put 1 tablespoons stuffing near the bottom of the leaf. | 6. Fold the bottom and sides inward to cover filling. | 7. Roll tightly toward tip of leaf. | 8. Pack tightly, seam-side down, into baking dish. | 9. Pour boiling water into the dish. | 10. Cover with a plate to keep leaves from unrolling during cooking. | 11. Bake until quinoa is tender, about 30 minutes. | 12. Drain and serve with lemon wedges and Balkan-style yoghurt. | 13. I usually rinse the quinoa first and allow to dry or pat dry. | 14. Preparation time depends on how fast you can put this together and at first it can be slow so timing is very approximate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	1 1/4	cups	uncooked	-	-	-	-
sun tomato	1/4	cup	sun-dried chopped	-	-	-	-
yellow pepper	1/4	cup	roasted chopped	-	-	-	-
flat leaf parsley	1/4	cup	chopped	-	-	-	-
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
lemon zest	2	teaspoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
grape leaf	1	jar	separated rinsed	-	-	-	-
water	2	cups	boiling	0.0	0.0	0.0	0.0
lemon wedge				-	-	-	-

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

Cooking in progress....

Quinoa-Stuffed Vine Leaves