RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.8568
Energy (kCal)	497.8458
Carbohydrates (g)	4.7234
Total fats (g)	54.0946
Fatty acids, total saturated 20:0 (g)	0.2236
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4175
Fatty acids, total polyunsaturated 17:1 (g)	0.0675
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)	0.0167
Tocopherol, beta (mg)	0.0594
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)	1.0572
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.0783
Proline (g)	0.0206
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0095
Adjusted Protein (g)	0.0000
Cystine (g)	0.0084
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.7442
Copper, Cu (mg)	0.0407
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1552
Total lipid (fat) (g)	54.0946
Vitamin K (phylloquinone) (g)	35.8205
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)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	120.3550
Folate, total (g)	2.0308
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	10.5567
Energy (kcal)	497.8458
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6777
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0097
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2508
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	6.0963
Lutein + zeaxanthin (g)	11.8808
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0378
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)	4.7033
Fatty acids, total saturated 16:0 (g)	6.1125
Carbohydrate, by difference (g)	4.7234
Vitamin D (IU)	0.0000
Fructose (g)	0.0056
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0637
Tyrosine (g)	0.0112
Potassium, K (mg)	61.0550
Fatty acids, total saturated 12:0 (g)	0.0012
Vitamin A, RAE (g)	0.4692
Serine (g)	0.0244
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0242
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)	0.0697
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.0143
Isoleucine (g)	0.0282
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1116
Water (g)	11.0091
Fatty acids, total saturated 8:0 (g)	0.0000
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)	5.7675
Sodium, Na (mg)	3.3333
Iron, Fe (mg)	0.7169
Energy (kJ)	2083.0992
Ash (g)	0.2326
Caffeine (mg)	0.0000
Glycine (g)	0.0266
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)	5.3055
Fatty acids, total polyunsaturated (g)	5.7230
Vitamin E (alpha-tocopherol) (mg)	7.8565
Sucrose (g)	0.0046
Vitamin B-6 (mg)	0.1569
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0353
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0845
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)	0.0267
Folate, food (g)	2.0308
Fatty acids, total saturated 20:1 (g)	0.1679
Fatty acids, total monounsaturated (g)	39.4043
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)	0.0119
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.3327
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.4765
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	31.3933
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0183
Glutamic acid (g)	0.1015
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1442
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0409
Folate, DFE (g)	2.0308
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)	0.5882
Tryptophan (g)	0.0089
Threonine (g)	0.0204
Fatty acids, total polyunsaturated 18:1 c (g)	0.0036
Manganese, Mn (mg)	0.2269
Protein (g)	0.8568
Cryptoxanthin, beta (g)	0.9183
Fatty acids, total saturated 18:1 undifferentiated (g)	38.4906
Betaine (mg)	0.1030
Phosphorus, P (mg)	19.8067
Tocopherol, gamma (mg)	0.5703

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. Preheat oven to 400F. | 2. Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool. | 3. Bend asparagus gently until it breaks at a natural point and discard ends. | 4. Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge). | 5. Season asparagus with salt and pepper. | 6. Sprinkle asparagus with crumbled feta cheese. | 7. Roast at 400F for 12 minutes or until cooked to your liking. | 8. Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds. | 9. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	1 3/4 - 2	lbs		0.0	0.0	0.0	0.0
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
lemon zest	1	teaspoon		-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
red pepper flake	1/4	teaspoon		-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
italian parsley	1 -2	tablespoon	chopped	-	-	-	-
feta cheese	3 -4	ounces	crumbled	0.0	0.0	0.0	0.0
lemon	1			1.2808	0.4116	0.0486	0.0132

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

Cooking in progress....

Roasted Asparagus with Feta