RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.4107
Energy (kCal)	105.3306
Carbohydrates (g)	23.2318
Total fats (g)	0.8807
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0703
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)	0.1537
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)	0.0367
Tocopherol, delta (mg)	0.0184
Arginine (g)	0.2116
Proline (g)	0.1462
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.4177
Adjusted Protein (g)	0.0000
Cystine (g)	0.0614
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.6656
Copper, Cu (mg)	0.3335
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7303
Total lipid (fat) (g)	0.8807
Vitamin K (phylloquinone) (g)	40.4410
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)	0.0128
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	14.8245
Folate, total (g)	51.1768
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1985.1263
Energy (kcal)	105.3306
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0043
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0484
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	13.8462
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0304
Vitamin C, total ascorbic acid (mg)	83.3784
Lutein + zeaxanthin (g)	42.0052
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1658
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)	55.5831
Fatty acids, total saturated 16:0 (g)	0.1263
Carbohydrate, by difference (g)	23.2318
Vitamin D (IU)	0.0000
Fructose (g)	0.9263
Fluoride, F (g)	0.8683
Aspartic acid (g)	0.6821
Tyrosine (g)	0.1059
Potassium, K (mg)	883.7056
Fatty acids, total saturated 12:0 (g)	0.0065
Vitamin A, RAE (g)	99.1344
Serine (g)	0.1574
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1537
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)	0.0030
Histidine (g)	0.0878
Isoleucine (g)	0.1411
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.8368
Water (g)	413.6253
Fatty acids, total saturated 8:0 (g)	0.0003
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)	955.4643
Sodium, Na (mg)	40.9450
Iron, Fe (mg)	2.6348
Energy (kJ)	436.4506
Ash (g)	2.2681
Caffeine (mg)	0.0000
Glycine (g)	0.1554
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)	0.2643
Fatty acids, total polyunsaturated (g)	0.3352
Vitamin E (alpha-tocopherol) (mg)	1.4077
Sucrose (g)	0.7113
Vitamin B-6 (mg)	0.3868
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)	0.2231
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	1.6193
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)	0.2164
Folate, food (g)	51.1768
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1201
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)	28.1569
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1765
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	99.5611
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1808
Glutamic acid (g)	1.5250
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	210.9293
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2247
Folate, DFE (g)	51.1768
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)	5.5652
Tryptophan (g)	0.0490
Threonine (g)	0.1318
Fatty acids, total polyunsaturated 18:1 c (g)	0.0161
Manganese, Mn (mg)	0.5829
Protein (g)	5.4107
Cryptoxanthin, beta (g)	0.2119
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1163
Betaine (mg)	0.2916
Phosphorus, P (mg)	140.1964
Tocopherol, gamma (mg)	0.5073

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 350 degrees Fahrenheit. | 2. In a large mixing bowl, combine potatoes, yellow bell pepper, zucchini, garlic, onion, tomatoes, parsley, oregano, olive oil, salt and pepper; mix well. | 3. Transfer mixture to a baking dish; spread into a tightly packed layer. | 4. Pour 1/4 cup water into the dish. | 5. Bake for 1 hour and 45 minutes, turning the vegetables 4 or 5 times during baking. | 6. Serve hot, warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3		cut	-	-	-	-
yellow bell pepper	1		seeded cored sliced	-	-	-	-
zucchini	4		sliced	9.24	1.3684	1.1924	0.17600000000000002
garlic clove	2		sliced	-	-	-	-
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
tomato	1	can	peeled chopped	62.068999999999996	13.7631	3.2384	0.5397
flat leaf parsley	1/4	cup	chopped	-	-	-	-
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
extra virgin olive oil	1/3	cup		-	-	-	-
salt	1/8	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
water	1/4	cup		0.0	0.0	0.0	0.0

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

Cooking in progress....

Briami -- Baked Vegetables (Greece)