RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.6726
Energy (kCal)	9.133
Carbohydrates (g)	1.9684
Total fats (g)	0.139
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0205
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)	0.0099
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)	0.0089
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0255
Proline (g)	0.0461
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0055
Adjusted Protein (g)	0.0000
Cystine (g)	0.0078
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1607
Copper, Cu (mg)	0.0461
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1602
Total lipid (fat) (g)	0.1390
Vitamin K (phylloquinone) (g)	3.7651
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)	0.0035
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.1160
Folate, total (g)	3.5910
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	90.9810
Energy (kcal)	9.1330
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0023
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0084
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0147
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0195
Vitamin C, total ascorbic acid (mg)	5.4560
Lutein + zeaxanthin (g)	10.4420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0323
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)	9.2130
Fatty acids, total saturated 16:0 (g)	0.0237
Carbohydrate, by difference (g)	1.9684
Vitamin D (IU)	0.0000
Fructose (g)	0.0053
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.0856
Tyrosine (g)	0.0228
Potassium, K (mg)	104.0070
Fatty acids, total saturated 12:0 (g)	0.0026
Vitamin A, RAE (g)	4.6210
Serine (g)	0.0272
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0257
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)	0.0007
Histidine (g)	0.0131
Isoleucine (g)	0.0241
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1391
Water (g)	15.1234
Fatty acids, total saturated 8:0 (g)	0.0023
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)	7.1300
Sodium, Na (mg)	0.9400
Iron, Fe (mg)	0.3497
Energy (kJ)	38.2300
Ash (g)	0.2713
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)	0.0261
Fatty acids, total polyunsaturated (g)	0.0500
Vitamin E (alpha-tocopherol) (mg)	0.0239
Sucrose (g)	0.0005
Vitamin B-6 (mg)	0.0294
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0298
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.0909
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)	0.0092
Folate, food (g)	3.5910
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0220
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)	0.2599
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0453
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	13.5490
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0369
Glutamic acid (g)	0.0791
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0487
Folate, DFE (g)	3.5910
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)	0.7579
Tryptophan (g)	0.0051
Threonine (g)	0.0162
Fatty acids, total polyunsaturated 18:1 c (g)	0.0149
Manganese, Mn (mg)	0.3247
Protein (g)	0.6726
Cryptoxanthin, beta (g)	0.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0195
Betaine (mg)	0.2047
Phosphorus, P (mg)	18.5140
Tocopherol, gamma (mg)	0.1509

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. Make sure the eggplant, potatoes, zucchini, and tomatoes are sliced evenly. | 2. Combine eggplant, potatoes, zucchini, bell peppers, and tomatoes in a large bowl. | 3. Add garlic and parsley. | 4. Season with black pepper and salt to taste. | 5. Add bay leaf, oregano, and olive oil. | 6. Using clean hands, toss all ingredients together. | 7. Add tomato sauce and toss once again to coat all ingredients. | 8. Adjust seasonings to taste. | 9. Transfer vegetable mixture to a solar cooking pan or pot. | 10. Place in solar cooker. | 11. Solar cook until vegetables are completely cooked (about 3 to 4 hours). | 12. Serve with bread or rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1/2		sliced	-	-	-	-
new potato	2		peeled sliced	-	-	-	-
zucchini	1		sliced	3.36	0.4976	0.4336	0.064
	3/4		thawed	-	-	-	-
rom tomato	2		sliced	-	-	-	-
garlic clove	2		minced	-	-	-	-
flat leaf italian parsley	3	tablespoons	chopped	-	-	-	-
kosher salt	3/4	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
bay leaf	1			-	-	-	-
mediterranean oregano	2	teaspoons	dried	-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
tomato sauce	3 -4	tablespoons	canned	-	-	-	-

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

Cooking in progress....

Solar Roasted Greek Briam