RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.7245
Energy (kCal)	551.203
Carbohydrates (g)	125.6527
Total fats (g)	7.5469
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0948
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)	0.4669
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)	0.1180
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2403
Proline (g)	0.2336
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	22.3651
Adjusted Protein (g)	0.0000
Cystine (g)	0.1468
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.3760
Copper, Cu (mg)	1.0036
Maltose (g)	0.8000
Zinc, Zn (mg)	2.9541
Total lipid (fat) (g)	7.5469
Vitamin K (phylloquinone) (g)	46.4018
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)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	135.3430
Folate, total (g)	71.1060
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	5814.4250
Energy (kcal)	551.2030
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0668
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1156
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	99.1573
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.3000
Vitamin C, total ascorbic acid (mg)	255.7322
Lutein + zeaxanthin (g)	2228.7145
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3005
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)	185.4270
Fatty acids, total saturated 16:0 (g)	0.5733
Carbohydrate, by difference (g)	125.6527
Vitamin D (IU)	0.0000
Fructose (g)	18.0709
Fluoride, F (g)	44.4700
Aspartic acid (g)	4.6449
Tyrosine (g)	0.1668
Potassium, K (mg)	2713.1465
Fatty acids, total saturated 12:0 (g)	0.0045
Vitamin A, RAE (g)	286.6660
Serine (g)	0.4407
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3956
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)	0.0067
Histidine (g)	0.1523
Isoleucine (g)	0.2236
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	10.2940
Water (g)	1114.4827
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)	3008.4325
Sodium, Na (mg)	40.6975
Iron, Fe (mg)	15.5616
Energy (kJ)	2324.6935
Ash (g)	6.9225
Caffeine (mg)	0.0000
Glycine (g)	0.2770
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)	1.7986
Fatty acids, total polyunsaturated (g)	1.8933
Vitamin E (alpha-tocopherol) (mg)	9.8232
Sucrose (g)	56.4218
Vitamin B-6 (mg)	0.9278
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)	0.3872
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)	1.7832
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4959
Folate, food (g)	71.1060
Fatty acids, total saturated 20:1 (g)	0.0382
Fatty acids, total monounsaturated (g)	3.3150
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
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)	80.5772
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.7194
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	263.6430
Fatty acids, total saturated 10:0 (g)	0.0073
Galactose (g)	0.6000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3605
Glutamic acid (g)	0.9936
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	46.9350
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3505
Folate, DFE (g)	71.1060
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)	21.7145
Tryptophan (g)	0.1268
Threonine (g)	0.2405
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	1.5622
Protein (g)	14.7245
Cryptoxanthin, beta (g)	911.3270
Fatty acids, total saturated 18:1 undifferentiated (g)	3.2101
Betaine (mg)	3.2325
Phosphorus, P (mg)	346.6480
Tocopherol, gamma (mg)	0.2000

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 your oven to 180°C/350°F/Gas 4. | 2. Wash, core and quarter the green peppers; spread the peppers out on a shallow roasting tray and sprinkle them with half the olive oil and the sugar. Season well and ensure that the pieces are well-coated. | 3. Roast in the oven for about 45-60 minutes. | 4. Halfway through the cooking time, you will notice that the edges of some of the peppers have turned brown and acquired a crunchy edge. Give them another good mix in, so that they do not burn and stick to the bottom of the pan. | 5. Remove the peppers from the oven and allow them to cool. | 6. Peel and pit the peaches with a sharp knife; slice them into chunky wedges; place them in a large salad bowl and mix them with the cooled green peppers. | 7. Toss the cumin seeds in a dry pan over a medium heat until they start popping. Do not let them turn brown as they will taste bitter. | 8. Crush the toasted cumin in a pestle, then mix it with the cayenne pepper and sprinkle the resulting coarse powder over the salad. | 9. Add the remaining olive oil and the lemon juice; stir all the ingredients well, check and - if necessary - adjust the seasoning, then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green pepper	1 1/2	1/2		44.7	10.3704	1.9221	0.38
extra virgin olive oil	150			-	-	-	-
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
peach	1	kg	ripe	390.0	95.4	9.1	2.5
cumin seed	3	tablespoons		67.5	7.9632	3.2058	4.0086
cayenne pepper	2	teaspoons		11.448	2.0387	0.4324	0.6217
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
sea salt				-	-	-	-
black pepper			ground	-	-	-	-

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

Cooking in progress....

Green Peppers and Peaches Salad