RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	37.9394
Energy (kCal)	710.6443
Carbohydrates (g)	15.0238
Total fats (g)	55.1058
Fatty acids, total saturated 20:0 (g)	0.2236
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4718
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)	0.0958
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3089
Tocopherol, beta (mg)	0.0594
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0221
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)	1.1283
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.1153
Proline (g)	0.0315
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.8204
Adjusted Protein (g)	0.0000
Cystine (g)	0.0078
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	32.2140
Copper, Cu (mg)	0.5270
Maltose (g)	0.0000
Zinc, Zn (mg)	2.1044
Total lipid (fat) (g)	55.1058
Vitamin K (phylloquinone) (g)	43.0214
Cholesterol (mg)	92.0833
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0062
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	132.2300
Folate, total (g)	45.1190
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	251.5247
Energy (kcal)	710.6443
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7053
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0073
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0424
Sugars, total (g)	7.8774
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0280
Vitamin C, total ascorbic acid (mg)	7.3834
Lutein + zeaxanthin (g)	34.0800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0608
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0380
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)	53.9493
Fatty acids, total saturated 16:0 (g)	6.3010
Carbohydrate, by difference (g)	15.0238
Vitamin D (IU)	0.0000
Fructose (g)	3.2759
Fluoride, F (g)	0.7700
Aspartic acid (g)	0.1031
Tyrosine (g)	0.0177
Potassium, K (mg)	607.9553
Fatty acids, total saturated 12:0 (g)	0.0025
Vitamin A, RAE (g)	58.5180
Serine (g)	0.0292
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0330
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)	0.0065
Histidine (g)	0.0180
Isoleucine (g)	0.0272
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.2201
Water (g)	235.0717
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)	39.9060
Sodium, Na (mg)	138.2053
Iron, Fe (mg)	4.2244
Energy (kJ)	2972.1060
Ash (g)	2.8147
Caffeine (mg)	0.0000
Glycine (g)	0.0347
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)	5.3696
Fatty acids, total polyunsaturated (g)	6.0624
Vitamin E (alpha-tocopherol) (mg)	8.8813
Sucrose (g)	0.7021
Vitamin B-6 (mg)	0.3966
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)	0.0487
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)	0.1311
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)	0.2687
Folate, food (g)	45.1190
Fatty acids, total saturated 20:1 (g)	0.1679
Fatty acids, total monounsaturated (g)	39.5836
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)	126.1169
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.7436
Vitamin B-12 (g)	1.8417
Calcium, Ca (mg)	281.3667
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0276
Glutamic acid (g)	0.2387
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	55.2500
Leucine (g)	0.0438
Folate, DFE (g)	45.1190
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)	1.9828
Tryptophan (g)	0.0158
Threonine (g)	0.0273
Fatty acids, total polyunsaturated 18:1 c (g)	0.0071
Manganese, Mn (mg)	0.3150
Protein (g)	37.9394
Cryptoxanthin, beta (g)	0.4900
Fatty acids, total saturated 18:1 undifferentiated (g)	38.6422
Betaine (mg)	0.2220
Phosphorus, P (mg)	370.3760
Tocopherol, gamma (mg)	0.6924

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. Cut cheese into 1/2 inch thick lenghtwise slices. | 2. Mix oil, garlic and herbs in a shallow dish, add cheese, cover and marinate 1 to 2 hours. | 3. Preheat oven to 400°F. | 4. PLace onions and tomatoes on a baking sheet, drizzle with 2 tbls of the extra virgin olive oil, 1 tbls balsamic vinegar, salt and pepper. | 5. Bake 30 to 40 minutes or until golden brown. | 6. Meanwhile, heat a non-stick frying pan over medium heat, drain the cheese and cook for 1 minute each side or until golden brown. | 7. Divide spinach among 4 serving plates, top with toamatoes and onions. | 8. Whisk together the remaining oil and vinegar and drizzle over the salad. | 9. Top with Haloumi and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
halloumi cheese	6 1/2	1/2		163.9083	0.0	36.465	0.9208
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
marjoram	1	teaspoon	dried	1.626	0.3634	0.076	0.0422
rom tomato	8	halved		163.9083	0.0	36.465	0.9208
red onion	1		cut	28.0	6.537999999999999	0.77	0.07
extra virgin olive oil	1/4	cup	divided	163.9083	0.0	36.465	0.9208
balsamic vinegar	2	tablespoons	divided	28.16	5.4496	0.1568	0.0
salt				-	-	-	-
black pepper			coarse ground	-	-	-	-
baby spinach leaf	6	ounces		163.9083	0.0	36.465	0.9208

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

Cooking in progress....

Greek Roasted Tomato and Spinach Salad