RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.7432
Energy (kCal)	66.64
Carbohydrates (g)	12.1912
Total fats (g)	1.2544
Fatty acids, total saturated 20:0 (g)	0.0039
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2391
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)	0.3685
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)	0.0235
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1999
Proline (g)	0.1450
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.1944
Adjusted Protein (g)	0.0000
Cystine (g)	0.0470
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.7840
Copper, Cu (mg)	0.2078
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2544
Total lipid (fat) (g)	1.2544
Vitamin K (phylloquinone) (g)	16.8560
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)	0.2391
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	94.0800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	784.0000
Energy (kcal)	66.6400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0078
Fatty acids, total saturated 14:1 (g)	0.0078
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0706
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.8000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	70.1680
Lutein + zeaxanthin (g)	8330.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2117
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)	70.5600
Fatty acids, total saturated 16:0 (g)	0.1882
Carbohydrate, by difference (g)	12.1912
Vitamin D (IU)	0.0000
Fructose (g)	5.4096
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5762
Tyrosine (g)	0.1254
Potassium, K (mg)	1023.1200
Fatty acids, total saturated 12:0 (g)	0.0118
Vitamin A, RAE (g)	39.2000
Serine (g)	0.1921
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1686
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0118
Fatty acids, total saturated 22:0 (g)	0.0118
Fatty acids, total saturated 14:0 (g)	0.0039
Histidine (g)	0.1019
Isoleucine (g)	0.1725
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.7679
Water (g)	371.5768
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)	470.4000
Sodium, Na (mg)	31.3600
Iron, Fe (mg)	1.4504
Energy (kJ)	274.4000
Ash (g)	2.2736
Caffeine (mg)	0.0000
Glycine (g)	0.1803
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)	0.1176
Fatty acids, total polyunsaturated (g)	0.3567
Vitamin E (alpha-tocopherol) (mg)	0.4704
Sucrose (g)	0.1960
Vitamin B-6 (mg)	0.6390
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)	0.2626
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)	0.7997
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)	0.0039
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1764
Folate, food (g)	94.0800
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0431
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1176
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0078
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	37.2400
Fatty acids, total polyunsaturated 16:1 c (g)	0.0078
Fatty acids, total saturated (g)	0.3293
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	62.7200
Fatty acids, total saturated 10:0 (g)	0.0627
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2470
Glutamic acid (g)	0.5057
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2783
Folate, DFE (g)	94.0800
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)	3.9200
Tryptophan (g)	0.0392
Threonine (g)	0.1137
Fatty acids, total polyunsaturated 18:1 c (g)	0.0274
Manganese, Mn (mg)	0.6938
Protein (g)	4.7432
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0274
Betaine (mg)	0.0000
Phosphorus, P (mg)	148.9600
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In order to taste proper, vegetables have to be sautéed separatly. Eggplant taste like poop if its boiled. Take a small pan, and start sautéeing the onions and the garlic in some olive oil. | 2. When they are slightly browned, add to a pot. | 3. In the same pan, cook all the vegetables (except for the tomato) separatly, until they are slightly colored (we call that The Maillard Reaction!). | 4. Then add the tomatoes and the thyme to the pot, and simmer on low heat until mixture hold together and looks like a compote (approx 30 minutes). | 5. Taste, then season to your taste, If it's going to be served cold, add a little bit more salt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vidalia onion	1		diced	-	-	-	-
garlic clove	4		crushed	-	-	-	-
zucchini	2		diced	66.64	12.1912	4.7432	1.2544
eggplant	1		sized diced	-	-	-	-
red bell pepper	1		diced	-	-	-	-
yellow bell pepper	1		diced	-	-	-	-
rom tomato	4		diced	-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
thyme sprig	4			-	-	-	-
salt pepper				-	-	-	-

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

Cooking in progress....

Ratatouille Caviar