RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.107
Energy (kCal)	741.1966
Carbohydrates (g)	6.1374
Total fats (g)	75.658
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8897
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
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)	1.3948
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3237
Tocopherol, beta (mg)	0.0297
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)	6.1653
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0009
Proline (g)	0.0041
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0007
Adjusted Protein (g)	0.0000
Cystine (g)	0.0004
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.6068
Copper, Cu (mg)	0.0293
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8709
Total lipid (fat) (g)	75.6580
Vitamin K (phylloquinone) (g)	20.8070
Cholesterol (mg)	153.0900
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0004
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	59.9345
Folate, total (g)	20.4609
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1755.3036
Energy (kcal)	741.1966
Fatty acids, total saturated 16:1 undifferentiated (g)	1.7066
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0003
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.9553
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	1.3052
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0016
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)	10.6976
Fatty acids, total saturated 16:0 (g)	17.7549
Carbohydrate, by difference (g)	6.1374
Vitamin D (IU)	35.7210
Fructose (g)	0.0007
Fluoride, F (g)	0.0983
Aspartic acid (g)	0.0041
Tyrosine (g)	0.0014
Potassium, K (mg)	194.6029
Fatty acids, total saturated 12:0 (g)	0.6416
Vitamin A, RAE (g)	513.7796
Serine (g)	0.0012
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0013
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)	0.0348
Fatty acids, total saturated 14:0 (g)	5.0232
Histidine (g)	0.0005
Isoleucine (g)	0.0011
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.6193
Water (g)	99.5443
Fatty acids, total saturated 8:0 (g)	0.4749
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)	33.2102
Sodium, Na (mg)	742.2335
Iron, Fe (mg)	2.1012
Energy (kJ)	3100.7828
Ash (g)	3.9252
Caffeine (mg)	0.0000
Glycine (g)	0.0013
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)	3.7127
Fatty acids, total polyunsaturated (g)	4.6012
Vitamin E (alpha-tocopherol) (mg)	5.1873
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0688
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4048
Vitamin D (D2 + D3) (g)	0.8505
Vitamin D3 (cholecalciferol) (g)	0.8505
Lysine (g)	0.0007
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)	0.0040
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)	0.0343
Folate, food (g)	20.4609
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	33.4304
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	46.3807
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	34.3842
Vitamin B-12 (g)	0.6804
Calcium, Ca (mg)	122.3146
Fatty acids, total saturated 10:0 (g)	0.9357
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0018
Glutamic acid (g)	0.0041
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	510.3000
Leucine (g)	0.0029
Folate, DFE (g)	20.4609
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)	0.0727
Tryptophan (g)	0.0002
Threonine (g)	0.0007
Fatty acids, total polyunsaturated 18:1 c (g)	0.0019
Manganese, Mn (mg)	0.0367
Protein (g)	12.1070
Cryptoxanthin, beta (g)	0.0719
Fatty acids, total saturated 18:1 undifferentiated (g)	30.9372
Betaine (mg)	0.0526
Phosphorus, P (mg)	155.2452
Tocopherol, gamma (mg)	0.2430

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. Heat the oven to 350 degrees F. | 2. Trim the tops of the garlic heads, leaving them whole but removing about 1/4 inch. Remove excess dry skins. | 3. Rub the heads with a little of the butter or oil and put in a very small baking dish or crock the size of the four heads. | 4. Drizzle with the rest of the oil or butter, sprinkle with salt and pepper, cover loosely, reduce heat to 275 degrees F and bake for 20 minutes. | 5. Remove cover, and bake for about 1 hour and 15 minutes. | 6. Slice and heat the French bread (optional) in the last 10 minutes of the baking garlic. | 7. To serve: Spread French bread with soft creamy cheese (optional) or butter and squeeze clove by clove onto the bread and spread it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic head	4			-	-	-	-
olive oil	2	tablespoons	clarified	238.68	0.0	0.0	27.0
salt	1/8	teaspoon		-	-	-	-
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
french bread	1		sliced heated	-	-	-	-
cream cheese	6	ounces	softened	501.795	5.9535	12.0771	48.6486

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

Cooking in progress....

Baked Garlic With French Bread