RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.9796
Energy (kCal)	255.905
Carbohydrates (g)	43.1628
Total fats (g)	8.2662
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0987
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)	0.1599
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2277
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)	0.8257
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2364
Proline (g)	0.7559
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	7.2800
Adjusted Protein (g)	0.0000
Cystine (g)	0.0379
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.3908
Copper, Cu (mg)	0.2439
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9837
Total lipid (fat) (g)	8.2662
Vitamin K (phylloquinone) (g)	12.9720
Cholesterol (mg)	28.3500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	22.4000
Folate, total (g)	38.7475
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	313.8480
Energy (kcal)	255.9050
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2911
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1734
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	27.4276
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0560
Vitamin C, total ascorbic acid (mg)	14.6016
Lutein + zeaxanthin (g)	123.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4324
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)	27.8300
Fatty acids, total saturated 16:0 (g)	2.3900
Carbohydrate, by difference (g)	43.1628
Vitamin D (IU)	5.6700
Fructose (g)	17.9760
Fluoride, F (g)	6.1600
Aspartic acid (g)	0.6767
Tyrosine (g)	0.3458
Potassium, K (mg)	377.6360
Fatty acids, total saturated 12:0 (g)	0.1435
Vitamin A, RAE (g)	55.9370
Serine (g)	0.3731
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3591
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)	0.8693
Histidine (g)	0.2086
Isoleucine (g)	0.3232
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5877
Water (g)	249.8569
Fatty acids, total saturated 8:0 (g)	0.0849
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)	87.3675
Sodium, Na (mg)	181.2655
Iron, Fe (mg)	0.9250
Energy (kJ)	1071.7340
Ash (g)	1.7127
Caffeine (mg)	0.0000
Glycine (g)	0.1489
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)	0.4072
Fatty acids, total polyunsaturated (g)	0.5059
Vitamin E (alpha-tocopherol) (mg)	0.4040
Sucrose (g)	1.9880
Vitamin B-6 (mg)	0.1534
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0916
Vitamin D (D2 + D3) (g)	0.1418
Vitamin D3 (cholecalciferol) (g)	0.1418
Lysine (g)	0.5744
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)	0.3393
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)	0.0542
Folate, food (g)	38.7475
Fatty acids, total saturated 20:1 (g)	0.0028
Fatty acids, total monounsaturated (g)	2.5082
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)	18.6459
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.0048
Vitamin B-12 (g)	0.4678
Calcium, Ca (mg)	83.8440
Fatty acids, total saturated 10:0 (g)	0.1911
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2827
Glutamic acid (g)	1.3277
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2.8000
Vitamin E, added (mg)	0.0000
Retinol (g)	49.0455
Leucine (g)	0.6043
Folate, DFE (g)	38.7475
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)	8.9040
Tryptophan (g)	0.0987
Threonine (g)	0.2462
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1715
Protein (g)	6.9796
Cryptoxanthin, beta (g)	5.6000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.0887
Betaine (mg)	0.5600
Phosphorus, P (mg)	88.5940
Tocopherol, gamma (mg)	0.0840

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. Cut off top rind of Brie and discard. Set Brie aside. Preheat oven to 425°F | 2. Peel and core pears, then slice 1/4 inch thick. | 3. Lay on a generously buttered baking sheet in a single layer. | 4. Roast in oven for 15 minutes. | 5. Turn slices and continue roasting 10 to 15 minutes or until edges are caramelized and brown. | 6. Arrange pear slices overlapping in a circle overtop Brie. | 7. Refrigerate, uncovered, for up to half a day. | 8. When ready to serve, heat in a preheated 350°F oven 10 to 12 minutes or until softened. | 9. Sprinkle with thyme and serve with slices of fresh baguette or water crackers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brie	1		round	94.689	0.1276	5.8826	7.8473
pear	2		ripe	159.6	42.644	1.008	0.392
thyme	2	teaspoons	chopped	1.6159999999999999	0.3912	0.08900000000000001	0.0269

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

Cooking in progress....

Brie With Roasted Pear and Thyme