RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.882
Energy (kCal)	211.016
Carbohydrates (g)	41.0662
Total fats (g)	0.9877
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0464
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)	0.1284
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)	0.0166
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5045
Proline (g)	0.4291
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.7146
Adjusted Protein (g)	0.0000
Cystine (g)	0.1186
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.3843
Copper, Cu (mg)	0.0970
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9323
Total lipid (fat) (g)	0.9877
Vitamin K (phylloquinone) (g)	7.3983
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.6690
Folate, total (g)	19.9765
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	123.6065
Energy (kcal)	211.0160
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0025
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1202
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.4248
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0025
Vitamin C, total ascorbic acid (mg)	0.8591
Lutein + zeaxanthin (g)	71.4575
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3566
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)	67.9360
Fatty acids, total saturated 16:0 (g)	0.1893
Carbohydrate, by difference (g)	41.0662
Vitamin D (IU)	0.0000
Fructose (g)	2.4550
Fluoride, F (g)	1.0100
Aspartic acid (g)	0.7062
Tyrosine (g)	0.2822
Potassium, K (mg)	411.1605
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	6.0660
Serine (g)	0.3753
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3558
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)	0.0039
Histidine (g)	0.1730
Isoleucine (g)	0.3049
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.5070
Water (g)	98.8520
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)	68.1750
Sodium, Na (mg)	3529.4385
Iron, Fe (mg)	1.3668
Energy (kJ)	883.1855
Ash (g)	10.2534
Caffeine (mg)	0.0000
Glycine (g)	0.3007
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)	0.2943
Fatty acids, total polyunsaturated (g)	0.3405
Vitamin E (alpha-tocopherol) (mg)	0.1116
Sucrose (g)	0.0840
Vitamin B-6 (mg)	0.2865
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)	0.3320
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)	0.5777
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)	0.0809
Folate, food (g)	19.9765
Fatty acids, total saturated 20:1 (g)	0.0002
Fatty acids, total monounsaturated (g)	0.2429
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)	15.4974
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2195
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	44.8370
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.1212
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3249
Glutamic acid (g)	1.4639
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)	0.5441
Folate, DFE (g)	19.9765
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)	1.9114
Tryptophan (g)	0.0921
Threonine (g)	0.2613
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.1943
Protein (g)	7.8820
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2346
Betaine (mg)	19.0228
Phosphorus, P (mg)	156.9060
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. Carve a 3-4 inch zigzagged circle in the top of the pumpkin or squash with a sharp knife, remove the top. If the peel is too thick to cut easily, bake the pumpkin at 350°F for 15 to 20 minutes to soften it. Remove and discard the seeds, and use a large spoon to scrape out the strings. | 2. In a large skillet, saute onions in water for a few minutes. Add the mushrooms and celery, cover and simmer for a few minutes, until they have begun to release their juices. Stir in flour and cook 1 minute. Then add 2 cups red wine and the remaining ingredients, and cook 15 minutes, stirring frequently. | 3. Preheat the oven to 350°F Pour the stew into the pumpkin and place it in a large, shallow dish(a baking dish or pie plate) and put the top of the pumpkin on. Bake until the pumpkin is very soft, about 1 hour. While baking, stir the stew a few times, adding the remaining 1/2 cup wine if too much liquid evaporates or is absorbed. | 4. To serve, spoon out some stew and scrape out some of the pumpkin onto each plate. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	5 -6			0.0	0.0	0.0	0.0
yellow onion	2		chopped	-	-	-	-
water	1 -2	tablespoon		0.0	0.0	0.0	0.0
button mushroom	1	halved		-	-	-	-
celery	1/4	cup	sliced	4.04	0.7499	0.1742	0.0429
white flour	1/4	cup		144.57	31.6514	2.3502	0.5609
red wine	2 - 2 1/2	cups		-	-	-	-
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
vegetable bouillon cube	2 -3			-	-	-	-
rosemary	1/2	teaspoon	dried	0.4585	0.0724	0.0116	0.0205
sherry	3	tablespoons		-	-	-	-
honey	1 -2	tablespoon		-	-	-	-
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
black pepper			ground	-	-	-	-
garlic clove	5		chopped	-	-	-	-

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

Cooking in progress....

Mushroom Bourguignonne in a Whole Pumpkin