RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.4034
Energy (kCal)	125.2753
Carbohydrates (g)	26.3012
Total fats (g)	1.1453
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0185
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)	0.1181
Tocopherol, beta (mg)	0.0546
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)	0.0458
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1702
Proline (g)	0.0883
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	7.8757
Adjusted Protein (g)	0.0000
Cystine (g)	0.0512
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2667
Copper, Cu (mg)	0.3459
Maltose (g)	0.0000
Zinc, Zn (mg)	1.0278
Total lipid (fat) (g)	1.1453
Vitamin K (phylloquinone) (g)	43.3473
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)	46.2200
Folate, total (g)	92.0333
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4549.2467
Energy (kcal)	125.2753
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0055
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0339
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	16.6211
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0759
Vitamin C, total ascorbic acid (mg)	78.8977
Lutein + zeaxanthin (g)	673.7133
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1095
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)	66.5853
Fatty acids, total saturated 16:0 (g)	0.1273
Carbohydrate, by difference (g)	26.3012
Vitamin D (IU)	0.0000
Fructose (g)	8.1682
Fluoride, F (g)	13.1447
Aspartic acid (g)	0.7856
Tyrosine (g)	0.0839
Potassium, K (mg)	1383.5087
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	229.3200
Serine (g)	0.1532
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1607
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)	0.0021
Histidine (g)	0.0839
Isoleucine (g)	0.1058
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.3051
Water (g)	591.7566
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)	2452.0733
Sodium, Na (mg)	31.8173
Iron, Fe (mg)	1.7203
Energy (kJ)	516.1153
Ash (g)	2.9674
Caffeine (mg)	0.0000
Glycine (g)	0.1170
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)	0.4437
Fatty acids, total polyunsaturated (g)	0.4623
Vitamin E (alpha-tocopherol) (mg)	2.9591
Sucrose (g)	0.5280
Vitamin B-6 (mg)	0.5008
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)	0.1682
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)	14048.5800
Starch (g)	0.0000
Pantothenic acid (mg)	0.5515
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)	0.2265
Folate, food (g)	92.0333
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1762
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)	39.8353
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1753
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	68.6547
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1586
Glutamic acid (g)	2.4909
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	551.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1498
Folate, DFE (g)	92.0333
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)	7.4587
Tryptophan (g)	0.0403
Threonine (g)	0.1586
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.7049
Protein (g)	5.4034
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1707
Betaine (mg)	0.5993
Phosphorus, P (mg)	148.8907
Tocopherol, gamma (mg)	0.6552

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. Place approximately 1/2 inch of water in a medium-sized stainless steel saucepan and add about 1/2 teaspoon salt. | 2. Bring to a boil. | 3. Add the string beans. | 4. Cover and bring to a strong boil for 5 minutes. | 5. They just turn crunchy, cooked and a wonderful green (not brownish!). | 6. Using a skimmer, lift the beans from the pan and spread them on a large plate to cook off. | 7. Toss the beans with 2 tbsp white wine vinegar and oil. | 8. Season and set aside. | 9. Peel the tomatoes if desired but it is not necessary. | 10. Slice crosswise very thinly. | 11. Place the seasoned string beans in the center of a large platter and arrange the slices of tomatoes around. | 12. Sprinkle generously with salt and pepper. | 13. Tomatoes need a lot of salt. | 14. Then sprinkle with vinegar and oil. | 15. Wash the fresh basil leaves and separate the leaves. | 16. Pile the largest leaves together. | 17. Roll the leaves into a tight bundle and slice them into very thin, long strips. | 18. Cut the onion into very thin slices and separate the slices into individual rings. | 19. With the beans at the center of the plate, sprinkle the onions on top, surround the green beans with tomato slices, and then arrange the sliced basil leaves around it forming a border. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
string bean	1			-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
peanut oil grapeseed	3	tablespoons		-	-	-	-
salt pepper				-	-	-	-
tomato	3			98.28	21.2394	4.8048	1.092
virgin olive oil	1/3	cup		-	-	-	-
onion	1/3	cup	sliced	21.3333	4.9813	0.5867	0.0533
basil leaf	15 -20			-	-	-	-

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

Cooking in progress....

French String Beans- Green Beans, Tomato & Basil Salad