RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.0322
Energy (kCal)	222.3985
Carbohydrates (g)	47.7661
Total fats (g)	3.2697
Fatty acids, total saturated 20:0 (g)	0.0243
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4925
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0265
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0131
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0320
Riboflavin (mg)	0.4531
Tocopherol, beta (mg)	0.0195
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0232
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)	0.1183
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7305
Proline (g)	0.5179
Fatty acids, total polyunsaturated 18:1 t (g)	0.0265
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.4877
Adjusted Protein (g)	0.0000
Cystine (g)	0.1933
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.3216
Copper, Cu (mg)	0.7538
Maltose (g)	0.0000
Zinc, Zn (mg)	2.2098
Total lipid (fat) (g)	3.2697
Vitamin K (phylloquinone) (g)	39.2503
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0023
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0754
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	52.4240
Folate, total (g)	255.0555
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0010
Vitamin A, IU (IU)	13125.0085
Energy (kcal)	222.3985
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0068
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1342
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0010
Sugars, total (g)	9.9230
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0573
Vitamin C, total ascorbic acid (mg)	56.9130
Lutein + zeaxanthin (g)	343.6310
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6311
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0023
Magnesium, Mg (mg)	222.6105
Fatty acids, total saturated 16:0 (g)	0.4347
Carbohydrate, by difference (g)	47.7661
Vitamin D (IU)	0.0000
Fructose (g)	3.1215
Fluoride, F (g)	6.2963
Aspartic acid (g)	1.7047
Tyrosine (g)	0.4182
Potassium, K (mg)	1251.7055
Fatty acids, total saturated 12:0 (g)	0.0058
Vitamin A, RAE (g)	656.0825
Serine (g)	0.6337
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6123
Fatty acids, total trans-polyenoic 22:4 (g)	0.0073
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0619
Fatty acids, total saturated 22:0 (g)	0.0220
Fatty acids, total saturated 14:0 (g)	0.0364
Histidine (g)	0.3423
Isoleucine (g)	0.5499
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0073
Niacin (mg)	3.6471
Water (g)	367.5872
Fatty acids, total saturated 8:0 (g)	0.0048
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0021
Carotene, beta (g)	6550.2130
Sodium, Na (mg)	114.1140
Iron, Fe (mg)	5.4478
Energy (kJ)	928.3090
Ash (g)	3.8270
Caffeine (mg)	0.0000
Glycine (g)	0.4458
Fatty acids, total trans-polyenoic (g)	0.0055
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7631
Fatty acids, total polyunsaturated (g)	1.3033
Vitamin E (alpha-tocopherol) (mg)	2.2767
Sucrose (g)	3.2805
Vitamin B-6 (mg)	0.6352
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0012
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.7296
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0027
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	3165.7400
Starch (g)	1.0296
Pantothenic acid (mg)	1.7627
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)	0.0023
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.7551
Folate, food (g)	255.0555
Fatty acids, total saturated 20:1 (g)	0.0452
Fatty acids, total monounsaturated (g)	0.3230
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3222
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0055
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	23.6893
Fatty acids, total polyunsaturated 16:1 c (g)	0.0033
Fatty acids, total saturated (g)	0.7407
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	163.5265
Fatty acids, total saturated 10:0 (g)	0.0171
Galactose (g)	0.0206
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5707
Glutamic acid (g)	2.2310
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2627.8080
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.8754
Folate, DFE (g)	255.0555
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0053
Fiber, total dietary (g)	9.3564
Tryptophan (g)	0.1310
Threonine (g)	0.6146
Fatty acids, total polyunsaturated 18:1 c (g)	0.1057
Manganese, Mn (mg)	8.7065
Protein (g)	13.0322
Cryptoxanthin, beta (g)	13.2655
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2684
Betaine (mg)	0.7598
Phosphorus, P (mg)	246.7890
Tocopherol, gamma (mg)	0.2230

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 a large saucepan, bring navy beans, 6 cups water, and garlic to a rolling boil. Boil 2-3 minutes. Turn off heat. Let stand 1 hour, then drain. | 2. Stud onion with cloves. In a large soup pot, place onion, drained beans, carrot, tomato, mushrooms, soup mix, wine, 3 cups water, bay leaf and thyme. | 3. Bring to a boil. Cover, reduce heat to medium-low, and cook until beans are tender, 2-3 hours. | 4. Season with salt and pepper. Discard bay leaf and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
navy bean	1 1/2	cups	dried	104.52	20.358	9.594	1.092
garlic clove	10		peeled	-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07
clove	6			34.524	8.2568	0.7522	1.6380000000000001
carrot	1		cut	29.52	6.8976	0.6696	0.1728
tomato	1		diced	22.14	4.7847	1.0824	0.24600000000000002
mushroom	1/2		chopped	-	-	-	-
mushroom soup mix	1	envelope		-	-	-	-
white wine	2	cups		-	-	-	-
bay leaf	1			-	-	-	-
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

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

Cooking in progress....

Meatless Cassoulet Au Vin