RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.9972
Energy (kCal)	980.3622
Carbohydrates (g)	64.0704
Total fats (g)	83.501
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0574
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)	0.2612
Tocopherol, beta (mg)	0.0369
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)	2.3565
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5103
Proline (g)	0.1746
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	15.3714
Adjusted Protein (g)	0.0000
Cystine (g)	0.0860
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.9342
Copper, Cu (mg)	0.5824
Maltose (g)	0.0000
Zinc, Zn (mg)	1.6871
Total lipid (fat) (g)	83.5010
Vitamin K (phylloquinone) (g)	78.5623
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)	0.0041
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	182.7840
Folate, total (g)	160.6007
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4343.3108
Energy (kcal)	980.3622
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0046
Fatty acids, total saturated 14:1 (g)	0.0009
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0520
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	32.7242
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1689
Vitamin C, total ascorbic acid (mg)	356.7382
Lutein + zeaxanthin (g)	1642.3208
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2549
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)	112.6703
Fatty acids, total saturated 16:0 (g)	6.9727
Carbohydrate, by difference (g)	64.0704
Vitamin D (IU)	0.0000
Fructose (g)	13.4893
Fluoride, F (g)	18.6770
Aspartic acid (g)	1.4834
Tyrosine (g)	0.1380
Potassium, K (mg)	1991.4613
Fatty acids, total saturated 12:0 (g)	38.3525
Vitamin A, RAE (g)	216.3520
Serine (g)	0.3432
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4850
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)	13.3967
Histidine (g)	0.1312
Isoleucine (g)	0.1922
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.2179
Water (g)	993.9257
Fatty acids, total saturated 8:0 (g)	2.6928
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)	2370.5618
Sodium, Na (mg)	42.2978
Iron, Fe (mg)	3.0160
Energy (kJ)	4093.3598
Ash (g)	4.5739
Caffeine (mg)	0.0000
Glycine (g)	0.2521
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)	1.8427
Fatty acids, total polyunsaturated (g)	1.9002
Vitamin E (alpha-tocopherol) (mg)	6.4569
Sucrose (g)	3.8245
Vitamin B-6 (mg)	1.4483
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1632
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3572
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)	9494.3700
Starch (g)	0.0000
Pantothenic acid (mg)	1.1207
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)	0.0005
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4888
Folate, food (g)	160.6007
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	9.6116
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0055
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)	65.4901
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	66.9637
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	156.2895
Fatty acids, total saturated 10:0 (g)	3.0284
Galactose (g)	0.0024
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2882
Glutamic acid (g)	3.0805
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	441.5700
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2945
Folate, DFE (g)	160.6007
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)	16.1424
Tryptophan (g)	0.1080
Threonine (g)	0.2879
Fatty acids, total polyunsaturated 18:1 c (g)	0.0018
Manganese, Mn (mg)	1.2793
Protein (g)	9.9972
Cryptoxanthin, beta (g)	25.1963
Fatty acids, total saturated 18:1 undifferentiated (g)	9.6061
Betaine (mg)	1.0305
Phosphorus, P (mg)	257.6957
Tocopherol, gamma (mg)	0.4442

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 2 tablespoons oil in a large skillet over medium-high heat until very hot. | 2. Add onion and garlic and cook, stirring, until onion is transparent, about 5 minutes. Remove and set aside. | 3. Add 2 more tablespoons of oil and heat until very hot. | 4. Add peppers and cook, stirring frequently, until pepper is tender-crisp, about 5 minutes. Remove and set aside. | 5. Add remaining oil and heat until very hot. | 6. Add squash and cook, stirring frequently, until tender-crisp, about 5 minutes. | 7. Return onions and green peppers to skillet. | 8. Stir in basil, coriander, bay leaf, salt, pepper, lemon juice and wine. Mix well. | 9. Increase heat to high and bring to a boil. | 10. Reduce heat. | 11. Spread tomatoes on top of mixture. | 12. Cover and simmer over low heat for 5 minutes. | 13. Gently place mixture in a shallow serving dish. | 14. Cover and refrigerate at least 4 hours. | 15. Toss lightly and sprinkle with parsley just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	6	tablespoons	divided	703.3919999999999	0.0	0.0	81.6
onion	3		peeled sliced	132.0	30.822	3.63	0.33
garlic clove	2		crushed	-	-	-	-
green pepper	2		seeded cut	65.6	15.2192	2.8208	0.5576
summer squash	2		sliced	-	-	-	-
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
bay leaf	1		crumbled	-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper				-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
white wine	1/2	cup		-	-	-	-
tomato	3		sliced	66.42	14.3541	3.2472	0.738
parsley			chopped	-	-	-	-

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

Cooking in progress....

Vegetable Salad Provencal