RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	40.0452
Energy (kCal)	741.6662
Carbohydrates (g)	33.4296
Total fats (g)	50.4947
Fatty acids, total saturated 20:0 (g)	0.0472
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3805
Fatty acids, total polyunsaturated 17:1 (g)	0.0697
Fatty acids, total trans-monoenoic (g)	0.0809
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2546
Fatty acids, total saturated 4:0 (g)	0.7616
Fatty acids, total trans (g)	0.1125
Riboflavin (mg)	0.9859
Tocopherol, beta (mg)	0.5756
Lactose (g)	3.0805
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0193
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)	4.8973
Tocopherol, delta (mg)	0.0656
Arginine (g)	2.3084
Proline (g)	2.3925
Fatty acids, total polyunsaturated 18:1 t (g)	0.0740
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.9396
Adjusted Protein (g)	0.0000
Cystine (g)	0.5343
Tocotrienol, beta (mg)	0.0112
Selenium, Se (g)	63.8507
Copper, Cu (mg)	0.4315
Maltose (g)	0.0000
Zinc, Zn (mg)	4.0018
Total lipid (fat) (g)	50.4947
Vitamin K (phylloquinone) (g)	30.4847
Cholesterol (mg)	478.3000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0034
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1679
Menaquinone-4 (g)	0.6100
Phytosterols (mg)	17.0290
Folate, total (g)	110.2156
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0433
Vitamin A, IU (IU)	2949.2189
Energy (kcal)	741.6662
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3532
Fatty acids, total saturated 14:1 (g)	0.0110
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.0026
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0022
Sugars, total (g)	20.6000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1257
Vitamin C, total ascorbic acid (mg)	71.2884
Lutein + zeaxanthin (g)	510.0105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0608
Vitamin B-12, added (g)	0.0000
Valine (g)	2.3090
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0034
Magnesium, Mg (mg)	78.0657
Fatty acids, total saturated 16:0 (g)	12.6544
Carbohydrate, by difference (g)	33.4296
Vitamin D (IU)	104.5800
Fructose (g)	1.8114
Fluoride, F (g)	2.5066
Aspartic acid (g)	3.9451
Tyrosine (g)	1.6813
Potassium, K (mg)	1184.3024
Fatty acids, total saturated 12:0 (g)	0.2434
Vitamin A, RAE (g)	429.5320
Serine (g)	2.2069
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.8760
Fatty acids, total trans-polyenoic 22:4 (g)	0.0376
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0011
Fatty acids, total saturated 22:0 (g)	0.0113
Fatty acids, total saturated 14:0 (g)	2.1891
Histidine (g)	1.2884
Isoleucine (g)	1.9315
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0389
Niacin (mg)	3.9941
Water (g)	596.7106
Fatty acids, total saturated 8:0 (g)	0.1980
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.1558
Carotene, beta (g)	981.8056
Sodium, Na (mg)	683.9265
Iron, Fe (mg)	4.1704
Energy (kJ)	3099.0863
Ash (g)	5.7284
Caffeine (mg)	0.0000
Glycine (g)	1.2658
Fatty acids, total trans-polyenoic (g)	0.0316
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0154
Fatty acids, total saturated 18:2 undifferentiated (g)	5.3875
Fatty acids, total polyunsaturated (g)	6.3646
Vitamin E (alpha-tocopherol) (mg)	2.5234
Sucrose (g)	1.6491
Vitamin B-6 (mg)	0.7466
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1612
Vitamin D (D2 + D3) (g)	2.5330
Vitamin D3 (cholecalciferol) (g)	2.5330
Lysine (g)	3.5240
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0631
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	3.8280
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)	0.0181
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4519
Folate, food (g)	110.2156
Fatty acids, total saturated 20:1 (g)	0.2118
Fatty acids, total monounsaturated (g)	18.5161
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.6765
Fatty acids, total polyunsaturated 16:1 t (g)	0.0064
Fatty acids, total polyunsaturated 17:0 (g)	0.0836
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0246
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	380.9744
Fatty acids, total polyunsaturated 16:1 c (g)	0.6841
Fatty acids, total saturated (g)	22.1250
Vitamin B-12 (g)	1.8661
Calcium, Ca (mg)	448.7707
Fatty acids, total saturated 10:0 (g)	0.3360
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0380
Alanine (g)	1.9424
Glutamic acid (g)	7.7023
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0189
Carotene, alpha (g)	210.5638
Vitamin E, added (mg)	0.0000
Retinol (g)	338.6900
Leucine (g)	3.5162
Folate, DFE (g)	110.2156
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0316
Fiber, total dietary (g)	4.9840
Tryptophan (g)	0.4704
Threonine (g)	1.6951
Fatty acids, total polyunsaturated 18:1 c (g)	12.3668
Manganese, Mn (mg)	0.5360
Protein (g)	40.0452
Cryptoxanthin, beta (g)	9.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	16.5905
Betaine (mg)	2.8992
Phosphorus, P (mg)	635.1777
Tocopherol, gamma (mg)	0.9017

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. Preheat oven to 375 degrees F. | 2. Place the frozen pie crust onto a baking sheet. Prick the bottom of the. | 3. crust with a fork and bake for 10 minutes. | 4. Sauté the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and sauté until tender, approximately 5 minutes. | 5. In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the. | 6. tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust. | 7. Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5. minutes. Serve warm or at room temperature. | 8. In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pie crust	1			-	-	-	-
bacon	2	slices	chopped	233.52	0.7168	7.0672	22.2264
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
asparagus tip	1	bunch		-	-	-	-
ricotta cheese	1/2	cup		215.76	3.7696	13.9624	16.0952
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
egg	2		beaten	143.0	0.72	12.56	9.51
parsley leaf	1	tablespoon	chopped	-	-	-	-
tomato	1	can	diced drained divided	62.068999999999996	13.7631	3.2384	0.5397
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
basil leaf	1 1/2	1/2	chopped	-	-	-	-
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0

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

Cooking in progress....

Asparagus and Tomato Tart