RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	29.0532
Energy (kCal)	1407.6217
Carbohydrates (g)	315.9865
Total fats (g)	11.3081
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1969
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)	0.5451
Tocopherol, beta (mg)	0.0152
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)	0.0262
Tocopherol, delta (mg)	0.0152
Arginine (g)	0.5183
Proline (g)	0.4838
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	16.6748
Adjusted Protein (g)	0.0000
Cystine (g)	0.1303
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.0833
Copper, Cu (mg)	1.2233
Maltose (g)	0.5600
Zinc, Zn (mg)	2.1785
Total lipid (fat) (g)	11.3081
Vitamin K (phylloquinone) (g)	27.2680
Cholesterol (mg)	15.6000
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)	88.2400
Folate, total (g)	293.6317
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	5075.0233
Energy (kcal)	1407.6217
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0528
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0953
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	234.2132
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2252
Vitamin C, total ascorbic acid (mg)	538.6517
Lutein + zeaxanthin (g)	1717.3517
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2647
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)	185.2267
Fatty acids, total saturated 16:0 (g)	0.3065
Carbohydrate, by difference (g)	315.9865
Vitamin D (IU)	0.0000
Fructose (g)	14.4188
Fluoride, F (g)	93.9500
Aspartic acid (g)	3.7105
Tyrosine (g)	0.1612
Potassium, K (mg)	3261.9500
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	252.7483
Serine (g)	0.3587
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2289
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)	0.0075
Histidine (g)	0.1315
Isoleucine (g)	0.2028
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	10.6477
Water (g)	2122.2931
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)	2027.8650
Sodium, Na (mg)	1455.7967
Iron, Fe (mg)	9.1894
Energy (kJ)	5905.1083
Ash (g)	14.1925
Caffeine (mg)	0.0000
Glycine (g)	0.2535
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)	0.9960
Fatty acids, total polyunsaturated (g)	1.1979
Vitamin E (alpha-tocopherol) (mg)	7.3058
Sucrose (g)	34.0344
Vitamin B-6 (mg)	0.5860
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)	0.3165
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)	0.0608
Pantothenic acid (mg)	3.0300
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)	0.8925
Folate, food (g)	293.6317
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.8430
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)	109.8945
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.8493
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	296.2567
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.4200
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3578
Glutamic acid (g)	0.7865
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	44.7283
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3374
Folate, DFE (g)	293.6317
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)	42.4433
Tryptophan (g)	0.0971
Threonine (g)	0.2019
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.2151
Protein (g)	29.0532
Cryptoxanthin, beta (g)	1992.0667
Fatty acids, total saturated 18:1 undifferentiated (g)	0.7976
Betaine (mg)	2.4040
Phosphorus, P (mg)	334.2533
Tocopherol, gamma (mg)	0.2616

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 400 degrees. | 2. Lightly butter a baking sheet. | 3. Place peach halves cut side down, on prepared baking sheet. | 4. Sprinkle the peaches with 1/2 cup sugar and bake for 15 to 20 minutes. | 5. Place the baked peaches in a food processor or blender, along with any drippings from the pan. | 6. Puree until smooth, stopping 2 to 3 times to scrape down the sides. | 7. Transfer to a large nonreactive bowl and set aside. | 8. In a small nonreactive saucepan, combine the peach nectar, remaining sugar and star anise over medium heat. | 9. Use the tip of blunt knife to scrape the vanilla bean seeds into mixture. | 10. Bring to a boil and then remove from heat. | 11. Let the syrup infuse for about 1 hour; then strain through a fine sieve into a nonreactive bowl and add the citrus juices. | 12. Slowly add the peach syrup to the peach puree until the desired flavor is achieved. | 13. If the soup is flavored to your liking but too thick, add a little plain peach juice to thin. | 14. Cover and refrigerate until completely cold. | 15. To serve, ladle into chilled soup cups and garnish with sliced strawberries and mint. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peach	4		peeled halved pitted	273.0	66.78	6.37	1.75
sugar	1 1/2	cups	granulated	479.7	90.012	15.015	7.4879999999999995
peach nectar	2	cups		268.92	69.3216	1.3446	0.0996
star anise	1		cracked	-	-	-	-
vanilla bean	1		split	-	-	-	-
orange juice	3			334.8	77.376	5.207999999999999	1.4880000000000002
lemon	2			2.5617	0.8233	0.0972	0.0265
strawberry	1	cup	washed hulled	48.64	11.6736	1.0184	0.456
mint	2	sprigs		-	-	-	-

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

Cooking in progress....

Roasted Peach Soup