RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	24.4629
Energy (kCal)	528.1421
Carbohydrates (g)	24.8807
Total fats (g)	37.0738
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6792
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)	0.0972
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0473
Tocopherol, beta (mg)	0.0000
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)	3.2844
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0149
Proline (g)	0.0432
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	0.0042
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	26.0209
Copper, Cu (mg)	0.0208
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8104
Total lipid (fat) (g)	37.0738
Vitamin K (phylloquinone) (g)	2.3195
Cholesterol (mg)	12.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	62.2870
Folate, total (g)	16.0101
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1624.2706
Energy (kcal)	528.1421
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1522
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0095
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.9749
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	0.3021
Lutein + zeaxanthin (g)	13.6124
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0272
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)	26.5603
Fatty acids, total saturated 16:0 (g)	4.8471
Carbohydrate, by difference (g)	24.8807
Vitamin D (IU)	0.0000
Fructose (g)	0.0013
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0356
Tyrosine (g)	0.0201
Potassium, K (mg)	392.9115
Fatty acids, total saturated 12:0 (g)	0.0845
Vitamin A, RAE (g)	371.4622
Serine (g)	0.0219
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0199
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)	0.3860
Histidine (g)	0.0106
Isoleucine (g)	0.0241
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1479
Water (g)	13.5078
Fatty acids, total saturated 8:0 (g)	0.0342
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)	278.0887
Sodium, Na (mg)	1089.9465
Iron, Fe (mg)	3.0690
Energy (kJ)	2209.1366
Ash (g)	4.7308
Caffeine (mg)	0.0000
Glycine (g)	0.0101
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)	8.2811
Fatty acids, total polyunsaturated (g)	8.9611
Vitamin E (alpha-tocopherol) (mg)	1.3518
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0664
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0577
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0302
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.0477
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)	0.0350
Folate, food (g)	16.0101
Fatty acids, total saturated 20:1 (g)	0.0456
Fatty acids, total monounsaturated (g)	17.4969
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)	9.5442
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	8.9397
Vitamin B-12 (g)	0.7023
Calcium, Ca (mg)	496.1253
Fatty acids, total saturated 10:0 (g)	0.0758
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0158
Glutamic acid (g)	0.0838
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	348.2640
Leucine (g)	0.0413
Folate, DFE (g)	16.0101
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)	0.2017
Tryptophan (g)	0.0054
Threonine (g)	0.0179
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.0768
Protein (g)	24.4629
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	17.2978
Betaine (mg)	0.0512
Phosphorus, P (mg)	431.5437
Tocopherol, gamma (mg)	0.0377

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat the margarine or oil in a wide non-stick pan. | 2. Roast fennel (max heat) slices until light brown. | 3. Reduce the heat to medium (in my case it needed about 10 minutes). | 4. Add salt, pepper and wine. | 5. Stir once and cover (medium-low heat). | 6. Continue to cook until soft for about 10 minutes. If necessary add more wine or some water. | 7. Adjust salt and pepper. | 8. Now you have two possibilities (A and B). | 9. A) Top with parmesan and continue to cook until parmesan melts (easiest and fast version). | 10. B) Transfer fennel to a baking mold, top with parmesan and broil under grill shortly until parmesan changes color (beautiful and tasty). Don't burn it. | 11. Serve warm as side dish. | 12. Note: Small portions on a buffet woud be very cute as well. Reserve some fennel as decoration! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
margarine	3	tablespoons		304.137	0.3807	0.3807	34.0515
fennel	1		sliced	0.5619	0.1323	0.0225	0.0036
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
white wine	2/3	cup		-	-	-	-
salt pepper				-	-	-	-
parmesan cheese	3/4	cup		222.0	24.0	24.0	3.0

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

Cooking in progress....

Fennel With Wine and Parmesan