RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.4212
Energy (kCal)	133.53
Carbohydrates (g)	24.9738
Total fats (g)	0.9396
Fatty acids, total saturated 20:0 (g)	0.0023
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0392
Fatty acids, total polyunsaturated 17:1 (g)	0.0006
Fatty acids, total trans-monoenoic (g)	0.0058
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0009
Fatty acids, total saturated 4:0 (g)	0.0023
Fatty acids, total trans (g)	0.0075
Riboflavin (mg)	0.0734
Tocopherol, beta (mg)	0.0174
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)	0.0638
Tocopherol, delta (mg)	0.0957
Arginine (g)	0.0000
Proline (g)	0.0000
Fatty acids, total polyunsaturated 18:1 t (g)	0.0058
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	5.3421
Adjusted Protein (g)	0.0000
Cystine (g)	0.0000
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	8.3520
Copper, Cu (mg)	0.0627
Maltose (g)	0.4872
Zinc, Zn (mg)	0.3961
Total lipid (fat) (g)	0.9396
Vitamin K (phylloquinone) (g)	1.4210
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)	0.0392
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	24.6500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.5800
Energy (kcal)	133.5300
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0075
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0000
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0006
Sugars, total (g)	11.2445
Folic acid (g)	5.8000
Tocotrienol, alpha (mg)	0.0319
Vitamin C, total ascorbic acid (mg)	0.0580
Lutein + zeaxanthin (g)	12.7600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0000
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)	20.7000
Fatty acids, total saturated 16:0 (g)	0.1282
Carbohydrate, by difference (g)	24.9738
Vitamin D (IU)	0.0000
Fructose (g)	5.4153
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0000
Tyrosine (g)	0.0000
Potassium, K (mg)	122.7300
Fatty acids, total saturated 12:0 (g)	0.0055
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0000
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0000
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0012
Fatty acids, total saturated 22:0 (g)	0.0014
Fatty acids, total saturated 14:0 (g)	0.0049
Histidine (g)	0.0000
Isoleucine (g)	0.0000
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0003
Niacin (mg)	1.6298
Water (g)	58.9449
Fatty acids, total saturated 8:0 (g)	0.0017
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	0.2900
Sodium, Na (mg)	161.9825
Iron, Fe (mg)	1.4711
Energy (kJ)	558.8775
Ash (g)	0.8623
Caffeine (mg)	0.0000
Glycine (g)	0.0000
Fatty acids, total trans-polyenoic (g)	0.0017
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3938
Fatty acids, total polyunsaturated (g)	0.4347
Vitamin E (alpha-tocopherol) (mg)	0.0551
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0322
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0000
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)	10.4458
Pantothenic acid (mg)	0.0000
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)	0.0009
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1204
Folate, food (g)	18.8500
Fatty acids, total saturated 20:1 (g)	0.0046
Fatty acids, total monounsaturated (g)	0.1760
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3918
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0020
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2030
Choline, total (mg)	5.4230
Fatty acids, total polyunsaturated 16:1 c (g)	0.0075
Fatty acids, total saturated (g)	0.2253
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	55.7825
Fatty acids, total saturated 10:0 (g)	0.0110
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0000
Glutamic acid (g)	0.0000
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0000
Folate, DFE (g)	28.7100
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0017
Fiber, total dietary (g)	1.1600
Tryptophan (g)	0.0000
Threonine (g)	0.0000
Fatty acids, total polyunsaturated 18:1 c (g)	0.1572
Manganese, Mn (mg)	0.4248
Protein (g)	3.4212
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1633
Betaine (mg)	24.7080
Phosphorus, P (mg)	55.3225
Tocopherol, gamma (mg)	0.4466

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 a medium pan on low heat. Pour in olive oil and balsamic vinegar. Add peppers(and onions and garlic if using) and cook slowly, until soft (about 1/2 to 1 hour). The peppers should almost melt. | 2. Season with salt and pepper, add a little more balsamic vinegar once or twice if they look dry. | 3. Toast sliced bread under broiler, rubbing the clove of garlic over them before toasting. Spoon peppers over bread and serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	4		sliced	-	-	-	-
extra virgin olive oil	4	tablespoons		-	-	-	-
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
sea salt				-	-	-	-
pepper			ground	-	-	-	-
baguette	1		sliced	77.43	14.1172	3.1088	0.9396
garlic clove	1		peeled cut	-	-	-	-
onion	1 -2		sliced sweet	0.0	0.0	0.0	0.0
garlic clove	5 -6		sliced	-	-	-	-

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

Cooking in progress....

Red Peppers Melted With Balsamic Vinegar