RecipeDB

Cooking in progress....

Low-sodium Ratatouille

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.1799
Energy (kCal)176.6232
Carbohydrates (g)38.586
Total fats (g)1.2094
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine eggplant through garlic in an ovenproof casserole. | 2. Drizzle oil over top& toss vegetables lightly to coat. | 3. Sprinkle sugar and parmesan over top. | 4. Bake, uncovered, at 375°F about 1¼ hours until vegetables are tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 unpeeled cubed - - - -
    zucchini 1/2 unpeeled cubed 1.155 0.171 0.149 0.022000000000000002
    onion 1 cut 44.0 10.274000000000001 1.21 0.11
    tomato 1 lb peeled cut 104.3264 23.1332 5.4431 0.9072
    salt italian herb seasoning 1/2 teaspoon free - - - -
    garlic 1/4 teaspoon minced 1.043 0.2314 0.0445 0.0035
    extra virgin olive oil 1 tablespoon - - - -
    sugar 3/4 teaspoon 13.7655 3.4431 0.0 0.0
    parmesan cheese 2 teaspoons grated 12.3333 1.3333 1.3333 0.1667

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



    Similar Recipes by Processes Similar Recipes by Category Composition